Poached Egg with Tempeh Pepper

Name: Poached Egg with Tempeh Pepper
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 2 pcs Hot pepper; 2 tbsp Tempeh Spicy Sauce; 2g salt; 5 cloves garlic; 3g pepper; 1 tbsp Soy sauce; 1 tbsp Rice vinegar; 3 tablespoons Vegetable oil; Some water

by captain Wang Yulun

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Like the old godmother, come in! Those who like poached eggs, enter! Those who like tiger-skin peppers, come in! This dish is tailor-made for you~ Simple and fast is not the key, the key is to eat, eat and eat! Definitely the No.1 rice killer!

Poached Egg with Tempeh Pepper

1. Prepare the required ingredients. Wash eggs and hot peppers, set aside

2. Cut the washed hot pepper in half, remove the seeds and pedicles, and cut the rest into diamond-shaped pieces

3. 5 cloves of garlic, finely chopped. Don't break it too much, just cut into slightly larger ends

4. Heat the pan on high heat, add oil, beat an egg into the pan, turn to low heat, and fry the poached egg; when one side is solidified, turn it over and fry until both sides solidify and serve. Don’t fry for too long, it will grow old and will have to be cooked in a while

5. Fry all the eggs one by one, serve them out, and set aside

6. Pour a proper amount of oil into the pan (not too little, it will cook), add the minced garlic and sauté fragrant, add the chili and stir-fry, add the poached egg, and poke it into large pieces with a spatula. Add the fermented black bean sauce and stir-fry well, pour in some light soy sauce and rice vinegar to taste

7. Add appropriate amount of water, cover, cook for 2 minutes on medium heat, wait until the juice is dry, sprinkle in pepper, if it is not salty enough, add salt, and it can be out of the pan