Braised pork tiger skin egg recipe tips

The trick is on the eggs, the boiled eggs are pierced with chopsticks to make it easy to absorb the flavor, and it only takes about 10 seconds to fry them, otherwise it will be hard, as long as you master these two points.

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1. First prepare nine raw eggs and boil them. Peel the hard-boiled eggs and rinse them in cold water so that the small eggshells don't stick to the eggs.

2. Pour a small amount of salad oil into the pot, when the oil temperature is 60% hot, put in the eggs, fry slowly over medium and high heat, and stir-fry appropriately to avoid sticking to the pan.

3. The spice bowl is: a piece of cinnamon, a piece of bay leaf, a piece of anise, and a dried chili.

5. Pour 200ml of boiling water into the pot, add salt, soy sauce, spice packets and sugar, and simmer slowly over medium-low heat for 10 minutes.

6. Use a toothpick to prick some small holes in the egg halfway, so that the fragrance can enter the egg yolk, and serve it on a plate after it is done.

Tiger skin egg is a traditional specialty snack of Zhejiang cuisine. Its color is like tiger skin, the appearance is neat, salty and delicious, and it is rich in nutrition.

Food: eggs: eaten with goose meat to damage the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

The preparation of tiger skin eggs is as follows:Ingredients: 8 eggs, appropriate amount of spinach, appropriate amount of chicken broth.

1. Wash the raw eggs and set aside. This is shown in the figure below.

2. Cook raw eggs in a pot under cold water. This is shown in the figure below.

3. Remove the boiled eggs. This is shown in the figure below.

4. After boiling eggs, you must pass cold water and soak them in cold water for a while, so that they can be peeled well. This is shown in the figure below.

5. When peeling the shell, it is really easy to peel, and the egg skin is taken off at once. This is shown in the figure below.

6. Cool the wrapped eggs slightly and set aside. This is shown in the figure below.

7. Put oil in the pan, put in the eggs when the oil temperature is 5 hot, and fry until the skin is golden. This is shown in the figure below.

8. Remove the fried eggs. This is shown in the figure below.

9. Just stew the chicken thighs, put the eggs in the chicken broth and cook them, and then soak them for a while and take them out. This is shown in the figure below.

10. The tiger skin egg is ready. This is shown in the figure below.

Operate. Boil the eggs in a pot under cold water for 9 minutes, and remove the shells under cold water.

Heat the oil, add the eggs, fry until the surface is golden brown and tiger skin-like, and remove from the fish.

Pour the green onion, ginger and garlic into the pan, stir-fry until fragrant, and add the eggs.

Pour in the secret sauce (1 tablespoon of soy sauce, 2 tablespoons of light soy sauce, a little sugar, appropriate amount of water) Pour the sauce into the pot, simmer for a few minutes to reduce the juice and remove the juice.

Sprinkle with cooked sesame seeds and chopped green onions.

The practice of tiger skin eggs is as follows:Ingredients: eggs.

Excipients: water, appropriate amount of chicken broth, edible oil.

Tools: plates, pots, pots.

1. Wash the raw eggs and set aside.

2. Cook raw eggs in a pot under cold water.

3. Take out the boiled eggs, and the boiled eggs must be cooled and soaked in cold water for a while, so that they can be peeled off.

4. When peeling the shell, it is really easy to peel, and the egg skin will be taken off at once.

5. Cool the wrapped eggs a little and set aside.

6. Put oil in the pan, put the eggs when the oil temperature is 5 hot, and fry until the skin is golden.

7. Remove the fried eggs.

8. Just stew the chicken thighs, put the eggs in the chicken broth and boil them, and then soak them for a while and take them out.

9. The tiger skin eggs are ready.

The homely recipe for tiger eggs is:

1. Ingredients: 1000 grams of eggs.

2. Seasoning: 30 grams of green onions, 20 grams of ginger, 3 grams of monosodium glutamate, 20 grams of cooking wine, 100 grams of vegetable oil, 250 grams of soy sauce.

3. Wash the eggs and put them in a pot of cold water, gradually heat and boil, turn to low heat and cook for 20 minutes, remove and cool and peel off.

4. Put the eggs in a basin, marinate in soy sauce for 40 minutes, remove and drain the juice.

5. Pour 1500 grams of broth into the pot, add green onions, ginger, cooking wine, monosodium glutamate, boil to clean the foam, cook for about 10 minutes, pour into the basin to cool.

6. Put oil in the pot and heat it for 70 percent, and fry the eggs in the oil in batches to make them tiger skin colored.

7. Remove and drain the oil, marinate in the broth for 12 minutes, take it out and cut it in half when eating, and put it on a plate.

8. Wash the eggs and put them in a pot of cold water, gradually heat and boil, turn to low heat and cook for 20 minutes, remove and cool and peel off.

9. Peel the tomatoes and cut them into slices, pour oil into the pan, fry the eggs in the pan after the oil is hot, fry them until the surface of the eggs is golden brown and remove them for later use.

10. Heat the oil in the pot, fry the tomatoes, and then pour in the fried eggs to collect the juice.

Other ways to make eggs:

Tomato and egg soup

Ingredients: 1 tomato, 2 eggs, 5 grams of green onions, 2 teaspoons (10 ml) of oil, 1 2 teaspoons (3 grams) of salt.

Method: 1. Wash the tomatoes, eggs, and green onions for later use.

2. Cut the tomatoes into hob pieces, beat the eggs, and mince the green onions.

3. Put oil in a pan and pour in minced green onions.

4. Pour in the tomato cubes.

5. Add an appropriate amount of boiling water.

6. Finally, beat in the eggs, sprinkle with chopped green onion and salt.

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