Tea eggs

1, wash the eggs, boil the water in the pot, add a spoonful of salt, add the eggs and cook. Be sure to cook them. Generally, turn off the fire after the fire boils, and then simmer for 5 minutes.

2. Take out the boiled eggs immediately, wash them or soak them in cold water. This step is very important, which can make the egg white and eggshell not stick together, and there is a gap in the middle to peel it and make it more tasty. Each one will be broken, as shown in the figure.

3, about 20 eggs, the required ingredients, 5 grams of black tea, 3 star anise, 3 pieces of cinnamon, 6 pieces of fragrant leaves, a handful of pepper, a handful of fennel, it is best to have a marinade bag, so as not to get residue everywhere.

4. Put the eggs and aniseed into the pot, the amount of water should be equal to the others, add 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, appropriate amount of salt, and bring to a boil.

5. Cook for five minutes, then turn to low heat, then simmer for five minutes, and turn off the heat.

6. At this time, the tea eggs are ready. It's best not to eat in a hurry. Let it soak in soup all night. Tea eggs will be more delicious and more beautiful in color.

7. You can peel it off and see. The skin of the egg has beautiful stone lines, which are very beautiful. It is recommended to cook and eat now. There is no need to store in large quantities. The shelf life of tea eggs is as long as 3 days.

2. Korean-style sauce eggs

1. Prepare 4 fresh eggs, boil water, add some salt and white vinegar, and cook for 6 minutes. Sugar heart for 5 minutes. You can lay as many eggs as you want, and the method is the same.

2. Turn off the fire when the time is up, take out the eggs and stir them with cold water, which makes it easier to shell.

3. Peel the eggshell and put it in a bowl for later use.

4. Start to prepare auxiliary materials, 3 cloves of garlic, 1 millet spicy, 1 chopped green onion, and chop them all for later use.

5. Then use a small spoon for family dinner, add 3 tablespoons of soy sauce, 3 tablespoons of water, half a spoonful of sugar, 1 spoon of rice vinegar, and a proper amount of salt. Stir well and the sauce will be ready.

6. put the peeled eggs in, cover them, soak them for one night, and put them in the refrigerator to eat the next day.

7. The egg will change color the next day, just like it has been pickled. If you have time, it's best to turn the surface once in the soaking process to make the upper and lower parts evenly colored.

8. Preserved eggs taste good. Can be eaten directly with sauce, or with white rice and steamed bread. Sauce can be reused or used to mix noodles. It tastes very special.

3. tiger skin eggs

1. Prepare 2 Jin of eggs. There is a layer of dirt on the surface of the new egg. It needs to be cleaned and scrubbed with a soft cloth as much as possible. Don't destroy the eggshell. Boil the water, add the eggs, cook for 6 minutes, and simmer for 5 minutes. Turn off the fire, take out the eggs and soak them in cold water.

2, one is hot and the other is cold. After the heat expands and contracts, peel off the eggs and make them smooth and tender. Don't cook the eggs for too long, just 5-6 minutes. When the fire is off and stuffy, you can also heat it through the residual temperature and use a sharp knife to obliquely punch the flower knife to facilitate the taste.

3. Boil the oil. When the oil temperature is 6-7%, add the eggs in turn. Be careful to avoid hot oil spillage. If there are too many eggs, fry them twice until the skin is golden and wrinkled.

4. Prepare another pot, add appropriate amount of cold water, the amount of water is equal to that of eggs, and it is best to ice it. Put the fried eggs in water to cool and soak for about 5 minutes.

5. Time is up. Put 2.5 cents, 2 tablespoons of soy sauce, 65,438+0 tablespoons of soy sauce, 65,438+0 tablespoons of oyster sauce, half a tablespoon of salt and 65,438+0 tablespoons of sugar into the water. After stirring evenly, boil over high heat for about 5 minutes, and turn off the heat.

6, if you are not in a hurry to eat, you can soak for 3-5 hours, the taste is better, fried tiger skin eggs, there are many cooking methods, braised and marinated, fresh and delicious, much more delicious than poached eggs scrambled eggs.

4. Sweet and sour poached eggs

1, prepare ingredients, eggs, onions, salt, ketchup, soy sauce and sugar.

2. Cut the onion into thick slices first, and then break it into onion rings, as long as it is the biggest circle, not small.

3. Dice the remaining onions, chop a few times with a knife, prepare 2 cloves of garlic, chop them into minced garlic and put them in a bowl for later use.

4. Brush a layer of cooking oil on a non-stick pan and put it in onion rings.

5. Beat the eggs in turn, cover the lid and fry slowly for 6 minutes.

6. Start the sauce, add 1 tbsp soy sauce, 1 tbsp white sugar, 1 tbsp tomato sauce, 1 tbsp white vinegar and appropriate amount of water, and stir well.

7. After the eggs are fried, you can remove the excess parts and put them on a plate.

8. Add chopped green onion and minced garlic and stir-fry until fragrant.

9. Pour in the prepared juice and stir well for about 2 minutes.

10, add the eggs again, cover the pot, and cook on low heat for 3 minutes.

1 1, serve and sprinkle with chopped green onion.

5. Pickled eggs

1, prepare 2 kg of eggs, choose fresh and high-quality eggs, pick out the cracked ones, put them in clean water, scrub them clean, and put them in the sun or in a ventilated place to control the moisture.

2. Prepare a clean glass jar with good capacity, only a little requirement and good sealing.

3. Spiced seasoning: aniseed preparation: fragrant leaves, ginger, onion, dried Chili, pepper and cinnamon. Add a proper amount of water to the pot, pour in all the aniseed, and then pour in the edible salt. Based on the weight of eggs, the amount of salt should be controlled at about 10%, that is, 2kg( 1000g) of eggs should be put in 60,000.

4. Put the dried eggs in a clean jar and put them in turn. Don't touch the raw water in the jar in case the eggs go bad. After the juice cools, pour it into the jar, and then serve half a bowl of high-alcohol liquor. Seal it and put it in the vent.

5. High liquor can prolong the shelf life of eggs and put them in a ventilated place. You can eat it in a month, ensuring that it is all oily and has a unique flavor. The more you chew, the more you want to eat. You don't have to buy salted eggs if you want them.

6. scrambled eggs with green peppers

1. Beat two eggs in a bowl, season with salt, stir well, heat the oil in the pan, pour in the egg liquid, stir-fry them into pieces with a wooden shovel, and put them on a plate for later use.

2. Add some oil to the pot, pour the minced garlic into the oil, stir-fry the fragrance, pour the green pepper, and stir-fry until the green pepper is broken.

3, then pour the ham sausage, stir fry a few times, according to personal taste, add a spoonful of soy sauce, half a spoonful of salt, half a spoonful of sweet sauce, stir fry evenly, and wait for the seasoning to melt.

4. Pour the eggs back into the pot, stir well and serve.

A delicious scrambled egg with green pepper and ham is ready. As tender as the hotel's, and the color is beautiful. Can stimulate the appetite of family members. Everyone has a good appetite and eats more rice.