Bean curd with preserved egg in cold sauce-You Are Foodie

By Rae
72

Bean curd with preserved egg in cold sauce

This is a cold, Kwai, economical and delicious dish.

Main Ingredients

preserved egg 2
Lactone tofu 1

Auxiliary Ingredients

Light soy sauce appropriate amount
red pepper appropriate amount
Vinegar appropriate amount
coriander A moderate amount of
Sesame oil appropriate amount

Step 1 . Prepare a box of fatty tofu or a piece of tender tofu, two preserved eggs and a few parsley. This time I use tofu with internal fat.

Step 2 . Take out the inside fat tofu, buckle it on the chopping board, cut it into thin pieces (this step needs to be careful, broken, I still break a small piece of tofu this time), and put the tofu on the plate.

Step 3 . Peel the preserved egg, wash it, cut it into granules, and put it on the tofu.

Step 4 . Wash the coriander, cut it into small pieces, sprinkle it on the plate, pour an appropriate amount of raw soy sauce (raw soy sauce tastes delicious without adding salt), vinegar, sprinkle with sesame oil, and decorate it with red pepper granules.

Step 5 . I really love this salad. I don't pay much attention to its appearance. The taste is really powerful.

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