Put the boiled eggs in a pot under cold water. When the eggs are cooked, break the eggshells and crush the eggshells into small flakes before boiling them. After they are cooked, soak them for an afternoon or night and then boil them again to taste. Take it out and rinse it with cold water and it will peel easily.

Several methods of braised eggs:

1. 1. Boil the eggs and peel off the shells.

2. Add a small bag of stewed meat ingredients, a bag of soy sauce (preferably dark soy sauce) and an appropriate amount of water into the pot (this ingredient is the ratio of boiling 30 braised eggs, so that the eggs are submerged with the seasoning) OK), then put the peeled eggs into the sauce and boil them together for 3-5 minutes. Turn off the heat.

3. Boil the eggs in the seasoning for 3-5 minutes the next day and cook for 4 consecutive days. You will make braised eggs that are dark in color and delicious in flavor.

We can also adjust the seasoning according to our own taste, including stewed chicken. If anyone is interested, you may wish to do it yourself. You will find that the braised eggs you make have a unique flavor. The smell is fragrant.

2. Raw materials: eggs, chicken essence, salt, sugar, dark soy sauce, aniseed, and cinnamon.

Cook the eggs, peel them, and put them into the pot. Add water, salt, sugar, dark soy sauce, chicken essence, aniseed, and cinnamon, and stir the seasonings evenly. Pour all the ingredients into the pot and turn on high heat to allow the soup to boil quickly. After the soup is boiled, you can cover it to speed up the marinating process. After two or three minutes, you can see that the braised eggs have started to color when you open the lid of the pot. At this time, you can turn to low heat and slowly reduce the juice. When the soup is completely dry, it can be taken out of the pot.

3. 1. [Main and auxiliary ingredients]

Eggs…………20 peppercorns…………15g

Refined salt………… ……40g anise…………25g

Soy sauce…………50g green onion…………50g

Ginger………… 25 grams of grass fruit…………20 grams

Ginger…………20 grams

2. [Cooking method]

a. Add 2000 grams of water to the pot, add seasonings, wait until the water boils and boil for 3 minutes to make a stewed soup, set aside.

b. Boil the eggs, take them out and stir them in cold water. Use chopsticks to break the egg skins one by one, put them in a brine pot and bring to a boil. Remove from the heat and use the brine to keep them aside. When serving, cut into crescent shapes, put on a plate and pour some marinated soup on it.

3. [Key to the process]

a. To prevent the eggs from cracking when boiling eggs, you can add some salt to the water, or boil the water until it is 90% boiling. Put the pot down, stop for about 3 minutes, turn down the heat and continue cooking until the eggs are cooked. This will also prevent the eggs from cracking.

b. After using the stew once or twice, you can add some seasonings and refined salt to continue using it, but the residue must be removed. Add more salt to the summer stew to prevent eggs from going bad.

4. [Flavour characteristics]

a. This dish is a good cold food, rich in nutrients and delicious. It is one of the tourist and popular delicacies.

b. If two qian of tea leaves are added to the seasoning, it will be tea eggs.

4. How to make licorice-braised eggs:

Ingredients: 12 eggs, 40 grams each of sugar, aniseed, and cinnamon, 10 grams of cloves, angelica, wormwood, and white wine. 20 grams of licorice and 125 grams of soy sauce.

1. Boil the eggs until they are about 70 to 80% ripe, then peel off the shell and set aside. 2. Put sugar, aniseed, cinnamon, cloves, angelica, licorice, wormwood, white wine and other marinades into the pot, add an appropriate amount of water, boil for about 5 minutes, then put the peeled eggs into the pot, and use Stew over low heat for 20-25 minutes until the marinade soaks into the eggs, then remove the eggs and serve. 3. Peel and fry the cooked eggs, then put them into the braised pot to make braised tiger preserved eggs.

5. Ingredients: eggs, pepper, star anise, pandan, cinnamon, fennel, vanilla, onion, ginger, garlic, tea, soy sauce, monosodium glutamate, salt, sugar, a small amount of vinegar, cooking wine, salad Oil.

1. Boil the eggs until they are 80% cooked and take them out. It is not a big deal if they are fully cooked. This is mainly to save energy.

2 Add peppercorns, star anise, pangasius, cinnamon, fennel, vanilla, and other aniseed ingredients (braised pork seasoning is sold in supermarkets), as well as onions, ginger, garlic, and tea leaves (must have scented tea). , soy sauce, monosodium glutamate, salt, sugar, a small amount of vinegar, cooking wine. Of course, the most important thing is to add a large amount of salad oil so that the water in the pot is filled with oil.

(If you like spicy food, you can add dried chili peppers to the pot) Leave it in for about a night, and then you can take it out and put it to use the next day.

4 Place the brine in the refrigerator to freeze and can continue to use it next time.

5 The more often the brine is used, the better the taste. Don’t forget to add the corresponding seasoning if you feel the flavor of the last brine is lacking before using the brine.