How to eat preserved eggs? Preserved eggs are one of our traditional dishes in China. Many foreign friends find it hard to accept the taste of preserved eggs when they try them for the first time, but they will become addicted if they eat more. Preserved eggs can also be lean porridge, which is simple and delicious. Here are some knowledge about how to eat preserved eggs.
How to eat preserved eggs 1 food list
Amaranth 1 Ba
Half a preserved egg
Half a salted duck egg
Pork tenderloin 50g
Soup 1 big bowl
6 slices of garlic
A little cooking oil
A little salt
A little cooking wine
A little starch
Production steps
Step 1: Ingredients: Amaranth, preserved eggs, salted duck eggs, pork tenderloin, broth and garlic.
Step 2, clean the amaranth, cut off the old terrier, and cut the tender stems and leaves into inches for later use.
Step 3: Cut preserved eggs and salted duck eggs into small pieces for later use.
Step 4: Cut the pork tenderloin into small pieces, add a little white pepper, cooking wine, salt and starch, grab well and marinate for 5 minutes.
Step five, peel the garlic and set it aside.
Step 6, put oil in the hot pot and cool it, add garlic and stir-fry until it is slightly golden yellow.
Step 7, add preserved eggs and salted duck eggs, stir-fry to give a fragrance.
Step 8: Pour in a bowl of stock and bring to a boil.
Step 9: Put down the pork tenderloin piece by piece and blanch for a while.
Step 10: Add amaranth, cook over medium heat, and skim off the froth.
Step 1 1, add a little salt to taste.
skill
1. Amaranth is rich in protein and fat. Sugar, a variety of vitamins and minerals, its protein can be fully absorbed by the human body more than milk, and its carotene content is more than 2 times higher than eggplant, which can provide rich nutrition for the human body, help to strengthen the body and improve the immunity of the body, so it is called "longevity dish".
2. Eating amaranth can benefit children's growth and development. Because amaranth contains the best calcium and iron among vegetables. Meanwhile, amaranth does not contain oxalic acid. Amaranth enters the body, and its calcium and iron can be fully utilized by the human body, so it is very good for children's growth and development.
3. To clean amaranth, it is best to rinse it continuously with tap water. The flowing water can prevent pesticides from infiltrating into the fruit. When washing amaranth, be careful not to take off the stem of amaranth. If the pedicled amaranth is soaked in water, the residual pesticides will enter the fruit with the water, causing more serious pollution.
Amaranth can be eaten by the general population. Pregnant women should not eat amaranth.
5, cooking time should not be too long, it is not appropriate to eat too much at a time.
6. Summer is the peak of intestinal inflammation. Garlic has bactericidal and anti-inflammatory effects. After the soup is out of the pot, you can sprinkle some minced garlic. Garlic is rich in flavor, delicious and healthy.
How to eat preserved eggs 2 1, cold preserved eggs
Ingredients: garlic, preserved eggs, onion, Chili powder, raw peanuts, fresh noodles and vinegar.
Exercise:
(1) Wash the raw peanuts and cook them in a pot.
(2) Cut garlic into pieces and onion into small pieces. Cut the preserved egg into a crescent shape with complete shape and set it on the plate.
(3) Turn on a small fire, put a small amount of oil in the pot, stir-fry the garlic in the pot a few times, and then add a proper amount of water.
(4) Pour Chili powder, fresh noodles and vinegar into the pot. After boiling for two minutes, turn off the heat, then add the cooked peanuts, stir well and sprinkle them on the preserved eggs, and a bowl of delicious and refreshing cold preserved eggs will be ready.
2. Amaranth preserved egg soup
Ingredients: Amaranth, preserved eggs, garlic, lean broth, chicken essence, boiled salted eggs.
Exercise:
(1) After the pan is cleaned, add a little cooking oil, and stir-fry garlic and washed amaranth in the pan until the amaranth is soft.
(2) Put the sliced preserved eggs and salted eggs into the pot. Add appropriate amount of salt according to personal taste, stir well and then add the prepared lean broth.
(3) After the soup is boiled, add a small amount of chicken essence and serve it on a plate.
3, preserved egg lean porridge
Ingredients: preserved eggs, lean meat, selected rice and chopped green onion.
Exercise:
(1) Wash the rice with clear water and put it in a casserole.
(2) Cut the lean meat into pieces and put it in a casserole.
(3) Add a proper amount of water to the casserole, and simmer on low fire 1 hour after the casserole is boiled.
(4) Put the cut preserved eggs into a casserole and continue to cook on low heat for 2 hours.
(5) Sprinkle a little chopped green onion into the bowl after taking out the pot, and a bowl of preserved egg lean porridge with good color and fragrance will be finished.
4, minced meat and preserved eggs mixed with tofu
Ingredients: lactone tofu, minced meat, preserved eggs, onion, coriander, ginger, soy sauce, fresh noodles and starch.
Exercise:
(1) Drain the excess water of lactone tofu and heat it in the microwave oven 1 min.
(2) The preserved eggs are shelled, then sliced evenly and wrapped in tofu.
(3) Add a little cooking oil into the pot and heat it. Stir-fry the chopped ginger and garlic, then add the minced meat and stir-fry.
(4) Pour in soy sauce and soy sauce, and add appropriate amount of salt and chicken essence according to personal taste.
(5) Put a small amount of starch into a bowl, add water and put it into a pot.
(6) Sprinkle the pot evenly on the tofu and preserved eggs, and sprinkle the chopped green onion and coriander prepared earlier.
5.fish-flavored preserved eggs
Ingredients: Fish fillets, preserved eggs, flour, coriander, chopped green onion, ginger, fungus, eggs, carrots, green peppers, vinegar, fresh noodles and chicken essence.
Exercise:
(1) Preserved eggs are shelled and cut into crescent-shaped clothes with complete shapes.
(2) Add eggs, proper amount of water and salt to the flour to thicken it. Then wrap the cut preserved eggs and fish fillets in batter.
(3) Fry the fish fillets and preserved eggs in the oil pan until the batter becomes hard. (The fish fillets should be fried for a long time. )
(4) Stir-fry ginger and garlic, add chopped green pepper, carrot and fungus, and stir-fry in an oil pan until it is 70% mature.
(5) Add a small amount of starch water, vinegar, fresh noodles and chicken essence, stir-fry slightly, and put the fried fish slices and preserved eggs into the pot and stir them quickly and evenly to get out of the pot.
(6) Sprinkle coriander and chopped green onion after taking out the pot.