Garden vegetable and poultry eggs mixed with white meat
Overview
The summer heat is unbearable, and I'm so tired that I don't even want to cook. Every time I think about going into the kitchen and sweating like rain, I'm scared. It takes me a lot of courage to make up my mind to go in. This cold dish can save you a lot of complicated frying and stir-frying procedures, and it is light and delicious. It is very suitable for a home-cooked side dish in summer.
Tags
Ingredients
Steps
-
Prepare all ingredients
-
Slice the white meat. To make the white meat, you can marinate the pork belly with star anise, dark soy sauce, salt and water in advance. I didn’t use pork belly for this piece of white meat. You can cut off the fat part
-
Cut preserved eggs and quail eggs into small pieces
-
Chop the green pepper. This kind of green pepper is quite spicy. If you are afraid of spicy food, you can add less
-
You can cut the onions into strips or circles according to your preference
-
Chop the coriander and pound the garlic into a puree
-
Dissolve the salt with hot water first, then pour in vinegar, light soy sauce and sesame oil to make a sauce and set aside
-
Pour the preserved eggs into the sauce and marinate for a while
-
Blanch the black fungus in a pot of boiling water
-
Put the peppers, onions, white meat, quail eggs, minced garlic, and coriander into a large bowl. Add an appropriate amount of salt and mix. For the sake of appearance, I added some colored peppers halfway
-
Pour some sesame oil or chili oil and mix
-
Spread the bitter chrysanthemum on the bottom of the plate, pour in the mixed vegetables and preserved eggs
-
It’s ready to eat and can be used as a dish or a meal