It is a famous dish of Han nationality, a common cold salad and a home-cooked dish. Preserved eggs are unique egg products of Han nationality in China. It is a typical egg processing product, which has a special flavor and can stimulate appetite. Ingredients: preserved eggs, coriander, garlic, red pepper, tomato flower, lettuce, soy sauce, vinegar, Chili oil and sugar.
Practice: Peel the preserved eggs, cut them in half and put them on a plate. Chop the spicy carrot into powder, chop the garlic, slice the red pepper, put them in a bowl together, add soy sauce, vinegar, sugar and Chili oil, mix well, pour them on the preserved eggs, and decorate them with tomato flowers and raw carrots. It is said that it can purge lung heat, sober up, remove large intestine fire and treat diarrhea; It can dispel astringency and is often used to treat sore throat, pharynx therapy, hoarseness and constipation. To make this dish, the preserved eggs of Songhua are finally selected, so that the dish made has the characteristics of good color, fragrance, taste and shape.
Second, preserved egg tofu
Belonging to cold dishes and mixed vegetables. The ingredients are: 2 pieces of tender tofu, 2 preserved eggs, 2 cucumbers, scallion 1 root, tomato 1 piece, 4 tablespoons of soy sauce, 2 tablespoons of vinegar 1 piece and sesame oil. Production process: peel off the eggshell, carefully clean the preserved egg under the faucet, peel off the eggshell and cut it into a semicircle for later use. Firstly, shredding cucumber, slicing cucumber into thin slices, and then obliquely cutting cucumber into filaments; Wash with cold boiled water and drain for later use. Cutting chopped green onion is the same as cutting cucumber. Cut the onion into filaments for later use. Put shredded cucumber at the bottom of the bowl, then put diced tofu and semi-circular preserved eggs on it, and shredded onion on it. Cut the tomatoes into semicircles and finally pour the sauce. Features: light and refreshing, fragrant teeth.
Third, soup baby dishes.
Ingredients: an organic baby dish; Bacon10g; A preserved egg; Original Tang Bao1; A little shallots; A spoonful of salad oil; A garlic. Practice: Slice garlic, diced bacon and salad oil into a bowl. The microwave oven heats quickly for ten seconds. Boil the thick soup with hot water and pour it into a bowl. Heat in the microwave oven for 30 seconds. Wash the baby cabbage, cut it in half, put it directly into the thick soup, add the cut preserved eggs, put it in the microwave oven and heat it with high fire P 100 for 3 minutes.
Fourth, preserved egg lean meat porridge
Ingredients: rice, pork, preserved eggs (duck eggs); Accessories: ginger and leek; Preserved egg lean porridge seasoning: sesame oil, salt. Practice: Peel and shred ginger, chop leek and chop meat. Wash the rice, add water, pour in sesame oil and soak for 30 minutes. Add water to the pot, bring to a boil, add preserved eggs and cook for 5 minutes. Put the minced lean meat into a bowl, add 1/4 teaspoons of salt, grab well and marinate for 20 minutes. Steamed preserved eggs are cut into small cubes. Pour water into the pot. After the fire boils, pour the meat into the pot and cook for 3 minutes. When there is floating foam on the water, skim the floating foam with a spoon, and then pour in half of the preserved eggs. Add shredded ginger and cook for about 2 minutes. Take out the soaked rice and pour it into the rice cooker. Pour preserved eggs, lean meat and boiled soup together, and add water until the porridge is one cup of rice. Select the thick porridge function in the menu, press the cooking button and start cooking. After the program is finished, pour in the remaining preserved eggs, stir well with the own spatula, cover the lid and stew for 10 minutes. Add appropriate amount of salt according to personal taste, and finally sprinkle with chopped green onion.
Five, preserved egg tofu soup
Preserved egg and tofu soup is a dish made of tofu and other main ingredients, which belongs to home cooking. Ingredients: tofu, peas, preserved eggs, shrimp, garlic paste, shallots and starch. You can add some coriander if you like.
Production method: start the oil pan, put the garlic paste into the pan and stir-fry, pour in peas and stir-fry a few times, add appropriate amount of water, add some shrimp skins and bring to a boil; Add chopped tofu and preserved eggs to boil, then add salt, stir a few times, and pour in starch water. Pay attention to stirring constantly when pouring starch water. After pouring the starch water, continue the fire and stir slowly for a while. Put some chicken essence before preparing the pot, pour it into the soup bowl, sprinkle chopped green onion in the bowl, and add some coriander powder and sesame oil according to the taste.
Six, loose chicken legs
Ingredients: 2 drumsticks, 2 preserved eggs, half a slice of ginger, cooking wine, black pepper and cumin.
Practice: Bone the whole leg of the chicken, keep the skin intact, and loosen it with the meat. Then add salt, chicken essence, cooking wine, soy sauce and white pepper in turn, grab it and marinate it for 20 minutes, and put the preserved eggs in a pot to boil, so as to harden their hearts. You can also remove and chop the chicken leg meat, mix it with seasoning, and wrap it with chicken skin before cooking. Cut the preserved egg into small pieces, roll it in the middle of the chicken leg, then wrap it in tin foil and punch a few holes in the tin foil. Add a proper amount of water to the pot, add onion, ginger and cooking wine to boil, steam the chicken legs for 20 minutes, and then keep them in the refrigerator for 4 hours after cooling. Find a pot, put tin foil on the bottom, put sugar, pepper, star anise, dried pepper and chicken leg on the bracket and smoke for 5- 10 minutes, brush 1-2 times with sesame oil in the middle.