To make cold preserved eggs, remember this seasoning ratio, the taste can't be wrong, no matter who makes it, it's delicious

 

【Cold Preserved Eggs】

Ingredients required: 4 preserved eggs, 1 coriander, 2-3 spicy millet, 1 tablespoon sesame oil, 2 tablespoons soy sauce, 2 tablespoons balsamic vinegar, 2 cloves of garlic, a pinch of sugar

Practice Steps:

1. Peel off the shell of the preserved egg and rinse with tap water. When choosing a preserved egg, look at the shell. The eggshell is intact, off-white, and has no black spots. That is to hold the hand of the preserved egg and shake hands in the ear. Good quality preserved eggs have no sound, poor quality preserved eggs have sound, and the louder the sound, the worse the quality, even bad people or rotten eggs.

2. Place the preserved egg on the cutting board, use a thin wire, tighten the wire with both hands, and press down. It's easy to cut the preserved egg in half, and the cut is neat. This method is more convenient than cutting with a knife. Cut each preserved egg into four pieces. If you cut with a knife, immerse the knife in water and cut. If you don't immerse yourself in the water, it's easy to stick a knife in.

3. Put the chopped preserved eggs in a tray and use them.

4. Cut the garlic into small pieces, the millet into chili rings, and the coriander into small pieces.

5. Put the minced garlic, chili rings and coriander in a bowl, add the sugar, pour in the sesame oil, soy sauce and balsamic vinegar and stir well so that the cold soy sauce can be adjusted.

6. Pour the mixed cold sauce over the preserved eggs, and a plate of cold sauce with all the color and flavor will be served.

Tip: When making cold cuts for preserved eggs, remember the proportion of seasonings. 2 tablespoons balsamic vinegar, 2 tablespoons raw soy sauce, 2 cloves of garlic, 1 tablespoon sesame oil, coriander and millet spices are added according to personal taste. You can't go wrong with the taste. No matter who made it, it was delicious

Vinegar is important for this dish. It can neutralize the alkalinity of preserved eggs and make them taste more fragrant. You can use balsamic vinegar, rice vinegar, and aged vinegar