Five-leaf fried eggs
The Chinese New Year is coming soon, and my mother has pickled five-willow shreds to make side dishes, which is just in time to make my favorite five-willow fried eggs~~ Five-willow fried eggs are a traditional Cantonese dish that old Cantonese people are very familiar with. On a hot day, go to a tea restaurant and have one portion of five-willow fried eggs, one portion of green vegetables, and one cup of stewed soup. It is simple, delicious, and very satisfying. Fried eggs, just hearing the name, are quite interesting. As the name suggests, the eggs are deep-fried over high heat until they are swollen, the whites are crispy, and the yolks are tender and smooth. Then, while they are still hot, they are poured with the sweet and sour sauce from the five willows. The sweet and sour sauce is very appetizing. It is a first-class meal. It is not an exaggeration to say that it is Lao Guang’s favorite side dish. Five-leaf fried eggs, it is very simple to make this dish. Let’s talk about Wuliu first. Wuliu is a kind of Cantonese pickle, including five ingredients, including papaya, cucumber, carrot, buckwheat, ginger, etc. or other types. It is sweet and sour, with a soft texture and tastes like preserved fruit. There are very few specialized Wuliu vegetables on the market now. They are all sold in bulk, or you can buy ready-made bottled Wuliu vegetables in the supermarket. You can also choose a few ingredients to match them as you like. For example, we pickle it ourselves, using a little sour ginger and mustard, with shredded red peppers and carrots. It is sour and spicy. You can cook it at home as you like. The most important thing is that it is delicious and suits your own appetite. Sweet and sour juice is very simple. The juice of bottled Wuliucai is sweet and sour juice. It can be used directly, or mixed with rice vinegar, white sugar and appropriate amount of water. This dish is also very popular in Guangxi. They are used to using tomato juice. I have tried both methods and they are both delicious.
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