Method for make preserved egg bean curd

Ingredients for preserved egg tofu: 1 box of lactone tofu, 2 preserved eggs, 1 coriander, 3-4 millet peppers, 2 cloves of garlic, 1 tablespoon of sesame oil, 2 tablespoons of soy sauce and 2 tablespoons of balsamic vinegar. Step: 1. Prepare the required materials and choose lactone tofu, which is tender and smooth. Preserved eggs, also known as preserved eggs, gray-wrapped eggs, wrapped eggs and so on. , is a seasoning egg product. It is the duck eggs that become black and bright through special processing methods, with white patterns on them, and have a special flavor when eaten. 2. Peel the preserved eggs and rinse them with tap water. Put the preserved egg on the chopping board, use a thin thread, tighten the thread with both hands and press it down, so it is easy to cut the preserved egg in half and the incision is neat. This method is more convenient than cutting with a knife. Cut each preserved egg into 4 pieces. If you cut with a knife, soak the knife in water before cutting. If you don't dip it in water, it's easy to stick to the knife. 3. Cut off the top film of the boxed lactone tofu, completely tear it off, then draw a circle around the tofu with a knife, and then make a few horizontal strokes to divide the tofu into small pieces. Then put the box of tofu on the plate, put the tofu on the plate, and put the preserved eggs on the tofu. 5. Cut the ingredients, chop the garlic, chop the coriander, and cut the millet into Chili rings. 6. Put minced garlic, minced coriander and Chili rings into a bowl, then add seasonings: sesame oil, soy sauce and balsamic vinegar, and stir well.