Preserved Eggs with Sauce

Name: Preserved Eggs with Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Songhua Egg; 1 clove garlic; 1 piece Thai Pepper; 2 tablespoons Seafood soy sauce; 1 tablespoon Vinegar; 1 Chives

by Misty soul

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Ingredients

3 pcs Songhua Egg
1 clove Garlic
1 piece Thai Pepper
2 tablespoons Seafood Soy Sauce
1 tablespoon Vinegar
1 Chives

Preserved Eggs with Sauce

1. Add minced garlic, Thai pepper rings, and chopped chives in a small bowl.

2. Add 2 tablespoons of seafood soy sauce and 1 tablespoon of vinegar, mix well, and let stand for a few minutes.

3. 3 Songhua eggs, shelled and washed.

4. Use cotton thread to divide the songhua egg into quarters. Cotton thread is particularly good, and it is much better than cutting with a knife. It is easy to stick to the knife when cutting with a knife, and the cut surface is not necessarily beautiful.

5. The cut pine flower egg yards are placed on a plate and arranged in a flower shape.

6. Pour the tuned sauce on the Songhua Egg and you can eat it.

Tips:
The quality of Songhua Eggs is very important. Poor quality Songhua Eggs do not taste good, especially easy to break, and some are even smelly. My family generally buys Shahu Songhua preserved eggs, most of them are better, and some of them are corrupted.