1. Preserved eggs mixed with red peppers is a famous Han dish, a common cold dish and a home-cooked dish.

Preserved eggs are a unique processed egg food of the Han people in my country. They are a typical processed egg product with a special flavor and can stimulate appetite.

Ingredients: preserved eggs, coriander, garlic, red pepper, tomato flowers, lettuce, soy sauce, vinegar, chili oil, sugar.

Method: Peel the preserved eggs, cut each half in half, and place on a plate.

Cut the coriander into small pieces, mince the garlic, and slice the red pepper into slices. Put them together in a bowl, add soy sauce, vinegar, sugar, and chili oil, mix well, pour it on the preserved eggs, and garnish with tomato flowers and raw raisins.

It is said that it can purge lung heat, sober up, remove large intestine fire, and cure diarrhea; it can disperse and astringent. It is commonly used to treat sore throat, pharyngeal therapy, hoarseness, and constipation.

To make this dish, preserved eggs are used at the end. The dish produced in this way has the characteristics of excellent color, aroma, taste and shape.

2. Preserved egg tofu is a cold dish or mixed dish. Ingredients: 2 pieces of soft tofu, 2 preserved eggs, 2 cucumbers, 1 large green onion, 1 tomato, 4 tablespoons of soy sauce, 1 tablespoon of vinegar, and 2 tablespoons of sesame oil.

Production process: Peel off the shell of the preserved eggs and carefully clean the preserved eggs under the tap. After peeling off the shells, cut them into semi-circles and set aside.

Cut the cucumber into shreds. Cut the cucumber into thin slices first, then cut it diagonally into long strips. Wash with cold water, drain and set aside.

Cut green onions into shreds in the same way as cucumbers. Cut the green onions into long strips and set aside.

Arrange the cucumber shreds on the bottom of a plate, place the diced tofu and semi-circular preserved eggs on top, and add shredded green onions.

Cut the tomatoes into semi-circles and top with sauce.

Features: Light and refreshing, with a lingering aroma.

3. Ingredients for soup baby cabbage: 1 organic baby cabbage; 10 grams of bacon; 1 preserved egg; 1 piece of original thick soup; a little green onion; 1 spoon of salad oil; 1 piece of garlic.

Method: Slice garlic, dice bacon and put into a bowl with salad oil.

Quickly heat in the microwave for ten seconds.

Dissolve the thick soup with hot water and pour it into a bowl.

.Place in the microwave and heat on high for 30 seconds.

Wash the baby cabbage and cut it in half, put it directly into the thick soup, add chopped preserved eggs, and heat it in the microwave at high P100 for 3 minutes.

4. Preserved egg and lean meat porridge Ingredients: rice, pork, preserved eggs (duck eggs); auxiliary ingredients: ginger, chives; preserved egg and lean meat porridge seasoning: sesame oil, salt.

Method: Peel and shred the ginger, chop the chives, and mince the meat.

Wash the rice, add water, add sesame oil, mix well and soak for 30 minutes.

Add water to the pot, bring to a boil, add preserved eggs and cook for 5 minutes.

Put the chopped lean meat into a bowl, add 1/4 teaspoon of salt, mix well and marinate for 20 minutes.

Cut the steamed preserved eggs into small cubes.

Pour water into the pot, bring to a boil over high heat, add the meat cubes and cook for 3 minutes. When there is foam on the water surface, skim it off with a soup spoon, then pour in half of the preserved eggs.

Add shredded ginger and cook for about 2 minutes. Remove the soaked rice and pour it into the rice cooker.

Pour in the preserved eggs, lean meat and boiling soup together, and add water until the thick porridge reaches the level of one cup of rice water.

Select the thick porridge function in the menu, press the rice cooking button to start cooking.

After the program is finished, pour in the remaining diced preserved eggs, stir evenly with the provided spatula, cover the pot and simmer for 10 minutes.

Add appropriate amount of salt according to personal taste, and finally sprinkle in chopped chives.

5. Preserved egg and tofu soup Preserved egg and tofu soup is a dish made of tofu and other main ingredients. It is a home-cooked dish.

Ingredients: tofu, peas, preserved eggs, dried shrimps, minced garlic, chives, starch, if you like, you can add some coriander.

Preparation method: Heat the oil in a pan, put the minced garlic into the pan and sauté until fragrant, add the peas and stir-fry for a few times, add an appropriate amount of water, add some shrimp skin, and bring to a boil; add the cut tofu and preserved eggs, bring to a boil and then add salt.

, stir for a few times, pour in the starch water, pay attention to stirring continuously when pouring the starch water, continue to heat the fire after pouring the starch water, and stir slowly for a while; before preparing to cook, put some chicken essence,

Pour the soup into a bowl from the pot, sprinkle chopped green onion in the bowl, and add some minced coriander and sesame oil according to taste.

6. Ingredients for Songhua Chicken Legs: 2 chicken legs, 2 Songhua Eggs, half a piece of ginger, cooking wine, black pepper, and cumin.

Method: Remove the bones from the whole chicken leg, keep the chicken skin intact, beat it with the wattles to loosen it, then add salt, chicken essence, cooking wine, soy sauce, white pepper, mix well and marinate for 20 minutes. Put the preserved eggs in the pot and cook for a while to let them runny.

The heart hardens.

You can also chop off the chicken leg meat, mince it, mix it with seasonings, wrap it in chicken skin and cook it.

Cut the preserved eggs into small pieces and roll them up in the middle of the chicken legs, then wrap them in tin foil and poke a few small holes in the tin foil.

Add an appropriate amount of water to the pot, add onions, ginger and cooking wine and bring to a boil. Add chicken legs and steam for 20 minutes. Wait until they cool down and place in the refrigerator for 4 hours.

Find a pot, put tin foil on the bottom, add sugar, Sichuan peppercorns, star anise and dried chili peppers to the tin foil, put the chicken legs on a stand and smoke over low heat for 5-10 minutes, brushing sesame oil 1-2 times during the process.