1. Raw materials: Eggs

Preparation method: Wash the eggs, put them in a pot, cover with water, add 1 teaspoon of salt, bring to a boil over high heat, then turn Cook over low heat for 10 minutes until cooked. After taking it out, rinse it with cold water, peel off the eggshells, then put it into the boiling marinade, marinate it over low heat for about 20 minutes, turn off the heat and simmer for another 10 minutes, and cut it in half before eating.

(1) Recipe

Recipe l: 100 eggs, 1 kilogram each of sugar and soy sauce, 75 grams each of fennel and cinnamon, 25 grams each of cloves, licorice, and green onions, 120 grams of salt grams, 750 grams of Shaoxing wine.

Recipe 2: 2 kg each of sugar and soy sauce, 1 kg of rice wine, 500 g of green onions, 400 g of red yeast rice, 250 g of salt, 200 g of ginger, 150 g each of fennel and cinnamon, and 10 kg of water.

Recipe 3: 2 kilograms of soy sauce, 1.5 kilograms of sugar, 300 grams of licorice, 150 grams of salt, 100 grams each of fennel and cinnamon, 50 grams of cloves, and 10 kilograms of water.

Recipe 4: 2.5 kilograms of soy sauce, 800 grams each of sugar, fennel, and cinnamon, 200 grams each of salt and cloves, 500 grams each of rice wine and licorice, and 10 kilograms of water.

Recipe 5: 1 kilogram of high-quality soy sauce, 500 grams of rock sugar, 750 grams of refined salt, 25-30 grams each of star anise, licorice, orange peel, and grass fruit, 15 grams each of sand ginger, pepper, and cloves, Shaoxing rice wine 500 grams, 5 kilograms of water.

Recipe 6: 1 kg each of soy sauce and white sugar, 125 g salt, 500 g rice wine, 75 g each fennel and cinnamon, 250 g green onion, 100 g ginger, 5 kg water.

Recipe 7: 1 kg of soy sauce, 750 g of sugar, 75 g of salt, 500 g of rice wine, 150 g of licorice, 50 g each of fennel and cinnamon, 25 g of cloves, and 5 kg of water.

Recipe 8: 1.25 kilograms of soy sauce, 400 grams of sugar, 100 grams each of salt and cloves, 250 grams each of rice wine and licorice, 400 grams each of fennel and cinnamon, and 5 kilograms of water.

(2) Processing methods

1. Marinade preparation: first put the spices into a gauze bag and tie the mouth of the bag tightly. If red yeast rice is used, soak the red yeast rice twice in boiling water and then put it into a gauze bag. Then put the gauze bag into the water and boil it, then add other auxiliary ingredients and boil it until the soup turns red and the fragrance is released.

2. Pretreatment of raw eggs: Wash the fresh eggs and boil them in clean water for 6 to 8 minutes. After the egg whites solidify, take them out and immerse them in cold water to cool them to separate the eggshells from the egg whites. Then take them out and peel off the eggshells. In order to speed up the penetration of the flavor of the marinade into the eggs when brining them, you can lightly make a few cracks on the surface of the egg whites with a knife.

3. Braised eggs: Put the peeled eggs into the marinade, heat over low heat and marinate for 15 to 25 minutes. When the aroma of the marinade penetrates into the eggs, the egg whites turn into a sauce color, and the yolk solidifies, the braised eggs are ready.

Braised eggs are susceptible to microbial contamination and deterioration, so braised eggs should be kept clean. It is best to braise them on the same day and sell them for consumption on the same day. Unsold braised eggs should be refrigerated and consumed the next day. It needs to be re-brinated beforehand.

The remaining marinade after marinating the eggs should not be thrown away, but should be saved for reuse. Practice proves. The older the marinade, the richer the flavor of the marinated eggs. However, when using old marinade, appropriate amounts of auxiliary materials should be added.

2. Ingredients:

4 boiled eggs, a small piece of cinnamon, 3 star anise, 2 bay leaves, 2 dried chilies, 30 grams of dark soy sauce, 5 grams of sugar , 5 grams of salt, 15 grams of oyster sauce, 15 grams of cooking wine, two slices of ginger, 1 section of green onion, 500 grams of oil (20 grams practical), and one coriander.

Method:

Fry the boiled eggs until the surface is golden brown, take it out and set aside. Then, leave a little oil in the pot, add dried chili peppers, green onions and ginger and saute until fragrant. .

Add bay leaves, star anise, and cinnamon. Add dark soy sauce, oyster sauce, cooking wine, salt, sugar and appropriate amount of hot water, then put the eggs back into the pot and cook over low heat for 20 minutes.

When serving on the plate, it will look better if you slice the eggs.

Ancient style braised eggs

The eggs are the eggs of pheasant chickens. Also known as chicken eggs and chicken eggs. Sweet in taste and neutral in nature. It has the functions of nourishing yin and moisturizing dryness, nourishing the heart and calming the mind, nourishing blood and relieving fetus, and prolonging life. Eggs are a favorite food among the public. Fresh eggs contain rich and comprehensive nutrients. Nutritionists call them the "complete protein model" and are hailed as the "ideal nutrition bank".

Among the proteins contained in fresh eggs, the main ones are egg protein (in the egg white) and vitellin (mainly in the egg yolk). The amino acid composition of its protein is closest to that of human tissue protein, so the absorption rate is quite high, up to 99.7%. The fat contained in fresh eggs is mainly concentrated in the yolk. In addition, egg yolk also contains lecithin, vitamins and minerals. These nutrients help improve the function of the nervous system. Therefore, egg yolk is a better brain-building and intelligence-enhancing food. Regular consumption can enhance memory and prevent memory loss in the elderly.

How to make ancient-style braised eggs:

Ingredients: 6 eggs. Marinade: 2 star anise, 1 cup soy sauce, 1 tablespoon sugar, 1 tablespoon salt, 2 bowls of water or stock. Method: 1. Wash the eggs, put them into cold water with a little salt, cook them over medium heat, peel off the shells and set aside. 2. Boil the brine, add the hard-boiled eggs and simmer over low heat for 20 minutes. 3. Turn off the heat and let the eggs continue to soak in the marinade. When the marinade cools slightly, take it out and serve it on a plate.

I hope the above can help you, thank you