Preserved eggs, also known as preserved eggs and edged eggs, are a unique flavor in China. The unique processing method embodies the great wisdom of ancient workers, making ordinary duck eggs become unique on people's tongues. memory. Preserved eggs are a snack that is both convenient and delicious. Just peel a few and they are more suitable as a side dish with wine, but you can also make a warm bowl of preserved eggs and lean meat that your stomach will want to eat without getting tired of it. How to eat preserved egg bird? Don’t mix it or make porridge. It doesn’t look good, but it is crispy, satiates your cravings, and tastes better when chewed

Good ingredients are not limited to cooking methods , enjoy a new method of preserved eggs. The preserved eggs can be used as a completely delicious food and snack. The shape is not very beautiful, but it is crispy, satisfying the craving, and the more delicious it tastes when chewed. I have made it several times for my family, and they all like it. The method is not particularly complicated, so I shared it with everyone.

[香PILAN]

Ingredients required: 4 preserved eggs, 1 egg, 1 garlic, bean paste, flour, garlic, millet Chili

1. Preserved eggs can be peeled and cut into thicker pieces. The egg yolk does not fall apart when fried, and the taste is better. I'm going to cut a preserved egg into four pieces. In addition, before we cut the preserved eggs, we apply a layer of oil on the knife. If the knife is not stuck, the slices of the preserved eggs will be smooth.

2. Put an egg in a bowl, spread it and add some flour and salt to make dough. Pour the flour into the egg mixture all at once and it will turn into small pieces that are not easy to break. Add a little at a time, mixing as you go.

3. Pour the prepared dough into the preserved eggs and wrap it evenly in each preserved egg. When the oil in the pan is hot, add the preserved eggs and bake over low heat until both sides are golden brown.

4. Pour a little oil into the pot, sauté the garlic and chili, then add the garlic and bean paste and stir-fry until the bean paste is red and fragrant.

5. Put the sweet preserved eggs into the pot and season them raw. Add salt to the preserved egg dough. The bean paste itself is also salty, so there is no need to add salt here.

6. After adjusting the taste, stir-fry over high heat for a few times, sprinkle with a small amount of water, cover and simmer for a few minutes. Pair it with crispy, refreshing garlic bean sprouts and a quick, hands-on meal is complete.