I want to eat this dish in hot weather. After stirring for 3 minutes, serving is super simple, refreshing and relieving summer heat, and satisfying appetite.

In the midsummer of July, we will usher in the summer solar term, which is the first 1 1 solar term among the 24 traditional solar terms in China. After entering summer, the weather will get hotter gradually. Recently, the weather is hot. The temperature is over 30 degrees every day. It's like baking in the hot sun. It's not dog days yet. Will it be hotter then? It's terrible to think about it. Therefore, we must pay attention to heatstroke prevention in diet and eat more light and less greasy dishes.

With the arrival of the summer solar term, the temperature and sultry air will bring more unbearable feelings. At this time, people's appetite will get worse and their appetite will be poor. Therefore, some cool and appetizing cold salad dishes have become people's favorite and indispensable dishes on the table. Compared with cooking and stewing, cold salad is much simpler to make, and it takes a short time to make, so you don't have to stay in the kitchen for a long time. The prepared cold salad is cool and refreshing, which can instantly open the taste buds of family members, stimulate appetite and add a lot of color to the summer table.

Today, I will share with you a cold preserved egg tofu, which you can never get tired of. The main ingredients of this dish are tofu and preserved eggs. These two ingredients are very common, easy to buy and cheap, but they have high nutritional value. They are "golden partners". Mixed together, it is fragrant and refreshing, fresh and delicious, sour and spicy, and appetizing. The method is super simple, clearing away heat, reducing fire and reducing fat. I want to eat this cold dish on a hot day, and I can serve it in 3 minutes. The method is super simple, refreshing and relieving summer heat. it wont hurt you to try it

Preserved eggs mixed with tofu

Ingredients: tofu 1 preserved egg, 2 coriander 1 minced garlic 1 spoon red pepper 1 spoon soy sauce 1 spoon balsamic vinegar, 2 tablespoons oyster sauce 1 spoon oil and salt.

Output: 1. Prepare raw materials; 2. Tofu blocks, add a little salt, then pour in the right amount of boiling water and soak for three minutes; 3. Cut the tofu into thin slices and put it in a circle on the plate; 4. Put the cut preserved eggs in the center; 5. Add a proper amount of chopped parsley, minced garlic and red pepper rings; 6. Prepare a bowl of juice: add appropriate amount of soy sauce and balsamic vinegar; 7. Add a little oyster sauce and homemade Chili oil and mix well; 8. Finally, pour the sauce evenly into the dish;

9. Mix well when eating.

Tip: 1. Soak tofu in salt water for three minutes in advance; 2. Put tofu and preserved eggs in a dish, and add a little coriander, minced garlic and red pepper; 3. Mix soy sauce, vinegar, oyster sauce and Chili oil evenly to make sauce and pour it on preserved egg tofu.