A few eggs and a spoonful of alkali teach you to make a special street snack in the Northeast - cumin eggs

Today, Zerui's mother will share with you the practice of cumin eggs, Zerui's mother has tried several times, and the eggs will not choke people according to this ratio, will not be bitter, especially tough, and will not be old when steamed. If you also like to eat stone eggs or have never eaten this special snack, you can try it, fried and fried, and fried with barbecue sauce is also great.

——Northeast snack cumin eggs——

Ingredients: 6 eggs, 3 grams of edible alkali, 3 grams of salt, 1 teaspoon chili powder, 1 teaspoon cumin grains, 1/2 teaspoon of salt and pepper, 10 grams of minced green onion, 15 grams of minced garlic, 1 teaspoon cooked sesame seeds

【Directions】

Step 1: Prepare the eggs, use a spoon or fork, knock open the big end of the egg, the mouth should not be too big, and pour out the egg liquid after opening.

Step 2: Stir the eggs well with chopsticks, stir quickly for more than three minutes, add about three grams of edible alkali, and about three grams of salt. If you like to be softer, you can add a little water, it will be softer, and it will be tougher if you don't add water, but you must not add more water, and the real eggs are eaten with that kind of tough taste.

Step 3: Add edible alkali and salt to the egg liquid, continue to stir quickly for three to five minutes, so that the egg liquid becomes dark and takes on the color of orange juice.

Step 4: Clear out the egg foam on it with a spoon, or filter the stirred egg liquid like Zerui's mother, and filter out the small particles of edible alkali and minced eggs that have not melted. It is best to filter out the alkaline powder that has not melted, and the solid eggs made after steaming in the clump will be bitter, and there will be bitterness if there are too many alkaline noodles.

Step 5: Handle the egg mixture and pour it back into the egg shell not too full, stand up one by one and put it in the steamer. After gassing, change the minimum heat throughout the whole process, the eggs are relatively small, turn off the heat and simmer for 12 minutes. When steaming, it must be on low heat, because the steamed eggs are easy to honeycomb, that is, they are not good-looking, and the taste is not good.

Step 6: The real egg is steamed, and after it is cooled, it can be peeled out and sliced, cut into pieces, fried or fried~~

Step 7, Ze Rui Ma cut the big triangle pieces, prepare chili noodles, self-cumin grains, salt and pepper powder, cooked white sesame seeds, and cut some chopped green onions and garlic.

Step 8: Put oil in the pan, fry over medium-low heat until the skin of the eggs is slightly charred, stir-fry the green onion and garlic until fragrant.

Step 9: After stir-frying minced chives and garlic, add cumin, salt and pepper powder, Sichuan pepper powder, chili noodles and white sesame seeds and stir-fry. You can sprinkle some barbecue sauce, garlic spicy sauce or something according to your taste

Step 10: Finally, stir-fry evenly until fragrant, then turn off the heat and serve.

Let's eat! The taste of the barbecue stall~~

Tips:

1. Pay attention to the amount of soda in the face, if you don't have the feeling of making real eggs, if you have more, the eggs will be bitter, and the taste will not be good.

2. The beaten egg liquid can be poured back into the egg shell, or it can be directly poured into a container that is not easy to get wet and steamed. (It is okay to brush the oil in the container if you are afraid of it)

3. Filter it with a leak so that there will be no bubbles when pouring into the egg shell and steaming, and you can also filter out the alkaline surface that has not melted.