Soy Sauce Tiger Preserved Eggs

Name: Soy Sauce Tiger Preserved Eggs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3～4 Grass egg; About 10g Lao Gan Ma Soy Sauce; 2g Chicken Bouillon Powder; 100g spoon Peanut oil; 1 piece Red Bell Pepper; 1 piece green pepper; 1/2 onion; 1g salt

by Heart language dream

4.9 (1)

Favorite

1

Difficulty

Easy

Time

20m

Serving

2

Cooking with eggs is the most common. When you make it, the eggs will have a different flavor. I will share with you a method of soy-flavored tiger-skinned eggs. It is simple and delicious to make. I hope everyone likes..."

Ingredients

3～4 Grass Egg
About 10g Lao Gan Ma Soy Sauce
2g Chicken Bouillon Powder

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100g spoon Peanut Oil
1 piece Red Bell Pepper
1 piece Green Pepper
1/2 Onion
1g Salt

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Soy Sauce Tiger Preserved Eggs

1. First, steam 3 grass eggs in a steamer for 8 minutes on high heat (or use an egg cooker)

2. After steaming, soak in cold water to make it easier to peel the eggshell

3. Then pour about 100 grams of oil in a non-stick pan, heat it, and fry the eggs until golden brown

4. Divide an egg into quarters

5. Pour an appropriate amount of oil into the wok, add the onion in the cold oil in the hot pan and stir fry for 2-3 minutes

6. Add the cut green peppers and red sweet peppers and stir fry for about 2 minutes

7. Add a tablespoon of Laoganma soy sauce, about 10 grams

8. Finally add the eggs, stir fry a few times, add salt, and the chicken essence can be out of the pan.

9. It's out of the pot, enjoy it while it's hot

10. Finished picture

Tips:
When frying the eggs, be careful to turn them frequently, so that they can be evenly colored and not easy to paste. Finally, when the eggs are fried, they should not be turned too much, so that the yolk will easily fall off and affect the appearance.