Beer eggs with strong liquor flavor(nong nong jiu xiang pi jiu dan )

Beer eggs with strong liquor flavor

Introduction:

"When spring comes, everything wakes up. It's a good time for flowers to bloom in the warm spring. With the pace of spring and the sunshine of spring, you can prepare your luggage. You can't miss the delicious food. Take this beer and egg for a spring outing to replenish your physical strength and increase your nutrition. It's also a portable and convenient delicacy! It's very easy to boil beer eggs. As long as eggs, beer, salt, sugar and soy sauce are used in the family, especially for the son who loves eggs. So immediately began to cook a pot (only 8 eggs), really delicious ah, moderate salt, strong wine flavor, worth recommending Oh

Production steps:

Step 1: cook the eggs in cold water with 2T salt.

Step 2: shell the boiled eggs and reserve a can of beer.

Step 3: use a knife to mark a few lines on the boiled egg to make it tasty. .

Step 4: put the eggs in the skillet and add the beer.

Step 5: add sugar, raw and smoked.

Step 6: add the raw and old soy sauce, boil it in high heat until the water is boiling, then change to low heat, marinate it slowly until it is evenly colored, and turn the eggs slightly to make the color uniform.

Step 7: I like the taste of springing teeth, so I don't turn off the heat until the soup is almost dried. The closer to the drying, the more attention should be paid to turning over, so as to avoid the eggs from touching the bottom of the pot and burning.

Step 8: turn off the fire and cool it, then put it into a box and refrigerate it. During the spring outing, taste the simple taste of q-bomb, slightly sweet, slightly sweet, ice cold.

Materials required:

Eggs: 10

Beer: 1 can

Sugar: 20g

Salt: 2G

Old style: 10ml

Soy sauce: 10ml

Note: as for beer, the alcohol is volatilized, and the only thing left is a touch of simple sweetness combined with eggs. In a word, I like its refreshing, light, simple and real taste!

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Nong Nong Jiu Xiang Pi Jiu Dan