This preserved egg with tofu is very simple. It belongs to a summer salad and it is worth a try.
The inner fat tofu is taken out of the box and cut into small pieces of uniform size in the dish.
Eggs, shelled, cleaned and diced
Garlic, minced, bowl, ready to use
Add 2 tablespoons of scallions to the garlic bowl, add some soy sauce, vinegar, a spoonful of sugar, a pinch of salt, sesame oil and chicken essence.
Put the sauce in the bowl on the tofu, wrap the plastic wrap, and put it in the refrigerator for 1 hour before eating it. It is more refreshing.
Tofu looks at personal taste, you can steam it or you can do it directly. The direct cold taste will be more tender. The egg white of the preserved egg has solidified, but the egg yolk is still liquid. It is not convenient to cut or eat. You can cook the preserved egg for five minutes before eating. The skin inside the eggshell will stick to the eggshell without sticking to the egg white. It can be easily peeled off without damaging the egg shape. The boiled preserved egg yolk has solidified, and it does not stick to the knife when cutting. It also reduces the taste of preserved eggs.