Seaweed salted mayonnaise
Since I saw the video of Li Ziqi's Salted mayonnaise, I have been planted with grass. It just hasn't been put into action. I was at home during the Mid Autumn Festival holiday. I was going to make some egg yolk pastry for the occasion before the festival. However, it was not made for various reasons. The vacuum packaged salted egg yolk was always put in the refrigerator. On the morning of the Mid Autumn Festival, I was preparing to make breakfast. When I opened the refrigerator, I saw this bag of salted egg yolk, so I decided to weed the salted egg yolk sauce.The salted egg yolk must be filtered after being crushed, otherwise the core of the salted egg yolk will be hard and the taste will be bad; It is better to use the hot oil with light taste to avoid robbing the taste
Step 1 . The vacuum packaged salted egg yolk of a brand is not big. It is placed in a baking pan with tin foil, and a little Baijiu is sprayed on each one to remove the smell
Step 2 . Put it into the preheated oven and bake it at 150 ℃ for 12 minutes
Step 3 . Put the roasted salted egg yolk into a fresh-keeping bag and crush it with a rolling pin
Step 4 . Filter the crushed salted egg yolk with a colander, and the filtered coarse particles can be crushed and filtered again
Step 5 . Sushi seaweed used, cut into pieces, I used 2, I feel too much
Step 6 . Put the chopped seaweed and cooked white sesame into the chopped salted egg yolk, add some crushed black pepper and a little sugar (if you don't like it, don't add it) and mix it a little
Step 7 . Heat an appropriate amount of corn oil in a small pot, and then pour it into the chopped salted egg yolk that has been mixed. At first, there will be a layer of white foam floating on it
Step 8 . Stir it slowly with a spoon
Step 9 . After cooling, you can put it into a clean glass container and refrigerate it in the refrigerator. You can take bibimbap and fried vegetables as you eat
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