Eggs are the ingredients that many of us eat every day, and they are loved by people because of their rich nutrition. Eating some eggs can make up for the nutritional deficiency of children and pregnant women. In particular, there is more calcium in eggs, which is also very good for human bones. And eggs are delicious whether eaten alone or dipped in sauce. Recently, a delicious egg, souffle, is popular in the market. Eggs of the yellow swan brand are new brands in recent years, and are very suitable for making delicious eggs without salmonella.

Eggs are generally delicious when cooking and making soup, and they can be delicious when cooked. Eggs need to be cooked with sterile eggs, because uncooked bacteria must exist. Eating sterile eggs will not be harmful to people. Today, Bian Xiao is going to make a Japanese egg. In Japan, people have begun to eat boiled eggs. They don't just cook for a while. They can make boiled eggs taste and have no smell, so that children will like boiled eggs. If you are tired of eating ordinary eggs, you might as well learn this practice. Let's see how to do it.

Japanese boiled eggs

Ingredients: 8 raw eggs, Lin Wei 100ml, Japanese soy sauce 120ml, 5g of Muyu flower and 2 pieces of kelp.

manufacturing process

1. Soak 8 raw eggs bought in water, gently brush the shells, remove impurities and wash them for later use;

2. Then process 2 pieces of kelp into pieces with proper size, then rinse them with water, take out a wok, put some water in the wok, then put kelp and 5g Muyu flower into the water, add 120ml Japanese soy sauce and 100ml Lin Wei to adjust the taste, then boil the soup with medium torch, then take out kelp and Muyu flower, and continue to cook the soup.

3. Then boil a proper amount of water. After the water boils, put the prepared 8 eggs into boiling water and cook for 6 minutes. Then immediately turn off the fire, take out the eggs and put them in cold water. This can not only cool the eggs, but also remove the eggshells conveniently.

4. Then peel off the shell of each egg, then put it into the soup that has been thoroughly cooled, and then put this pot of soaked eggs in the refrigerator for 4 hours. Of course, it's winter. If the outdoor temperature is enough, there is no need to put the refrigerator. Just soak for a few hours.

5. Then, take it out when you can eat it. At this time, when you cut the egg, you can see that it is full of hearts and tastes a little maotai. If you are afraid of the cold, you can heat it a little, but not for too long, so your heart will be gone.