For many friends who like to eat peeled eggs, the stimulating smell of peeled eggs itself is really exciting. Moreover, when making cold peeled eggs, I always feel that what I made at home is not as delicious as that of restaurants outside, and it is also very worrying to operate

For many friends who like to eat peeled eggs, the stimulating smell of peeled eggs itself is really exciting. Moreover, when making cold peeled eggs, I always feel that what I made at home is not as delicious as that of restaurants outside, and it is also very worrying to operate. So today I will introduce to you a refreshing and appetizing side dish of peeled eggs. It is very simple to operate and can easily remove the unpleasant ammonia smell on the peeled eggs.

As we all know, the peeled egg is made of marinated for a long time. The pungent smell on it is actually caused by the chemical reaction between various materials and the peeled egg during the marinating process. If you want to suppress the smell, you must add a lot of garlic paste and aged vinegar during the production process. The peeled eggs made in this way will not only fade away the unpleasant smell, but also taste more delicious.

Therefore, here we can introduce you to a tip for making cold-smoked eggs, which is to add more aged vinegar and garlic paste in the production process, which can make the cold-smoked eggs taste better. Today's protagonist, Lejiao and Clay Egg, requires ingredients such as peeled eggs, garlic paste millet porridge, to easily reproduce the same deliciousness in the restaurant.

First, we put the prepared peppers into a dried pot, which can be adjusted to medium-low heat, then put the peppers in and slowly fry them into a tiger skin-like shape. Even if the peppers are fried and paste, it doesn’t matter, because the peppers will be crispy, and the peppers that have been fryed can be taken out. The surface of these peppers still has residual heat, so everyone must pay attention when operating. Don't be scalded and then gently remove the layer of tiger skin on the surface of the pepper. Only the part inside the pepper can be retained. This will not only ensure that the pepper is cooked thoroughly, but also reduce the dry taste caused by eating the tiger skin on the surface of the pepper.

In the bowl, add the brown eggs, wrapped peppers, garlic paste, millet peppers, a little salt, some soy sauce, aged vinegar, chili oil and other seasonings. Then use the power of milk to mash the pine pepper eggs into a paste. If you are a partner with a little strength, you can cut the brown eggs in half and then beat them, so that the fresh aroma of the peppers and the seasonings are completely integrated into the brown eggs. Although the appearance looks a bit terrible, it is a very good choice whether it is used for bibimbap or for making the usual burrito filling. The taste of leuka peel eggs is still very refreshing. Friends who like spicy food can also add a little more millet peppers. The taste of chili peppers completely enters the leuka peel eggs. Even if a simple leuka peel egg is finished, it is not only a delicacy for serving rice, but also allows you to regain your lost appetite in summer.