Cold Tofu with Preserved Eggs

Cold Tofu with Preserved Eggs

　　Cold Tofu with Preserved Eggs

　　How to make: Take five preserved eggs, cut each into four slices, and arrange them on a plate. Prepare a small amount of minced meat, an appropriate amount of garlic, chili sauce, and soy sauce for later use.

　　Heat the pan, then add oil, garlic, minced meat, soy sauce, and chili in sequence. Stir-fry the chili sauce until it releases oil. Sprinkle a layer of sugar over the preserved eggs, then pour the stir-fried ingredients from the pan over the eggs.

　　Garnish with chopped scallions before serving.

　　Yiyang Pineflower Preserved Eggs are a famous and renowned specialty of Yiyang City, Hunan Province, with a history of over 500 years. These preserved eggs have a soft yet elastic texture, smooth without sticking to the hands, with transparent egg whites that are clear enough to reflect shadows, adorned with naturally formed milky-white pine branch patterns. The egg yolks display five layers of varying shades—dark green, grass green, deep green, tea color, and orange—offering a delicious taste that is fresh, rich yet not greasy, with a long-lasting aftertaste.