Preserved egg tofu is not delicious if the juice is not well adjusted, so how to adjust the juice of preserved egg tofu?

Wash the old tofu and cut it into peanuts.

Put cold water in the pot, add a little salt and blanch the diced tofu. Take out the diced tofu, drain it and put it on a plate. Preserved eggs are peeled and washed. Cut one into 4 pieces and put the preserved eggs around the tofu.

Chop garlic into minced garlic, put it in a bowl, and add sesame oil, pepper oil and Chili oil. Add appropriate amount of chopped pepper.

Add soy sauce and balsamic vinegar and mix well. Pour the sauce on the tofu. Sprinkle a little chopped green onion

Or prepare preserved eggs, cut them with a knife, or cut them with thin lines.

Then cut the tender tofu into thick slices, put them neatly on the plate, and then put the preserved eggs on the plate.

Then adjust the juice, prepare a small bowl, and pour in the millet pepper, minced garlic and onion. Then add soy sauce, sesame oil, Chili oil, oyster sauce, monosodium glutamate and salt to taste.

Stir well, and finally pour the juice into the preserved egg tofu and sprinkle with coriander. The preserved egg tofu is cold.