Seaweed Salted Egg Yolk Sauce

Name: Seaweed Salted Egg Yolk Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 15 Salted egg yolk; 2 sheets Sushi Nori; Some Cooked white sesame; Some Corn oil; a little White wine; a little Crushed black pepper; a little granulated sugar

by Mother Maizi

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Ever since I saw the video of the salted egg yolk sauce made by Li Ziqi, I have been planted. It just has not been put into action. At home during the Mid-Autumn Festival, I was planning to make some egg yolk crisps before the festival. However, it was not made for various reasons, so the vacuum-packed salted egg yolks I bought have been kept in the refrigerator. On the morning of the Mid-Autumn Festival, I was preparing to make breakfast. I opened the refrigerator and saw this bag of salted egg yolks, so I decided to weed the salted egg yolk sauce. "

Ingredients

Seaweed Salted Egg Yolk Sauce

1. A certain brand of vacuum-packed salted egg yolks, which are not too big, are placed in a baking tray with tin foil, and a little white wine is sprayed on each to remove the fishy

2. Put it in the preheated oven and bake at 150 degrees for 12 minutes

3. Put the cooked salted egg yolk in a fresh-keeping bag and crush it with a rolling pin

4. Use a colander to filter the crushed salted egg yolk, the coarse particles after filtration can be crushed again and filtered again

5. The sushi seaweed used was cut into crumbles. I used 2 sheets and I felt too much

6. Put the crushed seaweed and the cooked white sesame seeds into the salted egg yolk, add some crushed black pepper and a little sugar (if you don’t like it, you can leave it alone) and mix a little

7. Heat an appropriate amount of corn oil in a small pot, then pour it into the minced salted egg yolk that has been mixed with the ingredients. At first there will be a layer of white foam floating on it

8. Use a spoon to slowly stir evenly

9. After cooling, it can be put into a clean glass container and stored in the refrigerator. Bibimbap and stir-fry can be taken as you eat

Tips:
The salted egg yolk must be filtered after being crushed, otherwise the core of the salted egg yolk will be harder and the taste will not be good; the hot oil for pouring is best to choose light-flavored, so as not to grab the taste