Chinese Food
Stewed eggs with printing
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I haven't made a recipe for lazy cancer for a long time. My colleagues praised the delicious stewed eggs. I aroused everyone's enthusiasm for self-made food. After repeating the recipe too many times, I think it's a convenient recipe. It's not until the recipe is made that I feel that the brine eggs are deep. The tips need to be detailed
Cooking ingredients
Cooking Steps
Step1:Prepare the raw materials. Clean the eggs. If the eggs are taken out in the refrigerator, put them at room temperature and then boil them.
Step2:Slice ginger. Heat it with pepper, soy sauce, soy sauce, rock sugar and water.
Step3:Turn off the fire when the marinade is boiled.
Step4:Boil a pot of water. The water should not exceed the egg. Put the egg gently in the pot. Stir the water with chopsticks or spatula to make the egg shake slightly when cooking. It can make the yolk solidify in the middle of the egg. The egg starts to take 7 minutes when entering the pot. In 7 minutes, pull out the cold water in the pot on time. You can peel the shell without scalding.
Step5:Do not do printing directly see Step 7 will shell eggs marinade. Cut the gauze into about 15 * 15 cm square. You can choose the coriander leaf, clover or your favorite plant leaf. Make sure the leaf is thin and flat, or there will be no pattern.
Step6:The leaves are attached to the eggs and tightly tied with gauze. The leaves should be placed in the center of the gauze. The uneven leaves in the middle can't be printed if they don't fit.
Step7:Put the wrapped eggs into the container and pour them into the marinade for soaking. Cool them thoroughly and put them on the back cover and refrigerate them. The exposed part of the eggs will float and can't be soaked in the marinade. You can turn it over in an hour. Turn the part that hasn't been soaked into the marinade.
Step8:Generally, you can eat it after soaking for 4 hours. The eggs soaked overnight are especially tasty.
Step9:Take off the gauze and put it on the plate. The eggs are still runny. The easy and delicious stewed eggs can be served.
Cooking tips:1. About the brine - the brine can be adjusted according to its own taste. The taste after cooking is a little bit saltier than the usual taste. So the taste after soaking is just right. Different soy sauce has different saltiness and taste. The dosage is just for reference. If you like spicy, you can add only dried chilli. If you like spicy, it's delicious. I won't add cinnamon and fennel. The brine can be used for many times. After taking out the brine every time, boil the filtered brine (ginger slices can be kept. Pepper is best to be fished out, otherwise it will be a little bitter) and cool it in the refrigerator. Do not exceed 1 week. If you do not need to repeat the above operations, the brine for the second time to make the brine can only be used with proper amount of all ingredients. The used brine can be used as a light soy sauce. It can be used when making braised vegetables. It's not more delicious to use brine repeatedly than fresh brine. Few people make brine every week. I suggest that the brine that doesn't make brine for a long time can be consumed as soon as possible. The long-term refrigerator can also damage the floor space. 2. About eggs - boiled eggs and peeled eggs
