Preserved egg salad
Preserved eggs are also quite good to eat cold.
Recipe Recommendations
- preserved eggs of 2
- coriander appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- MSG appropriate amount
- white vinegar appropriate amount
Steps for Preserved egg salad
1
Wash 2 preserved eggs, garlic oil, and coriander and cut into sections for later use.
2
Put cold water in the pan, put the washed preserved eggs into the pan, bring to a boil, and cook for a while.
3
Cool and peel the preserved eggs, cut each into four slices, set on a plate, and add appropriate amount of coriander.
4
Add 1 tablespoon of garlic oil to the pan and heat.
5
Heat the garlic oil and pour it over the preserved eggs.
6
Take a cup, add 1 tablespoon of soy sauce, 1 tablespoon of white vinegar, 1/2 tablespoon (small spoon) of salt and 1/2 tablespoon of MSG, and stir well.
7
Pour the mixed juice on the preserved eggs.