Ingredients: 3 preserved eggs, dried pepper 1/4 cup, minced garlic 1 teaspoon, peeled garlic and peanuts 1/2 cup, proper amount of flour, 2 teaspoons of Agong sauce, water 1 teaspoon, and a little sesame oil.
Practice: 1) Shell and preserve eggs, steam them in a steamer, cut them into large pieces, and evenly coat them with dry powder for later use. 2) Take out the oil pan, heat the oil to 160℃, put the preserved egg pieces made by the method of 1 into the oil pan, fry them with strong fire until they are solidified, and drain them for later use. 3) Practice 2 Leave a little oil in the pot and stir-fry the minced garlic and dried peppers. 4) Add seasoning A and cook until boiling. Add preserved egg slices made by 1 and mix well. 5) Add peeled garlic and peanuts and mix well. Sprinkle some sesame oil before cooking.
Spicy preserved egg mixed with tofu
Ingredients: 3 preserved eggs, tender tofu 1 box, coriander 1 root, shallot 1 spoon, garlic 1 spoon, Chili powder 1 spoon, vegetable oil 1 spoon, sesame oil 0.5 spoon and salt 0.
Practice: 1) Prepare preserved eggs and tender tofu. 2) Cut the tofu into pieces. 3) Peel the preserved eggs and cut them into pieces (I'll boil them in water first, so it's easier to set the preserved eggs first). 4) Boil the water in the pot and steam the tofu for two minutes (cover the bowl with plastic wrap to prevent moisture from entering) 5) Put the garlic, Chili powder and salt into the bowl, heat the vegetable oil in the bowl and pour it into the seasoning bowl to make the garlic spicy. 6) Put the preserved eggs on the steamed tofu and drizzle with garlic and spicy oil, sesame oil, coriander and chopped green onion.
Emerald preserved egg soup
Ingredients: 1 preserved egg, 1 spoon parent fish, a little moss, 1 spoon medlar, 1 spoon white powder water, 1 spoon salt and pepper, a little sesame oil.
Practice: 1) Peel and cut preserved eggs; Wash and drain the green algae for later use. 2) Boil the soup pot with water, add the parent fish and green algae and cook for 5 minutes. Add white powder to thicken. 3) Add the preserved eggs and medlar into the pot of Method 2 and mix well, then add salt and pepper and a little sesame oil to taste.
Fried preserved eggs with green garlic
Ingredients: 2 preserved eggs, 1 garlic, ginger 1 piece, soy sauce and vinegar.
Practice: 1) Peel preserved eggs, cut into pieces, remove roots and skins from green garlic, wash and cut into sections; Ginger minced; 2) Heat the pot, pour the oil, put the Jiang Mo, and pour the soy sauce and vinegar; 3) Pour in preserved egg pieces and stir fry slightly; 4) Pour in the green garlic, stir-fry evenly, then turn off the fire and stir-fry with the remaining temperature for a while.
Preserved egg, rotten skin and peanut porridge
Ingredients: 2 preserved eggs, a large piece of rotten skin, peanuts (ginkgo can be used instead), salt, chicken essence and oil.
Practice: 1) Wash a cup of rice, add a little salt and 2-3 teaspoons of peanut oil, and stir for half an hour. 2) Cut the rotten skin into pieces, soak it in cold water (about 5- 10 minutes) and dry the water for later use. 3) Wash peanuts and soak them in hot water (about 30 minutes) for later use. 4) Preserved eggs are broken according to personal hobbies. 5) Add a lot of hot water and rotten skin to the rice, put peanuts into the rice cooker and cook with 1 for half an hour to two hours, then add preserved eggs and cook for half an hour, and add salt and chicken essence to taste. Gourmet Xia Tian recipe daquan
Preserved egg with chopped pepper
Ingredients: 4 preserved eggs, chopped pepper, sesame, garlic, onion, ginger, vinegar, soy sauce, sesame oil, sugar, chicken essence.
Practice: 1) Prepare materials 2) Peel and wash preserved eggs 3) Put the preserved eggs in the palm of your hand, pull them with cotton thread and cut them into four pieces. Or cut it with a knife dipped in water. 4) Chop pepper and garlic cloves on the preserved eggs, mix well with Jiang Mo, vinegar, soy sauce, sesame oil, sugar and chicken essence to form a paste, and pour it on the preserved eggs.
Fried preserved eggs with minced meat with double peppers
Ingredients: 5 preserved eggs, red pepper 1 piece, pork foam 100g, onion, cooking wine, soy sauce, salt, vinegar, sugar, chicken essence and sesame oil.
Practice: 1) Peel the preserved eggs, steam them for 5 minutes, let them cool, cut them into petals, dice the green peppers and mince the onions. 2) Add cooking wine to the pork stuffing, mix well with soy sauce and marinate slightly. 3) Add oil to the pot. When the oil is hot, add minced meat and fry until it changes color. 4) Add the remaining oil, heat again, add chopped green onion and stir fry. 5) Add chopped preserved eggs and minced meat, stir-fry for about 2 minutes, and then add appropriate amount of salt, vinegar, sugar and chicken essence to taste. Sprinkle some sesame oil on it and take a snack from the pot.
Pepper and preserved eggs
Ingredients: preserved egg, pepper, garlic, coriander, salt, sugar, vinegar, pepper, sesame oil and plant essence.
Practice: 1) Prepare raw materials. 2) Wash the pan, add a little oil or not, and fry slowly on low heat. My hometown said it was Tenggan. 3) Peel the preserved eggs and soak them in boiling water for a while. Peel garlic and pat it into pieces. 4) Chili peppers are fried into tiger skin, and peeling is better. 5) Peel the pepper. 6) Mash garlic seeds first, that is, mash ... After mashing garlic, add pepper, sweet and sour, and vegetable essence (which can be melted in advance). 7) I don't have a bowl here, only a garlic nest, so I often wash it with a rolling pin or a kitchen knife, scald it with boiling water, and make do with it. 8) Add preserved eggs, mash and mix well, and add salt, pepper and sesame oil.
Steamed eggs with agate
Ingredients: 3 eggs, 1 preserved eggs, appropriate amount of soy sauce and mustard.
Practice: 1) Prepare materials. 2) Cut the preserved eggs into small cubes, using as much egg white as possible and less egg yolk. 3) Make a big hole in the eggshell and pick up the egg membrane inside. 4) Fill it with some preserved eggs. 5) Wrap the whole egg with plastic wrap. 6) Steam in the pan for 10 minute, and shell when cooked.
Tanghe baby food
Ingredients: 200g baby cabbage, 200ml broth, appropriate amount of oil, appropriate amount of salt, preserved egg 1 piece, appropriate amount of Lycium barbarum, 3 pieces of garlic and appropriate amount of starch.
Practice: 1) Prepare all ingredients. 2) Dice preserved eggs. 3) Wash the baby cabbage and 1 cut it into 6 sections. 4) Peel garlic for later use. 5) Wash the medlar. 6) Add oil to the pot, add garlic, and fry until golden brown and fragrant. 7) Add stock and boil. 8) After the water is boiled, add the baby vegetables, preserved eggs and medlar. 9) Cook until the baby dish becomes soft and serve. 10) Add a little starch to the soup. 1 1) can be poured on the doll dish.