Bean curd with preserved egg and scallion in red oil -- a simple dish that surprises you

It is said that during the Three Kingdoms period, after borrowing troops from the eastern Wu Dynasty, Liu Bei led his troops to attack Xichuan, leaving Guan Yu to guard Jingzhou. In the summer of this year, the weather was very hot. The soldiers practiced martial arts against the sun, and they were all sweating. Over time, many soldiers became angry, their stools dried up, their urine was red and yellow, their mouth was dry and their tongue was rotten. Guan Yu was very worried. One day, Guan Yu was meditating in his study alone. He didn't realize that the sun was rising and the food came from the bottom of the room. Among them, there was a stewed soybean. He immediately thought of tofu. The medical book said that gypsum is cool and can dispel fire. You might as well try it. Guan Yu ordered the sergeant to soak the beans, boil the pulp, and order the plaster himself. Because the plaster was light, the tofu was tender and could not be fried. The soldiers can only eat it with salt. Coincidentally, this kind of tofu is like a dose of good medicine. After eating it, the soldiers slowly recovered. Later, some soldiers of Jiangling nationality mixed preserved eggs from their hometown with tender tofu and seasoning. They not only tasted delicious, but also cleared away heat and toxin. They have become a famous dish and spread to this day.

Main Ingredients

• preserved egg A moderate amount of
• Lactone tofu A moderate amount of

Auxiliary Ingredients

• garlic appropriate amount
• capsicol appropriate amount
• Sesame oil appropriate amount
• Vinegar appropriate amount
• Light soy sauce appropriate amount

The inside fat tofu is very soft. Be careful when scalding. Don't make the tofu scattered.