Accessories: cherry 10g
Seasoning: sugar 10g coriander 10g salt 1g monosodium glutamate1g.
The practice of preserved egg platter:
1. Wash the cherries and marinate them with white sugar for a while;
2. Wash the coriander, marinate it with salt for a while, drain the water, add refined salt and monosodium glutamate, mix well, and spread it at the bottom of the plate in one direction;
3. Wash preserved eggs (preserved eggs) and salted eggs, put them in a pot filled with cold water, heat them until cooked, take them out, cool them and peel them;
4. Cut each egg in half, put half on a plate to make a fish body, and cut the other half into three pieces along the longitudinal axis, put it at one end of the first half of the egg to make a fish tail, make a fish eye with candied cherries, and set it up.
For more information about preserved egg platter, please see Mint.com Food Library/Restaurants/Preserved Egg platter.