Materials
Main ingredient: egg, salt, water, oil, green onion
Practice
1, a fresh egg. Crack it into a bowl, mix it with a whisk, add a very small amount of salt and mix it well, this time the egg will be thinner and yellower than before.
2, now add water. Preferably lukewarm water. Cold water is not very good, hot water is even worse, in order to rush in to the egg flower.
3, add a small amount of oyster sauce in water and mix it into the egg mixture inside the mix. Then add a small amount of lard.
4, boil a pot of water, put on the steam compartment. After the water must be open, and then put the egg on the steam compartment, and then open a small fire, the lid must leave a gap, do not cover the tight. This way, the steamed egg custard will never have honeycomb eyes, and the texture will not be old.
About 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onion (you can also add meat flavor if you like) and a few drops of soy sauce on top and enjoy!
Practice 2: Tea Leaf Eggs
Materials
Main ingredient: 9 large eggs.
Seasoning: 1 packet of black tea, about 1 packet of oolong tea, 3 dried chili peppers, about 1 piece of cinnamon, 1 piece of tangerine peel, about 2 slices of licorice, 1 star anise, 1/4 cup of soya sauce, 1 tbsp of dark soy sauce, 1 tbsp of rock sugar, and 1/3 tsp of refined salt.
How to make it
1. Put the eggs in cold water, boil the water and roll for 20 minutes, collect the water and wait for the eggs to cool down until they are warm to the touch;
2. Prepare the ingredients with your free hand while the eggs are cooking;
3. Pour the ingredients into another pot, put half of the pot of water in it, bring it to a boil and change to a slow fire to simmer for flavors;
4. Wait for the eggs to cool down until they are warm to the touch and cook each one by placing first the The end that has air in it is cracked with a spoon;
fifth, then crack the shell around the body of the egg at about 120 degrees;
sixth, crack the eggs into the saucepan, try to put the end that has the air chamber of the eggs on the 奛, bring it to a boil and then change to medium-low heat;
seventh, cover, slow cook for 20 minutes, close the fire to soak for 20 minutes, and then roll for another 20 minutes;
hundred and eighty-fourth, when cooking, cover it with a wet towel to prevent too much odor overflow, close the fire, basically you can eat, but if you want to taste more, you can soak longer.
Tips
One, in general, black tea bags are more common, if you do not have oolong tea tea bags, you can use the oolong tea leaves into the tea ball into the brine broth;
Two, brine egg broth put rock sugar is very important, it can be very good and salty and sweet taste;
Three, Master Wu said that the brine eggs have a few 20 minutes, one is cooking white eggs when the water boiled after cooking 20 minutes, two is the egg into the brine when the first boil 20 minutes, three is to close the fire after soaking 20 minutes, four is to open the fire roll 20 minutes;
four, watching another video, the store said their tea eggs to soak for three days before the pot, I think, the length of time to see the wisdom of, if you want to taste the rice, you can extend the time, if the empty mouth to eat as a breakfast and so on, according to the master of the time will be enough!
Fifth, in the brine egg when the egg big end up, is the end of the air chamber.
Practice 3, Fried Egg
Materials
1 egg, 1 omelette or onion ring, 1/4 teaspoon (1 gram) of salt
Practice
1. Coat a pan with a thin layer of oil, and when it is heated up to 70% heat, put down the omelette (or chopped onion ring).
2. Pour the cracked eggs into the omelette (or onion rings), reduce the heat to low and fry slowly until the bottom is set, sprinkle some salt evenly, and wait for the color to turn golden brown and the eggs to solidify.