Name: Kuaishou Beer Marinated Eggs (detailed Update Steps)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Boiled eggs; 1 tin (330ml) beer; 4 tablespoons Soy sauce; 2 tablespoons Oyster sauce; 2 tablespoons Sugar; ¾ spoon salt; 1 piece star anise; 1 Bay leaf; A few pepper; 3-4 Dried chili

Kuaishou Beer Marinated Eggs (detailed Update Steps)

by Panda and April Pandako

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

"2020. 02. 10 update instructions" recipe changed? That's right! I updated the picture, but it still tastes the same 😜😜😜😜
Because there are more and more people doing it, everyone will leave some questions, so I just added some detailed pictures of the recipe, and the description of the steps is more detailed. I hope that everyone can easily make a pot of delicious braised eggs😆
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It's very simple and easy to make. It's a good breakfast tool for a large consumer of eggs like ours!
Don't be intimidated by the long ingredient list, it's really easy.
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Focus on answering a few frequently asked questions~

1. The spoon mentioned below is similar to the eating spoon used for Korean food (I measured it, one spoon is about 8-10ml). The seasoning of Chinese food is somewhat dependent on feeling, and the weight is about the same. Don't be too entangled. It’s best to taste it when seasoning. The main reason is that everyone has different requirements for saltiness and lightness. Just follow your own taste. The spoonfuls I wrote can also be understood as the proportional relationship between the various seasonings. Proportion collocation increases and decreases. Do you see it, babies~(///ω///)
2. What brand of beer is used? This is also asked a lot. I just use the cheapest beer that costs more than two dollars per can (330ml), so I don’t need to find too high-quality beer. As for why? Because I tried it with German dark beer, it would be a bit bitter. On the contrary, cheap domestic beer is more suitable for this.
3. How many days can it be stored? This is really hard to say, it has something to do with the storage environment, saltiness, and sealing conditions. I usually make 10 refrigerated and eat them within three days. It seems that one or two more days should be fine, but how to say it should be eaten as soon as possible, the more nitrite if left for too long.
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*Answer questions! ! (Updated on January 07, 2019)
I really received a lot of messages. I don’t understand the difference between soy sauce and soy sauce. I will reply in a unified way: The soy sauce in the recipe refers to the ordinary soy sauce (original soy sauce) with the word “soy sauce” written in the supermarket. There are also people who are confused about the difference between light soy sauce and dark soy sauce. Light soy soy sauce and various functional soy sauces are all varieties of "soy sauce" (here refers to the broad category of soy sauce), of which light soy sauce is saltier and lighter in color. The color is more suitable for coloring. If the same amount of coloring is used, light soy sauce <ordinary soy sauce <dark soy sauce. If you really don't understand, go to Baidu, okay, the ball is gone.
If there is no soy sauce, can I use light soy sauce instead? Yes, nothing is absolutely impossible, but you have to adjust the ratio yourself, taste the saltiness to see the color. It is estimated that the kitchen Xiaomeng is new to ask this question. Who hasn't come from this stage yet, it will naturally understand if you cook a few more times.

Kuaishou Beer Marinated Eggs (detailed Update Steps)

1. Babies, the spoon grows like this aunt! This is the most frequently asked question, so I'll take it out and talk about it separately. It is a spoon for eating and drinking soup, not a big spoon for serving rice and soup. Mine is Cutipol's dinner spoon, one spoon is about 8-10ml. The size is closer to the spoon that Korean restaurants eat bibimbap. Just find a porcelain spoon/soup for eating at home, add seasonings according to the proportions, and taste the taste for yourself. It is not suitable for the taste. It is really unpredictable. Find a measuring cup and weigh it in ml. 🤣🤣♥︎♥︎♥︎ : The soup made in proportion is salty! Because it is for the cooked eggs to be eaten out of the pan, they are too weak and tasteless! You can get used to ±salt according to your own taste~♥︎♥︎♥︎

Kuaishou Beer Marinated Eggs (detailed Update Steps) recipe

2. The eggs are cooked.

3. Remove the skin of the eggs in cold water, and make a few vertical strokes on the surface of each egg. Just a shallow stroke on the surface. When the eggs are too deep and boiled, they will easily fall apart.
If the taste is heavy and you want to eat it right away, you can pierce the egg through two eyes with chopsticks without using a knife, but the appearance is not very good.

4. Use a smaller pot, pour beer, spices and eggs, and bring to a boil. (If the pot is too big, add more water and don't add wine, at least it can be no more than ¾ of the eggs, not less) The size of my pot is just right for a can of beer!

5. Add seasonings, then turn to medium-low heat and continue cooking. ➡️Updated and added: Be sure to boil first and then turn to medium and low heat to cook slowly to let the alcohol completely evaporate. In addition, if you keep using high heat, the eggs will be easily boiled by the knife, so be sure to reduce the ignition power. Keep cooking until the soup has no astringent taste of wine, then the soup can be collected. (A few friends said how to use the right beer and still have a bitter taste? I want to taste it here, and check if it is cooked enough. I have made it many times and I haven't suffered from it. Most of the people who have this problem are boiled. Is not enough. Of course, the premise is that you have to use the right beer)

6. Finally, adjust the heat to medium heat to collect the soup and cook until the soup thickens. Because the beer will roll and foam when it is heated, you can turn off the heat and have a look when you think it's almost cooked. There is only a thin layer of soup left in the bottom of the pot. In this way, you can eat it straight out of the pot without waiting.

7. Supplement 1: In the case of eating out of the pot, the seasoning of the soup should not be too weak. You can taste it first. The soup should be saltier than usual, so that it can be tasted. Of course, you can also use the overnight method, leaving more soup to soak overnight and eat it overnight. The overnight tasting method does not need to scratch the eggs, soaking overnight is enough.

8. Supplement 2: Some friends want to eat soft-boiled eggs, they can do it too. Boil the soft-boiled eggs first, then boil the marinade, and taste the same. Cook until there is no astringency in the wine, and the marinade is ready. After letting it cool, put the peeled eggs in and soak overnight. Row). PS: Let cool and then put the eggs, so as not to reheat the eggs after the remaining temperature, the heart will become cooked~

9. Supplement 3: This marinade can also marinate other things, as long as you like the taste. Before, some friends have handed in the homework of Luxiang Dry, and the feedback is also very delicious. In short, let's develop your brains😜