Chinese Food
Quail eggs with green pepper
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I always like to eat green pepper preserved eggs. I went out for dinner the other day. I actually got a mini version of quail preserved eggs in a small vegetable restaurant. It's a surprise. I saw a mini quail preserved eggs in the market today. I bought them home and ate them decisively. By the way, I need two cans of beer.
Cooking ingredients
Cooking Steps
Step1:Peeled mini version. Is it cute? I can't bear to eat it all.
Step2:Found a flower version of the mini preserved egg.
Step3:Minced green peppers and minced millet. There is no garlic at home, so I didn't get a picture.
Step4:Pour all the shredded peppers on the heads of the egg lovers.
Step5:Put in the soy sauce, chicken essence, sugar and vinegar in turn, mix well and pour over the preserved egg.
Step6:When the pot is hot, put the salad oil. When the oil is hot, turn off the heat and pour the oil directly on the preserved egg to start eating.
Cooking tips:It's also great for basin friends who like to eat coriander to put shredded coriander. Of course, it's even better if there's a peanut shred at home. When peeling eggs, because quail eggs are so mini, there will be a lot of broken shells. Don't worry. Peel them. Put them in the water for a while and then they'll be clean. It's over. The eggs have been eaten up. I feel like I can eat 10 pieces of them to make delicious dishes.
