3 tablespoons Japanese soy sauce

Lin Wei 2.5 tablespoons

10- 15 rock sugar

Eggs 10

Mu yuhua moderate amount

How to make Japanese eggs?

This is swastika soy sauce and miso (about Japanese cooking wine). If not, can I use seafood soy sauce? Change to cooking wine.

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Add appropriate amount of Muyu flower, boil, filter and cool for later use.

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It's my Muyu flower and spoon.

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After the water boils, add the eggs at room temperature and time for 6.5 minutes. Immediately after turning off the fire, cool it with cold water or put it in ice water.

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Peel the eggshell and invade the cooled juice. Turn it over 2-3 times. Put it in the fresh-keeping layer of the refrigerator to keep fresh. Do not soak for more than two days, otherwise it will be too salty.

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Put it in the refrigerator, take out one, pull it open with a thread, and go!

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skill

1. Eggs can be peeled in water, and the egg white will be smooth and complete, but it must be dried before soaking in the juice.

2. Because it is the center, cutting with a knife will affect the appearance. Of course not, just eat it!

3. Shower without peculiar smell can be replaced by cooking wine. However, it should be cooked separately in advance, and the wine will evaporate after 3-5 minutes of low heat cooking. The taste after adding rock sugar is very close to the taste shower.

Japanese soy sauce can be replaced by dilute salt soy sauce. But the proportion is opposite to that of cooking wine. That is, 3 tablespoons of cooking wine: 2.5 tablespoons of light soy sauce.