Preserved eggs don't want cold salad, add an egg, change to a new meal, spicy and delicious, and eat it after drinking.

Preserved egg is a traditional food in China, which has a unique taste and has always been liked by people.

The historical origin of preserved eggs;

How were the original preserved eggs made?

According to legend, during the Taichang period of the Ming Dynasty, the owner of a small teahouse in Wujiang County, Jiangsu Province knew how to do business, so the business was booming.

Due to the shortage of manpower, the shopkeeper poured the brewed tea into the ashes when entertaining guests. Coincidentally, the shopkeeper also keeps several ducks and loves to lay eggs in the ashes. When the host picks up the egg, it is inevitable that there will be omissions.

Once, the shopkeeper found a lot of duck eggs while cleaning the tea residue from the furnace ash. He thought they were inedible. Who knows, when I peeled it off, it was dark and bright, with white patterns on it. When you smell it, a special smell comes to your nose. Have a taste. It's fresh, smooth and refreshing. This is the most primitive preserved egg.

Later, after continuous exploration and improvement, the production technology of preserved eggs was improved day by day.

Today, I share a delicious one, six preserved eggs and one egg, which is spicy and delicious. Let's see how I do it.

Composition:

6 preserved eggs, 1 egg, 1 a handful of garlic moss, 1 cut cotton thread, 1 tablespoon flour, several cloves of garlic seeds, 3 red peppers, 1 tablespoon bean paste, a little soy sauce, aged vinegar and salt.

First, we clean the preserved eggs, then put them in a pot with cold water, cover them and cook them for 5 minutes with high fire.

Next, we cut some ingredients, a few red peppers, cut them into rings, cut some garlic into thin slices, and put them in a bowl after cutting.

Prepare a handful of garlic moss, cut it into small pieces and put it in a small bowl. At this time, our preserved eggs are also assembled. We fished them out with a colander and quickly put them in cold water. After the shell of preserved eggs expands when heated and contracts when cooled, it will automatically fall off, so we can peel it better.

Then we find a thread and cut it into small pieces. When it's all scratched, we put it aside for later use.

Next, prepare a small bowl and beat an egg with one hand. Stir with chopsticks, add a spoonful of flour after stirring,

Keep stirring. Stir well and pour on the preserved eggs.

Heat the pan and add a little cooking oil. Add preserved eggs, and fry slowly until both sides are slightly yellow.

Fry until the bottom of the egg is solidified. Let's shovel and turn it over. Just fry it like this, both sides are slightly yellow, then we turn off the heat and put it in a bowl.

Add a little cooking oil to the pot, heat garlic slices and red peppers, stir-fry a few times until fragrant, then add garlic moss and continue to stir-fry Stir-fry for 30 seconds, then add a spoonful of bean paste and continue stirring.

Stir-fry and add our fried preserved eggs.

Next, simply adjust the taste, add a little soy sauce, add a little Mao Mao salt, stir fry evenly on the fire, stir fry until it tastes delicious, and so stir fry. Add some old vinegar before cooking, add flavor, stir fry a few times, turn off the fire, and the delicious preserved eggs for dinner will be ready.

The preserved eggs made in this way do not need to add a drop of water all the time. They can be served with wine and rice, and friends who like them quickly collect them.

The preserved eggs made in this way invite three or five friends to sit together for a drink, which is very delicious.