Preserved egg, tomato and luffa soup

Ingredients:

Luffa, tomatoes, preserved eggs, oil, minced garlic, refined salt, chicken essence

Method:

1. Cut the loofah into long strips; cut the tomatoes into cubes; cut the preserved eggs into small pieces.

2. Heat the wok, pour in a little clear oil, when the oil is hot, pour in a little minced garlic, sauté until fragrant, then pour in the loofah and stir-fry.

3. Add tomato cubes to the pot and fry together with the loofah for about three minutes. At this time, add a bowl of water.

4. After the soup in the pot comes to a boil, pour in the preserved eggs and cook for about five minutes. Add refined salt and chicken essence to adjust the taste.

Tips:

Many times the yolks of preserved eggs bought in the market are sticky and not lumpy, so when you cook soup and eat them, the yolk will be The soup becomes cloudy, which is very unsightly. So when I make soup, I will first boil the preserved eggs in boiling water for five to eight minutes to solidify the egg yolks, then remove the shells and cut them into pieces. Only in this way will the soup be refreshing and delicious

Leeks Stir-fried preserved eggs with flowers

Ingredients:

Preserved eggs·3 pieces of pork stuffing·50 grams of chive flowers·30 grams of dried chilies·2 pieces of cooking oil·30 grams of cooking wine·1 tablespoon of black bean paste· 1 tablespoon refined salt · 1 teaspoon MSG · small spoon

Method:

1. Put the preserved eggs into the water, boil them for 5 minutes, turn off the heat, take them out and soak them in cold water , peel off the shell after cooling, cut into slices and set aside;

2. Soak the tempeh with cooking wine, wash the chive flowers, remove the head and tail, cut into small sections and set aside; cut the dried chili into sections;

3. Put oil in the pot, stir-fry the pork stuffing until the oil is released, then add dried chili segments, tempeh, refined salt, and MSG and stir-fry until fragrant;

4. Add preserved egg slices and chive flowers to the pot Medium, stir-fry until cooked and serve.

Note

Salty, delicious and unique flavor. When frying the meat filling, heat the pan first and then pour in oil. This will prevent the meat filling from sticking to the pan.

Spicy fried preserved eggs

Ingredients:

2 preserved eggs (preserved eggs) 2 parsley 5 sticks red pepper 2 meat fillings 200g one chive 5 grams of ginger, 2 tablespoons of cooking wine (30ml), 1 teaspoon of soy sauce (5ml), 1 tablespoon of Laoganma black bean sauce (15g), 1/2 teaspoon of salt (3g), 1 teaspoon of sugar (5g), 1/4 teaspoon of chicken essence (1g) )

Method:

1) Put the meat filling into a bowl, add cooking wine and soy sauce, mix well, and marinate for 10 minutes.

2) Peel the preserved eggs and cut into small cubes. Remove parsley leaves, wash and chop finely. Remove the stems and seeds from the red pepper, wash and chop finely. Wash and chop green onions and ginger.

3) Pour oil into the wok, heat it over high heat until it is 70% hot, pour in the meat filling and stir-fry until it changes color, take it out and set aside.

4) Add a small amount of oil to the wok, heat it, add chopped green onion and minced ginger, stir-fry until fragrant, add chopped parsley, chopped red pepper and diced preserved egg, stir-fry for 1 minute, add in and stir-fry For the meat filling, add black bean paste, salt and sugar, stir-fry for another 1 minute, then sprinkle in chicken essence and mix well.

Super wordy:

**In this way, you can also replace the parsley with green peppers, which also tastes very good.

**Laoganma’s black bean sauce is available in supermarkets. If you can’t buy it, you can also use dried black bean sauce, but it must be soaked in water before use, otherwise it will be too salty. Also add an appropriate amount of chili pepper to enhance the flavor.

Preserved egg and amaranth

Ingredients:

Amaranth, preserved egg, salt

Method:

1. Remove the preserved egg Wash the shells, put them into a pot of boiling water and simmer for 5 minutes. Remove and cut into pieces and set aside. Heat oil in the pot, stir-fry the preserved eggs, add the washed amaranth, add an appropriate amount of salt and stir-fry until cooked.

Boil the preserved eggs to make them easier to cut into shapes. You can also add salted eggs to this dish and stir-fry it to become golden and silver eggs fried amaranth, which tastes very good

Preserved Egg, Tofu and Fish Fillet Soup

Ingredients:

An appropriate amount of mushrooms, a piece of tofu, 200-300 grams of grass carp fillets, 1-2 preserved eggs, a handful of ginger and coriander , salt, chicken essence, cooking wine

Method:

1. Wash and dry the fish fillets, add a little salt, a little chicken essence, a little cooking wine, oil and an appropriate amount of cornstarch in water, stir well and marinate for 10 minute.

2. Soak the mushrooms in boiling water until soft, remove the stems and set aside. Cut the tofu into small pieces and crush the preserved eggs. Soak the coriander in salt water for a while and scrape off the root debris. Wash and set aside. Slice the ginger.

3. Add water to the mushrooms and ginger slices to boil first, then add the preserved eggs and cook for a while. Then add the fish fillets and tofu in turn. After they are cooked, add an appropriate amount of salt, chicken essence, pepper and oil to taste.

4. Turn off the heat, sprinkle sesame oil and add coriander and stir evenly.

Tips:

When many people are handling coriander, just cut off the roots. I watched a TV show and said that in fact, the strongest flavor of coriander is at the roots. Just soak it in salt water for a while. , just scrape off the skin flakes and then wash them clean. This way you can retain the flavor of the coriander and get rid of the muddy smell!

Preserved egg-buckled pork ribs

Ingredients:

500 grams of fine ribs, 4 preserved eggs. Seasoning: 10 grams of spicy sauce, 10 grams of Lee Kum Kee juice, 20 grams of Liuyang black bean sauce, 3 grams of MSG, and 1,000 grams of salad oil.

Method:

1. Cut the ribs into 4 cm square pieces and cut each preserved egg into four small pieces.

2. Wash the ribs, blanch them in boiling water for 1 minute to remove any blood stains, remove them and roll them dry with a clean towel. Heat oil in the pot until it is 70% hot. Add the ribs and fry over low heat for 2 minutes to 70% hot. When mature, take it out and put it into the bottom of a bowl. Add spicy sauce, koji juice, black bean paste, and MSG. Arrange the preserved eggs evenly. Put it in a steamer and steam over high heat for 20 minutes until cooked.

Tips:

Features

The aromas of preserved eggs and pork ribs are intertwined, the juice is wide and the flavor is rich, making it a summer delicacy.