How to cover up or remove the alkaline and astringent taste of preserved eggs during cold storage is very important. At this time, vinegar, sugar and ginger should be added to adjust according to the characteristics of preserved eggs, in which vinegar can neutralize the alkalinity of preserved eggs, ginger can remove fishy smell, preserved eggs are cold, ginger can remove the coldness of preserved eggs and warm the body, while sugar can make the taste of preserved eggs softer, and the entrance of cold-preserved eggs instantly becomes full of flavor.
Ingredients required: 4 preserved eggs, 1 block of fat tofu, 3 millet peppers, 2 shallots, 3 cloves of garlic, 1 block of ginger, 3 tablespoons of soy sauce, 2 tablespoons of aged vinegar, half a spoon of sugar, sesame oil 1 tablespoon, appropriate amount of salt and a small amount of chicken essence.
1. Peel the preserved egg completely, heat the knife with hot water, cut the preserved egg in half, and then cut it in half.
2. Chop the shallots, wash the millet pepper, cut the stalks, slice one part and cut the other part, add 2 spoonfuls of hot water to the ginger slices, soak for about 10 minute, peel and mash the garlic.
Tip: Preserved eggs are cool ingredients, and now it's March 9th cold weather. Eating cold ingredients may affect your health, so you can add some hot ginger to the cold preserved eggs, which can not only drive away the cold and warm your stomach, but also remove the fishy smell of preserved eggs.
3. Add chopped onion, minced garlic and Jiang Mo into a small bowl. After adding hot oil to stimulate the flavor of the ingredients, continue to add 2 tablespoons of aged vinegar, less than half a spoonful of sugar, appropriate amount of salt and a small amount of chicken essence. Finally, add Jiang Shui and mix well. The juice is ready.
Tip: Preserved eggs contain a lot of soda ash. Adding vinegar to cold preserved eggs can not only neutralize alkalinity and remove alkaline taste, but also stimulate appetite, while white sugar can refresh and soften the stimulating taste of preserved eggs, making the taste of cold preserved eggs more delicious and rich.
4. Cut the tofu with inner fat into cubes about 1cm and put it in the middle of the plate. Preserved eggs are neatly wrapped around like flowers, and juice can be poured in the middle.
Preserved eggs are easy to stick to knives. In addition to scalding the knife with water before cutting, you can also choose a thin thread to wrap around your thumb and forefinger, and cut preserved eggs with thread instead of knife, which is quick and convenient, and can also solve the problem that preserved eggs are not easy to cut.