Preserved egg salad with pepper
By KaileyDooley
Ingredients: soy sauce,chicken essence,preserved eggs,sesame oil,onion,Jiang,garlic,lettuce leaves
Recipe Recommendations
- preserved eggs of 3
- lettuce leaves 2 bunk
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- slightly spicy
- mix
- ten minutes
- simple
Steps for Preserved egg salad with pepper
1
Cut the preserved eggs in a cross way, stir-fry the dried peppers in the pan over low heat, stir fry until they are red and black, cool, then wrap them in plastic wrap, and crush them with your hands into pepper noodles for later use.2
Spread the lettuce leaves on the bottom of the plate, place the preserved eggs into the plate, set the shape, and evenly sprinkle with the pepper noodles.3
Drizzle minced ginger, minced garlic, chopped green onion, oil, salt, sauce, vinegar, sesame oil, etc. on top.