A recipe for private dishes: nine layers of preserved eggs(si cai shi pu jing jiu ceng ta pu dan )

A recipe for private dishes: nine layers of preserved eggs

Introduction:

"The recipe of private dishes - nine layer preserved eggs nine layer preserved eggs is a classic home cooked egg dish known to every family, and cinnamon basil is the most suitable for this dish. A slight change from the traditional flavor is that instead of monosodium glutamate, black pepper is added, and salad dressing has a softer flavor. Please share the "recipe of private dishes - nine layer preserved eggs" with your friends

Production steps:

Step 1: put basil in the Vegetable Dehydrator and wash it with clean water.

Step 2: after washing, pour out the water, cover the lid and press on it twice or three times to drain.

Step 3: use scissors to cut Basil into 0.3-0.5cm width for standby.

Step 4: no four eggs.

Step 5: salt, soy sauce and black pepper.

Step 6: Sprinkle the spare eggs with salt, pour in soy sauce, grind the black pepper powder, and use the conditioning chopsticks to stir evenly.

Step 7: after step (6), add basil, use the conditioning chopsticks to poke the basil leaves floating on the egg liquid slightly and evenly to sink, and then stir evenly.

Step 8: after pouring the spare olive oil (or cooking oil) into the cold pan, hold the handles on both sides and shake the pan in a circle along the left (or right) side, so that the oil in the pan is evenly covered with the pan, and heat the oil with medium heat.

Step 9: after the oil is heated in the hot pot, pour in the spare step (7), hold the handles on both sides, tilt the pot slightly outward along the left (or right) side, and slowly shake a circle, so that the egg liquid is evenly spread, and fry slightly over medium heat.

Step 10: after step (9), cover the pan, and then simmer over medium low heat, turning to low heat in the middle.

Step 11: when stewing and frying, the center of the egg liquid is slightly half cooked. You can open the pot cover and turn it over for frying. Slightly use the spatula to gently and evenly press the preserved egg to make it well cooked. (use a small fire.)

Step 12: after step (11), turn the engine over again to turn off.

Step 13: cut into eight equal parts with a silicone spatula.

Step 14: cut into pieces and serve.

Step 15: put the spare salad dressing in the plastic bag, cut a small hole, squeeze it on the plate, and then put nine layers of preserved eggs on it.

Step 16: finished product drawing.

Materials required:

Eggs: 4

Cinnamon Basil: 40g

Salad dressing: right amount

Salt: 2G

Soy sauce: 11g

Black pepper: right amount

Extra virgin olive oil: right amount

Note: after the experience: 1: no cinnamon basil, general Basil can. 2: If you like heavy or light taste, please add or subtract the portion by yourself. 3: For cinnamon basil, please refer to the diary "recipes for private dishes - red basil in the courtyard at the end of summer & Cinnamon Basil". http://home.meishichina.com/space-5901869-do-blog-id-536221.html . 4: Please refer to the diary of "recipes for private dishes - nine layer preserved eggs" http://home.meishichina.com/space-5901869-do-blog-id-540595.html .

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: Vanilla

Chinese PinYin : Si Cai Shi Pu Jing Jiu Ceng Ta Pu Dan