Fried preserved egg with leek flower(jiu cai hua chao pi dan )

Fried preserved egg with leek flower

Raw materials for fried preserved egg with leek flower

3 preserved eggs, 50g pork stuffing, 30g leek flower and 2 dried peppers

Seasoning for fried preserved egg with leek flower

30 g edible oil; 1 tbsp cooking wine (30 g); 1 tbsp Douchi (30 g); 1 tbsp refined salt (3 G); 1 / 2 tbsp monosodium glutamate (1.5 g)

Processing steps of fried preserved egg with leek flower:

1. Put the preserved egg into water, boil it for 5 minutes, turn off the fire, take it out and soak it in cold water, then peel it and slice it for standby;

2. Soak the lobster sauce in cooking wine, wash the leek flower, remove the head and tail, and cut into small sections for standby; cut the dried pepper into small sections;

3. Put oil in the pot, fry the pork stuffing out of oil, and then add dried pepper, Douchi, refined salt and monosodium glutamate to stir fry until the flavor overflows;

4. Pour the preserved egg and leek into the pot, stir fry until cooked, and serve.

Characteristics of fried preserved egg with leek flower

It is salty, fresh and delicious with unique flavor.

To make fried preserved eggs with leek flower

When frying the meat, heat the pan first, and then pour in the oil, so as to avoid the meat sticking to the pot.

Fried preserved egg with leek flower

Fried preserved egg with leek flower is a kind of food made of leek flower and preserved egg.

Material Science

3 preserved eggs, 50g pork stuffing, 30g leek flower and 2 dried peppers,

Seasoning

3 preserved eggs, 50g pork stuffing, 30g leek flower and 2 dried peppers,

practice

1. Put the preserved eggs in water, boil them for another 5 minutes, turn off the fire, take them out and soak them in cold water, then shell them and slice them for later use,

2. Soak the lobster sauce in cooking wine, wash the leek flower, remove the head and tail, and cut it into small pieces,

3. Cut dry pepper into sections,

4. Add oil into the pan, stir fry the pork stuffing out of oil, then add dried pepper, Douchi, refined salt and monosodium glutamate, and stir fry until the flavor overflows,

5. Pour the preserved egg and leek flower into the pot, stir fry until cooked, and serve.

characteristic

It is salty, fresh and delicious with unique flavor.

The chef knows everything

When frying the meat, heat the pan first, and then pour in the oil, so as to avoid the meat sticking to the pot.

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Chinese PinYin : Jiu Cai Hua Chao Pi Dan