Teach you the home-cooked method of "Braised Eggs", which is delicious and delicious, and the method is simple

Today, Xiao Xie will share the delicious practice of "Family Edition of Braised Eggs".

【Braised eggs】

【Required Documents】

8 eggs, 6 chicken feet, 20 quail eggs, 2 star anise, 3 bay leaves, 10 grams of ginger, 2 green onions, appropriate amount of cooking oil, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of salt, appropriate amount of oyster sauce, 1 bottle of beer.

【Cooking Steps】

Step 1: Boil all the prepared eggs and quail eggs in a pot under cold water for 5 minutes, turn off the heat and simmer for two minutes, remove them and put them in cold water, soak them for a while, so that it will be easier to peel the shells;

Step 2: Slice the ginger, tie 1 green onion into a green onion knot, and cut the other 1 into chopped green onion for later use;

Step 3: Clean the chicken feet, use shears to remove the nails, put ginger slices, green onion knots, and cooking wine in a pot under cold water, and boil the water over high heat for three minutes; Remove the blanched chicken feet and wash them in cold water;

Step 4: Heat the pot and put the oil into the ginger slices and green onion segments on high heat until fragrant, add star anise leaves and stir-fry to make the fragrance, stir-fry the chicken feet in the pot, appropriate amount of seasoning salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of salt, appropriate amount of oyster sauce, pour in a bottle of beer, submerge the chicken feet, and finally pour in the shelled eggs and quails, bring to a boil over high heat, turn to medium-low heat and simmer for 30 minutes to reduce the juice.

In this way, the braised eggs and chicken feet made by only one time are very delicious, and they will not lose nutrients due to long-term cooking, and the whole family loves to eat them.

Tips:

After the hard-boiled eggs are cooled in cold water, they are brought to the table, and the eggs are gently pressed and rolled with your hands, so that the shell will slowly break into a net, and the whole egg can be easily peeled.