Bean curd with preserved egg
Food Ingredients
Peaked Egg
4
Tofu
a small piece
Spicy Millets
3-5
paprika
a spoonful
ginger powder
a spoonful
minced garlic
a spoonful
edible oil
shil
Raw smoke
2 scoops
balsamic vinegar
3 scoops
white sugar
half spoon
Oyster Sauce
a spoonful
Chicken essence
1/3 scoop
Shallot
one and a half spoonfuls
Step
1
Cook the preserved eggs in the pan for five minutes and remove them.
2
Cut tofu into pieces, add salt and boil for three minutes, blanch and remove the water.
3
Pieced preserved eggs set in a plate
4
Put the tofu in the middle.
5
A spoonful of minced garlic, a spoonful of minced ginger, a spoonful of chili powder, a spoonful of millet pepper, and then poured with hot oil to stimulate the fragrance.
6
Add 2 spoonfuls of soy sauce, 3 spoonfuls of vinegar, half spoonfuls of sugar, 1/3 spoonfuls of chicken essence, 1 spoonfuls of oyster sauce, finally add 1 spoonfuls of chopped green onion, stir well
7
Finally, pour the sauce on the preserved egg tofu.
8
Sprinkle a little chopped green onion and you can eat it.
about
It's better than the cold dishes sold outside.
The old vinegar peanut formula I learned from my grandmother.
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