(1) Sour preserved egg
Two preserved eggs, peeled and washed with cold boiled water, and then cut into small pieces with a knife. 100g sour ginger, washed in cold water, drained, sliced, put a piece of sour ginger in one corner of pine nut egg and eat it in sequence.
(2) preserved eggs mixed with tender tofu
① Formula: preserved egg 1, tender tofu 750g, sesame oil 1 0g, refined salt 1 g, chopped green onion1g.
(2) scalding tofu in boiling water, and then soaking tofu in cold water; Peel and wash the preserved eggs, put them into an inch plate with tofu, chop them with chopsticks, add sesame oil, chopped green onion, soy sauce, refined salt and monosodium glutamate and mix well.
(3) Pine nuts mixed with south tofu
① Formula: preserved egg 65438+ south tofu 0,300g, tomato 150g, pickled mustard tuber 50g, garlic 0.5g, sesame oil 25g, refined salt 10g, sugar 25g and monosodium glutamate 0.5g..
(2) Making: Remove the fine skin from the surface of the south tofu, cut it into 20 small squares, put it on a plate, sprinkle some salt evenly, and drain the water after two minutes. Wash the preserved eggs, cut them into 20 small pieces with thin thread and put them in a dish filled with tofu. Wash tomatoes, blanch them with boiling water, peel them and cut them into cubes. Wash mustard tuber and cut into powder. Peel garlic and mash it. Put all the above materials together, add salt, sugar, monosodium glutamate, soy sauce and sesame oil, mix well, pour them on tofu and mix well. This dish is bright in color, delicious, light and refreshing, and suitable for summer consumption.