Take four green peppers, a handful of green peppers or four spiral peppers. For beautiful colors, you can mix red peppers. The amount of pepper is subject to your acceptance. Remove the pedicle of green pepper, pat it loose, cut it off in the middle, then boil the oil in the pot and moisten the pot with oil, that is, steam preserved eggs, ham and egg liquid together, cut it into pieces and eat it with seasoning. Very delicious. Let's take a look at this method of steaming preserved eggs. Ingredients: 4 preserved eggs, green pepper 1, red pepper 1, tender tofu 0.5kg, appropriate amount of soy sauce, 0.5 spoon of salt, 2 spoons of chicken essence, delicious and delicious, appropriate amount of spicy fresh dew, and appropriate amount of spicy oil.

It's simple and easy, and interested students can give it a try. 1 Buy preserved eggs, steam them in a cage for ten minutes, then peel them and cut them into pieces. You can ignore this step if you like to eat. Peel the steamed preserved eggs and let them cool. Use five preserved eggs and put everything on a plate for later use. A pot of delicious and smooth preserved egg lean porridge is ready. I hope this porridge will suit your taste. Friends who like Xiyang, please pay attention and like it. If you have any questions about food, please leave a message and I will try my best to answer them. Thank you for your support!

The best way to eat preserved eggs is cold preserved eggs. How to make cold preserved eggs delicious? Because preserved eggs will smell fishy if they are not handled properly, and they are not easy to taste. Prepare chopped green onion 100g (Tujia fat onion sold by the old lady in the farmer's market), Jiang Mo 50g (Jiang Sha) and minced garlic 100g (red garlic paste), chopped green onion 100g (Tujia fat onion sold by the old lady in the farmer's market), Jiang Mo 50g (Jiang Sha) and minced garlic 65438.

Usually I like to use preserved eggs to make preserved egg cucumber soup, green pepper preserved egg, soup preserved egg broccoli and so on. They are all delicious, not difficult to make and easy to learn. You can master them skillfully through many attempts.