Tofu and salted Egg Salad Recipe
This is a traditional Chinese salad. This well demonstrates the features of Chinese cuisine. The ingredients of this dish individually, by themselves, are not very tasty.
Servings
1
Cook Time
10minutes
Servings
1
Cook Time
10minutes
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 will be salted and become almost solid. For the salad, we will need only the yolks.
  2. Gather 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 an apple. Sichuan pepper can be replaced with white or black.
  3. Preparing the refueling. Chop the garlic. Mix with soy sauce, vinegar, sugar, sesame oil and pepper.
  4. Finely chop the greens. Tofu cut into large cubes. Cut each yolk into 8 pieces.
  5. Mix tofu with herbs. Sprinkle with chopped egg yolk. Pour the dressing over the top. We continue to enjoy the anise tincture. Salted proteins went to the omelet.
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