The cold salad method of preserved eggs is relatively simple, and you can serve them by cutting and mixing. A few days ago, I learned a "pepper preserved eggs" from a Hunan netizen, which is said to be the favorite way for Hunan people to eat preserved eggs. I learned to cook it once. Although the finished product looks bad and looks like dark food, I didn't know it was really fragrant until I ate it. My family was full of praise. Since I learned this preserved egg method, my family has to eat it about three times a week, which is too comfortable.
I believe many friends will be familiar with the dish "preserved eggs with Chili peppers". In many Hunan restaurants, this dish is a signature dish and its sales volume is very hot. The name of preserved pepper eggs sounds simple, but it's not good to cut peppers and mix preserved eggs. The following small series will share the practice of "preserved pepper eggs" with everyone. Friends who like preserved eggs remember to collect them. You will definitely love this way of eating.
-Beating 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 pot, put the pepper into the pot after firing, stir-fry the pepper over medium heat, stir-fry the pepper until the surface is brown and looks like tiger skin, and then take it out for later use. It is said that the effect of roasting peppers with charcoal fire will be better, but there has been no chance to try. Friends who have the conditions can try roasting peppers with charcoal fire.
2. Peel the preserved eggs and clean them for later use.
3. Put the stir-fried tiger-skin peppers into a bowl and mash them with a rolling pin. After mashing the peppers, add garlic and mash them into garlic. At this time, you can smell the obvious aroma of pepper and garlic.
4. Break the cleaned preserved eggs into two petals, put them into a bowl, continue to pound and roll them with a rolling pin, and press the preserved eggs into a mud. After completely mixing with pepper and garlic, add a little salt and mix well.
5, add a little cooking oil to the iron pot, the oil temperature is heated to 60% to 70%, pour the hot oil into the bowl, mix it evenly with a spoon, and serve it on the plate.
Although the method 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 once you eat it.
I recommend a lead-free preserved egg of Songhua River, which tastes tender, smooth, fresh and fragrant, and is not fishy or astringent.