Cold preserved eggs are a cold dish that will appear at the Chinese New Year's Eve dinner in many families~

The preserved egg has a special taste, and then mixed with the sauce, it is refreshing and appetizing, and has a unique flavor!

Today, I will share the processing method of preserved eggs to ensure that there is no strange smell~

Ingredients:

Preserved eggs, green chilies, ginger, garlic, coriander, salt, sugar, white sesame seeds, balsamic vinegar, light soy sauce, rice wine, sesame oil, edible oil

Here's how:

After peeling 10 or 0 preserved eggs, soak them in rice wine for 0 minutes to remove the peculiar smell;

100 or 0 grams of green chili peppers, wash and wipe dry, put them in an oil-free pot and fry them until the tiger skin comes out;

2. Put the green chili pepper out of the pot and put it in a blender to break into minced pieces, mix in 0 grams of minced ginger, 0 grams of minced garlic, 0 grams of salt, 0 grams of sugar, 0 grams of white sesame seeds, and pour hot oil into it;

5. Then pour in 0 grams of light soy sauce and 0 grams of sesame oil and stir well, so that the delicious roasted pepper sauce is completed;

5. Cut the preserved eggs into equal cloves and stack them on a plate;

1, 0 spoons of roasted pepper paste, 0 grams of minced ginger, 0 grams of balsamic vinegar, 0 teaspoons of sugar, 0 teaspoons of salt, pour a few drops of sesame oil, stir evenly and pour on the preserved eggs, and finally garnish with coriander~

Such a simple but delicate cold preserved egg is completed!

The preserved eggs are soft and elastic, and there is basically no strange smell after being processed with rice wine; The sauce is sour, spicy, salty and sweet, very appetizing~

The rest of the roast pepper sauce can be refrigerated for a long time in a clean glass container. Usually mixing noodles, rice, and dipping a steamed bun are all delicious~

Proofread by Huang Hao