Making a pot of stewed soup simply

Making a pot of stewed soup simply

Introduction:

"A pot of good stewed soup doesn't need the trouble of a century old shop. The simpler it is, the purer it is. It's refreshing and delicious. I'm used to making marinated eggs, marinated meat, marinated tofu and peanuts for one or two weeks at a time. The formula is simple, and it's not difficult to make it once. Although a good marinated soup can last for a long time, I'm still not used to keeping it all the time. "

Production steps:

Step 1: clean the surface of the egg.

Step 2: add water to the pot, add the eggs, boil the water and simmer for 10 minutes.

Step 3: take out the egg and cool it slightly. Skills of peeling the egg: knock it on a hard surface for a few times, then rub it on the surface with your hand, that is, roll it, the shell will crack evenly and fall off naturally. There's no need to soak in cold water at all.

Step 4: a dozen eggs can be peeled in a few minutes.

Step 5: wrap the bittern in gauze.

Step 6: put 4 small bowls of clear water in the pot, put in the material bag and the loose ginger.

Step 7: pour in the soy sauce, bring to a boil over high heat and turn to low heat for 15 minutes.

Step 8: put in the peeled eggs and continue to simmer for half an hour.

Step 9: after the cease-fire, the eggs are soaked in the original soup for one night and taste the best.

Materials required:

Eggs: right amount

Ginger: 1 yuan

Old style: 150g

Fennel: 3 capsules

Zanthoxylum: about 30

Fragrant leaves: 4 pieces

Nutmeg: 1

Cinnamon: moderate

Fennel: right amount

Note: preservation of bittern soup: take out the bittern. If it is not hot, keep the soup naturally and boil it once a night. You don't have to boil it once a day. If it's hot, it should be refrigerated, preferably no more than one week, and the time of freezing should be longer. It's more fragrant to put some fat meat when marinating, but marinated peanuts will be greasy, so you can marinate peanuts first, then marinated meat, marinated eggs or tofu. I was the last stewed meat to make rougamo. I don't like greasy. This recipe mainly depends on the saltiness of the old soy sauce. If you don't put a lot of old soy sauce, you need to add salt. In short, you can taste the brine soup first and then adjust it.

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: Maotai flavor