Ingredients: 6-8 eggs, kidney bean 100g, 2 star anise, cinnamon 1, 5 grams of fennel, 5 grams of salt, 5 grams of dried tangerine peel, 3 grams of licorice, cardamom 1, straw mushroom soy sauce 10g, and sugar1.
1. Boil the eggs in cold water 15 minutes until they are fully cooked, and peel them for later use.
2. Boil kidney beans in a boiling water pot until they are 70% mature, and remove them for later use.
3. Put star anise, cinnamon, fennel, dried tangerine peel, licorice, cardamom and tsaoko into a gauze bag and wrap them for later use.
4. Boil a little water in the soup pot, and put the seasoning bag after the water boils.
5. Add straw mushroom and soy sauce about 100ml.
6. Add 10g sugar and a little salt to taste.
7. After the water is boiled again, add peeled eggs and kidney beans and cook for half an hour.
8. Turn off the fire for one night.
Tip: If you cook it and then soak it in cold water to peel it, it will be faster and will not stick to your hands.
DIYTIPS
Materials: The cost of ingredients is about 10 yuan, and the production time is about 1 hour. Of course, overnight stewing time is not included.
Purchase: Spices such as star anise and cinnamon can be bought in small quantities in medicine shops or dry goods shops in the market. This small batch adds up to about ***2 yuan. Generally, such shops have gauze bags for soup.
Tips:
1. Pay attention to control the time of boiling brine, and the total time of repeated boiling should generally not exceed 3 hours. Although traditional marinade shops think that the old marinade handed down from generation to generation is more mellow and delicious, it is also considered very unhealthy to cook marinade for a long time, which will greatly increase the possibility of cancer;
2. What soy sauce to choose is also the key to halogen. According to Miss Fan's experience, some soy sauces used to make this kind of pot-stewed taste were either too dark or very good in color. Soon after cooking, the color turns pale and the taste is a bit bitter. It is suggested to use straw mushroom soy sauce, which can not only keep the color unchanged for a long time, but also taste more mellow.