A list of the contents of this article:

How do you cook preserved eggs?

You can turn off the heat and start the pot and put it on the plate. Well, this unique flavor of balsam pear scrambled eggs will be ready, whether it is delicious or not, I believe you will not know until you try.

Cold preserved eggs: ingredients: 3 preserved eggs, 1 spring onion, 1 small piece of ginger, 3 red pepper, 2 cloves of garlic, light soy sauce 20 ml, vinegar 15 ml, sesame oil 5 ml, sugar 1 tablespoon.

I think preserved eggs can make Minced Pork Congee with Preserved Egg, Tofu with Preserved Eggs, cold preserved eggs, preserved eggs and bean flowers and other delicacies, rich nutrition, unique taste.

Prepare ingredients: four preserved eggs, a small piece of ginger, two cloves of garlic, a little spicy millet, one tablespoon of light soy sauce, one tablespoon of aged vinegar, half a tablespoon of sugar, the right amount of cooking oil. Wash and peel the preserved eggs and soak them in light salt water for a few minutes to remove the remaining impurities on the surface of the preserved eggs.

Cold salad dishes in which cold eggs are very popular, the smooth taste of cold eggs with refreshing taste is very appetizing and delicious. But the eggs made by many friends at home are bitter, which seriously affects the taste and appetite.

Six preserved eggs, cut into four pieces and placed on a plate. A little minced meat, the right amount of ginger and garlic, chili sauce and soy sauce.

The practice of cold preserved eggs

1. Spicy preserved egg ingredients: 4 preserved eggs, 3 millet peppers, 3 cloves of garlic, 3 spoons of soy sauce, 1 tablespoon of vinegar, 1 scoop of sugar and 3 tablespoons of edible oil. Practice: peel the preserved egg and divide it into four pieces with thin thread, and then put the plate into a circle. Remove, drain and chop the Toona sinensis sprouts in water, then put them in the middle of the plate.

2. Cold preserved eggs: cut preserved eggs and cucumber into pieces; put millet spicy, minced garlic, sesame and chili noodles in the bowl and pour in hot oil; add 1 tablespoon oyster sauce, 2 tablespoons light soy sauce, half tablespoon salt, half tablespoon sugar, 1 tablespoon vinegar and stir well; pour the sauce into the bowl and add coriander and stir well.

3. Preserved eggs, peeled. Peeled preserved eggs wash the dregs and egg membranes from the egg whites. Rinse again with edible water. Find a thread and divide the preserved egg with the thread. Chopped ginger and set aside. Add 5 tablespoons of old vinegar to the bowl. Add 1 spoonful of light soy sauce. Add 1 scoop sugar to 2 tablespoons. Finally, add some sesame oil.

4, cold preserved egg ingredients: pine flower preserved egg 3 (choose Q bullet, with pine flower, egg core is not thin preserved egg), green pepper, millet spicy, spring onion, ginger and garlic. Sauce: one spoonful of soy sauce, one spoonful of aged vinegar, one quarter of sugar, one quarter of chicken essence, half of oil consumption and two tablespoons of chili oil. Mix well in a bowl.

The practice of Minced Pork Congee with Preserved Egg

1. Minced Pork Congee with Preserved Egg's practice is as follows: step 1, minced meat and shredded ginger. Step 2, refueling minced meat, salt. Raw soy sauce. Stir well with soy sauce. Step 3, dice preserved eggs. Step 4, the right amount of rice. Put two large bowls of water. Press it in a high pressure cooker for fifteen minutes. The fire here turns from a big fire to a small one. Step 5, press the porridge and add shredded ginger immediately.

2. Shred lean meat, add a little salt, chicken essence, pepper and starch to mix well and marinate for a while. Dice preserved eggs, chopped onion and ginger. Stir-fry the pickled shredded meat until discolored, add diced eggs and minced ginger and continue to stir-fry. Pour the porridge into the pot and stir well until the porridge is sticky.

3. Step 1: prepare the ingredients. Step 2, cut the lean meat, preserved eggs and spring onions into fines. Grab the lean meat with starch and set aside. Step 3, wash the rice and glutinous rice, put it in a casserole, add a little wider water, boil over high heat, simmer over low heat and simmer for 40 minutes. Step 4, just boil the porridge until it is sticky.

4. Minced Pork Congee with Preserved Egg's practice step 1 Rice (I use the Yellow River rice, which is our specialty here, which is more delicious than northeast rice). Add a spoonful of cooking oil and proper amount of water to soak for more than an hour. Ginger; preserved eggs (pine flower eggs) two; salt right amount; lean meat together (about 200g); one spoon.

5. Minced Pork Congee with Preserved Egg's practice A picture of ingredients: 150g of rice, 100g of pork (or tenderloin), 2 preserved eggs, 1 small piece of ginger, 1 spring onion, 1 3ml of sesame oil, 1 teaspoon of salt (5 g), 2 liters of water.

6. Minced Pork Congee with Preserved Egg's practice: after washing the rice, soak it in clean water for half an hour, then dry it with a little sesame oil and salt and marinate for 15 minutes. Shredded pork tenderloin marinated with cooking wine, ginger and white pepper for 15 minutes, blanch it in boiling water and remove immediately after discoloration.

How to make preserved eggs in cold sauce

Spicy preserved egg ingredients: 4 preserved eggs, 3 millet peppers, 3 cloves of garlic, 3 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 spoonful of sugar and 3 spoons of edible oil. Practice: peel the preserved egg and divide it into four pieces with thin thread, and then put the plate into a circle. Remove, drain and chop the Toona sinensis sprouts in water, then put them in the middle of the plate.

Preserved eggs, peeled. Peeled preserved eggs wash the dregs and egg membranes from the egg whites. Rinse again with edible water. Find a thread and divide the preserved egg with the thread. Chopped ginger and set aside. Add 5 tablespoons of old vinegar to the bowl. Add 1 spoonful of light soy sauce. Add 1 scoop sugar to 2 tablespoons. Finally, add some sesame oil.

Changing eggs can be eaten cold, we need to cut green peppers, red peppers and garlic into small pieces, and then cut each egg into four pieces.

Cold salad pine flower preserved egg ingredients: pine flower preserved egg 3 (choose Q bullet, with pine flower, egg core is not thin preserved egg), green pepper, millet spicy, spring onion, ginger and garlic. Sauce: one spoonful of soy sauce, one spoonful of aged vinegar, one quarter of sugar, one quarter of chicken essence, half of oil consumption and two tablespoons of chili oil. Mix well in a bowl.