Tunisian roasted peppers and preserved eggs

If you are married and have children, have you ever found that your children are often picky eaters or have anorexia? Are you worried that this will affect their growth and development? And as a parent, what should you do? In fact, as long as you make delicious food in different ways, it will be fine. So, let me introduce to you the method of making Tunisian roasted pepper and preserved egg.

1. Wash the green pepper and chili pepper and dry them

2.12 Preheat the oven to 200 degrees for 5 minutes, place the large green pepper in the middle and upper layer, bake for about 15 minutes, and when you see the green pepper skin swell up like a balloon, take it out, turn it over, place the small pepper on the baking tray, and bake for another ten minutes. The whole process takes about 25 to 30 minutes

3.21 After the roasted peppers have completely cooled, peel off the skin, separate the hot peppers from the green peppers, and scrape off the pepper seeds with a spoon.

4. Tear the green pepper into thin strips, mix with sesame oil, a little salt and pepper, and MSG according to personal preference, mix well and set aside

5. Peel the preserved egg, cut it in half, take out the preserved egg yolk and set aside. If you don’t like the mushy texture, you can cut the egg yolk into small cubes, mix it with chili paste, and put it in the preserved egg white.

6. I like spicy food, so I pair one preserved egg yolk with five chili peppers. If you can’t eat spicy food, you can use green peppers instead and beat them into a mousse. Finally, add a little salt and a few drops of sesame oil. Pay attention to the amount of green pepper, the amount should be about the same as the egg yolk

7. Put half of the egg yolk paste into a small plastic bag or piping bag. I used a cookie piping bag.

8. Shape the green pepper strips made in steps 1-4, place the egg whites in the appropriate position, squeeze the egg yolk paste into the egg whites, and finally sprinkle some minced ginger on the egg yolk paste. Add a little soy sauce and some MSG to the remaining half of the egg yolk paste to make a sauce and drip it on the side of the green pepper.

The recipe of Tunisian roasted pepper and preserved egg introduced above may be very simple, but with your extraordinary comprehension, you will definitely add your own innovation. If you dare to innovate, you will definitely be able to create delicious food with new ingredients.