What is indispensable is the candied egg. The soul of Japanese-style Lamian Noodles is the base of his soup, and the boiled eggs are also essential. The cooked boiled eggs are different from the usual marinated eggs, and the color is not so deep. But after pickling, the taste is completely immersed in the eggs, and the yolk bites open, but the middle has not solidified, shining with a pleasing luster. When you take a bite, the soft and waxy taste instantly disappears you. I just want to say, boss, Give me ten

Japanese-style tender eggs for this egg

step

1

The materials are ready, and the wooden fish flower is sprinkled on the octopus balls we eat outside

step

2

All the materials except the eggs are poured into the pot, boiled and dried

Step

. Place the eggs at room temperature, boil the water, add the eggs for seven minutes, and set the stopwatch. The size of the egg is in the picture, and the time should be determined according to the size of the egg. It should be appropriately extended and shortened

step

4

After cooking, it can be put in water for cooling, and then peeled

step

5

The peeled egg should be put in the soy sauce wooden fish juice that was cooled before and soaked for at least one night

step

6

. .

step

7

Because it is a candied egg, cutting with a knife will stick to the blade, and the section is not beautiful. Cutting with a rope is the best, fast and convenient. Look at the color of this candy heart. I can eat five at a time without blowing or blackening. . .

the finished product of Japanese-style soft-boiled eggs

Cooking skills of Japanese-style soft-boiled eggs

tips

The yolk I cooked at this time has a solid periphery and a flowing heart inside, which is my favorite state and taste. If I like all the sugar hearts for half a minute, that kind of soft-boiled heart will flow out. If you like it tender, but there is no sugar heart, it will take about seven and a half minutes, and the time should be determined according to the size of the egg.