Marinated eggs in Swiss sauce
Introduction:
"Marinated eggs with Swiss sauce can be served for both dinner and breakfast. It's very delicious."
Production steps:
Step 1: with a pot, put half pot of water, put seasoning, pot to taste.
Step 2: Boil the eggs in white water and shell them.
Step 3: use the right amount of Swiss juice, but without egg noodles, add about half a bowl of water, put in the eggs, first bring to a boil, and then slowly boil until the eggs taste and color, cool the remaining juice in the air, put it in the bottle and put it in the refrigerator, which can be preserved for about 1 month.
Materials required:
Eggs: 6
Soy sauce (Swiss): 150ml
Soy sauce (Swiss): 60ml
Rock sugar (Swiss juice): 4-5 pieces
Star anise (Swiss): 2
Tangerine peel (Swiss juice): 3 pieces
Cinnamon (Swiss juice): 2 (like 2 fingers)
Licorice (Swiss juice): 3 tablets
Ginger (Swiss): 5 tablets
Stock or water (Swiss): moderate
Note: first, to make marinated eggs, if the shell is removed first, put it in cold water immediately after cooking, it is easier to shell. 2、 It can be served with rice or eaten alone, but you can't eat too much at a time. The most extreme amount is two. Generally, one is better.
Production difficulty: simple
Process: boiling
Production time: several hours
Taste: salty and sweet
Chinese PinYin : Rui Shi Zhi Lu Dan
Marinated eggs in Swiss sauce
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