Preserved egg salad

Recipe Recommendations

• preserved eggs of 2
• garlic cloves appropriate amount
• chives appropriate amount
• chili sauce appropriate amount
• soy sauce appropriate amount
• vinegar appropriate amount
• salt appropriate amount
• MSG appropriate amount

• medium spice
• mix
• ten minutes
• simple

Steps for Preserved egg salad

1

Two preserved eggs, peel them off, and soak them in cold water

2

5 chives and 3 garlic cloves, wash and set aside

3

Remove the preserved eggs and cut them into six small halves (I cut them directly with a knife here. Some people may suggest using thread, which is of course okay, but I don't have thread on hand, and as long as I use the knife to moisten the water when cutting, it's not that sticky)

4

Cut the chives and garlic cloves into pieces

5

Here I would like to solemnly recommend this pepper. I bought it from the market today. It was made by the seller himself. It is the product of pepper and sesame seeds after being oiled. Hehe, it is said to be very delicious. I usually release Lao Gan Ma, so you can also try

6

Put the onions, garlic, and pepper into a plate, add a little salt, monosodium glutamate, and soy sauce vinegar. Serve. But because the weather in Nanjing is relatively hot, I make it in advance and put it in the refrigerator. I take it out when I eat. It feels cold and I enjoy it very much

Recipe Categories

• cold dishes
• home cooking