Soy Sauce Tiger Preserved Eggs

Name: Soy Sauce Tiger Preserved Eggs
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 egg; 3 cloves garlic; 10g Dried tempeh; 2 pcs Millet pepper; 1/2 spoon Sugar; 2g salt; 1 tablespoon Soy sauce

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

4

I remember being forced by my family to eat a boiled egg every day when I was young. I felt it was too fishy to swallow. When I grew up, think about how happy it was to eat a boiled egg every day. Of course, the white boiled egg can be eaten now. There are a lot of tricks, you can stew, you can salad, etc. Let’s have a tiger skin first. Tiger skin eggs have the tenderness of white-boiled eggs and the crispy outer shell of poached eggs. After frying, the egg whites will appear golden yellow, and the skin will be wrinkled. It looks like tiger skin. It's just a few simple steps. , Turned the original pure boiled egg quality into another kind of stunner, making people can't bear to refuse, this vegetable sauce has a strong fragrance, spicy and delicious. Whether it's for dinner or take-out, especially for the good dishes that office workers bring for lunch, making tiger skin eggs by yourself is absolutely economical and affordable.

Ingredients

4 Egg
3 cloves Garlic
10g Dried Tempeh
2 pcs Millet Pepper
1/2 spoon Sugar
2g Salt
1 tablespoon Soy Sauce

Soy Sauce Tiger Preserved Eggs

1. Prepare materials

2. Bring the water in the pot to a boil on high heat, add the eggs and cook for 8 minutes at medium heat, remove them and rinse with cold water, peel the eggs and set aside

3. Millet pepper and green onion, cut into small pieces

4. Chop garlic and tempeh and set aside

5. Pour an appropriate amount of vegetable oil into the pot. When the oil temperature is 70% hot, put the egg in the pot and fry it

6. Fry until the skin is browned and wrinkled, then remove

7. Leave a little oil in the wok, add minced garlic, millet chili and tempeh and saute until fragrant

8. Put in tiger skin eggs

9. Mix in light soy sauce, sugar and a little salt and stir-fry evenly to get out

Tips:
1. When frying the eggs, wipe off the moisture on the surface of the eggs to avoid splashing on the oil in the pan. When frying, turn the eggs from time to time to avoid sticking, and don’t fry them too old. hard;
2. Because the tempeh has a certain salty taste, you don't need to add salt if it tastes light.