How to make goldfish preserved egg tofu

If you often go to restaurants for convenience and end up having gastrointestinal problems or diseases, it is not worth it. For the sake of our health, we'd better learn how to make some home-cooked dishes and cook them at home. The recipe of goldfish preserved egg tofu is simple and most people can learn it quickly.

1. Prepare the main ingredients: a piece of tofu, 6 preserved eggs, and keep one extra egg for later use.

2. Cut the tofu into five pieces of equal size and place them on a plate in a round shape. It is best to use a larger round plate.

3. Bring the water to a boil, steam the tofu in the pot for 5 minutes to remove the bean smell, take out after steaming and let it cool for later use.

4. Peel the preserved eggs.

5. Put it in boiling water to remove the dirty smell. It is best to keep the color the same. There are only 6 preserved eggs at home, so there is no choice.

6. After blanching, rinse with cold water.

7. Take a preserved egg, dip a knife in water, and cut it vertically from one-third to make the fish body. Cut it into one-third so that the fish body will look smaller. You can also cut it in half.

8. Cut the remaining half into thin slices to make the fish tail. Dip the knife in water every time you cut it so that the preserved egg core will not easily stick to the knife.

9. Place the fish body on the tofu in order, and then arrange the thin slices of preserved egg into the shape of a fish tail.

10. Use black beans to make eyes and cut a small piece of egg skin to make fish fins.

11. Make the carrot into a flower and place it in the middle, and make the cucumber into water plants as decoration.

12. Take a small bowl, add garlic, light soy sauce, vinegar, sesame oil, chili oil and a little chicken essence, mix well, then sprinkle with coriander and a little cooked sesame seeds, and season according to personal taste.

13. Just dip it in water when eating, or pour it on the preserved egg and tofu and marinate it. The finished product picture is pretty good.

We have no way of knowing the source of restaurant food, and hygiene may not be guaranteed. The recipe of goldfish preserved egg tofu is simple, and you can ensure hygiene by making it yourself.