Grilled tiger skin pepper mixed with preserved eggs

Overview

A week of continuous rainy days is finally over. I thought I could have a good time photographing vegetables, but I caught a fever on the first day when the weather turned sunny. The temperature was still 37 degrees. Is there anyone worse than me? I actually got a fever at such a high temperature. ╮(╯▽╰)╭ I feel sad about that. . Let’s talk about this cold dish. I like to eat tiger-skin pepper itself. This time I mix it with preserved eggs and add the spiciness of chopped peppers and the coldness of refrigeration. Do you feel that it tastes very cool? Even I, who don’t like eating cold preserved eggs, really like this dish. If you haven’t tried eating tiger skin peppers and preserved eggs together, then I should give it a try. .

Tags

• cold dishes
• home cooking
• old man
• summer recipes
• lunch
• dinner
• chopped pepper
• garlic
• hot pepper
• light soy sauce
• preserved egg
• sichuan pepper oil
• vinegar
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Dry-cook the peppers in a pot over low heat.

   

3. 3 Turn off the heat until the outer skin becomes black and the peppers are soft.

   

4. 4 Soak in cold water.

   

5. 5 Peel off the black skin with your hands.

   

6. 6 Tear into strips by hand or cut into chunks.

   

7. 7 Cut the preserved eggs into small cubes.

   

8. 8 Chop the garlic and fry in a pan until golden brown.

   

9. 9 Mix tiger pepper and preserved egg.

   

10. 10 Add chopped pepper.

    

11. 11 Pour in 2 teaspoons of chopped pepper, 1 teaspoon of salt, 1 teaspoon of vinegar, half a teaspoon of pepper oil, 3 drops of sesame oil, and 2 teaspoons of light soy sauce and mix well.

    

12. 12 It's better to put it in the refrigerator for half an hour.