皮蛋拌豆腐 Tofu with Preserved Eggs

材料 Ingredient

嫩豆腐 Silk Tofu 1 盒 Container 皮蛋 Preserved Egg 2 個 ea 蔥 Scallion 2 支 stalk 醬油膏 Soy Sauce Paste 2 大匙 Tbs 麻油 Sesame oil 1/2 大匙 Tbs

做法﹕

1.	將豆腐放進盤內﹐用刀切成16小塊。將豆腐放進冰箱冰半個小時以上使其出水。
2.	蔥切成蔥花﹐皮蛋每個切成8塊。
3.	將豆腐從冰箱拿出﹐將水倒掉。
4.	將醬油膏和麻油淋在豆腐上。
5.	將皮蛋鋪在豆腐上﹐再撒上蔥花即可。

PROCEDURE:

1.	Place the tofu on a plate. Cut it into 16 cubes. Store the tofu in the fridge for at least 30 minutes. There will be water coming out of the tofu.
2.	Dice the scallions. Cut each preserved egg into 8 pieces.
3.	Take out the tofu. Pour the excess water out.
4.	Spread the soy sauce paste and sesame oil over the tofu.
5.	Place the preserved eggs and sprinkle the diced scallions on top of the tofu .

最後更新 (Last Update): 06/30/2013©
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