Was Japanese soft eggs first sold in Lamian Noodles? Actually, it is not. It is said that the first Japanese Lamian Noodles store selling Yu Wei in Lamian Noodles is the old Han Zhen Pavilion at Tanyu Station in Tokyo, and Yu Wei (Fu Weiyuko/boiled egg) refers to boiled eggs marinated in sauce.
In Japan, Japanese-style boiled eggs are a very common home-cooked dish and a common dish of Japanese-style bento. Every family will make their own food and enjoy it, which is a common prefabricated food in Japanese families. You can make it in advance, put it in the refrigerator for 2 ~ 4 days, and take it out anytime and anywhere to taste. Then let's see what to do. Salted eggs/boiled eggs necessary for Japanese Lamian Noodles shops can be made with ultra-simple seasonings. The light sauce flavor of 1 can't stop. Friends who are tired of boiled eggs might as well try it.
Food: 4-6 raw eggs in Shi 'an Ranch, preserved egg sauce: 50ml soy sauce, 50ml Lin Wei, 25ml fermented wine, white rice vinegar 1 spoon (later), 5cm long Japanese kelp.
The first step is to prepare food in advance, take out the pot, pour in soy sauce, essence and wine, boil for 3 minutes, let the wine evaporate, and then let it cool for later use. After the eggs react to normal temperature, take them out of the pot and put them into boiling water, and then rotate the water with a spoon, so that the raw eggs will rotate continuously for about 2-3 minutes. All the cooking time is 7.5 minutes, and it is best to cook half-baked eggs in Lamian Noodles store for 6 minutes.
Step 2: Put the boiled egg into a small bubble filled with ice cubes 10min until the egg is completely refrigerated. Take out the ingredients, put raw eggs and kelp in self-sealed bags, pour in the sauce, squeeze out the eggs with good air tightness, and put them in the refrigerator for 3 hours. Turn the packaging bag upside down for about 1.5 hours so that the sauce color will be more symmetrical. Cut salted eggs in half and serve on a plate.