After cooling down, I got up early in the morning to prepare myself for a hot breakfast.
Open the refrigerator, found that the dozen raw eggs I bought before are still a lot left, and I thought about it, I seem to have not eaten sauce eggs for a long time, so I might as well arrange it for myself today.
The special sauce was already prepared anyway, so I made another sauce radish.
Marinated in the morning and ready for lunch, it was really super convenient.
The aroma of the sauce is fully integrated into the eggs and radishes, the egg meat is smooth and tender, super flavorful, the radish is crisp and appetizing, the huge rice, a bite down, the aroma lingers on the tip of the tongue, making people addicted.
Brought some to the company, colleagues directly called to eat not enough ~
The method is simple, the key is that the taste is superb, I strongly recommend everyone to try it!
Can eat raw eggs, white radish
Shredded onion, green onion, garlic flakes, green pepper, salt
Millet pepper, sugar, soy sauce, light soy sauce, white vinegar
Mix a sauce: shredded onion, green pepper, millet pepper, garlic slices, green onion, 1/2 bowl of soy sauce, 1/2 bowl of soy sauce, 1 bowl of sugar, 1 bowl of water, stir well.
Boil an egg, boil in water with 1 spoonful of salt and 1 spoonful of vinegar, and serve the eggs over medium heat for 6 minutes, which is the perfect time to rinse the heart of the egg.
Once cooked, remove the superseded water and peel off the shell.
Put the eggs in the sauce you just made and soak them in the fridge for 3 hours.
Peel the radish and cut the knife into small pieces.
Cut the white radish and marinate with salt for half an hour until the radish becomes soft, then add water to wash off the salt, so that the radish will be crisp and not spicy.
Pour in the sauce left over from the eggs, rua evenly, cover the lid and marinate in the fridge for one night.
Such sauce eggs, delicious is delicious, is a bit of a cost of eggs.
Freshly pickled radish really won't get tired of eating it!