Main Ingredients:
Preserved Eggs: as needed.
Additional Ingredients:
Cornstarch: as needed; Flour: as needed; Eggs: as needed; Starch: as needed; Baking Soda: as needed; Oil: as needed.
Seasonings:
Salt: as needed; Sugar: as needed; Vinegar: as needed; MSG: as needed; Sugar Water: as needed.
Taste: Sweet and Sour; Cooking Method: Sauté; Time: Ten Minutes; Difficulty: Easy.
Detailed Steps for Cooking Sautéed Preserved Egg
Preserved eggs can be coated with lead-free healthy, washed and cut into four petals, coated with dry cornstarch for easy battering.
For the batter, I used a “crispy batter” mainly made of eggs, starch, flour, baking soda, and oil. This kind of batter will make the dish crispy.
Fry until golden brown and remove from the oil.
Place the fried eggs on a plate for later use.
In the pan, add a little oil, sugar, vinegar, a little salt and MSG, add some sugar water to dissolve the starch, pour in the fried preserved eggs, quickly stir-fry to coat the main dish with the sauce, add a little more oil and it’s ready.
Plate it, crispy on the outside, soft and sticky on the inside.
