What's the trick of making marinated eggs? I personally like to eat the country bumpkin, and I like the flavor of stewed eggs. Generally, we have prepared the materials for stewed eggs at home. Today, I'd like to share with you this simple method of home stewed eggs.
20 eggs, 15 grams of pepper, 40 grams of refined salt, 25 grams of anise, 50 grams of soy sauce, 50 grams of onion, 25 grams of ginger, 20 grams of tsaokuo, 20 grams of ginger
[cooking method]
1. Add 2000 grams of water into the pot, add seasoning, boil for 3 minutes after boiling, make marinated soup, serve for standby.
2. When the eggs are cooked, take them out and stir them in cold water. Break the egg skin one by one with chopsticks, put them into the pot and boil them. Keep them out of fire with brine Soup for standby. When serving the table, cut it into crescent shape and pour some brine soup into it.
[process key]
1. In order to prevent the eggs from cracking, salt can be added to the water or boiled to 90% when boiling eggs. Take the pot down, stop for about 3 minutes, turn off the heat and continue to cook until the eggs are cooked, which can also prevent the eggs from cracking.
2. Brine soup used once or twice can add some seasoning, refined salt to continue to use, but to remove the residue. Salt should be added to the marinated soup in summer to prevent eggs from deteriorating.
Small editor to share: if the seasoning is not complete, you can go to the store to buy ready-made brine.