Pidan tofu pudding
1. Take out the tender tofu, heat it in a microwave oven with high fire for 3 minutes, take out the epidermis, cut it into large pieces, put it in a dish to cool, shell the preserved eggs, cut it into small pieces and put it in the middle of the tofu for later use.
2. Put chopped green onion, minced green pepper, minced coriander and minced mustard tuber in the four corners of the plate respectively, then put Jiang Mo, salt, aged vinegar, soy sauce, monosodium glutamate, sesame oil and chili oil into a small bowl, mix well, pour it on the tofu, then sprinkle with chopped peanuts, and serve.
Tofu with Preserved Eggs
1, mixing bowl juice: shredded ginger and onion, soy sauce, sugar, salt, vinegar, monosodium glutamate and sesame oil.
2, tofu diced in boiling water, remove the drain and put it on the plate.
3. Dice preserved eggs and pour bowl of juice on tofu.
Preserved egg tofu 2
1. Take a small bowl and add soy sauce, vinegar, salt, monosodium glutamate, Jiang Mo, mashed garlic, sesame oil and chopped green onion, and mix well to make a flavored juice.
2. Dice the preserved eggs, wash and slice the tofu, and set the plate.
3. The flavored juice can be poured on the preserved egg tofu.
Sauteed eggs with double peppers
1. Peel and wash the preserved eggs and cut them into 1 cm cubes; Wash the green pepper and red pepper separately, and cut into pieces for later use. Put the diced preserved eggs into a dish, sprinkle with minced green pepper and minced red pepper for use.
2. Add salt, monosodium glutamate, soy sauce, white vinegar and white sugar to a small bowl, then pour in hot pepper oil and stir well to make a flavored juice, and pour it on the preserved eggs.
Xiang dang song Hua Dan
1. Shell the preserved egg, cut it into 8 pieces one by one, knock the egg into a bowl, add flour, starch and a little water to make a thick paste, peel the water chestnut, wash it, and cut it into pieces with auricularia auricula for later use.
2. Make a pot and light it, add salad oil and burn it to 50% heat. Hang the preserved eggs in batter one by one, put them in the pot and fry them until they are crisp outside and tender inside and golden in color, then remove them and drain them for later use.
3. Leave the bottom oil in the pot and heat it. First add onion and ginger to stir fry until fragrant, then add auricularia and water chestnuts to stir fry slightly, then add soy sauce, white sugar and a little water, thicken with water starch, pour in fried preserved eggs, pour in white vinegar, stir fry quickly and evenly, and then pour in sesame oil, and then take out of the pot and plate.
Preserved egg and tomato soup
Ingredients: preserved eggs, tomatoes, parsley segments, chopped green onion, Jiang Mo, salt, monosodium glutamate, pepper and sesame oil.
1. Shell the preserved eggs, wash them, and cut them into crescent pieces for later use.
2. Ignition in a pan, add a proper amount of water, first add preserved egg petals, tomato pieces, pepper, salt and monosodium glutamate to boil, then turn to high heat and continue to burn for 1 min, then put it into a large bowl, sprinkle with chopped green onion, Jiang Mo and parsley, and pour in sesame oil.
Preserved eggs with green pepper
1. Shell the preserved eggs, cut them into pieces and put them on a plate.
2. Chop the green and red peppers, put them into a bowl, add salt, soy sauce, monosodium glutamate, vinegar and sesame oil, mix well and pour them on the preserved eggs.
steam eggs
1. Break the egg, put the egg white and yolk into two bowls respectively, and then add salt, monosodium glutamate and chicken essence to break up; Shell the preserved eggs and cut them into 4 pieces for later use.
2. Ignition in a pan, add appropriate amount of water to boil, first pour appropriate amount of egg white liquid into the mold, then take it out in a steamer for about 2 minutes, then put salted egg yolk in the middle, put preserved eggs on both sides, then pour in egg liquid, continue steaming in the pan for 2 minutes, take it out and cool it, cut it into thin slices, and serve it on a plate.
Fried minced meat with preserved eggs
Pepper-flavored preserved egg minced meat
1. Preserved eggs are shelled, washed and diced, and pork is washed and minced; Wash green peppers and red peppers, remove pedicels and seeds, and dice.
2. Set the pot on fire, add oil and heat it, add minced pork, stir-fry and take it out; Stir-fry diced green pepper, diced red pepper and scallion with residual oil, then return minced pork to the pot, stir-fry with diced preserved eggs, add salt, soy sauce and monosodium glutamate to taste, and sprinkle with fragrant leaves.
There are many ways to eat preserved eggs, such as preserved egg lean porridge, minced meat preserved eggs, and strange preserved eggs. Everyone can try it, especially in this hot summer.