How to make chilli and preserved egg salad

Chili and preserved egg salad is a common way to cook preserved eggs. It is relatively simple to make. Prepare appropriate amounts of green peppers and preserved eggs, as well as appropriate amounts of minced ginger and balsamic vinegar. You can also prepare a small amount of chopped coriander, which has a good seasoning effect. You can also blanch the green peppers in boiling water before cooking, and then cut them into fine pieces. If you like a crisp taste, you can skip this step.

How to make chilli and preserved egg salad

Ingredients: 5 preserved eggs, 3 green peppers, 3 grams of minced ginger, 5 grams of balsamic vinegar, 3 grams of salt. Method: 1. Peel the preserved eggs, rinse them and cut them into 4 pieces; arrange them neatly on a plate in a round shape; mince the ginger. 2. Blanch the green peppers in boiling water for 1 minute, remove and drain; chop into fine pieces; add salt and mix. 3. Place chopped green pepper in the empty space in the center of the plate; drizzle with vinegar.

Method 2

Ingredients: 60 grams of preserved eggs (duck eggs), 200 grams of green peppers, auxiliary ingredients: 25 grams of pickled mustard tuber, seasoning: 5 grams of sesame oil, 10 grams of soy sauce, 3 grams of salt, 5 grams of vinegar, 2 grams of MSG. Method: 1. Roast the green peppers over high heat until the skin is burnt black; 2. Wash off the black skin, remove the stems and seeds, tear into small strips and put them on a plate; 3. Cut the preserved eggs into small pieces; 4. Wash the pickled mustard tuber with boiling water and cut into minced pieces; 5. Pour sesame oil, soy sauce, salt, vinegar and other seasonings into the green peppers and mix well, then cover the chopped preserved eggs and pickled mustard tuber on top.

Method 3

Ingredients: 4 preserved eggs, chopped pepper, garlic, vinegar, soy sauce, sesame oil, sugar, coriander. Method: 1. Peel the preserved eggs, wash them, and cut them into four pieces with a knife dipped in water. Place the cut preserved eggs on a plate. 2. Chop the garlic and cut the coriander. 3. Mix the chopped pepper, garlic, vinegar, soy sauce, sesame oil, and sugar to make a sauce. Pour it on the preserved eggs and sprinkle with the chopped coriander.

Children should not eat preserved eggs

A child's body is a body of "childish yin and childish yang", and its metabolism is extremely active. After being absorbed by children, the trace amount of lead in "lead-free" eggs will remain in tissues such as the liver, lungs, kidneys, brain, and red blood cells, and will also cause the loss of calcium in bones and teeth. Regular consumption of "lead-free preserved eggs" can cause children to suffer from bone and tooth maldevelopment, loss of appetite, gastroenteritis, etc., and can also affect their intellectual development.