First, preserved eggs mixed with tofu
Ingredients: 2 preserved eggs, a box of tofu, 3 cloves of garlic, soy sauce, vinegar, sugar, sesame oil and cooking wine.
Practice: 1. Wash the tofu with cold boiled water and cut the lace with a tofu knife. 2. Peel the preserved eggs and cut them into small pieces. 3. Peel and chop garlic, put tofu and preserved eggs on a plate, and put minced garlic on the surface of tofu. 4. Pour a proper amount of soy sauce, soy sauce, vinegar, sesame oil and fine sugar into a bowl and stir until the sugar melts into sauce. 5. pour the sauce on the preserved egg tofu and mix well when eating.
Tip: This dish is best made of tofu, which is easy to taste and refreshing. The sauce should be prepared in a bowl first, and then poured into the plate. Don't pour it into the plate alone. The sauce that is well mixed first is more fragrant and delicious.
Second, tear preserved eggs with your hands.
Ingredients: 3 preserved eggs, 6 small peppers, 4 cloves of garlic, 8 slices of ginger, 20ml of soy sauce, 5g of sugar, 5g of salt, 5g of chicken essence, and broth 15mL.
Practice: 1, wash the preserved eggs after peeling, slightly dry the water, and knead them into small pieces by hand, not too broken; 2. Slice garlic and ginger separately, cut small peppers into small pieces, put them into preserved eggs together, then add soy sauce, sugar, salt, chicken essence and broth, mix well, and put them in the refrigerator for pickling 1 hour; 3. Stir gently before eating.
Tip:
Cold dishes with a little pepper, garlic and Jiang Duo will have a stronger flavor. Friends who can't stand spicy food can also use small peppers, but the taste will be worse.
Fourth, fresh and spicy preserved eggs
Ingredients: preserved eggs, red peppers, green peppers and mushrooms.
Practice: 1, processing raw materials and cutting into pieces. 2, stir-fry, just put a little base oil, first stir-fry pepper, then put green pepper, then put mushrooms, stir-fry mushrooms ~ put the cut preserved eggs on the plate. 3. Add minced garlic, soy sauce, vinegar and a little sesame oil.
Three preserved eggs with green peppers and cold salad
Ingredients: preserved eggs, pepper, pepper, garlic, soy sauce, balsamic vinegar, coriander, sesame oil, sugar and sesame.
Practice: 1, chop the pepper and put it in the pot for later use; 2. Put sesame oil, garlic, soy sauce, balsamic vinegar, sesame seeds and sugar into a small bowl and mix well to make juice; 3. Cut the preserved eggs into pieces and put them in a plate, add chopped peppers and parsley, and pour the sauce; 4. Mix well when eating.
How to choose preserved eggs
Look at the preserved eggs with good quality. The eggshell is dark blue, and the mud on the shell should be complete and have a pungent alkaline smell. If the mud falls off seriously or smells bad, it will be bad.
Second, one hand holds the preserved egg, and the other hand pats the back of the forefinger and middle finger. It's a good elastic egg. If it's as hard as a stone, that's not good. You can also shake preserved eggs up and down. No sound is a good egg, and purring is a bad egg. Finally, cut the yolk with a knife, and don't touch the knife or blade. The cross section of the yolk is smooth, which is a good preserved egg.
The above are several common methods of cold preserved eggs. Try it.