Egg Cheese Salad

Name: Egg Cheese Salad
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; A tree Bitter chrysanthemum; 6 Cherry tomatoes; A teaspoon Red wine vinegar; 1/2 tablespoon olive oil; a little Sugar; a little salt; Some Parmesan cheese; a little radish

by Yoha Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The package of the shan egg received is great. All the eggs are intact. The shan egg has both green and red skin. It is cooked and cut to make a salad. It is light and low-fat.

Ingredients

3 pcs Egg
A tree Bitter Chrysanthemum
6 Cherry Tomatoes
A teaspoon Red Wine Vinegar
1/2 tablespoon Olive Oil
a little Sugar
a little Salt
Some Parmesan Cheese
a little Radish

Egg Cheese Salad

1. Prepare the ingredients, wash and drain the vegetables for later use

2. Boil the eggs in a pan under cold water and cook for 5 minutes, cover and simmer for about 10 minutes, remove and peel

3. Bitter chrysanthemum shredded and spread on the plate

4. Cut the eggs with an egg cutter

5. Cut the cherry tomatoes in half and slice the radishes into thin slices. Place them on the plate. Place the eggs on the plate. Use a spatula to wipe out the cheese slices.

6. Put the seasoning in a bowl and mix thoroughly

7. Just add the sauce before eating

Tips:
Don’t boil the eggs too much. Avoid boiling the eggs. Cheese is salty. Even if you don’t use oil and vinegar sauce for seasoning, it’s good to use cheese alone.