After the pot is hot, add oil, ginger, garlic, minced meat, soy sauce, pepper and Chili sauce in turn until the oil comes out. Sprinkle a layer of sugar on the preserved eggs, then pour the ingredients in the pot on the preserved eggs and sprinkle with chopped green onion.
Preserved eggs, coriander, garlic, red pepper, tomato flower, lettuce, soy sauce, vinegar, Chili oil, sugar.
Exercise:
(1) Peel the preserved eggs, cut them in half and put them on a plate.
(2) Chop Xianglai into powder, chop garlic, slice red pepper, put them together in a bowl, add soy sauce, vinegar, sugar and Chili oil, mix well, pour them on preserved eggs, and decorate them with tomato flowers and raw peppers.
Main ingredients: 4 auxiliary materials of preserved eggs: green pepper 1 piece, red pepper 1 piece, 3 garlic pieces and ginger 1 piece.
Seasoning: 6 teaspoons of white vinegar and a little sesame oil.
Cut 1 green pepper into small pieces, and cut ginger and garlic into pieces of similar size.
2 The cut auxiliary materials are soaked in white vinegar for half an hour.
Peel the preserved eggs, cut them into 4 pieces and put them on a plate.
4 Mix the accessories soaked in white vinegar and pour them in the middle of preserved eggs. Decorate with small parsley around and pour a few drops of sesame oil.
Ingredients: 3 preserved eggs, green pepper 1 each, red pepper 1 each, a little ginger, garlic, onion, vinegar, soy sauce, sesame oil and Chili oil (if you are afraid of spicy food).
Exercise:
1, the preserved eggs are shelled and cut into crescent-shaped petals, and the cut preserved eggs are put into a dish for later use;
2. Wash and dry green and red peppers, pat them flat with a knife, and remove pepper seeds;
3. Put a little oil in the pot, add the flattened green and red pepper, turn on a small fire, with the pepper skin facing down, and press the pepper with a spatula to make it better contact with the pot. When the pepper is fried into tiger skin, take it out and let it cool; My fire is too big, it's burning black! Impatience! )
4. Peel the cool pepper and cut it into shreds; Shred rhizoma Zingiberis recens and Bulbus Allii, and adde into chopped rice and onion;
5. Put chopped pepper, ginger, garlic and chopped green onion into a bowl, and add appropriate amount of salt, soy sauce, vinegar, sesame oil and Chili oil to mix well;
6. Pour the mixed Chili sauce on the preserved eggs.
Tips:
1, preserved eggs are best preserved with preserved pine eggs, which are cooler;
2. When cutting preserved eggs, you can apply a little oil on the knife to prevent the preserved eggs from sticking to the knife;
3, vinegar is best to choose cold vinegar, the taste will be better.