Hello everyone, I am Pan Ge, a food expert. The recent breeze is getting cooler and colder, and there is only a small tail left in the hot summer days. Taking advantage of this good weather, today I will introduce to my friends a special cold dish in Hunan——Baichi preserved egg.
It is very simple literally. There are only two simple ingredients: pepper and preserved egg. Doesn’t it just need to peel the preserved egg and chop it into fine pieces? A good green pepper is ready to mix? NO, NO, NO, but not that simple, this authentic Hunan side dish, in terms of technique and craftsmanship, it is quite elegant, and it is not something that ordinary people can make carelessly. Besides, the taste, different crafts, different chefs, and different techniques make the taste very different. Today Pan Ge made this side dish for everyone, but it is the most authentic way in Hunan. As for the taste, in Sichuan dialect: "The taste is very good!" Hahaha!
Come, come, come, let’s take a look at our small yard first. It’s refreshing and clean. You can meet three or five friends in Rio on weekdays. Sitting in the yard, chatting, gathering and tasting food, I really sigh: Life How lucky and how happy! Next, let’s talk about our main topic-beating chili preserved eggs, how can we lose the protagonist of chili, and also choose the best chili! This year’s peppers just opened today. I went to the vegetable garden early in the morning to pick up a bunch of peppers. Looking at the long and tender peppers, I immediately set up the fire and started roasting.
[Pepper Preserved Egg]
[Required Ingredients] Pepper, Preserved Egg, Ginger, Garlic, etc.
[Production steps]
1. Wash the picked fresh peppers with water, and remove each pepper stem. Set up the firewood and put it on the net rack. Place the peppers neatly on the net rack. When you hear the "squeaking" sound of the firewood, be careful to turn it over in time to avoid burning.
2. Smell the aroma, bake until slightly dry, use tweezers to pick it up, and put the roasted chili into a basin.
3. Put the garlic and ginger in a mash pot and mash, and then remove the black skin of the pepper. (In fact, the pepper is also very clean. You can go without peeling. The skin is just for the beauty of the dish), and it is also put in the pounding pot and mashed.
4. Peel four preserved eggs (preserved eggs should be lead-free), put the preserved eggs in water and wash them, and then put the washed preserved eggs in a trick jar. Add some salt, a little vinegar, and some light soy sauce, and mash them together until there are no large lumps.
5. Pour some sesame oil before serving and stir well. The paprika preserved egg made in this way is delicious and pleasant!
Tips: When making peppers, be sure to use wood fire to roast them until the pepper skin is slightly black, so that the roasted peppers are fragrant and spicy. In order to save trouble, some people just steam the chili in a steamer. Such chili has lost its own taste, and the taste is very poor. In addition, let’s teach you how to choose preserved eggs. A good preserved egg looks off-white and has no black spots. It should feel heavy when you pick it up, and then tap it on the back of your hand to see if it is elastic. If it feels elastic, it means that the preserved egg is of good quality. If it is not elastic at all, it means that the preserved egg is not very good. Finally, hold the two ends of the preserved egg and shake it in your ears. A good preserved egg is very firm and you can't hear it.
