Beer Marinated Eggs
1.
Material drawing.
2.
Wash the eggs clean and place them under cold water. Be careful not to turn the heat too high. After the water is boiled, turn to medium and low heat and continue to cook for 15 minutes.
3.
Take out the boiled eggs and soak them in ice water for 5 minutes. This will make it easier to peel off the egg shells. Make a few strokes on the peeled eggs to make it easier to marinate for a while.
4.
Put beer, soy sauce, dark soy sauce, sugar, dried chili and bay leaves into the soup pot, add an appropriate amount of cold white and boil for 10 minutes.
5.
Put the processed eggs into the soup, re-boil, cover the pot and turn to medium-low heat and cook for 30 minutes.
6.
Turn off the heat, simmer for 1-2 hours to taste (refrigerator overnight for better taste), stir the eggs from time to time in the middle to make the color more even.
7.
After the egg is flavored, turn on the fire again to collect the juice. This will re-tasting and color the marinated egg for the last time. The marinade does not need to be collected too dry, the marinated eggs and the remaining marinade are stored in the refrigerator together, and you can take it as you eat.
Tips:
1. The soy sauce I use is more caramel-colored than ordinary soy sauce, and the taste is not particularly salty. If you use ordinary soy sauce, please reduce the amount as appropriate.
Nuan Nuanshang: Sina gourmet blog, headline account signing author, gourmet freelance writer, favorite thing is to cook the food that Thusheng loves. Here I will publish some of my private food, travel notes and some warm and interesting little things from time to time.
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