[Japanese style loose hearted brine eggs] - soul stirring eggs tempting lips and tongues recipe-Chinese Food-best chinese food recipes-cooking food

[Japanese style loose hearted brine eggs] - soul stirring eggs tempting lips and tongues

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I always only like salted egg yolk. I fell in love with runny egg once and for all. When eating Japanese food, I like Japanese noodle eggs on my favorite noodles. The delicious animal protein is wrapped around my teeth. With a bright brown skin, it's salty and mellow. It's also soft and drippy. It's more fragrant. It's really delicious. The dolphin made a loose and salted egg. I was seduced by success. It happened that seasoning was available at home. I started work immediately. But it seems that such a simple thing can not be worse. Especially the temperature and time. The state of eggs changed obviously in different cooking time. Three minutes of egg - the protein is completely set. The yolk is completely thin. It's not set at all. The yolk is dark yellow. 5 minutes of egg - the protein is completely set. The outer part of the yolk begins to set. The middle part is still thin. The outer color of the yolk begins to turn light yellow. The middle part is still dark yellow. 7 minutes of egg protein

Cooking ingredients

egg:6

taste:100ml

Japanese soy sauce:100ml

water:300ml

Cooking Steps

Step1:1. Bring the sauce and water to a boil and cool thoroughly.

Step2:2. Put the room temperature eggs in another pot of boiling water. Turn to medium low heat. Keep stirring to keep the yolk in the middle. The time is seven minutes (it must be pinched accurately. One minute is not enough).

Step3:3. Put it into ice water immediately after taking it out, and put a certain amount of ice to cool the egg quickly. Peel the egg in water.

Step4:4. Put the peeled eggs into the cool sauce. Put them in the refrigerator for a night.

Step5:Look at the fascinating sid

Step6:Take a bite and really enchan

Cooking tips:◎ it's better to cut with a line than with a knife. If you cut with a knife, the yolk will stick to the surface of the knife. So it's better to use a line to deal with this half liquid egg. The eggs should be washed and then boiled. The other thing is that they must be at room temperature. Otherwise, they will crack easily when boiled. The yolk of the egg is partial. After cooking, it may cause one side of the yolk to be too ripe, while the other side of the egg is not ripe. Stir when cooking. The yolk will turn to the middle during the rapid rotation. This can make the texture of the soft egg taste better. After all, it's not a fully cooked egg, so it's necessary to worry about sanitation. The choice of eggs is more important. It's better to choose organic eggs or native eggs of relatives in the countryside. There's also ice water soaked. It's better to use cold boiled water or pure water. There are skills in making delicious dishes.