Chinese Food
Pasta with preserved egg
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Preserved egg and pasta. At first listen to this combination. It's more windy than the last coriander + pasta. But I promise. What I have eaten will be unforgettable. A hiccup will have a lasting aftertaste. Even the foreigners who hate preserved eggs will be so delicious that they shake their legs.
Cooking ingredients
Cooking Steps
Step1:Remove the shell of preserved egg and cut into small pieces. Remove the head of coriander or garlic and cut into small piece
Step2:Ground ripe peanut kernel for us
Step3:Boil a pot of boiling water. Add 1 teaspoon of salt. Add the pasta and cook until it is medium cooked (2 minutes less than the instructions
Step4:Another pot. Add a tablespoon of cooking oil. Heat to 60% heat. Add minced meat and stir fry. Add minced garlic and chili sauce and stir fry
Step5:Add 1 tbsp oyster sauce, 1 tbsp raw soy sauce, 1 / 2 tbsp old soy sauce and 1 tbsp sugar. Stir fry to tast
Step6:Add the chopped preserved egg and stir fry it a few time
Step7:Put the cooked pasta and 3 tablespoons of water. Stir for a few times. Cook over medium heat for 2 minutes. Let the sauce blend into the pasta
Step8:Sprinkle garlic or cilantro before starting the pot. Sprinkle peanuts after leaving the pot
Cooking tips:There are skills in making delicious dishes.
