Preserved eggs are common ingredients in our lives. They look strange and dark, but they taste good when cooked. Everyone must have eaten cold dishes like preserved eggs, preserved egg tofu, preserved eggs and preserved egg lean porridge. Everything is delicious. Now I'll tell you something about preserved eggs in Hunan cuisine. It is a famous local classic cold dish, which is cooked by every household. Grinding is grinding. Put peppers, preserved eggs and garlic into a grinding bowl (our northern utensils are called garlic mortar) and collide with unexpected delicacies. Although this dish looks terrible, it will definitely make you linger after tasting it. Try it quickly.

(1) After peeling two preserved eggs, cut them into small pieces and put them in a rolling bowl for later use. Four cloves of garlic are mashed and chopped for use. A handful of lobster sauce for use.

(2) Add a little oil to the pot, add minced garlic and fermented soybean and stir-fry until fragrant, then remove it and put it in a radium bowl for later use.

(3) Take four green peppers, a handful of green peppers or four snail peppers. For beautiful colors, you can mix red peppers. The amount of pepper is subject to your acceptance. Remove the pedicels of green peppers, pat them loose, cut them off from the middle, then burn oil in a pot, moisten the pot with oil, add the chopped peppers and start frying. Squeeze the peppers with a spoon, turn them over in time to heat them evenly, and fry until the peppers are all soft and have tiger skins on both sides. Then put them in a radium bowl, and add 5g of light soy sauce, 5g of oyster sauce, 5g of steamed fish sauce, and a little of salt.

Steamed preserved eggs-bright colors, children like to eat ingredients: 2 preserved eggs, 1 ham sausage, 3 eggs.

Seasoning: a little chopped green onion, soy sauce 1 spoon, vinegar 1 spoon, sugar 1 spoon, a little sesame oil and a proper amount of vegetable oil.

Gourmet stairs

1. Take a glass lunch box, dip a brush in vegetable oil, brush a layer of oil inside the glass lunch box, pull out the skin of the preserved egg, and then divide the preserved egg into four pieces with cotton thread.

2. Put the cut preserved eggs in a glass box, then cut the ham sausage into thin strips in the middle and put it on the preserved eggs.

3. Separate the yolk from the egg, stir the egg white and egg liquid evenly, and first pour the stirred egg white into the glass box.

4. Add water to the steamer and steam the glass box on the steamer for about 10 minute. After the egg white is basically formed, pour the egg yolk liquid into a glass box and steam for about 15 minutes. After steaming, take it out and cool it.

5. Cut the cooled preserved eggs into slightly thick slices, put them on a plate, then take a small bowl, pour in 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, a little sesame oil, sprinkle with chopped green onion, stir well, and then dip in seasoning to enjoy.