10 ways to make preserved egg tofu, tofu is refreshing and nutritious, and the preserved egg has a rich and fatty taste

Preserved egg tofu

Ingredients

Appropriate amount of lactone tofu, appropriate amount of mustard, appropriate amount of chives, appropriate amount of cold soy sauce, appropriate amount of monosodium glutamate, appropriate amount of sesame oil.

method

1. Tear off the package, carefully buckle the tofu upside down on the plate, and cut off the four corners with scissors.

2. Tap the bottom of the tofu box, and the tofu will basically be completely buckled out and cut into pieces with a knife.

3. Let the chopped tofu sit for a while, pour off the spilled water, and put it in a container.

4. Peel the preserved eggs, cut them into small cubes, and put the cut preserved eggs into the tofu.

5. Dice the mustard and mince the chives.

6. Take a bowl, add the chopped green onions, diced mustard, and add cold soy sauce.

7. Add monosodium glutamate, add sesame oil, pour the seasoned sauce directly on the preserved egg tofu, and mix well when eating.

Preserved eggs mixed with tofu

Ingredients

1 box of lactone tofu, 2 preserved eggs, appropriate amount of mustard, appropriate amount of soy sauce, 1 teaspoon of vinegar, appropriate amount of sesame oil.

method

1. Blanch the tofu in a pot of boiling water for dozens of seconds (add some salt to the boiling water) and remove it.

2. Cut the preserved eggs into small pieces.

3. Add some vinegar to the fresh soy sauce and mix the sesame oil.

4. Cut the mustard into foam and mix it all together.

Preserved egg tofu

Ingredients

1 box of lactone tofu, 1 preserved egg, appropriate amount of garlic cloves, appropriate amount of coriander, appropriate amount of red pepper, appropriate amount of oyster sauce, appropriate amount of rice vinegar, appropriate amount of flavor, appropriate amount of sesame oil.

method

1. Put the lactone tofu in the refrigerator for two hours and take it out. Cut a small opening at the bottom four corners of the bottom of the boxed tofu with scissors, and gently turn it a few times, and the tofu can be completely out of the box and buckled upside down on the plate.

2. Peel the preserved eggs, cut them into pieces and put them on top of the tofu

3. Sauce: mince garlic, add chopped pepper, chopped coriander, oyster sauce, extremely fresh, rice vinegar and sesame oil.

4. Pour the sauce over the preserved egg tofu and serve.

Egg tofu with red oil

Ingredients

One box of lactone tofu, two preserved eggs, two teaspoons of sesame red oil, three teaspoons of light soy sauce, one teaspoon of balsamic vinegar, half a teaspoon of Sichuan pepper oil, an appropriate amount of minced garlic, and an appropriate amount of chopped green onions.

method

1. Cut off the four corners of the tofu with a kitchen knife, gently pat the box and the whole box will come out.

2. Cut the tofu into small pieces and let it stand for 5 minutes.

3. Cut the preserved eggs into small pieces for later use.

4. Pour out the water from the tofu during the standing process, and pour the preserved egg on top of the tofu.

5. Prepare a bowl and add three teaspoons of light soy sauce, two teaspoons of sesame red oil, half a teaspoon of Sichuan pepper oil, one teaspoon of balsamic vinegar, chopped green onion and minced garlic and mix thoroughly.

6. Pour the seasoning on the preserved egg tofu.

Cold preserved egg tofu

Ingredients

2 preserved eggs, appropriate amount of old tofu, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of balsamic vinegar, appropriate amount of chopped pepper, appropriate amount of sesame oil, appropriate amount of Sichuan pepper oil, appropriate amount of chili oil.

method

1. Wash the old tofu and cut into peanut-sized cubes.

2. Put cold water into the pot, add a little salt, and blanch the diced tofu.

3. Remove the diced tofu, drain and put it on a plate.

4. Peel the preserved eggs, wash them, cut them into 4 pieces, and place the preserved eggs around the tofu.

5. Chop the garlic into minced garlic, put it in a bowl, add sesame oil, pepper oil and chili oil.

6. Add an appropriate amount of chopped pepper, add light soy sauce and balsamic vinegar, and mix well.

7. Pour the sauce over the tofu and sprinkle a little chopped green onion.

Chopped pepper preserved egg tofu

Ingredients

200 grams of tofu, 2 preserved eggs, appropriate amount of sesame oil, appropriate amount of sugar, appropriate amount of sharp pepper, appropriate amount of flavor, appropriate amount of rice vinegar.

method

1. Draw a circle on the edge of the lacone tofu with a knife, remove the wrapping paper, buckle the plate on the tofu, and steam it in the pot for 5 minutes (the tofu is steamed in the pot to remove the beany smell).

