Green pepper cold skin egg method
This dish is low in cost and easy to operate at home. Let's share our methods.
Ingredients: 3 preserved eggs
Ingredients: green pepper, garlic, millet spicy, coriander.
Ingredients: salt, soy sauce, sugar, chicken powder, aged vinegar and sesame oil.
[Production Steps]
Wash the green pepper, drain the surface water, then remove the head and tail and cut into sections. Pepper seeds can be added to increase the spicy taste. You can remove the seeds if you are afraid of spicy food.
Boil preserved eggs in cold water for 5 minutes, then take them out and peel them. Wipe the knife edge with oil first. When cutting, you can keep the preserved eggs intact and not stick to the knife. Cut the preserved eggs into small pieces and put them on a plate for later use.
Heat the pot, then add chopped green peppers, stir-fry the green peppers slowly over medium heat, dry the green peppers until they look like tiger skins, then take them out and chop them into a bowl for later use.
Then add garlic, a little salt, soy sauce, a little sugar, chicken powder, aged vinegar, sesame oil, spicy millet and coriander to the green pepper, then stir the seasoning evenly with chopsticks, and then pour the sauce in the bowl into the preserved eggs. A delicious green pepper mixed with preserved eggs is finished.
[production skills]
Preserved eggs are more alkaline, and the yolk in some preserved eggs is not completely solidified, and will flow out after being cut into pieces. Therefore, in order to make preserved eggs better shaped, boiled eggs can solidify yolk and make preserved eggs look better. At the same time, after the eggs are cooked, some alkaline taste can be removed, and there will be no "choking" feeling when eating.
Be sure to add cold preserved egg vinegar, because the acidity of vinegar can neutralize the alkalinity of some preserved eggs and make them taste better. Moreover, vinegar also has bactericidal effect, and how much vinegar to add can be based on personal taste.
When frying green peppers, be careful not to add cooking oil during frying. The purpose of dry frying green peppers is to dry the water in the green peppers and then fry them. If you add cooking oil and fry it with the water of green pepper, it is difficult to fry it dry. When frying, control the temperature. If the heat is too high, the green pepper will be enlarged in advance.
When making sauce, you can also add lobster sauce according to your personal taste. When making sauce, first fry the lobster sauce and garlic in oil, then mix with green pepper and seasoning, and the taste will be different.
Cold-skinned eggs with green peppers are simple to make and taste slightly spicy and refreshing. Preserved eggs taste and taste better when cooked. If you don't pay attention to food, you can mix preserved eggs with sauce, which is more convenient. The above is my sharing. Remember to praise and support after reading it! Thanks for reading.