#每日三餐打卡#
Preserved egg tofu is a classic traditional cold dish, preserved egg tofu is a classic traditional famous dish, and this cold dish is also one of the common home-cooked dishes. After the finished dish, the tofu is very tender and refreshing, the preserved egg has a mellow taste, and the method is also simple and nutritious, which is a delicacy that everyone particularly likes in every aspect.
In order to make this dish well, there are several key points, first of all, the preparation of the fragrant and tender, appetizing and greasy cold sauce, if you know the recipe, it is a trivial matter, and the rest is not a problem. Then look down, make sure you can learn it after reading it, and you can show your hand when you learn it.
How to mix preserved eggs with tofu:
[Ingredients]: 4 preserved eggs (Songhua eggs), 350 grams of lactone tofu.
[Ingredients]: 3 cloves of garlic, 3 grams of ginger, 3 millet peppers, 4 shallots.
[Seasoning]: 30 grams of peanut oil, 20 grams of light soy sauce, 15 grams of balsamic vinegar, 10 grams of chili oil, 5 grams of sesame oil, 1 gram of edible salt, 2 grams of chicken essence, 2 grams of white sugar, 30 grams of cool white boil.
【Cooking Method】:
1. Prepare 4 preserved eggs and 1 box of lactone tofu, first put these 2 things in a steamer and steam them for 5-10 minutes, the steamed preserved eggs can remove part of the fishy smell and alkaline smell, and put them in cold water to cool after steaming, and better peel the shell after hot expansion and cold contraction.
2. Remove the garlic skin and crush it with a knife, then chop it into minced garlic for later use, try to chop it as much as possible, so that it is easier to taste. The ginger is also crushed with a knife and then cut into finely minced ginger for later use. If you can eat spicy, you can bring a few millet peppers and cut them into small rings for later use. Cut the shallots into chopped green onions, and separate the white and green onions when cutting. All the ingredients except the shallots and green onions are put on a plate for later use.
3. Get out of the pot, add 30 grams of peanut oil after heating the pan, heat the oil to a slightly smoking state, the oil temperature at this time is about 150 degrees, and then pour the oil on the top of the ingredients to stimulate the aroma of the ingredients.
4. Then add 20 grams of light soy sauce to extract flavor, 15 grams of balsamic vinegar to increase the flavor to remove the alkaline taste of preserved eggs, 10 grams of chili oil to make it spicy, 5 grams of sesame oil to enhance the flavor, 1 gram of edible salt to enhance the flavor, 2 grams of chicken essence to increase the umami, 2 grams of white sugar to neutralize the taste, 30 grams of cool and white, stir well, so that the soul sauce is prepared.
5. Next, you can process lactone tofu, first use a knife to cut along the edge of the box, then tear off the film on it, put the knife on it, then turn it over and put it on the cutting board, and then pull the knife away. Cut off some of the two diagonal oblique knives on the box, gently pat it on it with a knife, and then you can take the box out of the way, so that the complete lactone tofu is taken out.
6. Cut the tofu horizontally in the middle, then cut it horizontally, and cut it vertically, so that the tofu is cut into small squares. Finally, put the sliced tofu on a plate and set it out. In order to make the arrangement more standard, we can put the tofu in a bowl first, then turn a plate upside down on top, and then turn it upside down.
7. Next, you can deal with the preserved eggs, first peel off the shell of the preserved eggs, and after the shell is peeled off, you can change the knife, first dip some water on the knife, so that the egg yolk will not stick to the knife when cutting, and the preserved eggs can be cut into 4 or 8 petals.
8. Wrap the cut preserved eggs around the upside-down bowl in a circle, and then take the bowl away after the preserved eggs are in a circle, so that the shape of the tofu piled up in the middle and the preserved eggs around the side comes out, isn't it very beautiful.
9. Then pour the prepared sauce evenly on top of the preserved eggs and tofu, and finally sprinkle the chopped green onion and praise it, so that a good-looking and delicious cold dish can be tasted.
Technical Summary:
1. Preserved eggs can also be steamed without steaming, like to eat preserved eggs with soft hearts, generally steamed for 3-5 minutes or with soft hearts, if you don't like soft preserved eggs to steam for 8-10 minutes. Of course, preserved eggs can also be left unsteamed.
2. Lactone tofu can also be left unsteamed, but I recommend that it is best to steam it, because steaming can play a high temperature sterilization, so that it is more hygienic and healthier to eat.
3. Generally, we will add some vinegar when we make the dish of cold preserved eggs, because vinegar can neutralize the alkalinity of preserved eggs and make them taste better.
Epilogue:
In my opinion, cold salad is the easiest to learn, as long as you know the steps and methods, you can easily make a master-level cold salad, this preserved egg tofu shared today is not to be missed, not only in the taste, taste, shape are impeccable.
Seeing this, I believe you also have a deeper understanding of preserved egg mixed with tofu. Then move your little fingers, like + follow!
#美食##家常菜##春日生活打卡季#