Cold preserved egg tofu
Overview
During the Reunion Festival, simple and quick dishes are even more important, especially during the Mid-Autumn Festival in Zhejiang, which is still very hot and the autumn tiger is causing trouble. This cool and appetizing cold dish is more popular than big fish and meat. It is refreshing and not greasy, and can go well with both wine and rice. Naturally, you need to prepare simple and quick cold dishes for dinner at home. Today Rare is going to share a cold dish that can be made without turning on the fire - tofu mixed with preserved onions and eggs.
Tags
Ingredients
Steps
-
Open the prepared ingredients, open them, and wash them thoroughly.
-
Use a knife to cut the opened tofu into evenly sized pieces. Remove the outermost layer around the edge of the plate and arrange. Put some broken ones in the middle.
-
Remove the preserved egg shells, cut each into 4 small pieces, and place them on the inner layer of tofu.
-
Then chop the washed shallots into finely chopped green onions and put them on the innermost layer of the plate, that is, in the middle.
-
Take another small bowl, add all the seasonings except the chili oil, mix well, let the salt dissolve, and then pour it on the preserved egg tofu.
-
Finally, pour the chili oil evenly, mix briefly and it's ready to eat. If you simmer it with hot chili oil, it will taste more fragrant.
-
This is a simple, quick and convenient way to make cold salad for a party. You can cut and mix and serve it. Novices can also learn how to make it, and the key is that it is delicious.
