Home-cooked Stewed Dishes

Home-cooked Stewed Dishes

1. Add the previous tea and egg seasoning. This time, beer ginger slices, cooking wine, etc. were added to the remaining brine of the tea eggs. In fact, this is the third brine used. In the middle, on this basis, ginger slices and ginger powder have been added to make the beef marinated soup of rice noodles convenient.

2. All raw materials and spices prepared in advance. The marinated egg is made in advance and it is the second time to use the original tea egg soup. A bottle of beer, a bag bought with kelp buckle, is rinsed in cold water in advance to remove excess salt, the oily tofu is cut into pieces, and the tofu is cut into triangular pieces, and the excess oil is blanched in advance and the water is drained for later use. Take out the old brine soup from the refrigerator and set aside.

3. Cut the white radish into thick round pieces and peel them. Cut with cross-cut edges on both sides to prevent cracking and flavour. Boil the radish for ten minutes to remove irritation.

4. Boil the leftover eggs and brine in a small domestic fire.

5. Add kelp buckle and dill cubes and boil until boiling.

6. It's boiling.

7. Add a bottle of beer.

8. The appearance of foaming.

9. Add the oily tofu that needs to be processed first, the oily tofu bubble and other ingredients and boil for half an hour.

10. Cook and soak for a delicious taste.

11. Family portrait of braised vegetables, plus the braised eggs prepared before

12. Pre-made marinated eggs and dried eggs bought, temporarily boiled yuba and black fungus. Loading

13. Change the angle.

14. Cooked tofu with radish and seaweed oil

15. The oily bean paste made this time

16. The radish is great.

17. Take a bite of soft taste

18. Strain the leftover old braised soup with gauze.

19. Slowly filter out the slag

20. After using three times enough to filter out the slag, it seems that there is no less material.

21. The clear brine soup is boiled again and bottled in the refrigerator for later use. Please refrigerate for long-term storage.

Tips:

Add as many ingredients as you want, including meat.
Boil and cool in the refrigerator before each storage, and freeze for long-term archives.