There are often egg whites left in baking, and you still don't know how to use them? The simplest and most practical way is to make dried eggs, which are low fat and high protein, especially suitable for weight loss and fitness people. Don't worry if you can't learn it, it's too easy.
【Ingredients Required】
Egg white, soy sauce, light soy sauce, salt, rock sugar, half a bowl of water, ginger, bay leaf, cinnamon, cumin......
(1) If there is leftover egg white, it is good to use it directly, if not, you need to separate the egg white egg yolk first, and the extra egg yolk can be used to make egg sesame biscuits for children.
(2) Do not stir the separated egg whites to avoid bubbles in the air. Prepare a steamable container and put on oiled paper for easy molding. Be sure to use oiled paper, the anti-stick effect of the mold brushing oil is not ideal. Pour the egg whites into the mold, put it in the steamer, and steam it over medium-low heat for about 30 minutes, the specific time depends on how many egg whites you have.
(3) After steaming until solidified, tear the oiled paper and cut off the irregularities at the edges. Then put it back in its original container.
(4) Mix another marinade. Add an appropriate amount of salt, two rock sugars, one spoonful of dark soy sauce, two spoons of light soy sauce, two slices of ginger, two or three bay leaves, a small half piece of cinnamon, and a pinch of cumin, add a small half bowl of water, boil and then simmer for about 5 minutes.
(5) Filter out the spice residue in the boiled marinade, then pour it into the dried eggs, cover them with plastic wrap, and let the dried eggs soak in the marinade overnight to fully absorb the flavor while coloring. If the weather is warm, be sure to keep it in the refrigerator overnight.
(6) The dried eggs on the second day have already tasted good, and the color is a bit like dried tofu. Sliced stir-fry or cold salad is fine. Fragrant!