The practice of home cooked boiled eggs, the home cooked practice of boiled eggs

Peel the eggs and cut the knife, add rock sugar and fry the color, rock sugar, orange peel, soy sauce, refined salt, thirteen spices, and simmer over high heat.

The production method and steps of braised eggs are as follows:

Method 1

Ingredients: appropriate amount of fresh eggs, Sichuan peppercorns, seasonings, bay leaves, cinnamon, brown sugar, sugar, salt, dark soy sauce, light soy sauce, chicken powder.

Method: 1. Boil the eggs, let them cool, and peel them.

2. Brush the wok, put the eggs in the pot, and put the peppercorns, spices, cinnamon, and bay leaves into the pot.

3. Pour an appropriate amount of dark soy sauce into the pot. The purpose of dark soy sauce is mainly to color the braised eggs. Many times when we make braised pork ribs, we will fry the sugar color, in fact, the dark soy sauce is the sugar color made by the assembly line, which is convenient and easy to use.

4. Pour water into the pot, and the amount of water should be over the eggs. **, after boiling the water, give the brine taste. Add an appropriate amount of light soy sauce, salt, brown sugar, and sugar, and after tasting the taste, you can continue to marinate the eggs on high heat.

5. After about five minutes, you will see that the eggs in the pot have taken on a beautiful sauce red color. Continue to marinate over high heat, after about 10 minutes, turn off the heat, pour the marinade and eggs into a large bowl, let the eggs soak in the marinade, and you can eat at any time. However, the longer the marinade is soaked, the more mellow and delicious the eggs will be.

Tips: When boiling eggs, be sure to boil them in a pot under cold water, and at the same time, it is best to soak the eggs in cold water for a while so that the shells of the eggs will not break during the cooking process. In the process of boiling eggs in brine, you need to turn the eggs with a scrambling spoon every once in a while to make the eggs more evenly colored.

Practice 2

Ingredients: 6 eggs, 1 can of cola, 1 tablespoon of dark soy sauce, more than 20 Sichuan peppercorns, 2 teaspoons of salt, appropriate amount of water.

Method: 1. Wash the eggs, put them in the steamer, turn the water to low heat for 10 minutes, turn off the heat and take it out.

2. Put the eggs into cold water, and the eggshells are easy to peel off after soaking in cold water.

3. Pour 1 can of cola, 1 tablespoon of dark soy sauce, 20 peppercorns, 2 teaspoons of salt and an appropriate amount of water into the pot and bring to a boil.

4. Put the peeled eggs into the boiled marinade and cook for 5 minutes, then turn off the heat.

5. Pour the eggs and marinade into a large bowl, cover with plastic wrap and put it in the refrigerator for 24 hours after cooling.

Method three

Ingredients: 3 star anise, 1 teaspoon (5ml) cumin, 1 teaspoon (5ml) Sichuan peppercorns, 3 slices of licorice, 1 cinnamon, 1 grass fruit, 1 nutmeg, 1 tangerine peel, 1 tablespoon (15ml) light soy sauce, 1 teaspoon (5ml) dark soy sauce, appropriate amount of salt, appropriate amount of rock sugar, 1 small piece of blanched fatty pork with skin.

Method: 1. Put all spices in gauze or disposable medicine packets, or material boxes.

2. Put enough water in the pot (enough to cover the food to be marinated), add all the ingredients, and bring to a boil.

3. Turn to low heat and cook for about 40 minutes, it is better to leave it overnight, and the taste is stronger.

4. Remove the spice residue and use. The brine can be used repeatedly, the older it is, the more fragrant it is, and the flavor is constantly added according to the situation, and when it is not used for a long time, it can be filtered and stored in the refrigerator or freezer.

The most authentic way to make braised eggs is:

1. Boiled eggs in cold water;

2. Peel and refrigerate for at least one hour;

3. Add dark soy sauce, light soy sauce, bay leaves, Sichuan pepper, cinnamon, and ingredients to a pot and bring to a boil;

4. Put in the eggs, turn and color;

5. Add water, level with eggs, add salt and brown sugar;

6. Open the lid and cook for 5 minutes on high heat, turn to medium heat and continue to cook for 15 minutes.

Other practices

1. Home-style poached eggs

1. Prepare 4 washed eggs and put them in a basin for later use.

2. Add an appropriate amount of water to the pot, boil the water on high heat, change the heat to low, stir with a spoon in one direction, and form a vortex in the pot, so that the eggs can be evenly heated in the pot.

3. Then beat the eggs into the pot one by one, gently stir a few times on the water surface with a spoon, and cook for about five minutes to make the eggs slowly cooked and avoid pinching.

4. At this time of waiting, prepare a large bowl, add 8 grams of sugar, if you like to eat salty, you can also put a little salt. After 5 minutes, turn off the heat and put the boiled poached eggs in a large bowl, and sprinkle with a little chopped green onion to garnish.

2. Steamed eggs

1. Prepare a small bowl, beat three eggs, stir them in one direction with chopsticks, add a little warm water after stirring, and the ratio of eggs to water is 1:.

2. Add a little salt and a few drops of balsamic vinegar to the egg mixture, stir and beat again. Prepare a small basin, use a colander to strain out the foam from the egg mixture, pour it into the basin, and cover it with plastic wrap or a plate.

3. Boil water in a pot, put egg liquid on the water after boiling, and steam it over medium-low heat for 8 minutes.

4. Take the bowl, add 10 grams of light soy sauce, 5 grams of sesame oil, stir with chopsticks to dissolve, then put a little chopped green onion, and finally pour the sauce on top of the egg custard.