凉拌皮蛋豆腐，是一道极具特色的中式凉菜。滑嫩的豆腐配上独特的皮蛋，淋上蒜末、香醋和辣椒油，酸辣开胃，口感层次丰富。不管是配米饭还是当开胃菜，都超级合适。
Century Egg & Tofu Salad is a unique Chinese cold dish. Silky tofu is paired with the distinct flavor of century eggs, drizzled with garlic, vinegar, and chili oil. It’s tangy, refreshing, and perfect as an appetizer or side dish.
🌴食材 | Ingredients：
主料： 皮蛋，3个（切瓣）；嫩豆腐，1盒（切块）。/ Main: Century eggs, 3 (cut into wedges); Soft tofu, 1 block (cubed).
🌴配料 | Aromatics：
蒜末，4~5瓣（切碎）。/ Minced garlic, 4-5 cloves.
姜末，少许（可选）。/ Minced ginger, a little (optional).
葱花，1根（切碎）。/ Chopped scallion, 1 stalk.
香菜，1根（切碎）。/ Cilantro, 1 stalk (chopped).
小米辣，1~2个（切圈，可选）。/ Small spicy chilies, 1-2 (sliced, optional).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
香醋，2勺（约20ml）。/ Chinkiang vinegar, 2 tbsp (about 20ml).
香油，1勺（约10ml）。/ Sesame oil, 1 tbsp (about 10ml).
辣椒油，1勺（约10ml，可选）。/ Chili oil, 1 tbsp (about 10ml, optional).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
盐，适量。/ Salt, to taste.
🌴做法 | Instructions：
1，切皮蛋 | Cut the Eggs
皮蛋剥壳，切成瓣。切的时候，刀上蘸一点水或油，防止粘刀。⚠️ 刀上蘸水，切出来的皮蛋才完整不粘。我试过直接切，结果蛋黄全粘在刀上了。
Peel the century eggs and cut them into wedges. Dip the knife in water or oil before cutting to prevent sticking. ⚠️ Dipping the knife in water keeps the eggs intact. I’ve tried cutting them directly, and the yolk stuck to the knife.
2，摆盘 | Arrange the Plate
把嫩豆腐切块，铺在盘底。把切好的皮蛋摆在豆腐上面。⚠️ 豆腐和皮蛋是绝配，口感更丰富。
Cut the soft tofu into cubes and place them at the bottom of the plate. Arrange the century eggs on top of the tofu. ⚠️ Tofu and century eggs are a perfect match, adding a richer texture.
3，调酱汁 | Make the Sauce
取一个小碗，放入2勺生抽、2勺香醋、1勺香油、1勺辣椒油、少许白糖和盐，搅拌均匀。⚠️ 醋和糖的比例大约是2:1，酸甜平衡。
In a small bowl, mix the light soy sauce, vinegar, sesame oil, chili oil, sugar, and salt. ⚠️ The ratio of vinegar to sugar is about 2:1 for the perfect balance.
4，淋汁出锅 | Pour and Serve
把调好的酱汁均匀地淋在皮蛋豆腐上，撒上蒜末、姜末、葱花、香菜和小米辣。吃之前稍微拌一下。⚠️ 拌的时候轻一点，皮蛋和豆腐容易碎。
Drizzle the sauce evenly over the eggs and tofu. Sprinkle with minced garlic, ginger, scallion, cilantro, and chilies. Mix gently before eating. ⚠️ Be gentle when mixing; the eggs and tofu break easily.
宝宝们，凉拌皮蛋豆腐的精髓在于“皮蛋滑嫩，豆腐清爽，酸辣开胃”。切皮蛋时刀上蘸水，皮蛋才完整不粘。酱汁里加一点白糖，提鲜效果翻倍。拌的时候轻一点，皮蛋和豆腐容易碎。
Tips: The key to Century Egg & Tofu Salad is “silky eggs, refreshing tofu, and a tangy kick.” Dip the knife in water before cutting for clean slices. A little sugar in the sauce enhances the flavor. Mix gently to avoid breaking the eggs and tofu.
这道【凉拌皮蛋豆腐 | Century Egg & Tofu Salad】是酸辣开胃的经典凉菜。如果你喜欢这种豆腐的做法，还可以试试我之前写的【麻婆豆腐 | Mapo Tofu】。想看更多凉菜和小菜，可以逛逛我的【凉菜/小菜 | Cold Dishes】分类。
If you enjoy this tangy and savory flavor, you should also try my Mapo Tofu. For more cold dishes and appetizers, check out my Cold Dishes category.
❤️ 点击主页，更多美味食谱持续更新！ / Click the homepage for more delicious recipes!