Chinese Food
Taiwan iron egg - a good partner for beer
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Tiedan is a famous snack in Danshui Town, Taiwan. Anyone who has been to Taiwan, I'm afraid, has tasted that kind of iron egg, which is small in size, hard in taste, q-shaped and tasty. It can be made of eggs or quail eggs. It's said that it's a stall selling marinated eggs on the coast of Taiwan. The marinated eggs are constantly blown by the sea wind and returned to the pot. At last, the smaller the marinated eggs are, the darker the marinated eggs are. However, they get unexpected delicious taste. On the contrary, the guests prefer this kind of chewy and tasty marinated eggs. In recent years, there are vacuum packaging in the snack shop. They sell iron eggs cooked with quail eggs. Three are one package. Children often buy them as snacks. I have eaten several. They taste good. I thought I tried to do it myself. Although the process is a little complicated and the time is a little long, but the operation is not difficult. After all, I do not have any additives. Rest assured. Make a small pot of iron eggs. My husband took one and tasted it. Eh, it tastes good. It's best with beer.
Cooking ingredients
Cooking Steps
Step1:Ingredient
Step2:Spices use
Step3:Boil quail eggs in water for 810 minutes until cooked. Rinse with cold water and pee
Step4:Take a small pot. Add water that can't pass the ingredients completely. Add spices, raw soy sauce and old soy sauce
Step5:Add the shelled quail eggs. Bring to a boil over high heat. Turn to low heat and cook for 30 minutes
Step6:The first time it's cooked. The fire must be small. It's OK to boil slightly. Otherwise, the soup will be dried.
Step7:Drai
Step8:Put it in the ventilation place and blow for 1-2 hour
Step9:Put it into the original soup for 30 minutes for the second time, and keep it slightly boiling after boiling
Step10:Drain the water for the second time. Blow for 1 hour at the ventilation plac
Step11:Put in the original soup for 30 minutes for the third time. You will find that the quail eggs are darker and darker, smaller and smaller, and the taste is more and more q-shaped. This is basically OK. I put it out for another hour. If the water is not enough, you can add some more. If the color is not deep enough, you can add some old soy sauce.
Step12:Blow dry agai
Step13:Put it in the pot for the fourth time. The soup is almost thick.
Step14:The iron egg is successful. Although there are more processes, the operation is not complicated. The fragrant iron egg is as precious as pearls. I stipulate that one person should get four eggs at a time. It is not allowed to eat more. Otherwise, it will be gone in a flash.
Cooking tips:Taiwan's iron eggs go through 810 times of repeated cooking and airing. The time is up to a week. But I've been busy for a day today. I'm almost 70-80% of the way. Two grains are less for cooking at a time. It's estimated that so many processes will come down, and I'm almost finished. There are skills in making delicious dishes.
