Frozen eggs
By VicentaLakin
One or two eggs per day, and almost enough trace elements for the body. The protein boils a little bit, and it turns into an appetizer in a few minutes. Today's cool double-egg color is a bit of a "smoke-eye" in black and yellow, and a taste of garlic is sour and sour and salty that it's particularly good for home。
Recipe Recommendations
- eggs of 2
- preserved eggs of 2
- garlic 4-merous
- chives 3 trees
- Guanli balsamic vinegar salad dressing appropriate amount
Steps for Frozen eggs
1
Key: eggs, eggs, onions, garlic。
2
The eggs were in the cooling pan and the fire opened and turned into the fire for eight minutes。
3
Garlic is splattered with garlic。
4
The eggs are skinned, washed with cold water and cut into small pieces equal in size。
5
The cognac salad sauce, onion onions, garlic is ready; the salad sauce is fermented from grape juice and tastes sweet and salty; there is no Chinese-traditional salad sauce that can be used to make fragrance, raw onions, salt, sesame oil or olive oil。
6
Put a proper amount of fragrance salad sauce in the onion and garlic sauce。
7
Cooked eggs dry for two minutes, easily skinned。
8
Eggs can be divided into flat egg blocks using egg splitrs; slicing can also be used。
9
Eggs and leather eggs are in the big bowl, with onions of garlic and vinegar salad sauce, and with spoons, they are even。
10
It's cold, it's garlic, it's sour, it's hotFrozen eggs Make Tips
1. The egg fire boils and turns to the fire, preventing the eggs from colliding and cracking; 2. If the egg skin is to be skinned smooth and washed with cool water when the egg comes out of the pot, 3. The garlic and fragrance salad sauce can be used in more quantities, with some extra soup sauce attached to the eggs and leather eggs, which is very delicious。