Weird-flavored preserved egg

Overview

Preserved eggs, also known as preserved eggs, preserved eggs, etc., are foods made from processed eggs. They have a unique flavor and are not only delicious, but can also stimulate appetite. When I was a kid, I could eat a preserved egg with a bowl of white rice. While eating, I was counting the white snowflakes on the preserved eggs. [Welcome to exchange food, please search the WeChat official account: Shiqu Caicaiwu or directly add EJM2467] Every time I go back to my hometown, my mother always asks me to bring a lot of preserved eggs made by myself. In my impression, every time it’s time to go to the market, the preserved egg vendor will set up a stall, a bucket of water, a pile of mixed plant ash, a pair of gloves, and then wait for the person who will process the preserved eggs. In fact, the process of wrapping eggs is not complicated. First, duck eggs or goose eggs, eggs are also available but relatively few, are simply washed, and then evenly wrapped with mixed plant ash. Finally, the surface is wrapped with a layer of wood slag ash. Take it home and store it in a cool place for more than 15 days. The key to making preserved eggs is the black shell, which is usually mixed with quicklime, yellow dandelion powder, tea powder, soda ash, and plant ash. Therefore, the preserved eggs produced are more alkaline. I really admire the person who was the first to discover preserved eggs. Maybe it was a coincidence or maybe he had good intentions, so we have such a delicacy today. Because of the special taste of preserved eggs, whether they are eaten raw, eaten cold, or cooked in soup, they are a very good choice. Today's dish of strange-flavored preserved eggs is paired with sour radish, coriander, and chives. It's sour and appetizing, and it's perfect for meals.

Tags

• cold dishes
• home cooking
• old man
• lunch
• dinner
• students
• aged vinegar
• chives
• coriander
• light soy sauce
• millet spicy
• old ginger
• pepper noodles
• pickled radish
• quail preserved eggs
• red oil
• sichuan pepper oil
• white sugar
• garlic
• sesame oil

Ingredients

Steps

1. 1 Prepare the raw materials in advance: buy quail preserved eggs directly in the supermarket

   

2. 2 Peel off the shell of the preserved eggs, rinse them with water and put them in a bowl for later use

   

3. 3 Chop up the pickled radish, which can enrich the taste of the finished dish: The best choice for pickled radish is the diving radish. It has not been pickled for a long time and is crisp and refreshing. Cai Caiwu does not have diving radish at home, so it can only be replaced by old pickled radish. Except for the sour taste, there is no difference

   

4. 4 Chop coriander; cut chives into flowers; smash garlic and ginger; cut spicy millet into rings: Eating preserved eggs with minced ginger and vinegar can detoxify. Vinegar can sterilize and neutralize part of the alkalinity of preserved eggs, making them taste more delicious.

   

5. 5 Put pickled radish, spicy millet, garlic, ginger, coriander, chives, red oil, sugar, pepper noodles, light soy sauce, mature vinegar, sesame oil, and peppercorn oil into a bowl and mix well to make a sauce

   

6. 6 Finally, pour the prepared juice on the peeled preserved eggs, mix well and serve. Taotaotao: Preserved eggs are all the same, the important thing is seasoning, seasoning, seasoning, the important things are the same