First of all, when making cold preserved eggs, you can't cut them into too large pieces. In many restaurants, you will find that the preserved eggs they cut are very small pieces, not because they save money, but because they are easier to taste, and when they are eaten, they are more flavorful. If you cut them into too large pieces, there is no subsequent heating. If you eat them in time, the soup outside will not melt in, so the taste will definitely be much worse.

Secondly, it is the ingredient of cold preserved eggs. It is definitely not enough for you to add a little vinegar and put some salt and soy sauce. A delicious cold preserved egg pays attention to complete color and fragrance. Preserved eggs are cold food, and its color is relatively single. At this time, you need to know how to match them, put some shredded radish, and add some favorite vegetables, such as coriander or pepper, to change the original taste of preserved eggs by using the pungent taste, so that the dish can be made.

Finally, the step of adding vinegar should not be sloppy. Old Town vinegar is the best for cold salad. It has a strong smell, and when it is mixed with preserved eggs, it will be particularly rich. Taking a bite is both appetizing and digestion-promoting. Taking it as an appetizing cold salad on your table will make your whole appetite better, and vinegar itself can increase your appetite. Putting mature vinegar on preserved eggs will make its taste more easily penetrate into the texture of preserved eggs.