Recipe: Preserved egg with tofu

Home Cooking Recipe: Preserved egg with tofu



  1. The lactone bean curd is buckled in the dish, the tofu will slowly ooze out the water to be poured off, and then cut into small pieces with a knife, and the plate will be gently shaken, the tofu will be scattered in the dish, and the water will seep out. Remember to dump

  2. Remove the shell from the preserved egg, cut the preserved egg with water, and the knife-cut egg will be very neat

  3. Cut the eggs into small pieces

  4. Take a small bowl of juice: a small spoon of soy sauce, two teaspoons of vinegar, a little salt, a little MSG, a little chili oil

  5. Gently place the preserved egg on the tofu cube, pour the sauce and sprinkle with the parsley.

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