终结版【溏心茶叶卤水蛋】-English Follows
by 毛毛妈
糖心卤水蛋,卤汁用的是毛毛妈家的五香茶叶蛋卤汁,因为鸡蛋不能再同卤汁一起煮,所以多用了点料。这是一个很好的爬梯冷盘噢,上次带去爬梯,很受朋友们欢迎,大家不妨试试。
用料:
1:鸡蛋10只;
2:水3杯,盐2茶匙,糖2茶匙,万字生抽酱油2大匙,老抽酱油3大匙,丁香2粒,八角1粒,五香粉1茶匙,茶叶1.5大匙;
3:香油1茶匙。
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。
做法:
1、中号锅放入10只鸡蛋(图A),加冷水刚刚盖过鸡蛋,置炉上开大中火(电炉在7)。煮滚后,调中小火煮3.5分钟。泌去水迅速冲冷水,剥去蛋壳(图B)备用。
2、将所有2料放入中号锅内(图C),置炉上开大火煮滚,调中小火盖盖煮15分钟离火。加入香油,等卤汁冷15分钟。
3、放入剥壳鸡蛋(图D),在卤汁里浸泡24-48小时,即可食用。一次吃不完,剩余的卤蛋可放密闭盒里冰箱保存,吃的时候可以微波炉热20秒。
爱心分享:
1:煮鸡蛋一定要用冷水开煮,且不要用最大火,这样鸡蛋不会炸裂。煮好后迅速冲冷水,这样蛋壳好剥去。
2:卤蛋汁第二天,再煮滚冷凉后,放入密闭盒里冰冻箱里保存,下次再用。用时可加1茶匙盐,1.5茶匙糖,可以再放一粒丁香,半粒八角,五香粉1/4茶匙,生抽老抽各半大匙,茶叶1茶匙。
3:如果不想鸡蛋里面太糖心,但又是软的,鸡蛋水开后可煮4.5分钟。
4:糖心卤水蛋切开后可以放点卤汁,更棒。
Soft boiled eggs in Chinese tea sauce
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