Eggs are the most common ingredients in our daily lives. They are cheap, and they are rich in nutrients and have high protein content. So everyone likes to eat them. There are many ways to make eggs, such as our usual boiled eggs, fried poached eggs, cakes, and various pastries made from eggs. Anyway, they are all kinds of, and they are almost indispensable in our daily diet in our ordinary families. We have tried all kinds of egg preparations, but there is a very unique way to eat them. Many people have never eaten them, which is "solid egg". This kind of egg preparation is rare in the south and can be said to be almost invisible, but it is very popular on the streets in the north. Many people don't know what the solid egg is. In fact, it is made with eggs and edible alkali. The color looks green and tastes flexible. It is roasted with barbecue ingredients, and the taste is particularly fragrant. The "spicy and solid eggs" I shared with you today are made at home according to the barbecue method, which is particularly delicious. The following is the production method.
——【Spicy and solid cumin eggs】——
[Making main ingredients]: 6 eggs, 3 grams of edible alkali, 2 grams of salt
[Other seasonings]: 1 spoon of chili powder, 1 spoon of cumin grains, 1 spoon of cooked sesame seeds, 1 spoon of cumin noodles, 1 spoon of pepper salt noodles, 1 spoon of five-spice powder, 2 cloves of garlic, 1 spoon of 1 chive
——【Preparation method and steps】——
[Step 1]: Beat the eggs into a bowl and stir with chopsticks. Be sure to stir for a while, and stir the eggs thoroughly.
[Step 2]: Take a small bowl, add 1 teaspoon of edible alkali (about 2-3 grams) and half a spoon of salt (about 2 grams), add half a bowl of water, then stir thoroughly, and stir the alkali and salt. Pour the dispersed alkali and brine into the egg liquid, continue to stir evenly with chopsticks, stirring for three to five minutes, so that the egg liquid will darken and become the color of orange juice.
[Step 3]: Then use a denser colander to leak out the foam and residue inside.
[Step 4]: Take a plate, brush a layer of vegetable oil on the bottom of the plate, pour the egg liquid into it, and cover it with plastic wrap.
[Step 5]: Add water to the pot and bring to a boil, put the plate containing the egg liquid into the steamer, and steam over low heat for about 12-15 minutes.
[Step 6]: Steam the egg liquid and set it, that is, solid eggs, take it out, cool it, cut it into small pieces, set aside.
[Step 7]: Chop the garlic into minced garlic, cut the green onion into minced green onion, then put it on a plate together, take a small plate, add 1 spoon of chili powder, 1 spoon of cumin grains, 1 spoon of cooked sesame seeds, 1 spoon of cumin noodles, 1 spoon of five-spice powder, and 1 spoon of pepper and salt noodles in turn.
[Step 8]: Put a spoonful of oil in the pot and heat it, put the solid eggs into the pot, fry over low heat until the surface is golden, and add onion and garlic.
[Step Nine]: Fry the onion and garlic to bring out the aroma, then add the prepared spiced seasonings, stir-fry over high heat and evenly release it into a dish.
—Cooking Tips—
This "cumin spicy egg" I shared with you today is finished. It has a slick taste, a spicy taste, and is full of barbecue flavor. It is really delicious! Especially when you come to a bottle of beer, it is very refreshing and enjoyable. If you haven’t eaten it, you can try it to ensure that you like it. You should pay attention to these points when making it.
(1) When making solid eggs, you need to master the ratio of alkali and egg liquid. My experience is that 6 solid eggs have edible alkalis of 2-3 grams, about 1 egg is about 0.3-0.5 grams. Make a little lighter and darker, but don’t exceed 0.5 grams per egg, or less than 0.3 grams. If you don’t have the feeling of making a solid egg, you won’t have a bitter taste when you make too much.
(2) egg liquid should be stirred for a while and beat it thoroughly, usually 3-4 o'clock.
(3) egg liquid must be sieved and filtered out impurities and foam. In this way, steam the solid eggs and the color will be even and will not bubble.
(4) Don’t put too much water, generally just about one-third of the egg liquid. If you have too much, it will become very tender and the taste will not be flexible.
(5) does not take too long to steam. Be sure to steam it on low heat, as it will bubble when the heat is too high.
(6) should not be steamed for too long. Generally, 12-15 minutes is more suitable, but the taste is not good after a long time.
(7) seasoning contains chili powder and pepper powder. You can add it appropriately according to your taste and preferences, or you can directly buy ready-made barbecue ingredients and sprinkle them into it.
The above content is the "cumin spicy egg" method I shared with you. I hope it will be helpful to you. Let's share it with you today. I will update you with food recipes and tips every day. If you have any comments or suggestions, you can interact with me in the comments below. Thank you for your support and be grateful for your company! See you tomorrow!
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-