Ingredients for Cold Cucumber Salad with Preserved Eggs:
Preserved eggs (songhuadan) – 4
Cucumber – 150g
Cucumber sticks – 1
Small red chili pepper – 1
Red onion – 1
Coriander – 1
Scallion – 1
Garlic cloves – 6
Shanxi vinegar – 2 tablespoons
Light soy sauce – 6 tablespoons
Sesame oil – 2 drops
Oyster sauce – 1 tablespoon
Sugar – 20 grams
Instructions for making Cold Cucumber Salad with Preserved Eggs:
Step 1: Soak cucumber in water, sprinkle with salt, and let it sit for 10 minutes to remove pesticide residues.
Step 2: Cut one cucumber into strips.
Step 3: Cut the preserved eggs into pieces.
Step 4: Blanch the cucumber for 2 minutes, then drain and set aside.
Step 5: Finely chop the ingredients.
Step 6: Repeat the chopping process for all ingredients.
Step 7: Combine the chopped ingredients, then add 6 tablespoons of light soy sauce, 2 tablespoons of Shanxi vinegar, 2 teaspoons of sugar, 1 tablespoon of oyster sauce, and 2 drops of sesame oil, and mix well.
Step 8: Arrange cucumber, cucumber salad, and preserved eggs on a plate, then pour the dressing over them. Your Cold Cucumber Salad with Preserved Eggs is ready.
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