Pidan tofu pudding
1. Take out the tender tofu, put it in a microwave oven and heat it with high fire for 3 minutes, take out the skin and cut it into large pieces, put it on a plate for cooling, peel the preserved eggs, cut them into small pieces and put them in the middle of the tofu for later use.
2. Put chopped green onion, minced green pepper, minced coriander and minced mustard tuber on the four corners of the plate respectively, then put Jiang Mo, salt, aged vinegar, soy sauce, monosodium glutamate, sesame oil and Chili oil into a small bowl, mix well, pour it on tofu, and sprinkle with chopped peanuts.
Tofu with Preserved Eggs
1. Mix bowl juice: shredded ginger and scallion, soy sauce, sugar, salt, vinegar, monosodium glutamate and sesame oil.
2. Cut the tofu into pieces and put it in boiling water. Remove and drain the water and put it in a plate.
3. Dice the preserved eggs and pour the bowl of juice on the tofu.
Preserved egg tofu 2
1. Take a small bowl, add soy sauce, vinegar, salt, monosodium glutamate, Jiang Mo, mashed garlic, sesame oil and chopped green onion, and mix well to make a sauce.
2. Dice the preserved eggs, wash and slice the tofu, and set the plate.
Sauce can be poured on preserved egg tofu.
Scrambled eggs with double peppers
1. Preserved eggs are peeled and washed, and cut into cubes of 1cm; Wash green pepper and red pepper separately and cut into pieces for later use. Put the diced preserved eggs into a dish and sprinkle with minced green pepper and minced red pepper for later use.
2. Add salt, monosodium glutamate, soy sauce, white vinegar and white sugar to a small bowl, then pour in Chili oil and stir evenly to make a sauce, and pour it on the preserved eggs.
Xiangdang Song Huadan
1. Peel the preserved eggs, cut them into 8 pieces one by one, knock the eggs into a bowl, add flour, water starch and a little water to make a thick paste, peel the water chestnut, wash it, and cut it into pieces with auricularia.
2. Make a pot and light it. Add salad oil and heat it to 50%. Hang the preserved eggs in the batter one by one, fry them in a pan until they are crisp outside and tender inside, and then take them out and drain them for later use.
3. Leave the bottom oil in the pot and heat it. Add onion and ginger slices and stir-fry until fragrant, then add auricularia auricula and water chestnuts, stir-fry slightly, then add soy sauce, sugar and a little water, thicken with water starch, pour in fried preserved eggs, pour in white vinegar, stir-fry quickly and evenly, then pour in sesame oil, and then take out the pan and plate.
Preserved egg and tomato soup
Ingredients: preserved eggs, tomatoes, parsley segments, chopped green onion, Jiang Mo, salt, monosodium glutamate, pepper and sesame oil.
1. Peel the preserved eggs, wash them and cut them into crescent pieces for later use.
2. Ignition in the pot, add appropriate amount of water, add preserved egg petals, tomato pieces, pepper, salt and monosodium glutamate to boil, then turn to high heat and continue to burn for 1 min, then put it in a large bowl, sprinkle with chopped green onion, Jiang Mo and coriander, and pour in sesame oil.
Preserved egg with green pepper
1. Peel the preserved eggs, cut them into pieces and put them on a plate.
2. Chop the green and red peppers, put them in a bowl, add salt, soy sauce, monosodium glutamate, vinegar and sesame oil, mix well and pour them on the preserved eggs.
Steamed egg
1. Beat the eggs, put the egg white and yolk into two bowls respectively, and then add salt, monosodium glutamate and chicken essence to beat them up; Peel the preserved eggs and cut them into 4 pieces for later use.
2. Ignition in a pan, add a proper amount of water to boil, first pour a proper amount of egg white liquid into the mold, then take it out and steam it in a steamer for about 2 minutes, then put the salted egg yolk in the middle, put the preserved eggs on both sides, then pour the egg liquid, continue to steam it in the pot for 2 minutes, take it out and cool it, cut it into thin slices, and serve it on a plate.
Fried minced meat with preserved eggs
Pepper-flavored preserved egg minced meat
1. Preserved eggs are shelled, washed and diced, and pork is washed and chopped; Wash green pepper and red pepper, remove stems and seeds, and dice.
2. Put the pot on the fire, add oil and heat it, add minced pork and stir fry, then take it out; Stir-fry diced green pepper, diced red pepper and chopped green onion with residual oil, then return minced pork to the pot, stir-fry with diced preserved eggs, season with salt, soy sauce and monosodium glutamate, and sprinkle with fragrant leaves.
There are many ways to eat preserved eggs, such as preserved egg lean porridge, minced meat preserved eggs and grotesque preserved eggs. Everyone can try it, especially in this hot summer.