豉油蛋

2024-05-14 00:02:41 47

豉油蛋
广东人喜欢做豉油鸡,配方也各有各精彩,在网上搜过许多方子,综合和根据自己备有的材料,浸了豉油鸡,把汤汁冰冻起来,放在冰箱(非冷藏)的深处,好了,想吃卤水蛋了,把卤水汁拿出来,又做了豉油蛋。

Details of ingredients

  • 鸡蛋5枚
  • 豉油鸡浸泡汤汁1大汤碗

Technique

  • 难度初级
  • 工艺
  • 口味其他
  • 时间一小时

Steps to make 豉油蛋

  • 1.把冷冻卤水放锅,煮溶,如果汤汁不够适量加热水,试味,不够咸或甜,大家知道怎么做了。
  • 2.把鸡蛋放入冷水锅,升大火,煮至20分钟,捞起,用冷水冲一冲,再用汤匙把鸡蛋的头尾、前后左右敲裂。
  • 3.放入汤汁里,升大火,汤汁烧开后改小火,煮20分钟。
  • 4.关火,盖盖子焖20分钟或以上,如果要味道重些,可浸泡久些,用来汤汁晾凉入瓶放冰箱(非冷藏)。
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