Marinated eggs in Swiss sauce

Marinated eggs in Swiss sauce

Introduction:

"Marinated eggs with Swiss sauce can be served for both dinner and breakfast. It's very delicious."

Production steps:

Step 1: with a pot, put half pot of water, put seasoning, pot to taste.

Step 2: Boil the eggs in white water and shell them.

Step 3: use the right amount of Swiss juice, but without egg noodles, add about half a bowl of water, put in the eggs, first bring to a boil, and then slowly boil until the eggs taste and color, cool the remaining juice in the air, put it in the bottle and put it in the refrigerator, which can be preserved for about 1 month.

Materials required:

Eggs: 6

Soy sauce (Swiss): 150ml

Soy sauce (Swiss): 60ml

Rock sugar (Swiss juice): 4-5 pieces

Star anise (Swiss): 2

Tangerine peel (Swiss juice): 3 pieces

Cinnamon (Swiss juice): 2 (like 2 fingers)

Licorice (Swiss juice): 3 tablets

Ginger (Swiss): 5 tablets

Stock or water (Swiss): moderate

Note: first, to make marinated eggs, if the shell is removed first, put it in cold water immediately after cooking, it is easier to shell. 2、 It can be served with rice or eaten alone, but you can't eat too much at a time. The most extreme amount is two. Generally, one is better.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and sweet