Halo eggs

By VicentaLakin

Halo eggs
A pot of halogenated soup, less trouble than a hundred-year-old shop, the simpler it is, the better it is. I'm used to one or two weeks at a time, with halogens, halogens, tofu and peanuts, simple formulas, and it's easy to do it once, but I'm not used to halogenated soup。

Recipe Recommendations

  • eggs appropriate amount
  • Jiang 1 block
  • soy sauce 150 grams
  • star anise 3 capsules
  • pepper
  • geranyl 4 tablets
  • nutmeg one
  • cinnamon appropriate amount
  • cumin appropriate amount

Steps for Halo eggs

  • Make Halo eggs step 0
    1
    Eggs wash the surface。
  • Make Halo eggs step 1
    2
    Water in the pot, eggs in the egg, 10 minutes fire, 10 minutes fire。
  • Make Halo eggs step 2
    3
    Eggs are taken a little cold and the technique of stripping them is to tumble a few times on a hard plane and then rub their hands on the plane, that is, to press the rolling, to split the shell apart and to fall off naturally. There is no need for cold water to soak。
  • Make Halo eggs step 3
    4
    A dozen eggs in a few minutes。
  • Make Halo eggs step 4
    5
    The halogen is wrapped in gauze。
  • Make Halo eggs step 5
    6
    Four bowls of fresh water in the pot, and packs and pine ginger。
  • Make Halo eggs step 6
    7
    In the old smoke, the fire boils for 15 minutes。
  • Make Halo eggs step 7
    8
    Put the skind eggs on the fire for half an hour。
  • Make Halo eggs step 8
    9
    After the ceasefire, eggs were soaked in the soup overnight and tasted best。

    • Halo eggs Make Tips

    Storing the Master Stock: Remove the spices. If the weather is cool, you can store it at room temperature; just bring it to a boil once every night. If you are braising food daily, there is no need to boil it separately. If it gets a bit warm, refrigerate it; it is best used within a week, though freezing allows for longer storage. Adding some fatty meat during braising enhances the flavor, but it will make peanuts greasy. Therefore, you can braise the peanuts first, followed by meat, eggs, or tofu. I braised the meat last to make Roujiamo (Chinese burgers) as I don't like greasy food. This recipe relies primarily on the saltiness of dark soy sauce; if you don't use much dark soy sauce, you will need to add salt. Generally, you should taste the braising liquid first and adjust the seasoning to your preference.

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