Preserved duck egg and Tofu Salad 拌皮蛋豆腐

Shopping List: 

1 Silk ToFu

2 Preserved duck eggs

1 bunch of scallion

Some Dried meat floss

1 tomato

2 bunches of asparagus

Salt

Sugar

Oyster Sauce

Soy sauce

Shaoxing wine

Oil

Sesame oil

Cornflour

 

Method:

 

  1. Put water and the 2 Preserved duck eggs in the pot, boiling for 7 minutes. Then take the eggs out and put into cold water to cool off. Peel the egg shell then chop the egg into pieces.
  2. Put the silk tofu on the plate, slice into pieces however still keep the whole shape. Poach the asparagus in boiling water, then cut into pieces.
  3. Mix salt, sugar, soy sauce, Shaoxing wine, sesame oil together to make into sauce, once ready, pour on to the tofu.
  4. Sprinkle meat floss and chopped scallion over the tofu. Lay the egg slices and asparagus aside.