Braised eggs: 1, raw materials: Egg production method: Wash the eggs, put them in a pot, cover them with clear water, add 1 tsp of salt, boil them over high heat, and then turn to low heat 10 minutes until cooked. Take it out, shower it with cold water, peel off the eggshell, put it in the boiled marinade, marinate it with low fire for about 20 minutes, then simmer it for 10 minute after turning off the fire, and cut it in half before eating. (1) Formula L: egg 100, sugar and soy sauce 1 kg, fennel and cinnamon 75g, clove, licorice and onion 25g, salt120g and Shaoxing wine 750g. Formula 2: 2 kg of white sugar and soy sauce, rice wine 1 kg, 500g of onion, 400g of red yeast, 250g of salt, 200g of ginger, 0/50g of fennel and cinnamon, and 0/0kg of water1kg. Formula 3: 2kg of soy sauce, 0/.5 kg of sugar, 300g of licorice, 0/50g of salt, 0/00g of fennel and cinnamon, 50g of clove and 0/0kg of water. Formula 4: 2.5 kg of soy sauce, 800 g of sugar, fennel and cinnamon, 200 g of salt and clove, 500 g of yellow wine and licorice, and 0/0 kg of water. Formula 5: high-quality soy sauce 1 kg, 500g of rock sugar, 750g of refined salt, 25-30g of star anise, licorice, dried tangerine peel and tsaoko, 0/5g of galangal, pepper, clove/kloc-0, 500g of Shaoxing yellow wine and 5kg of water. Formula 6: soy sauce and sugar 1 kg, salt125g, 500g of yellow wine, 75g of fennel and cinnamon, 250g of onion, 0/00g of ginger100g of water. Formula 7: soy sauce 1 kg, sugar 750g, salt 75g, yellow wine 500g, licorice 150g, fennel and cinnamon 50g, clove 25g and water 5kg. Formula 8:1.25kg soy sauce, 400g sugar,100g salt and clove, 250g yellow wine and licorice, 400g fennel and cinnamon, 5kg water. (2) Treatment method 1. Preparation of marinade: first, put the seasoning into a gauze bag and tie the bag mouth tightly. If monascus is used, soak it in boiling water twice first, and then put it into a gauze bag. Then put the gauze bag into water to boil, and then add other auxiliary materials to boil until the soup is sauce red and delicious. 2. Pretreatment of raw eggs: clean fresh eggs, boil them in clear water for 6-8 minutes, take them out and immerse them in cold water for cooling after the protein solidifies, so as to separate the eggshell from the protein, and then take them out and peel them. In order to speed up the penetration of marinade fragrance into eggs, a knife can be used to lightly scratch several cracks on the protein surface. 3. Marinated eggs: put the shelled eggs in marinade and marinate them with slow fire 15 ~ 25 minutes. When the fragrance of the marinade permeates into the egg, the protein turns into a sauce color, and the yolk solidifies to obtain the marinated egg. Braised eggs are easy to be contaminated by microorganisms and deteriorate, so they should be kept clean. It's best to pickle and sell on the same day. For the unsalable marinated eggs, they should be refrigerated and salted again before eating the next day. Don't throw away the marinade left after marinating eggs, save it for later use. Practice has proved that the older the marinade, the stronger the fragrance of marinated eggs. However, when using old marinade, auxiliary materials should be added appropriately. 2. Raw materials: 4 boiled eggs, a small piece of cinnamon, 3 star anise, 2 fragrant leaves, 2 dried peppers, 30g light soy sauce, 5g sugar, 5g salt, oyster sauce 15g cooking wine 15g, two slices of ginger, onion 1g and 500g oil (practical) Soy sauce, oyster sauce, cooking wine, salt, sugar and appropriate amount of hot water, then put the eggs back in the pot and cook for 20 minutes on low heat. When you put the eggs on the plate, slice them to look better.