Hunan people like to eat preserved eggs with roasted peppers without adding a drop of oil. They are sweet and sour, and taste better than meat.
Friends who have paid attention to me know that I am a rural baby and have lived in Hunan since childhood. After so many years, although I left the countryside, went to study in the city, got married and had children, and settled down, my life has never left Hunan. Maybe I'm a little nostalgic. The local customs of my hometown, one flower and one grass, one person and one thing, and the attractive food attracted me deeply. It is also for this reason that I began to like manual cooking.
I remember cooking in a domestic coal stove when I was a child. My mother likes to borrow materials from the ground and light the peppers that have just been picked from the trees. The burnt pepper is ugly and black like charcoal, which is not pleasing at all. However, after washing the black pepper skin with cold water, the red and delicate pepper meat was exposed, which changed a lot. Use a few preserved eggs, don't put a drop of oil, just add a little vinegar, soy sauce and sesame oil sauce, which is more fragrant than meat. Next, let's take a look at the specific practices.
Baked Chili preserved eggs
Ingredients: a few preserved eggs, red pepper (or green pepper with a little meat), 1 tablespoon aged vinegar, 1 tablespoon soy sauce, a few drops of soy sauce and a little sesame oil;
Specific steps: step one, prepare big red pepper. This kind of thick red sweet pepper is generally chosen. It will be very mellow when burned and not too spicy when eaten; Put the big red pepper on a natural gas stove, and burn the pepper skins on both sides with medium fire;
Step 2, soak the burnt red pepper in cold water for a period of time, and then wash off the black pepper skin more conveniently; It takes a little time to wash your hair. Don't shoot too fast. Be sure to remove the black pepper skin and expose the red pepper meat.
Step 3, seed the red pepper meat, then tear it into small pieces by hand, add old vinegar, soy sauce and sesame oil, and marinate for 30 minutes; A large amount of pepper water will be produced during pickling, but it will not affect eating;
Step 4: Peel the preserved eggs of pine bark, apply oil on the knife, cut them into six pieces on average, and put them evenly on the plate;
Hunan people like to eat preserved eggs with roasted peppers without adding a drop of oil. They are sweet and sour, and taste better than meat. Step 5: finally, cover the pickled pepper with a little soaking juice and serve it directly.
This preserved egg with roasted peppers is a home-cooked dish often eaten by Hunan people. The method is unique, but it is absolutely irresistible. My whole family likes to eat, sour and sweet red pepper, which is not spicy at all, especially appetizing. You don't need to put a drop of oil in this dish, just add some old vinegar, soy sauce and sesame oil to make a sauce, which is more fragrant than meat. Friends who like garlic can also add a little garlic, but it is recommended to eat it at dinner. After all, the "breath" is still a bit heavy.
Hunan people like to eat pickled peppers and eggs without adding a drop of oil. They are sweet, sour and delicious, more fragrant than meat!