Spicy Preserved Duck Eggs with Chili | 尖椒麻辣皮蛋

Spicy preserved duck eggs with chili, a great appetizer in summer time!

Ingredients | 材料 :
  • Yield: 2-3 servings | 2-3人份
2 Preserved Duck Eggs | 皮蛋 2隻
some drinking water | 飲用水小許
1 teaspoon Olive Oil | 橄欖油 1茶匙
1.5 tablespoons chopped garlic | 蒜蓉 1.5湯匙

(B) Sauces | 醬汁 :
2 teaspoons Chili oil | 辣椒油 2茶匙
1 teaspoon Sichuan Peppercorn Oil | 花椒油 1茶匙
1-2 red chili | 指天椒 1-2隻
1 tablespoon white vinegar | 白醋 1湯匙
1.5 teaspoons light soy sauce (or Japanese soy sauce) | 生抽 (或日式醬油) 1.5茶匙
1 teaspoon sugar | 砂糖 1茶匙

(C) Garnish | 裝飾 :
1/4 bunch fresh parsley, chopped in sections (optional) | 芫茜 1枚 ,切小段 (可略)

Steps | 做法 :

  1. 皮蛋剝殼後,用飲用水沖洗乾淨。乾淨皮蛋放手心上,用小刀輕輕切開,一開六或一開八,平均放碟子上。
  2. 平底鑊加橄欖油中高火加熱,放蒜蓉(稍為輕輕爆香,可除去生蒜之辣味),轉放小碗中。將所有醬汁放同一碗中拌勻,平均淋在皮蛋上。碟子放雪櫃稍為冷凍30-60分鐘 (非必要,但冷凍的更美味)。
  3. 吃前平均灑上芫茜 (放多少隨自己喜好調整)。
  1. After shelled the preserved duck egg, rince with drinking water. Put the shelled eggs on the palm and cut with a small knife gently, cut one egg into 6 to 8 slices, place on a plate.
  2. On a frying skillet, put olive oil on medium high, put in chopped garlic and slightly pan fry. Transfer to a small mixing bowl. Put all ingredients of the sauce into the same bowl, mix well, pour over the preserved eggs evenly. Best to chill the dish for 30-60 minutes before serving in hot summer (not absolute necessary).
  3. Sprinkle some chopped fresh parsley over the preserved eggs (adapt on preference).

Tips / 心得 :

  • 醬汁可按比例增減,或隨自己喜好調整。
  • Sauces can be adapted more or less in proportions, to own's preference.

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