Materials:
4 eggs, cinnamon 1, star anise 1, 2 fragrant leaves, salt, soy sauce, soy sauce, crystal sugar and water.
Exercise:
Beat the eggs into a bowl and separate the yolk from the egg whites.
To make this dried egg, you only need protein, and the egg yolk can be saved for other delicacies, such as the egg yolk dissolved beans that I shared with you two days ago, which is especially suitable for children who like to eat. The bottom of the egg white bowl is covered with a layer of oil paper to facilitate demoulding. You don't need to stir the egg whites, just poke the bubbles off the surface with a toothpick. If the toothpick won't stick in, just skim it off with a spoon.
Cover with a layer of high-temperature plastic wrap and steam on the pot. Using plastic wrap can prevent water droplets from dripping on the protein, so that the steamed eggs are more delicate, and you can also deduct a plate.
Steam until the protein is solidified, turn off the fire and take it out. How to tell whether protein is mature? First, with the eyes, protein is ripe when it turns from transparent to white. Second, shake the bowl, as long as the protein inside does not shake.
Take out the protein and demould it.
Pour a bowl of clear water into a pot, add 1 cinnamon, 1 star anise and 2 fragrant leaves, and add 3 tablespoons of soy sauce, 2 tablespoons of soy sauce, half a tablespoon of salt and 3 crystal sugar boiled brine.
After the water is boiled, add the demoulded egg white and cook together.
Boil until the water in the pot is less and the egg white is a little colored, then turn off the fire and soak the egg white in the soup for more than 2 hours.
Cut the soaked dried eggs into pieces and you can eat them.