Preserved Egg Mixed with Sting Skin

Name: Preserved Egg Mixed with Sting Skin
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Jellyfish; 60g carrot; 6g garlic; 20g Vinegar; 3g salt; 1g sesame oil; 3 pcs Songhua Egg; 60g Cucumber; 8g shallot; 5g Sugar; 10g Soy sauce

by Great Wisdom as a Fool God of Cooking

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Traditional cold dishes, festive family dinners, must-have side dishes for banquet friends. "

Preserved Egg Mixed with Sting Skin

1. Wash and shred carrots,

2. Wash and shred cucumber,

3. Soak the jellyfish in warm water for 2 hours in advance to remove the salt, wash off the sand and shred.

4. Mince garlic,

5. Shred the green onion,

6. Peel the Songhua Eggs and cut into pieces,

7. Put all the ingredients in a clean basin, add light soy sauce, salt, sugar, minced garlic, shredded green onion, sesame oil, sesame oil, and vinegar.