Preserved eggs and tofu can be cooked into delicious dishes, but it also requires attention and understanding of its correct eating method and preparation. The preserved egg and tofu dish with coriander is relatively light and simple to make, and everyone can learn how to make it from the following methods.

Method One

1 box of silky tofu, 1 package of pickled vegetables, 2 preserved eggs, sesame oil, coriander

(1) Cut the tofu horizontally and vertically with a knife, then place it in the dish

(2) Chop the pickled vegetables into fine pieces, cut the preserved eggs into cubes, sprinkle them on the tofu in the dish, then pour sesame oil over and sprinkle with coriander before serving

Ingredients: Boxed soft tofu, preserved eggs, pickled vegetables, scallion slices

Method: Cut tofu into cubes and place them at the bottom, then spread preserved egg cubes, followed by pickled vegetables cubes, then add scallion slices, sprinkle salt evenly, add a little chicken essence, then heat the oil and pour it over (note, mainly pour over the scallions, as scallions will burn in hot oil, and without hot oil, raw scallions are too smoky). Mix well before serving.

Tip: Do not eat scallions with bean products. It can cause diarrhea.

Method Two,

This dish is quite light and delicious, and it is one of the common dishes made at home. Moreover, it is affordable and the materials are easy to buy and prepare.

1. Preserved egg, also known as ‘bian dan’. Generally, if there are only about three people in the family, two eggs are enough (since our family is larger, hehe, we need four). After peeling the preserved egg, chop it and set it aside.

2. Coriander, also known as Chinese parsley. After cleaning and washing, blanch it in boiling water. Then chop it and set it aside.

3. Tofu, which is generally available in supermarkets. After purchasing, wash it and steam for three minutes over water. It can also be used without steaming (but in our family, we usually steam it to sterilize, hehe).

4. Salt, a little bit.

Method Three

Ingredients

2 pieces of soft tofu, 2 preserved eggs, 2 cucumbers, 1 large scallion, 1 tomato, 4 tablespoons of soy sauce, 1 tablespoon of vinegar, 3 tablespoons of sesame oil

1. Peel off the shell of the preserved egg and clean it thoroughly under the tap. After removing the shell, cut it into half-moon shapes for later use.

2. Slice the cucumber into thin strips first, then diagonally into long strips; wash with cold water and drain for later use.

3. Cut scallions into thin strips in the same way as slicing cucumbers, and prepare the white parts of the scallions into long strips.

4. Spread thin cucumber slices at the bottom of the plate, then place cubed tofu and half-moon shaped preserved eggs on top, and add scallion slices. Cut the tomato into half-moon shapes, and finally pour the sauce over it to finish.