Green pepper and fried egg

Overview

When I was a kid, in autumn, when a large amount of autumn peppers from the field were on the market, our family had a dish on the table almost every day - preserved eggs with peppers. Put the fried chili peppers and preserved eggs into a stone pound, add some salt and pound it, and you will have a domineering side dish. There is no fish or meat on the table. It is not an exaggeration to say that as long as there is a plate of red pepper, people can eat two bowls of white rice. When the chili peppers and preserved eggs are beaten and squeezed with stone rods in the stone pound, subtle changes occur and the flavor becomes more abundant. In addition to peppers, there are also eggplants. No matter what you cook, the peppers and eggplants must be roasted or fried in advance to make them more delicious. Beat peppers, beat eggs, beat eggplants, the emphasis is on one beat. When eating this dish, you must beat it by yourself and enjoy the process, so that you can feel the sense of accomplishment of participating in creating delicious food when the tip of your tongue touches it. Simple ingredients such as green peppers and preserved eggs create extraordinary deliciousness.

Tags

• hot dishes
• chinese banquet
• old man
• summer recipes
• dinner
• light soy sauce
• preserved egg
• two vitex chili peppers
• garlic
• salt

Ingredients

Steps

1. 1 Prepare the raw materials in advance: Erjingtiao peppers have been put on the market in large quantities. To make this dish tasteful, the spicier the peppers, the better. It is recommended to use Erjingtiao peppers. The darker the color, the spicier it is. Erjingtiao peppers have thin skin, thick meat and spicy taste. The spiciness of Yunnan Zoupi pepper is on the low side, almost a bit spicy. I make the preserved eggs myself, you can go to the supermarket to buy them directly

   

2. 2 Wash the Erjingtiao peppers, drain the water, break them into sections with your hands and put them into the hot pot

   

3. 3 Add an appropriate amount of cooked rapeseed oil, as little oil as possible, so that there is a slight layer of oil on the surface of the peppers. Oil can be used as a heat transfer medium to shorten the time for stir-frying the peppers, and at the same time moisturize the peppers, making the peppers more fragrant

   

4. 4 Peel the garlic and put it into a stone pound and pound it into minced garlic. Set aside: The stone pound is a very good tool. It can not only pound garlic and ginger, but also many things (it feels like a must-have tool for home use)

   

5. 5 Continue to stir-fry the peppers on low heat: In order to ensure that the inside and outside of the peppers are evenly heated and mature, use low heat throughout the process. In order to ensure that everyone saves time, you can press the peppers with a shovel while stir-frying, so that the water in the peppers can be squeezed out quickly

   

6. 6 When the surface of the pepper is completely fried and turns golden brown (turns into the shape of tiger skin), take it out of the pan and let it cool for later use

   

7. 7 Mash the garlic, cut the green onions into flowers, peel the preserved eggs and cut them into 4 pieces

   

8. 8 Put the cooled peppers and preserved eggs into a stone pot and mash

   

9. 9 Put an appropriate amount of salt into the stone pound, and add salt while pounding: Adding salt can make the preserved eggs and chili more flavorful (you can give it a try)

   

10. 10 Finally, mix the chopped green onion, light soy sauce and mashed chili preserved eggs and serve