Ingredients: n preserved eggs,

Seasoning: the first kind: light soy sauce, minced garlic, fresh seasoning, oil consumption, sesame oil and Chili oil.

The second type:? Light soy sauce, vinegar, Jiang Mo, salt, monosodium glutamate and sesame oil (I often do).

Method: The preserved eggs are shelled, and each egg is cut into 4 or 6 pieces. The minced garlic (or Jiang Mo is also very good) is mixed with seasoning and mixed well. Put the cut preserved eggs on a plate and burn the mixed sauce on the preserved eggs. ?

Friendly reminder:

It is very important to choose preserved eggs with good quality for this dish.

Attention should be paid to the selection: the shape is complete, and it is dark blue and brown translucent. The mud body of the coating is complete and has a pungent alkaline smell. If the mud falls off seriously or smells bad, it is a defective product; Hold the egg with one hand and tap it with the back of the index finger and middle finger with the other hand. It is a good egg with elasticity. Grasp the egg and shake it up and down. It is a good egg without noise. Those who purr are bad guys.

Cut the egg yolk with a knife, without touching the knife or a little on the blade, the cross section of the egg yolk is bright and clean, and it is a good preserved egg.

The contents of high-quality preserved eggs are completely solidified, non-sticky, clean and elastic, translucent brown, with loose pattern texture; When the egg is cut vertically, it can be seen that the yolk is light brown or light yellow with a thin center. Inferior preserved eggs have a pungent odor or a musty smell.