Tofu with Preserved Eggs 皮蛋豆腐 既入味又美觀的做法

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Ingredients:
A box of soft tofu
Two preserved eggs
A green onion
Three pieces of garlic
A teaspoon of sugar
One teaspoon of vinegar
Three teaspoons of soy sauce
One teaspoon of sesame oil
One teaspoon of chopped pepper
One tablespoon of cooking oil
Tips:
1. Because the soft tofu is fragile, cut it directly in the plate
2. The ratio of sugar, vinegar and soy sauce is 1:1:3, which is the general ratio of cold dishes
3. Tofu and sesame oil in cold dishes are perfect match
原材料：
内酯豆腐一盒
皮蛋兩個
小葱一根
大蒜三瓣
糖一茶匙
醋一茶匙
醬油三茶匙
香油一茶匙
剁椒一茶匙
食用油一湯匙
小貼士：
1、因爲嫩豆腐比較容易碎，直接在盤子裏面切
2、糖、醋、醬油是1：1：3的比例，這是一拌涼菜的萬能配比
3、有豆腐的涼菜都加點香油，絕配