The operation steps are as follows: first, put the eggs in water to cook and peel them (you need to master the heat, otherwise they will be cooked). If cooked for a long time, the eggs will be cooked, and the boiled eggs will completely lose their proper taste; If the time is too short and the skin is not hard enough, then the eggs should be re-baked. According to experience, it is best to control the cooking time to about three to four minutes, so that the yolk is still relatively thick.

Add seasoning for curing (ingredients include salt, monosodium glutamate, pepper peel, aniseed, etc.). ).

The weight ratio of eggs to ingredients: 8-25g salt, monosodium glutamate1-2g, pepper peel1-2g, and aniseed 0.5- 1 g are added to every 500g peeled eggs);

Then put the eggs into a ceramic, enamel or stainless steel baking tray, put them into an electric oven, raise the temperature to 200℃-260℃ each time, keep the temperature for 4-5 minutes, then naturally cool, raise the temperature to 100℃ and bake for 45-60 minutes, thus completing the whole process.