Boiled eggs can also be mixed. This is a kind of cold salad that I like very much, the tender onion, the fresh garlic, the egg fragrant and the mellow taste of the vinegar. I think of it. This cold dish of egg-mixing has evolved from Lu Cai all the way, and it is still a common dish on the table of many families in Shandong. In other cities, there will be traces of this dish, many of which have been changed according to local flavors, but the change is not the same. The most important scallions, tender garlic and earth eggs are immutable. This is also the dish. The most delicious is fundamental.
Put the eggs in the pot, inject 2~3 of water on the surface of the egg, heat it to boiling and adjust to medium heat for 8 minutes, then cover for 2 minutes.
Boiled eggs are washed with cold water until thoroughly cooled, and the eggshell is peeled off.
After the scallions are washed, cut into sections, and the tender garlic is peeled and peeled, and the stalks are mashed.
Take a dish, add onion garlic, garlic, and mix in soy sauce, vinegar, salt, sugar, monosodium glutamate and sesame oil. Stir well.
Use the egg-cutting device to cut the egg into thin slices and put it together with the mixed green onion. Stir well even when eating.
1. Eggs are best made from fresh earth eggs, and nutrition is more comprehensive. 2. The green onion in this dish is made with chives. It is the kind of very tender onion on the market. It is not so spicy and delicious. 3. If you can't buy the tender garlic in this season, you can use ordinary garlic instead, you must crush or crush it. 4. If you don't have the egg-cutting device, you can cut the egg into small pieces with a knife and dipped in cold water. If you eat it yourself, how to make it convenient, it is also a good way to cut the egg with a thin thread. 5. In this salad, the ratio of vinegar must be higher than that of soy sauce, so that the finished product tastes rich in alkyd, it is very tasty.