Chopped chili with preserved eggs (剁椒皮蛋) is a popular Chinese appetizer known for its bold flavors and creamy texture. Here’s a simple guide to making it at home.
Ingredients:
- 4 preserved eggs (皮蛋), peeled and cut into quarters or wedges
- 3-4 tablespoons chopped chili (剁椒, store-bought or homemade)
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar (optional, to balance flavors)
- Fresh coriander for garnish (optional)
Steps:
1. Pre the preserved eggs: Gently peel the eggs and rinse under cold water to remove any lingering alkaline taste. Pat dry and cut into halves or quarters. Arrange them neatly on a plate.
2. Make the sauce: In a small bowl, mix minced garlic, chopped chili, soy sauce, sesame oil, and sugar (if using). Stir well until the sugar dissolves.
3. Combine and garnish: Spoon the chili sauce evenly over the preserved eggs. Sprinkle with chopped green onions and fresh coriander.
4. Serve: Let it sit for 5-10 minutes to allow the flavors to meld. Serve chilled or at room temperature as a side dish or appetizer.
This dish is quick to prepare, taking just 10 minutes, and pairs perfectly with rice or congee. Adjust the amount of chopped chili based on your spice preference for a fiery yet refreshing treat!
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