Preparation: 1. Four preserved eggs? 2. garlic 3. vinegar 4. soy sauce 5. oyster sauce? 6. sesame oil

peel and wash the preserved eggs, cut them into four pieces each, set them on the plate and start to adjust the sauce. Prepare a few garlic pieces according to your own taste, chop them up and put them in a bowl (garlic cloves are prepared, pat them with a big knife, and peel them easily when peeling), and introduce a proper amount of rice vinegar, soy sauce, oyster sauce and a small amount of sesame oil (preserved eggs are originally fragrant and put too much). Just put some according to your personal taste.) Pick up chopsticks, roll up your sleeves and pour the sauce evenly on the prepared preserved eggs. (I prefer garlic and vinegar, so I put more. Do you think this is a tasteful practice?)

I will mix it with chopped pepper+a little soy sauce+a little salt+a little balsamic vinegar+chopped green onion+a little sesame oil, which tastes very positive ~ I can't. Then mix a sauce with your favorite flavor. Then you can eat it with it.

First of all, the choice of preserved eggs is very important. Pine preserved eggs, as well as those with preserved hearts, taste good, have no astringency, and are more Q-elastic. Before cooking, you can put it in a freezer for easy cutting, or cut it with thread, which is even, beautiful and easy to taste. The soul of any cold sauce is the preparation of cold sauce

Pour the soy sauce, balsamic vinegar and a little sugar into the cut preserved egg, cut the shallot, garlic and small red pepper into small pieces, stir-fry them in the oil pan, and then pour them over the preserved egg. You can eat them in a moment, so that a perfect cold preserved egg is made. It is a delicious food that you can try.

Slice garlic and ginger separately, cut small peppers into small pieces, put them into preserved eggs together, then add soy sauce, sugar, salt, chicken essence and broth, mix well, and marinate in the refrigerator for 1 hour; Stir-fry, just put a little base oil, first fry the pepper, then put the green pepper, then put the mushroom slices, and fry the mushrooms until they are dry ~ put the cut preserved eggs on the plate.