The simplest cold preserved egg tofu

There are many ways to cook preserved eggs. The most common one is preserved egg tofu, which is a kind of cold dish. It tastes good and has a good effect of clearing heat and detoxifying. It is especially suitable for eating in summer. The method of cold preserved egg tofu is also very simple. Open the tofu and put the cut preserved eggs in it, then add appropriate amount of sesame oil, add appropriate amount of sesame oil and chopped green onion. Of course, you can also add appropriate amount of oyster sauce and a little chopped coriander.

Ingredients: 1 box of tender tofu, 2 preserved eggs, appropriate amount of chili pepper (optional), appropriate amount of chopped green onion, half a tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, appropriate amount of chili oil (optional). Step 1: Drain the tofu and cut into thin slices. Cut the preserved egg into small pieces, cut the chili pepper into thin strips, mix the sauce and put it in the refrigerator for later use. Step 2: Put the preserved egg on the tofu, add the chili pepper, sprinkle with green onions, and pour the sauce on it when enjoying!

Method 2 : Ingredients: 3 preserved eggs, 3 pieces of tofu. Accessories: half a cucumber, a little peanuts, green and red peppers. Seasoning: salt, vinegar, sesame oil.

Method 1. Peel the preserved eggs, cut into pieces and place on the outer circle of the plate. 2. Cut the cucumber into shreds and place it in the middle of the plate. 3. Boil half a pot of water, put in tofu cubes, add a spoonful of salt and cook for a few minutes, then remove. 4. Spread the tofu on the cucumber shreds and cut into small pieces with a knife. 5. Chop the green and red peppers, put them into a pan and fry them until fragrant. Pour them into a bowl with salt, vinegar and sesame oil, mix them into a sauce, pour it on the tofu and serve.

How to choose preserved eggs : Those with grayish white skin, no black spots, no cracks, and intact eggshells are good quality preserved eggs; eggs with cracks will have a spicy and strange smell or stink.

Hold the preserved egg in your hand and shake it next to your ear. Good preserved eggs will make no sound; inferior ones will make sound.

Place the preserved egg in the palm of your hand and weigh it gently. If it vibrates a lot, it is of good quality; if it does not vibrate, it is of poor quality.

When viewed through light, eggs that are mostly black or dark brown with a small portion being yellow or light red are high-quality eggs; eggs that are mostly yellowish brown and transparent are immature preserved eggs.

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