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Print Recipe
Tofu and salted Egg Salad Recipe
This is a traditional Chinese salad. It demonstrates the features of Chinese cuisine well. The ingredients of this dish, individually, by themselves, are not very tasty.
Cook Time 10 minutes
Servings
Ingredients
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. First, salt the eggs. In 4 parts of water, dissolve 1 part of salt (by weight). Completely fill these eggs with brine and leave them at room temperature for 30-40 days. During this time, the eggs are salted and become almost solid. For the salad, we only need the yolks.
    First, salt the eggs.
In 4 parts of water, dissolve 1 part of salt (by weight). Completely fill these eggs with brine and leave them at room temperature for 30-40 days. During this time, the eggs are salted and become almost solid. For the salad, we only need the yolks.
  2. Collect the ingredients. If there is no black rice vinegar, it can be replaced with a mixture of white (or red) rice vinegar and balsamic. In extreme cases, take wine or Apple. Sichuan pepper can be replaced with white or black.
    Collect the ingredients.
If there is no black rice vinegar, it can be replaced with a mixture of white (or red) rice vinegar and balsamic. In extreme cases, take wine or Apple.
Sichuan pepper can be replaced with white or black.
  3. Preparing the dressing. Chop the garlic. Mix with soy sauce, vinegar, sugar, sesame oil and pepper.
    Preparing the dressing.
Chop the garlic. Mix with soy sauce, vinegar, sugar, sesame oil and pepper.
  4. Finely chop the greens. Tofu in a large cube. Each yolk is cut into 8 parts.
    Finely chop the greens. Tofu in a large cube. Each yolk is cut into 8 parts.
  5. Mix the tofu with the greens. Sprinkle with chopped egg yolk. Pour the dressing on top. We continue to enjoy the anisette. Salted whites went on the omelet.
    Mix the tofu with the greens. Sprinkle with chopped egg yolk. Pour the dressing on top. We continue to enjoy the anisette.
Salted whites went on the omelet.

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