Preserved egg salad
Last week on a business trip, I didn't get home until Friday night. After fatigue, I didn't have much appetite, so I made a simple and refreshing preserved egg salad and served it with white porridge, and barely survived the day.
Recipe Recommendations
- preserved eggs of 4
- Jiang appropriate amount
- onion appropriate amount
- carrots appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- salty and sweet
- mix
- ten minutes
- simple
Steps for Preserved egg salad
1
Cook preserved eggs for 5 minutes, then peel.
2
During cooking the preserved egg, cut the green onions and ginger into minced pieces, and rub the carrots into shreds.
3
After the preserved eggs are cooked, cut into pieces.
4
Add oyster sauce, soy sauce, ginger and garlic juice to onion and ginger, mix well, let stand for 5 minutes.
5
Pour the sauce evenly on the chopped preserved eggs and serve.
6
It's very refreshing with white porridge.