Green pepper preserved egg

Ingredients:

1 preserved egg; 6 green peppers; appropriate amount of salt; 1 tsp balsamic vinegar; some chopped green onion

Preparation method:

1. Remove the stems from the green peppers and rinse them with water and set aside. Wash the household wok and place it on the gas stove. Without adding oil, directly put the washed peppers into the pot and stir-fry over medium-low heat.

2. When stir-frying, remember to press the green peppers with a wooden spatula from time to time, so that the green peppers can more evenly and directly contact the bottom of the pot and receive better heat. When one side of the green pepper is heated and browned, turn over and stir-fry the other side until the whole body of the pepper is evenly heated and browned, then remove and set aside.

3. Let the green peppers cool for a while, then tear the green peppers in half into strips, which will make it easier to absorb the flavor when you beat the green peppers in the next step.

4. Put the processed green pepper into the bowl, and then use the matching beating stick to mash the pepper. The more crushed the pepper, the more flavorful it will be. But if you want to enjoy the taste of the pepper itself, there is no need to mash it. It depends on your taste preference.

5. Add a spoonful of salt and continue to beat the green pepper evenly with a pounding stick. Salt can increase the base flavor of green peppers and relieve the spiciness of green peppers. In addition, preserved eggs themselves are salty, so salt needs to be added at this step.

6. Peel off the shell of the preserved eggs, then put the preserved eggs into the bowl, use a beating stick to beat the green peppers and preserved eggs evenly, then add 1 tsp of balsamic vinegar, mix well and taste.

7. Transfer the beaten green pepper preserved eggs from the bowl to a plate, then sprinkle with a little chopped green onion and start eating.

Something to say

1. Again, preserved eggs themselves are salty, and chili peppers need salt to increase the base flavor and relieve the spiciness, so add the preserved eggs before putting them into the bowl. salt.

2. Preserved eggs are an alkaline food and will have an alkaline smell, while vinegar is acidic. Adding a spoonful of vinegar can greatly reduce the alkaline smell of preserved eggs and make the taste softer.