2. After the steamed tofu is cooled, cut it into slices with a knife.

3. Cut the sharp pepper and red pepper into cubes, cut the chives finely, and cut the preserved eggs into small pieces.

4. Pile the cut preserved eggs on top of the tofu.

5. Take a small bowl: add the flavor of the very fresh, rice vinegar, minced pepper, sesame oil, and sugar.

6. The sauce is poured on the tofu, and if you like spicy food, you can add a spoonful of chili oil, and it's OK.

Preserved egg tofu

Ingredients

A box of lactone tofu, a preserved egg, an appropriate amount of crushed peanuts, an appropriate amount of homemade spicy red oil, an appropriate amount of light soy sauce, an appropriate amount of oil consumption, an appropriate amount of sesame oil, an appropriate amount of Sichuan pepper oil, an appropriate amount of minced ginger, an appropriate amount of minced garlic, an appropriate amount of white vinegar, and an appropriate amount of coriander.

method

1. Pour the tofu on a plate and cut into slices with a knife.

2. Cut the preserved eggs into small pieces and place them in small pieces.

3. Mix a spoonful of light soy sauce, half a spoon of vinegar, a little oyster sauce, sesame oil, Sichuan pepper oil, spicy red oil, chopped peanuts, minced ginger and garlic.

4. Slowly pour the mixed juice over the tofu.

5. Decorate with coriander and serve it.

Egg with shallots and tofu

Ingredients

1 box of lactone tofu, 1 preserved egg, 1 handful of shallots, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sesame oil.

method

1. Cut a small opening in each of the four corners of the bottom of the lactone tofu box.

2. Remove the packaging film on the boxed tofu, pour it on a flat plate, and gently remove the tofu box.

3. Peel the preserved eggs, cut them into small pieces, wash and chop the shallots.

4. Sprinkle the tofu with salt, marinate for 5 minutes, then pour out the soup and sprinkle with shallots.

5. Sprinkle diced preserved eggs on the tofu, add chicken essence to taste, and pour sesame oil into it.

Minced meat and preserved eggs mixed with tofu

Ingredients

1 box of lactone tofu, 2 preserved eggs, 80 grams of pork filling, 1.5 tablespoons of light soy sauce, a little five-spice powder, an appropriate amount of chicken essence, an appropriate amount of water starch, an appropriate amount of minced coriander, an appropriate amount of green onions, and an appropriate amount of minced ginger.

method

1. Use scissors to cut off the 4 bottom edges of the lactone tofu box, so that the whole lactone tofu can be easily poured out.

2. Pour the lactone tofu into a plate and control the excess water for later use.

3. Peel the shell of the preserved eggs, wash them, and cut them into thin slices or small pieces.

4. Put the cut preserved eggs on top of the lactone tofu.

5. Heat oil in a wok, stir-fry with minced green onion and ginger and five-spice powder, then add the meat and stir-fry until fragrant.

6. Pour in light soy sauce, the dosage is your own, I don't put salt, so I put more soy sauce, I like to use soy sauce to adjust the salty taste.

7. Add chicken essence to taste and thicken with water starch.

8. Pour the finished minced meat on top of the lactone tofu, and finally sprinkle with minced coriander and mix well.

Preserved egg tofu

Ingredients

1 box of tender tofu, 1 Songhua egg, 2 cloves of garlic, 2 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, 1/2 tablespoon of sesame oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of chopped green onion.

method

1. Place the tofu box face down, cut the corner of the bottom of the box with a knife, and shake it a few times.

2. Remove the laminated film on the surface of the tofu box, pour the tofu onto the cutting board, slice and arrange.

3. Peel off the shell of the Songhua egg and cut it into cubes, and mince the garlic.

4. Put the minced garlic in a small bowl, then add light soy sauce, balsamic vinegar, sesame oil, salt and chicken essence in turn, and stir well.

5. Put the diced Songhua eggs in the center of the plate, drizzle the seasoned sauce, and finally sprinkle a little chopped green onion on the surface.