Practice of preserved eggs with green peppers in Sichuan
Ingredients: Chili oil, soy sauce, vinegar, monosodium glutamate, sesame oil, persimmon pepper and pepper oil.
1. A big green pepper. Wash and remove the pulp. 2. Cut the green pepper into small dices and drain the water for later use. 3. Wash preserved eggs with warm water. 4. Divide each preserved egg into two petals, each petal is replaced by four small petals, and put them into the plate.
Exercise 2
Pepper preserved egg
Ingredients: 3 preserved eggs, 3 peppers and 2 garlic seasonings: cooked oil, sesame oil, soy sauce and monosodium glutamate. Practice: Cut preserved eggs into buds, and chop peppers and garlic. Put preserved eggs on a plate, sprinkle pepper and garlic in the middle, then pour in cooked oil, soy sauce and sesame oil and sprinkle them on the plate. Mix well when eating.
The simple way to buy preserved eggs is to weigh, shake, look at the shell and taste. Step 1: Put the preserved egg in the palm of your hand and weigh it gently. Preserved eggs with good quality vibrate greatly, while preserved eggs without vibration are of poor quality; The second shake: shake the preserved egg by your ear with your hand. Good quality preserved eggs have no sound, and poor quality has sound; And the louder the sound, the worse the quality, even the bad guys or rotten eggs; Third, look at the shell: that is, peel off the mud attached to the preserved egg and look at its shell, with the eggshell intact, gray and white, and no black spots as the top grade; If it is a cracked egg, it is often possible to infiltrate too much alkali in the processing process, thus affecting the flavor of protein, and bacteria may also invade from the crack and deteriorate the preserved egg; Four flavors: if the preserved egg is qualified, the egg white is obviously elastic, brown, with pine-like patterns, and the periphery of the egg yolk is black-green or blue-black, and the center is orange-red. After this preserved egg is cut, the cross-sectional color of the egg is diversified, which has the characteristics of good color, fragrance, taste and shape. The whole preserved egg is solidified, not sticky, clean and elastic, translucent and brown, with loose patterns and textures; When the egg is cut vertically, you can see that the yolk is light brown or light yellow with a thin center. Inferior preserved eggs have a pungent or musty smell.