Today's practice of sharing Songhua egg sausage, there is no too much seasoning to grab the taste of Songhua, which can best reflect the original taste of Songhua eggs. During the festival, the banquet guests have a good appetizer.
Method 1: Prepare ingredients: 5 eggs, 3 Songhua eggs, 3 grams of edible alkali, and 5 grams of salt
Method 2: Beat the eggs into the bowl, add salt and edible alkali in turn, (if you like five-spice, you can add five-spice powder)
Method 3: Break up sufficiently
Method 4: Peel the preserved egg and cut it into small pieces
Method 5: Put the cut preserved eggs into the beaten egg mixture and mix slightly.
Method 6: Pour into a suitable container, cover with a layer of high-temperature plastic wrap, and prick some small holes in the plastic wrap with a toothpick. (I'm using a crisper box)
Method 7: Put it in the steamer, change to low heat and steam for 15-20 minutes.
Method 8: Take out the steamed Songhua eggs and let them cool.
Method 9: When drying the Songhua egg sausage, pick a sauce, put minced garlic, ginger, and chopped pepper into a bowl together, and add umami soy sauce, sesame oil, and balsamic vinegar
Method 10: Mix well into a dipping sauce.
Method 11: Buckle the long button of the cooled egg and cut it into slices.
Bring the dipping sauce for a special taste.
Make it yourself at home, without a little additives.
#小贴士#
Cover with plastic wrap to prevent steam water from dripping into the egg mixture.