How to make cold scallion oil preserved egg tofu

After working five days a week, you should be exhausted. When you have a weekend off, you will definitely curl up on the sofa or bed, and your lunch and dinner will be either instant noodles or takeout. As someone like you, are you really not worried about dying young? So, learn to cook something for yourself while you are still healthy. Now, I will teach you how to make cold scallion oil and preserved egg tofu.

1.1 Put the rennet tofu in a small bowl, sprinkle a little salt on it and put it in a steamer with the washed preserved egg for 8-10 minutes

2.2 Chop the kohlrabi into small pieces, peel the peanuts and chop them slightly, chop the shallots into chopped green onions, and mash the garlic into garlic paste

3. After steaming, drain the rennet tofu and put it in a large bowl

4. Cut each preserved egg into 12 pieces and place them on top of the tofu.

5. Add 2 teaspoons of balsamic vinegar, 2 teaspoons of soy sauce, 1/4 teaspoon of sugar, 1/2 teaspoon of sesame seeds, a little pepper powder, crushed peanuts, chopped kohlrabi, and finally sprinkle chopped green onions on the noodles.

6. Heat the wok, add about 30ml of cooking oil, heat it to 60-70% hot, pour it on the chopped green onions, and mix well.

Today’s introduction ends here. I wonder if you have learned how to make cold-mixed scallion oil and preserved egg tofu? So as long as you follow the editor's steps, you will definitely succeed. Come on!