Sichuan green pepper preserved egg recipe

The method of cooking Sichuan green pepper and preserved eggs is relatively simple. Its main feature is the fresh and spicy taste, which is very consistent with the characteristics of Sichuan cuisine. Therefore, when making this dish, you must prepare an appropriate amount of chili oil, rice vinegar, MSG and sesame oil, and an appropriate amount of bell peppers. The method is relatively simple. It is a cold dish. It tastes sour and spicy and has a good effect in promoting appetite. It is a better cold dish.

Sichuan green pepper preserved egg recipe

Ingredients: Chili oil, soy sauce, vinegar, MSG, sesame oil, bell pepper, pepper oil

1. One large green pepper. Wash and remove the stems and pulp. 2. Cut the green pepper into small cubes and drain the water for later use. 3. Peel the preserved egg and wash it with warm water. 4. Cut each preserved egg into two halves, cut each halves into 4 small halves and place them on a plate.

Method 2

Spicy pepper and preserved egg

Ingredients: 3 preserved eggs, 3 hot peppers, 2 cloves of garlic. Seasonings: cooked oil, sesame oil, light soy sauce, and MSG. Method: Cut the preserved eggs into sprouts and chop the chili peppers and garlic. Place the preserved eggs on a plate, put chili peppers and chopped garlic in the middle, then pour in cooked oil, light soy sauce, sesame oil and other seasonings and sprinkle them evenly on the plate. Mix well before serving.

Buying suggestions: The simple and easy way to buy preserved eggs is to weigh them, shake them, look at the shells, and taste them. First, weigh it: put the Songhua egg in the palm of your hand and weigh it gently. Good quality Songhua eggs will vibrate greatly, while Songhua eggs without vibration are of poor quality. Second, shake it: take the Songhua egg with your hand and shake it next to your ear. Good quality Songhua eggs will not make any sound, while poor quality ones will make sound. The louder the sound, the worse the quality, and it may even be a bad egg or a rotten egg. Third, look at the shell: remove the mud attached to the Songhua egg and look at its shell. The ones with complete eggshell, grayish white and no black spots are the best. If it is a cracked egg, too much alkali may infiltrate during the processing, thus affecting the flavor of the egg white. At the same time, bacteria may also invade from the cracks, causing the Songhua egg to deteriorate. Fourth, taste: if the Songhua egg is pickled properly, the egg white will be obviously more elastic, tea brown with pine branch patterns, the yolk will be black-green or blue-black on the outside, and orange-red in the center. After such a Songhua egg is cut, the cross-section of the egg will have diverse colors, with excellent color, fragrance, taste and shape. A good quality preserved egg is solidified, does not stick to the shell, is clean and elastic, is translucent brown-yellow in color, and has a pine-like texture. If the egg is cut longitudinally, the yolk is light brown or light yellow and is thinner in the center. Poor quality preserved eggs have a pungent, foul or musty smell.