Recipe of Soviet-style shallots, preserved eggs and tofu

• 

  1.Rinse the tofu

• 

  2. Cut into small pieces with a knife

• 

  3. After the water boils, put the steamer in the steamer and steam for 2 minutes.Pour away the water at the bottom of the bowl.The tender tofu will easily release water

• 

  4.Peel the preserved eggs Rinse well with water

• 

  5. Cut the preserved eggs into small pieces, (share a little trick here) , staining the knife with water can prevent it from sticking! ) Arrange and sprinkle with chopped green onion

• 

  6.Pour in hot oil and saute until fragrant

• 

  7. Let’s start with the sauce, starting with half a spoonful of chili oil

• 

  8.A spoonful of vinegar

• 

  9.Three spoons of light soy sauce, I used Donggu Yipinxian

• 10.A spoonful of sugar

• 

  11.Mix evenly and pour on the preserved egg tofu, done!