Then choose me, simple soy sauce marinated eggs! Save time, labor and materials, and you can pickle many eggs with less seasoning! Moreover, the egg yolk will not be boiled to ashes because of long-term stewing.
Please look down at the recipe.
Difficulty index: 2 stars
Ingredients: 4 eggs, 30ml soy sauce, 10ml water, 30ml spiced powder, thirteen spices and other seasonings are optional.
Production process:
boiled eggs
Wash the eggs and put them in a cold water pot. Turn on the fire and start counting. After the water boils, turn down the fire to keep it boiling. There is no need to keep the fire burning. Turn off the heat after boiling for 6 minutes.
3. If you want the egg to have a little heart, take it out and soak it in cold water immediately after turning off the fire. If it doesn't need to be boiled, leave the eggs in the pot, and then take them out and soak them in cold water when the water is not hot.
After the eggs are soaked in cold water, let's make a marinade. 30ml of soy sauce ++ 10ml of soy sauce +30 ml of water are boiled in a pot, and a little spiced powder or thirteen spices are added at will. Turn off the heat after boiling and let it cool for later use. The marinade cooked in this way is salty, so that the eggs can have a taste! If the taste is too monotonous, you might as well use your existing thick soup instead of water.
2. Soak the eggs until they are completely cooled, shell them and insert some small holes with toothpicks. The toothpick pierced the egg white and touched the yolk. This step is to make the eggs taste better.
5. The gravy is getting cold. Pour it into the food fresh-keeping bag, put the eggs in, squeeze out the air, tie the bag tightly, and the eggs will be tightly wrapped in the gravy.
Although these gravy are few, you can actually marinate more eggs, more than four.
After two hours, turn the bag over and marinate the eggs evenly. Think about it once, don't be too serious.
Soak for one night and you will get a bag of pickled simple soy sauce and marinated eggs the next morning.