Chili Tempeh Mixed with Songhua Egg

Name: Chili Tempeh Mixed with Songhua Egg
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Songhua Egg; 50g Tempeh Spicy Sauce; 30ml Steamed Fish Soy Sauce; 50g Ginger garlic; 40g green pepper; 40g Red pepper

by Lin Binger

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Although it is said that the Dongdong of Songhua Egg cannot be eaten often, but I don’t know what happened recently. Anyway, when I think of this Dongdong, I am greedy, and finally I can't bear it and ran to the supermarket to buy a box. When I was young, I saw the old sister eating this food so delicious, I wondered, what is the taste of this weird taste? Who ever thought I would be better when I grew up, does the taste change? . In short, I am deeply in love with the taste now. Although I can’t eat more, it’s okay to have a toothpaste occasionally.

Ingredients

Chili Tempeh Mixed with Songhua Egg

1. Peel the Songhua Eggs, wash and set aside

Chili Tempeh Mixed with Songhua Egg recipe

2. Cut the songhua egg into pieces and put it on the plate, drizzle with steamed fish soy sauce

3. Stir-fry minced ginger and garlic in hot oil, add green and red pepper and stir fry together

4. Add Laoganma tempeh and mix well

5. Add chopped green onion

6. Put the fried seasoning on the songhua egg

Tips:
1. I'm more spicy, so this dish not only puts green and red peppers to match the color, but more importantly, the spicy taste
2. Steamed fish soy sauce is added, so there is no need to add salt to the whole dish