Ingredients
Lactone Tofu ( One box ) | Preserved egg ( one ) |
Salt ( Less than ) | Seafood light soy sauce ( Two spoons ) |
Fresh beetroot ( a spoonful ) | Fuel consumption ( a little ) |
Laoganma Black Bean Sauce ( A spoonful of spicy oil ) | Yipinxian ( One scoop ) |
Sugar ( a little ) | Peanuts ( a small handful ) |
Sesame ( appropriate amount ) | Sesame oil ( Two drops ) |
Millet pepper ( two ) | Chopped green onion ( a little ) |
Garlic ( One clove ) | Aged vinegar ( appropriate amount ) |
How to make homemade preserved tofu
1. Prepare a bowl, cut the green onion and millet pepper into small pieces, and mince the garlic.
2.Add fresh clams, seafood soy sauce, oil, salt, spicy oil, Millet pepper, chopped green onion, minced garlic, sesame oil, sugar, Yipinxian, mature vinegar, mix into sauce and set aside.
3.Cut the preserved eggs into small pieces and cut the lactone tofu plate at 45 degrees as follows As shown in the picture, (it’s okay not to cut at 45 degrees.After cutting straight, carefully place the tofu in a wrong position).Sprinkle the preserved eggs and chopped green onions on top of the preserved eggs
4. Fry the peanuts and let cool, then evenly sprinkle the prepared sauce on the preserved egg tofu, sprinkle the fried peanuts, and garnish with some sesame seeds
Tips
Among them You can choose the seasoning according to your preference.Add the fresh bell pepper seasoning to make it extra fresh.Personally, I prefer Xianbeilu
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