How to make cold preserved eggs, how to make cold preserved eggs

Teach you how to make cold preserved eggs.

How do you make cold preserved eggs? Peel the cucumber thinly, roll it up and put it on the plate, the eggs are all four, the garlic and red pepper are crushed, add salt, chicken essence, sugar, light soy sauce, aged vinegar, soy sauce, chili oil, chopped green onion, and stir well.

Cut the preserved eggs into uniform sizes and sprinkle with the prepared seasonings.

Minced ginger and minced garlic sesame oil.

The cold preserved eggs do not stick to the knife and are delicious.

Cold preserved eggs, Ba Shi De board.

Home-cooked cold preserved egg method.

5 preserved eggs, cut into 4 slices, and place on a plate. A little minced meat, appropriate amount of garlic, chili sauce and soy sauce are set aside. After heating the pan, add the oil, garlic, minced meat, soy sauce, chili pepper in order, and the chili sauce will burst until the oil comes out, and sprinkle on the preserved eggs.

After adding a layer of sugar, put the pan with the garnish. Pour the ingredients on top of the preserved eggs and sprinkle with chopped green onions.

You've heard of preserved egg tofu, and you first go to the market to buy a piece of tender tofu, a dime of chives, and remember that it's not the green onions in the north but the small chives in the south. When you get home, rinse the tofu with cold water, remove the roots of the chives, wash them, set aside, and then cut the tofu into small pieces and set aside. Then cut the preserved eggs into small dices, pour a little oil in the pot, put the tofu in, fry it slightly over low heat, pour in the diced preserved eggs, add a little salt and chicken essence, mix gently, cut the chives into chopped green onions with a knife, and sprinkle them evenly on top of the tofu and preserved eggs, and you can get out of the pot.

A delicious dish of preserved eggs and tofu is complete. Please forgive me for not doing well.

IngredientsPreserved egg, coriander, garlic, red pepper, tomato flowers, lettuce, soy sauce, vinegar, chili oil, sugar.

Tips for buying preserved eggs.

A pinch: It is to put the preserved egg in the palm of the hand and gently pinch it, the good quality of the pine flower egg is vibrated greatly, and the quality of the non-fluttering preserved egg is poor;

Second shake: It is to take the preserved eggs by hand, put them next to the ears and shake them, the good quality preserved eggs have no sound, and the poor quality has a sound, and the louder the sound, the worse the quality, even bad eggs or rotten eggs;

Three look at the shell: that is, peel off the mud attached to the Songhua egg, look at its shell, the eggshell is complete, gray-white, no black spots for the top grade, if it is a cracked egg, it is often possible to infiltrate too much alkali in the processing process, thereby affecting the flavor of the protein, and bacteria may also invade from the cracks, so that the Songhua egg deteriorates;

Four tastes: if the Songhua egg is pickled qualified, the egg white is obviously elastic, brown-colored and has a pine branch pattern, the yolk is black-green or blue-black on the periphery, and the center is orange-red.

Method (1) Peel the preserved eggs, cut each in half, and put them on a plate.

2) Cut the fragrant into minced pieces, chop the garlic finely, slice the red peppers, put them together in a bowl, and add the sauce.

Oil, vinegar, sugar, chili oil, mix thoroughly, pour on the preserved eggs, and decorate with tomato flowers and raw lai.

Cold preserved egg Ingredients: Ingredients: 200 grams of Songhua eggs (duck eggs) Seasoning:

10 grams of soy sauce, 10 grams of vinegar, 5 grams of sesame oil, 5 grams of ginger, 5 grams of chili oil Method: 1Peel the preserved eggs, cut them into 8 cloves each, and put them in a pot; 2.

Add soy sauce, vinegar, sesame oil, ginger and chili oil, mix well and serve. Food Xiangke Songhua eggs (duck eggs): Songhua eggs should not be eaten with soft-shelled turtles, plums, and brown sugar.

Coriander preserved egg ingredients: 4 preserved eggs (Songhua eggs), 200 grams of coriander (coriander), minced garlic, soy sauce, chili oil, vinegar, sesame oil, salt, appropriate amount of monosodium glutamate. Method:

1. Wash and cut the coriander into sections and spread it on a plate; After cutting the preserved eggs, they are neatly stacked on top of the coriander; Sprinkle the minced garlic over the preserved eggs. 2. Pour the juice made with soy sauce, vinegar, salt, monosodium glutamate and chili oil on the preserved eggs and drizzle with sesame oil. This dish is a cold dish, and the recommended seasoning ratio is:

Soy sauce:chili oil:vinegar = 3:

3:4；Cutting preserved eggs with wire is convenient and neat. Double Pepper Preserved Egg Ingredients:

Preserved eggs, green peppers, red peppers Seasoning: minced garlic, soy sauce, sesame oil Method: 1. Put the green pepper and red pepper into the pot, dry stir-fry (that is, put these things in without oil) for a while, remove the water, pour it out, and chop it into minced pieces.

2. Peel the preserved eggs, cut them into slices, put them on a plate, and arrange them (the ones to be lined up are a bit artistic). 3. Mix the chopped green peppers and red peppers and minced garlic, add sesame oil and soy sauce, mix evenly, and pour on the preserved eggs.

How to make cold Songhua eggs? Divide the Songhua eggs with a thin thread, prepare light soy sauce, aged vinegar, chili peppers, chopped green onions, salt, sugar chicken essence, chili oil, sesame oil and pour them into the Songhua egg tray.

The cold preserved eggs do not stick to the knife and are delicious.

Cold preserved eggs, Ba Shi De board.

Cut the preserved eggs into uniform sizes and sprinkle with the prepared seasonings.

Summer side dishes and cold pine eggs".

The cold preserved eggs do not stick to the knife and are delicious.

Cut the preserved eggs into uniform sizes and sprinkle with the prepared seasonings.

Cold preserved eggs, Ba Shi De board.

Buy a preserved egg and cut it into an open plate.

Summer side dishes and cold pine eggs".