Preserved egg and bean curd(pi dan dou fu jia chang jian dan xia ri liang cai )

Preserved egg and bean curd

Introduction:

"As the weather gets hotter, cold dishes begin to come to our table. I remember that when I went out to school, I would order a cold dish, which is "preserved egg tofu". It's just different in different places. As long as it's not too outrageous, I can have a good time. Today, I suddenly thought of this dish again. When I bought it, I bought some ingredients and had a plate of it at noon. Ha ha ~ ~ ingredients: 1 box of tender bean curd, 1 piece of Songhua egg, 2 cloves of garlic, 2 spoons of soy sauce, 2 spoons of vinegar, 1 / 2 spoons of sesame oil, proper amount of salt and chicken essence, a little scallion. "

Production steps:

Step 1: place the tofu box face down, cut the bottom corner of the box with a knife and shake it gently

Step 2: uncover the pressed film on the surface of the tofu box, pour the tofu onto the cutting board and slice it

Step 3: swing the plate

Step 4: peel the shell of the egg and dice it

Step 5: cut garlic

Step 6: put minced garlic into a small bowl, then add soy sauce, vinegar, sesame oil, salt and chicken essence in turn, mix well

Step 7: put the egg cubes into the center of the plate, pour the sauce, and then sprinkle a little scallion on the surface

Materials required:

Tender tofu: 1 box

Songhua egg: 1

Garlic: 2 cloves

Soy sauce: 2 teaspoons

Vinegar: 2 teaspoons

Sesame oil: 1 / 2 spoon

Salt: right amount

Chicken essence: appropriate amount

Scallion: right amount

Note: 1. Cut the bottom of the box into a corner and shake it gently, so as to take out the whole box of tofu completely; 2. The seasoning can be prepared according to your own taste~

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: light

Chinese PinYin : Pi Dan Dou Fu Jia Chang Jian Dan Xia Ri Liang Cai