The dishes of cold preserved eggs are: preserved eggs mixed with aspic, preserved eggs mixed with tofu, preserved eggs mixed with oil-soaked peanuts (I invented them myself, which is not bad), preserved eggs mixed with shredded lettuce (preserved eggs taste heavy and greasy, lettuce tastes crisp and good), preserved eggs mixed with shredded green peppers and preserved eggs mixed with jellyfish. ...

The specific cold ingredients are handled according to different tastes in different places. Common ingredients for mixing preserved eggs are: salt, garlic paste, coriander (coriander), vinegar and sesame oil. Optional ingredients are: Chili oil, pepper oil, sugar, soy sauce (soy sauce doesn't look good in it), ginger granules (some people don't like ginger, but it's best to eat preserved eggs. Preserved eggs are cold, use ginger to adjust. If you are afraid of eating ginger, you can use ginger powder and ginger juice instead.

Remember: do not put monosodium glutamate in preserved eggs, it will be very bitter and astringent, and it will highlight the lime flavor of preserved eggs.

PS: Don't use a knife to cut preserved eggs, but use a thread to open them. Using a knife will destroy your heart. Some people think that cutting preserved eggs with a knife will smell like rust. You must use a knife. Remember to put some salad oil on it.