Beetroot with Soft-boiled Eggs
1.
Peel the beetroot.
2.
Cut into small pieces after washing.
3.
Cut the beetroot into small pieces and put it in the pot with water, select 2100 watts of the "boiling water" mode of the induction cooker to start cooking the beetroot.
4.
After boiling, put in other auxiliary materials, close the lid, reduce to 400 watts and continue to cook for about 15 minutes. Turn off the heat and open the lid to cool.
5.
Take 8 eggs and clean the shell.
6.
Boil a pot of water in the "boiling water" mode of the induction cooker. After the water boils, put the eggs in, close the lid, adjust to 400 watts, and continue to cook for 5 minutes.
7.
Turn off the heat as soon as 5 minutes are up, and transfer the eggs to the ice water prepared in advance.
8.
Soak the egg in ice water until the egg cools, then peel off the shell.
9.
Make a few strokes of the peeled egg on the surface, place it in a container, and pour the cold beetroot soup.
10.
Put the eggs in the refrigerator for at least one night, then take them out and cut them up for consumption.
Tips:
Tips
1. Adjust the time according to the size of the egg. The smaller egg is cooked for 4 and a half minutes and it is almost fished out;
2. The boiled eggs must be immediately immersed in ice water or cold water to cool down, and they should not be allowed to cool down slowly at room temperature, otherwise the eggs will not be sweet enough;
3. Don't cook the beetroot for too long, otherwise the juice of beetroot will turn brown;
4､This time I used the "boiling water" mode of Midea induction cooker.
