Preserved Egg with Cucumber

Name: Preserved Egg with Cucumber
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Cucumber; 3 pcs Songhua Egg; 1 teaspoon salt; 1/2 teaspoon Chicken noodles; 5 cloves garlic; 1/2 tbsp Soy sauce; 1 tbsp Vinegar; 1/2 teaspoon Sugar; 1 teaspoon sesame oil; 1 tbsp Chili oil

by Good brothers

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

The most home-made cold dish-preserved egg mixed with cucumber, is more popular in the hot summer, sour and spicy and refreshing, with a strong garlic flavor, you will have an appetite just looking at it.

Preserved Egg with Cucumber

1. Wash the cucumbers and soak them in salt water for 15 minutes. Use the back of a knife to pat the cucumbers into pieces

2. Cut preserved egg into cloves, mince garlic

3. Mix various seasonings (light soy sauce, salt, vinegar, sugar, sesame oil, chicken powder and chili oil), preserve preserved eggs and pat cucumber on a plate, sprinkle with minced garlic