Have you ever had such an experience, suddenly very fond of eating preserved eggs, especially cold preserved eggs, last summer, I basically made a cold preserved egg and patted cucumber at every meal, the sour and spicy taste of the cold sauce is very appetizing, making people addicted, especially the sticky taste of the preserved egg protein, at least 4 preserved eggs in a meal.
No matter how delicious the food, you can't eat more, although I understand the truth of being too late, but still willful, eat more, gastrointestinal problems, reflect on the past, should be eating too much vinegar, resulting in excessive gastric acid secretion.
In the blink of an eye, the Mid-Autumn Festival, my cousin came to visit my father at home, and I proudly made a cold preserved egg for my cousin, and asked my cousin to give me a pointer. My cousin studied cooking, and he worked in a small restaurant for a few years, and his business was very hot near the university.
After my cousin ate the cold preserved egg I made, he simply praised "the preserved egg cut is not bad", he made another one, and after eating it, I found that the cold preserved egg I made was "solitary self-appreciation", in addition to the taste of balsamic vinegar and chili oil, only salty left, and my cousin's cold preserved egg is the taste of a restaurant that I am familiar with and unfamiliar with.
Cold mixed preserved egg, these 3 flavor seasoning is the key, every more one, preserved egg into the delicious taste, no fishy smell, you can leave a message in the comment area, tell us your opinion? Don't look at the simple dish of cold preserved eggs, there are quite a few tips.
First, cold preserved eggs, which 3 flavor seasonings are the key?
Tip 1: Millet spicy and ginger garlic are a must
Cold mixed preserved eggs two points are very critical, preserved eggs to choose pine flower peeled eggs, when making cold sauce, millet spicy and ginger garlic minced is essential, ginger garlic can remove the astringency of preserved eggs, if you feel that the spiciness of millet is too heavy, you can replace millet spicy with green pepper.
Tip 2: There is a trick to remove the fishy smell of preserved eggs
The eggy smell of preserved eggs is more or less there, and the little friends who don't like the eggy smell may not like the loose heart of the preserved egg, so we can cook the preserved egg a little before shelling, and the eggy smell can also be removed while the loose heart can solidify.
Tip 3: Cold preserved eggs don't have to be served with tofu or cucumbers
Delicious cold preserved eggs, the main thing to eat is preserved eggs, the reason why I will make preserved eggs mixed with tofu, is worried that the preserved eggs in this dish are not enough to eat, this adds a little tender tofu, now everyone's living conditions, eating more preserved eggs should not be a problem, therefore, cold mixed preserved eggs are best not paired with any ingredients.
Cold preserved eggs, which 3 flavors are the key?
We have introduced the cold sauce of cold preserved eggs many times, so I will not repeat it here, but when you make cold preserved eggs, the three seasonings of minced ginger, minced garlic and millet are indispensable, and they are also the key skills for preserved eggs to be delicious.
Second, the production method of cold preserved eggs?
1. First put the preserved egg into clean water, after boiling over high heat, boil for 2 more minutes to take out the cool water, so that the loose heart in the pine flower peeled egg will solidify, and when cutting the preserved egg, it can be relatively complete, and the eggy smell is also removed.
2. Peel the shell of the boiled preserved egg, there is no difference from the uncooked preserved egg, and then use a knife to cut the preserved egg into 8 petals, neatly placed on the plate, then you will find that the boiled preserved egg, when cutting, it becomes easier.
3. Prepare millet spicy, minced garlic, ginger and coriander, put them in a large bowl, then add light soy sauce, balsamic vinegar, salt, sesame oil and white sugar, stir well, and pour hot oil into the hot oil to stimulate the aroma of minced garlic.
4. Pour the seasoned cold sauce on the plate of the preserved egg, and a delicious side dish of small wine is ready.
3. How to cut pine flower eggs?
If you don't like boiling boiled preserved eggs, cut directly after peeling the shell, the yolk of the preserved egg will always stick to the kitchen knife, if you don't need to put it on the plate, you don't need to be beautiful, that is, when you eat it from your own family, in fact, you don't need to cut, directly peel the preserved egg and put it in the big wrist, drizzle with cold sauce, and mash the preserved egg with chopsticks when eating, so that it will taste without the embarrassment of the loose yolk sticking to the kitchen knife.
Of course, if you are visiting the house, it is very necessary to plate it, at this time we can boil the preserved egg in clean water, and then cut it after the yolk has solidified, which becomes very simple.
4. How to buy high-quality pine flower preserved eggs?
There are two production processes of preserved eggs, soaking and mud-wrapped pickling, relatively speaking, the pine blossom preserved eggs made by soaking will be relatively fresher, while the pine blossom preserved eggs made by using wrapped mud are more conducive to long-term storage.
How to distinguish the quality of pine peeled eggs?
1. High quality pine peeled eggs
After shelling, the egg white part solidifies, will not stick to the shell, the surface is delicate and smooth, and you can also see obvious pine flower-like patterns, translucent brown-yellow, the yolk part is light brown or light yellow, usually there are two kinds of loose heart and sand heart.
2. Low-quality pine peeled eggs
The egg yolk is light green, the egg white part is relatively loose, not very tough, easy to break, and there will be a choking smell or musty smell.
Pine blossom eggs with these three conditions cannot be purchased
1. When selecting pine flower peeled eggs, if the eggshell is incomplete, cracked, or black-shelled eggs, this type of preserved eggs should not be purchased, which can basically be summarized as inferior preserved eggs.
We should buy preserved eggs with a complete shell, gray white or iron cyan, if there is a packaging material on the outside of the shell and can smell alkaline, such preserved eggs can be purchased.
2. When buying preserved eggs, you can measure it by hand, you can feel that the egg white will be elastic, if you can't feel elasticity after weighing, then don't buy, and the elasticity of loose eggs will be more obvious.
3. Pick up the preserved egg and shake it, you can hear the obvious sound of water swinging then you can't buy it, high-quality pine eggs, there should be no sound when shaking.
4. After cutting, the pine egg should be cut smooth and delicate, the yolk is basically not sticky to the knife or some sticky knife, if it is broken when touched, it feels sticky and sticky after cutting, then it is best not to eat.
At the end of writing, I also want to say a few words, cold mixed preserved eggs, these 3 flavors of seasoning is the key, every additional one, preserved eggs taste delicious, no fishy smell.
We have introduced the cold sauce of cold preserved eggs many times, so I will not repeat it here, but when you make cold preserved eggs, the three seasonings of minced ginger, minced garlic and millet are indispensable, and they are also the key skills for preserved eggs to be delicious.
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