Preserved eggs are the "best contestant" for summer coleslaw, but many people will stick to the knife when cutting preserved eggs, and the yolk and egg whites will fall apart.
Today I will teach you a few tricks, learn to cut out the preserved eggs will never deform and look bad again:
(1) Clean the pine eggs, then cook them under cold water for 5-6 minutes on high heat, and then take them out and soak them in cold water, so that it is easier to peel the shell;
(2) After peeling the shell of the preserved egg, do not rush, but glue some water on both sides of the knife, which is equivalent to adding a layer of lubricant, and the knife will not stick when cutting.
Here are 3 recommended ways to eat various preserved eggs, cool and delicious:
1. Preserved egg tofu soup
Ingredients: tofu, preserved egg, coriander, red pepper, salt, water starch,
Production method:
1. Turn the tofu upside down, and then cut it at the four corners of the box, so that the tofu can be poured out directly;
2. Then cut the tofu into fine silk, which tests the knife work;
3. Clean the coriander and remove the roots, then cut it into small pieces; Clean the red pepper, remove the stems and seeds, and cut into fine strips;
4. Handle the preserved eggs according to the above method and cut into small dices;
5. Add an appropriate amount of oil to the pot, heat the oil and put the diced preserved eggs into it and stir-fry;
6. Then pour an appropriate amount of water, then put shredded tofu into it, push it away with a spatula, and add an appropriate amount of salt to the pot to increase the bottom taste;
7. Finally, pour in some water starch solution and sprinkle some coriander.
Second, skinned egg lean porridge
Ingredients: preserved egg, lean pork, rice, ginger, green onion, white pepper, salt, cooking wine, sesame oil
Production method:
1. Clean the rice, and then soak it in water for an hour, so that it is easier to cook;
2. Clean the lean pork, then cut it into fine strips against the grain, add some cooking wine, white pepper and salt, and marinate for a while;
3. Clean and chop the ginger and spring onions; Boil the preserved eggs in water, then cut the preserved eggs into small cubes;
4. Add water to a pot, bring to a boil and put the shredded pork into it and cook until it changes color and fishes out;
5. Take another pot, add some water to it, put the soaked rice into it, boil over high heat, turn to low heat and cook until the rice is fried;
6. Then put the blanched shredded meat and preserved eggs into it, add minced ginger and salt, and stir well;
7. After cooking for 3-4 minutes, sprinkle some chopped green onion and sesame oil, stir well and then come out of the pan.
3. Quail eggs with cold toss
Ingredients: quail peeled egg, chopped pepper paste, garlic, green and red pepper, light soy sauce, chili oil, sesame oil
Production method:
1. Boil the quail skin egg in water, then peel off the shell and rinse the broken shell on the surface with water;
2. Prepare some ingredients, cut the green and red pepper into small circles; Peel and chop the garlic into finely chopped pieces;
3. Put the cut ingredients in a bowl, pour hot oil and fry until fragrant, put chopped pepper paste, add light soy sauce, sesame oil, sugar and vinegar, stir well;
4. Put the quail skin egg in the sauce and soak for a while to add more flavor.
4. Chicken thighs and fried eggs
Ingredients: preserved egg, chicken thigh, green onion, ginger, starch, light soy sauce, vinegar, sugar, oyster sauce, Pixian bean paste
Production method:
1. The preserved egg is processed according to the above way, cut into teeth and teeth, and then coated with a layer of starch;
2. Clean the chicken thighs, peel and remove the bones, cut them into cubes, and put them in the starch to wrap well;
3. Mix a sauce, add light soy sauce, oyster sauce, dark soy sauce, vinegar, sugar and water, stir well;
4. Add an appropriate amount of oil to the pot, heat the oil and fry the preserved egg until crispy, and take out;
5. Leave a little base oil in the pot, then put the diced chicken thighs into it, stir-fry until slightly yellow;
6. Then add some bean paste, minced ginger and minced garlic to stir-fry until fragrant;
7. Then pour in the seasoned sauce, put the fried preserved egg cubes into it, and cook together on high heat;
8. Finally, sprinkle some green onions.
(Egg)