When summer comes, there are naturally refreshing cold dishes on the table. Cold preserved eggs, I have to make a plate from time to time. My husband likes to use it as an appetizer My husband loves to eat, and my children especially like to eat preserved eggs mixed by me. Every time the preserved eggs are finished, my husband will mix rice with soup, saying it is particularly appetizing. After the preserved eggs are cut, use seasoning to make juice and pour it on the preserved eggs. The method is simple and delicious. Cold preserved eggs want to be delicious, and the sauce must be adjusted in this way. It is spicy and refreshing, and it is more delicious than the restaurant! Today it is made of black preserved eggs and yellow preserved eggs. Now I'll share this cold-boiled egg with you. Friends who like it can follow the recipe, give their families a delicious meal and surprise their loved ones!

Preserved egg salad

Ingredients: 3 preserved eggs, 2 parsley, 1 line pepper, 2 millet peppers, 3 garlic, 2 tablespoons soy sauce, 2 tablespoons balsamic vinegar, a little sugar and a proper amount of sesame oil.

Exercise:

1, the required ingredients are ready.

2. Peel and wash the preserved eggs, dry the water and wash the side dishes.

3. Then cut the preserved eggs with a knife dipped in water, so that they are not sticky and cut into four petals.

4. Cut the coriander, spread it on the bottom of the plate, and put the preserved eggs on the plate.

5, millet spicy, line pepper cut into circles, garlic minced.

6. Put the minced garlic and pepper rings in a bowl, add 2 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, a little sugar and sesame oil, and mix well. The cold sauce is ready.

7. Pour the prepared cold sauce on the preserved eggs, and you can have a delicious home-cooked dish.