Preserved egg with mashed garlic(sheng chou suan ni ban pi dan liang ban pi dan )

Preserved egg with mashed garlic

Introduction:

"How to distinguish a preserved egg from a good preserved egg? A good preserved egg has a complete shape, a dark green color, and a tan translucent body. Cut egg yolk with a knife, do not stick to the knife or a little stick to the blade, the profile of egg yolk is smooth. The preserved egg with good quality has a complete coating mud body and a pungent alkali smell. If the mud body falls off seriously or has peculiar smell, it is inferior. Hold the egg with your hand, and tap it with the back of your index finger and middle finger with the other hand. If it is elastic, it is good. Hold the egg and shake it up and down, no sound is good egg. If it is as hard as a stone, it is inferior. Light transillumination identification the preserved eggs were identified according to the light transillumination method of fresh eggs after removing the package. The color, coagulation state and air chamber size of the eggs were observed. The contents of poor quality preserved eggs are not solidified, water like and have a large air chamber. Taste the taste. The whole content of high-quality preserved egg is solidified, non stick shell, clean and elastic. It is translucent brown yellow with loose texture. When the egg is vertically cut, it can be seen that the yolk is light brown or light yellow, and the center is thin. Poor quality preserved eggs have pungent odor or musty odor. Ingredients: 3 preserved eggs, seasoning: soy sauce, garlic rice, seasoning fresh, oil consumption, sesame oil, chili oil. Method: remove the shell of preserved eggs, cut each egg into four points, mix the chopped garlic and rice with seasoning, put the cut preserved eggs on the plate, and then burn the sauce on the preserved eggs

Production steps:

Materials required:

Preserved eggs: 3

Garlic rice: right amount

Seasoning: right amount

Oyster sauce: right amount

Sesame oil: appropriate amount

Chili oil: right amount

Soy sauce: moderate

matters needing attention:

Production difficulty: Advanced

Process: mixing

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Sheng Chou Suan Ni Ban Pi Dan Liang Ban Pi Dan