How to make preserved egg salad

Cold-mixed preserved eggs are popular with many people. There are many ways to cook them, and there are also many ingredients that can be used for cold-mixed eggs. The most common one is cold-mixed tofu. It can also be mixed with beef tomatoes. When mixing it cold, add a little sesame oil, a little rice vinegar, and an appropriate amount of coriander. This will make it taste better and have a higher nutritional value, so it is popular with many people. It has good nutritional effects.

How to make preserved egg salad

Ingredients: 3 preserved eggs, beef tomatoes, 1/4 onion, 1 tablespoon minced garlic, a little basil (or coriander), 1 chili Seasoning: 1.5 tablespoons fish sauce, 1 tablespoon soy sauce, 2 tablespoons lemon juice, 2 tablespoons sugar, 2 teaspoons black vinegar Instructions: Steam the preserved eggs in an electric rice cooker, then cut each into quarters for later use (if you dare to eat runny egg yolks, this step can be omitted). Cut the onion into strips against the grain, soak in ice water for 15 to 20 minutes (change the water 2 to 3 times during this period), then take out, squeeze out the water, drain and set aside. Cut the beef tomatoes into round slices, chop the basil (or coriander), remove the seeds and white membrane of the chili pepper, and cut into small pieces for later use. Mix minced garlic, chopped basil, minced chili and <seasoning> to make a mixed sauce and set aside. Place tomato slices, onion shreds, and preserved eggs on the bottom of the plate in order, and finally pour the mixed sauce from step (4) on top. [You can put it in the refrigerator for 15 to 20 minutes to make the flavors more blended]

Method 2

Ingredients: 2 preserved eggs, 6 cloves of garlic, 1/4 green pepper, 1/4 red pepper, 1 bunch of coriander, 2 green onions, 4 teaspoons soy sauce paste, 3 teaspoons black vinegar, 1/4 teaspoon fish sauce, 1/4 teaspoon rice wine, 1 minced garlic. Instructions: Step 1: Prepare the seasonings and set aside. The soy sauce paste I chose is yam sauce paste, which is less salty. The reason I used paste instead of soy sauce is that I wanted to roll the sauce into Vietnamese spring roll wrappers, and it would be easier to roll with paste. I added some fish sauce and rice wine because... I thought they seemed to go well together. XD In fact, they tasted pretty good! In addition, if you like spicy food, you can put chili sauce in the sauce. Step 2 Cut the green pepper, red pepper, garlic, coriander and green onion into small dices, about 0.5 cm in size, which are easier to roll. In addition, cut the preserved egg in half 3 times and cut it into 1/8 size, so that it will not be too greasy when you take a bite, just right! Step 3 Cut the Vietnamese spring roll skin in half, evenly apply some drinking water on the spring roll skin, let it sit for 1 minute to let the spring roll skin soften, and then you can start wrapping. Add 1/8 of the preserved egg along with a handful of green pepper, red pepper, garlic, coriander and green onions, and finally drizzle a little sauce on top. Step 4 It is recommended to start rolling from the semicircular part of the spring roll skin, and finally fold the left and right sides towards the middle, and then use scissors to cut off the excess spring roll skin. This is the way I rolled almost two preserved eggs (hiccups).

Method 3

Ingredients: 1 diced fresh beef tomato, 1 box of tofu, 1 preserved egg, minced garlic, 2 chopped green onions, 1 tablespoon of soy sauce paste, 1 tablespoon of soy sauce, some sesame oil, half a pepper (optional) Step 1

Step 2: Wash and dice the beef tomatoes. Step 3: Place the tofu on a plate, cut the preserved egg into four pieces and place them on top. Sprinkle the diced tomatoes around the plate. Step 4: Mix the sauce evenly. Step 5: Pour the tofu, preserved egg, and tomatoes on top and you are ready to enjoy.