A classic cold dish on the festival table: Braised chili preserved eggs

A classic cold dish on the festival table: Braised chili preserved eggs

Introduction:

"When I went out to eat in Hunan, I always like to order this dish. It's very expensive. It's only 18 yuan. The chef's knife skill is good. The two preserved eggs are cut into countless pieces, and the two peppers are torn into small pieces. It's often one person and one chopstick. It's always a side dish, but it's not a good idea to order a few more. So he always thinks that the chopsticks will be more than a few before serving next time Think, a woman eat so fierce, or a little too destructive image. One day, it happened that the restaurant mingdang (which is the name of the place in the hotel where the cold dishes, roast duck and roast goose are made) was not far from the table. It was very shameless. From the time the chef took the pepper out of the dish box to the time the dish was served, a man stood by the glass window and watched with sharp eyes

Production steps:

Materials required:

Preserved egg: moderate amount

Red pepper: right amount

Coriander: moderate

Garlic: right amount

Ginger: moderate

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Vinegar: right amount

Soy sauce: moderate

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: Original