Health benefits
Zanthoxylum bungeanum: maintain healthy skin and mucous membranes
Pepper: nourish blood, protect teeth, protect bones
Ingredients
Preserved eggs ( 3 ) | Silky tofu ( 150g ) |
Minced onion, ginger and garlic ( appropriate amount ) | Panthoxylum bungeanum ( 5g span> ) |
Dried chili pepper ( 10g ) | Salt ( 1.5g ) |
Pepper ( 1g ) | MSG ( 1g ) |
Light soy sauce ( 10g ) | Oyster sauce ( 5g ) |
Balsamic vinegar ( 15g ) | Sesame oil ( 10g ) |
How to make preserved egg tofu
1.Prepare soft tofu and preserved eggs
2.Prepare onions, ginger, and garlic into containers
3.Add dried chili powder and peppercorns
4.Pour in the hot oil until it starts to smoke
6.Peel the preserved eggs, wash them, and cut them into small cubes
7.Cut the tofu into 4 cm cubes, then into triangles, then into thin slices and place on a plate
8.Put the preserved egg into the middle of the tofu
9. Again Pour the prepared sauce on top of the preserved eggs
10.Ready to eat
11.Finished product picture
5.Add all the seasonings and sesame oil, mix well and set aside
Tips
For tofu, buy soft tofu, which has a soft and delicate texture.Cut the preserved eggs into small cubes for easy flavor.
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