Preserved egg salad

The recipe is soft, tender and spicy, cool and delicious.

material

Material: preserved egg (duck egg) 200g,

Seasoning: soy sauce 10g, vinegar 10g, sesame oil 5g, ginger 5g and Chili oil 5g.

working methods

1. Shelled preserved eggs, each cut into 8 petals and put in a basin;

2. Add soy sauce, vinegar, sesame oil, ginger and Chili oil, and mix well to serve.

Steamed egg soup

material

Ingredients: eggs, salt, water, oil, chopped green onion.

working methods

1, a fresh egg. Knock it into a bowl, break it up with an egg beater, add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before.

2. Now add water. Preferably warm water. Cold water is not very good, and hot water is even worse. It will turn into eggs.

3. Add a small amount of oyster sauce to water and stir well, then mix with egg liquid and stir well. Add a little lard.

4. Boil a pot of water and steam it. After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.

About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat and the like according to your personal preference), and add a few drops of steamed fish and soy sauce to enjoy.