It is very hot after sleeping, so we can often see some appetizing and refreshing cold dishes on our table. Some time ago, I bought several boxes of preserved eggs from Hubei. During this time, I will make preserved eggs once or twice a week to satisfy my appetite. I have to say that preserved eggs can be said to be the most appetizing dish in cold salad, which can be used for drinking or eating. This is really an all-round cold salad.

The method of preserved egg salad is relatively simple, and you can serve it by cutting and mixing. A few days ago, I learned a kind of "Chili preserved eggs" from a Hunan netizen. It is said that this is Hunan people's favorite way to eat preserved eggs. I learned to cook once. Although the finished product looks terrible and looks like dark food, I didn't know it was really delicious until I ate it. My family is full of praise. Since I learned this preserved egg method, my family has to eat it about three times a week, which is so comfortable.

I believe many friends will be familiar with the dish "preserved eggs with Chili peppers". In many restaurants in Hunan, this dish is a signature dish and its sales volume is very hot. The name of preserved eggs sounds simple, but cutting peppers and mixing preserved eggs are not delicious. The following small series will share with you the practice of "pickled peppers and preserved eggs". Friends who like preserved eggs remember to collect them. You are sure to like this way of eating.

-Beat preserved peppers and eggs-

Preparation of ingredients: green pepper100g, preserved eggs about 200g, two cloves of garlic, a little salt and proper amount of cooking oil.

Practice steps:

1, clean the green pepper, put it on the fire without adding oil in the iron pan, put it in the pot after firing, stir-fry it over medium heat, stir-fry it until the surface is brown, and then take it out for later use. It is said that roasting peppers with charcoal fire will be better, but I have never had a chance to try it. Conditional friends can try roasting peppers with charcoal fire.

2. Peel the preserved eggs and wash them for later use.

3. Put the fried tiger skin pepper into a bowl and mash it with a rolling pin. After mashing the pepper, add garlic and mash it into garlic. At this time, you can smell the obvious aroma of pepper and garlic.

4. Break the washed preserved eggs into two pieces, put them into a bowl, and continue to beat and roll with a rolling pin to press the preserved eggs into mud. After thoroughly mixing with pepper and garlic, add a little salt and mix well.

5, add a little cooking oil to the iron pot, heat the oil temperature to 60% to 70%, pour the hot oil into the bowl, mix it evenly with a spoon, and serve it out.

Although the recipe of this dish is simple, its taste is not simple. As long as you don't refuse preserved eggs, you will basically like this dish as soon as you eat it.

I recommend a lead-free preserved egg from Songhua River, which tastes tender, smooth and delicious, and is not fishy or astringent.