Don’t throw away the salty egg whites, stir-fry them like this, they are neither salty nor tangy, more fragrant than meat, and not wasted at all

It’s the Mid-Autumn Festival again. At this time of year, love Friends who are hands-on have already started making egg yolk crisps and mooncakes. As an ingredient of Chinese dim sum, the quality of egg yolk determines the taste of the entire finished product. That’s why my family always uses fresh salted duck eggs when making egg yolk cakes and mooncakes. Compared with vacuum eggs, fresh ones taste more glutinous and delicious, and they don’t need to be soaked in oil and sprayed with wine to bake, making them much easier to make.

The salted egg whites that have been reduced in saltiness are just like eggs. They can be stir-fried with any ingredients. They are neither salty nor salty. They are more fragrant than meat and are not wasted at all. Let’s take a look now. Bar!

Sauteed peppers with salted egg whites

300 grams of salted egg whites, 4 red and green horn peppers, 1 spoon of soy sauce, appropriate amount of cooking oil, a little minced ginger and garlic

Production steps

I made 20 egg yolk cakes and left a large bowl of salted egg whites. I found a bowl and greased it with oil, poured in the salted egg whites and steamed them over high heat for about 20 minutes. The cooking time depends on the height.

Prick the center of the steamed egg whites with a toothpick. If it is inserted tightly, it means it is cooked. If there are bubbles on the surface, it is overcooked. The steaming time will be reduced by a few minutes next time.

Take out the salted egg whites and cut them into thick slices with a knife, then soak them in clean water. Change the water every 20 minutes, about 3-4 times, and the egg whites will become completely lighter. You can cook salted egg whites any way you want.

Today we use it to stir-fry chili peppers. Core the green and red peppers and cut them into slices.

First heat the pan and pour in an appropriate amount of oil. Put the salted egg whites into the pan and fry until both sides turn brown. This will make the egg whites more fragrant and resistant to turning, and will not fall apart easily. If you like them tender, you can fry them directly. , but it should not be fried for too long, as it will break easily.

After scooping out the egg whites, sauté the minced garlic with oil in the pan until fragrant, add the chili and stir-fry.

After the chili flakes change color, add the salted egg whites and stir-fry together. Finally, add an appropriate amount of soy sauce to enhance the aroma and color and serve. Since salted egg whites have a slightly salty taste, there is no need to add salt.

This stir-fried dish is full of egg flavor. The first time my husband ate it, he thought he was eating tofu. He also said that the tofu was delicious and tasted fragrant. If I didn’t say this, I would definitely not be able to eat it. It's the salty egg white that he disliked before.

Don’t throw away the leftover salted egg whites. If you fry them like this, they will be more fragrant than meat. If you have them at home, give it a try!