Preserved egg, pickled mustard and jelly(pi dan zha cai ban liang fen )

Preserved egg, pickled mustard and jelly

Introduction:

"This dish is often eaten in summer. It's very simple. There's no need to open fire. It's easy."

Production steps:

Step 1: scald the jelly with boiling water, chop the mustard mustard, shell the preserved egg and chop it

Step 2: cut the jelly into small pieces and put it into a large bowl

Step 3: add shredded mustard

Step 4: add preserved eggs

Step 5: add scallion and minced garlic

Step 6: add spicy oil, sesame oil, salt, chicken essence and fresh soy sauce,

Step 7: stir evenly

Materials required:

Preserved egg: 1

Mustard: 30g

Jelly: 200g

Scallion: right amount

Garlic: right amount

Salt: right amount

Sesame oil: appropriate amount

Fresh: moderate

Chicken essence: appropriate amount

Note: put some vinegar is also good

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Pi Dan Zha Cai Ban Liang Fen