Preserved egg with green pepper

Preserved egg with green pepper

Introduction:

"In the hot summer, you are tired of the list and don't like the greasy taste, so the salad is your best choice. It's said that it can relieve lung heat, sober up, remove large intestine fire, treat diarrhea and dysentery. It can also treat sore throat, pharyngeal therapy, hoarseness, constipation and so on. "

Production steps:

Step 1: choose the preserved egg with smooth and full shell, and try to reduce spots and fine lines.

Step 2: a good preserved egg is bright and tawny, with snowflake like patterns. It is called Songhua preserved egg.

Step 3: dice green peppers, dice ginger and garlic.

Step 4: cut a preserved egg into 4 pieces, sprinkle with ginger, garlic and green pepper, and pour with soy sauce, vinegar and Douban juice.

Step 5: marinate for a while and serve on a plate.

Materials required:

Preserved eggs: 4

Green pepper: 1

Ginger: 25g

Garlic: 25g

Vinegar: 2 teaspoons

Soy sauce: 2 teaspoons

Douban juice: 1 teaspoon

Note: 1. The quality of preserved egg is very important. The more elastic the preserved egg is after peeling, the better the color is. It is better that the yolk is red after cutting. 2. Tips for cutting preserved eggs: take a thin thread, wash it, fix one end, pull the other end tightly, put the preserved eggs in the palm of your hand, use the thread as a knife, it's easy to cut the preserved eggs, the yolk is not easy to disperse, and the shape is very good.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy