A classic cold dish on the festival table: Braised chili preserved eggs
Introduction:
"When I went out to eat in Hunan, I always like to order this dish. It's very expensive. It's only 18 yuan. The chef's knife skill is good. The two preserved eggs are cut into countless pieces, and the two peppers are torn into small pieces. It's often one person and one chopstick. It's always a side dish, but it's not a good idea to order a few more. So he always thinks that the chopsticks will be more than a few before serving next time Think, a woman eat so fierce, or a little too destructive image. One day, it happened that the restaurant mingdang (which is the name of the place in the hotel where the cold dishes, roast duck and roast goose are made) was not far from the table. It was very shameless. From the time the chef took the pepper out of the dish box to the time the dish was served, a man stood by the glass window and watched with sharp eyes
Production steps:
Materials required:
Preserved egg: moderate amount
Red pepper: right amount
Coriander: moderate
Garlic: right amount
Ginger: moderate
Salt: right amount
Chicken essence: appropriate amount
Sugar: right amount
Vinegar: right amount
Soy sauce: moderate
matters needing attention:
Production difficulty: simple
Process: mixing
Production time: 10 minutes
Taste: Original
Chinese PinYin : Jie Ri Can Zhuo Shang Chu Cai De Yi Dao Jing Dian Liang Cai Shao La Jiao Pi Dan
A classic cold dish on the festival table: Braised chili preserved eggs
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