【涼拌皮蛋肉鬆豆腐】
材料：
百福®蒸煮滑豆腐350 毫升1 盒
皮蛋 1 隻
肉鬆 適量
葱花、芝麻 各適量
醬汁：
蠔油、白醋、糖、麻油 各1 茶匙
做法：
1） 皮蛋去殼，切粒，備用。
2） 醬汁材料混合，備用。
3） 豆腐放於碟上，放上皮蛋、肉鬆，淋上醬汁，灑上葱花和芝麻，完成。
Cold Beancurd with Preserved Egg and Pork Floss
Ingredients:
PAK FOOK® Beancurd for Steaming 350 mL 1 pack
Preserved egg 1 pc
Pork Floss Appropriate
Green onion & Sesame Each appropriate
Sauce:
Oyster sauce, vinegar, sugar, sesame oil Each 1 teaspoon
Directions:
1) Peel and dice the preserved egg, set aside.
2) Mix all sauce ungredients together, set aside.
3) Put the Beancurd on serving plate, add chopped preserved egg and pork floss on top. Then topped with sauce and sprinkle with chopped green onion and sesame. Ready to serve.
