Preserved duck egg and Tofu Salad 拌皮蛋豆腐
1 silk tofu
2 preserved duck eggs
1 bunch of scallion
Some dried meat floss
2 bunches of asparagus
- 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.
- 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.
- Mix salt, sugar, soy sauce, Shaoxing wine, sesame oil together to make into sauce, once ready, pour on to the tofu.
- Sprinkle meat floss and chopped scallion over the tofu. Lay the egg slices and asparagus aside.