Songhua eggs do this at home, it looks good and delicious!

In the past, when eating Songhua eggs at home, they just peeled off the skin, cut them into small pieces with a knife, and then ate them cold.

This is not easy to peel or cut, and because the yolk part does not solidify well, it always sticks to the knife, and it is difficult to cut out a beautiful shape.

Since learning the following tips, the above problems seem to be solved!

In fact, it is very simple~~ It is to put the Songhua eggs in the pot and steam them first, and then peel the skin and salad, which is both beautiful and delicious.

The specific methods are shared as follows:

Home-cooked recipe for cold Songhua eggs:

1. Clean the skin of the pine egg and put it in the pot.

Steam for another 5 minutes.

2. Mix a sauce:

Put the minced garlic and dried chili rings in a bowl and pour in the freshly heated oil to bring out the fragrance.

Then add salt, light soy sauce, oyster sauce, rice vinegar, sugar, and chicken essence and stir well and set aside.

3. Peel off the skin of the steamed pine eggs.

The steamed pine egg skin can be easily peeled off, and the pine flowers are very beautiful!

4. Find a thin wire to embed it in the middle of the egg, gently press it down, and it is easy to put it in two pieces.

Divide it in half in the same way and place it on a plate.

5. Wash the cucumbers, scrape them off and roll them up piece by piece with a paring knife, and put them in the music plate.

6. Then pour in the seasoned sauce evenly.

The cold pine eggs are made. If you like it, try it at home, too!