The method of flavored preserved eggs introduces the cuisine and its function in detail: home-cooked recipes. Making materials of flavored preserved eggs: main ingredients: 4 preserved eggs. Seasoning: soy sauce, mushroom sauce, brown sugar, cinnamon, fragrant leaves, kaempferia kaempferia, star anise, licorice, fennel, pepper, onion, ginger, monosodium glutamate and sesame oil. Teach you how to make flavored preserved eggs, and how to make flavored preserved eggs is delicious. 1. Preserved eggs are shelled and steamed, and the knives are changed. 2. Boil the seasoning into compound soy sauce and pour it on the preserved eggs. The key to making flavored preserved eggs: simmer soy sauce with slow fire. The practice of vinegar-baked preserved eggs introduces the cuisine and its effect in detail: home-cooked menu taste: sweet and sour technology: vinegar-baked preserved eggs making materials: main ingredients: 3 preserved eggs. Accessories: shredded rape leaves 100g. Seasoning: 30g of red vinegar, 30g of sugar, 5g of soy sauce, 3g of refined salt, pepper 1g, Shaoxing wine 10g, 75g of soup, 5g of wet starch 10g, 5g of Jiang Mo, proper amount of peanut oil, and crisp pulp 100g (see the production of semi-finished raw materials). The characteristics of vinegar-fried preserved eggs: the taste is similar to litchi, sweet and sour, refreshing and salty. Teach you how to make preserved eggs with vinegar. How to make preserved eggs with vinegar is delicious. 1. Put preserved eggs in a pot, add cold water to boil and cook, put them in a colander, peel them with cold water and dry them. Divide each egg into eight pieces. Mix red vinegar, sugar, soy sauce, salt, pepper, soup and wet starch into a bowl of juice. 2. Cook the pot, add peanut oil and heat it to 70%, add vegetable leaves and shred them to stir-fry them into loose vegetables, drain the oil in a colander and put them around the plate. When the pan backfires, add peanut oil and heat it to 60%. Pick up the petals of preserved eggs with chopsticks (or insert them with toothpicks), dip them in oil one by one with a layer of crisp paddle paste, fry them to cocoon shape, take them out, trim the corners with scissors, and remove the paste residue. When the oil temperature in the pot rises to 70% heat, put in the repaired omelet petals and drain the oil with a colander. Quickly adjust the fire in the pan, add the remaining oil to stir fry until fragrant, burn Shao wine, add the mixed bowl juice, stir fry until thick and shiny, add 10g hot peanut oil, stir fry evenly, add the fried preserved egg cocoon, stir fry until fragrant, and take out of the pan and put it on a plate. The cooking methods and effects of fried preserved eggs are introduced in detail: a home-cooked recipe for clearing away heat and fire. Taste: salty technology: fried preserved eggs Ingredients: preserved eggs (duck eggs) 250g. Accessories: 50g of wheat flour. Seasonings: soy sauce 15g, vinegar 15g, onion 10g, ginger 10g. 3 grams of salt, 3 grams of sesame oil, 5 grams of cooking wine, 0/00 grams of peanut oil/KLOC-and 30 grams of starch (corn) are the characteristics of fried preserved eggs: crispy outside and soft inside, salty and fragrant. Teach you how to cook fried preserved eggs, and how to cook fried preserved eggs is delicious 1. Cut preserved eggs into orange petals; 2. Preserved eggs are first coated with wet starch, then evenly coated with flour, and put into a plate for later use; 3. Put the clear soup into a bowl and add cooking wine, vinegar, monosodium glutamate, salt and 15g wet starch to make a thick juice; 4. Add peanut oil into the wok, heat it to 60%, and put the preserved eggs with uniform flour into the oil pan one by one; 5. Gently fry with a spoon for 2 minutes until the epidermis turns yellow, then remove the decanter and remove the oil; 6. After the wok is heated with the base oil, add the onion and shredded ginger and stir-fry for fragrance; 7. Cook the appropriate juice, then add the fried preserved egg pieces and turn them over a few times; 8. Pour in sesame oil and serve with ginger vinegar. Tips for making fried preserved eggs: this product has a frying process and needs about 750 grams of peanut oil. Tips-Eat well: Preserved eggs (duck eggs): Preserved eggs should not be eaten with turtles, plums and brown sugar. The practice of fried preserved eggs introduces the cuisine and its effects in detail: private cuisine indigestion recipe, nourishing yin recipe, nourishing brain recipe and taste: salty taste technology: fried preserved eggs making materials: main ingredients: preserved eggs (duck eggs) 200g seasoning: starch (peas) 5g, vinegar 3g, 10g sesame oil, 50g peanut oil and 600g soy sauce. 5 grams of salt, monosodium glutamate 1 g, 5 grams of wheat flour, 5 grams of scallion, 5 grams of garlic (white skin) and 0/0 gram of ginger juice. Features of preserved eggs: fresh, salty and delicious, as a side dish. Teach you how to make preserved eggs, and how to make preserved eggs is delicious. 1. Peel preserved eggs, cut into six watermelon-shaped pieces, and roll them in flour. 2. Mix a little shredded onion, garlic slices, ginger juice, soy sauce, cooking wine, vinegar, salt, monosodium glutamate, water starch and a proper amount of broth into a sauce. 3. When the wok is on fire, put oil in it. When it is heated to 50% to 60%, dip the preserved eggs mixed with flour in a layer of water starch, fry them in the wok until golden brown and firm, pour in a colander to control the oil, leave the bottom oil in the wok to blend, and pour in the sauce. When frying into a thick marinade, pour in the fried pine nut eggs to make the juice evenly wrapped and pour in a little sesame oil. Tips for making preserved eggs: Because of the frying process, about 500 grams of peanut oil should be prepared. Tips-Eat well: Preserved eggs (duck eggs): Preserved eggs should not be eaten with turtles, plums and brown sugar. The method of mixing preserved eggs with green peppers introduces the cuisine and its effect in detail: high blood pressure recipes for clearing heat and removing fire. Taste: Delicious and refreshing technology: Ingredients: preserved egg (duck egg) 60g, pepper (green tip) 200g. Accessories: mustard tuber 25g, sesame oil 5g, soy sauce 10g, salt 3g and vinegar 5g. Teach you how to make preserved eggs with green peppers, and how to make preserved eggs with green peppers is delicious. 1. Bake the green pepper with high fire until the skin turns black. 2. Wash the black skin, pedicels and seeds, tear them into small strips and put them on the plate; 3. Cut the preserved egg into small pieces; 4. Wash mustard tuber with boiling water and cut into pieces; 5. Pour sesame oil, soy sauce, salt, vinegar and other seasonings into the green pepper and mix well, then cover the cut preserved eggs and mustard tuber. Tips-Eat well: Preserved eggs (duck eggs): Preserved eggs should not be eaten with turtles, plums and brown sugar.