Make cold mixed skin eggs, do not peel the skin eggs directly, add one more step, the skin eggs are tender and delicious, not fishy and not astringent
The weather is getting colder, beer doesn't seem to be so popular, and on the table of northerners, liquor is more common, and a glass of mellow liquor is down to warm the stomach and stomach. Usually drink liquor, of course, it is indispensable to have a appetizer for the appetite, the appetizers of the northerners pay attention to delicious and easy to do, in addition to fried peanuts, cucumbers and other dishes, cold mixed skin eggs are also a good appetizer.
Peeled egg is a traditional cuisine in China, is a kind of duck egg made of special craftsmanship, the flavor of the peeled egg is unique, the inside is tender, the epidermis q bomb, most people like to eat, the first time eating the peeled egg may not be adapted, but after eating a few times will like this taste.
The most classic method of peeled eggs is cold mixing, but some friends always do not do well, and the leather eggs are either not formed or have a fishy astringency. Do cold mixed skin eggs want to be delicious, peeled eggs can not be directly peeled, add one step, you can remove the fishy astringency of the skin eggs; in addition, the blending of the sauce is also very critical, add more three flavors of small ingredients, you can double the taste of the skin eggs.
Without further ado, let's share the specific methods of cold mixed eggs for everyone.
---【Cold Mixed Egg】---
Ingredients: 4 eggs with simmering heart skin, 2 cloves of garlic, 1 small piece of ginger, 1/2 green pepper, 1/2 red pepper, 1 teaspoon of light soy sauce, 1 teaspoon of aged vinegar, a little sesame oil, a little sugar.
Procedure steps:
1: Add an appropriate amount of water to the pot, simply wash the surface of the peeled egg, then cool the pot under water, boil for 10 seconds after opening the pot, and fish out to cool. Boiling the peeled egg in advance can effectively remove the fishy astringency of the peeled egg, and it will not make the skin egg coagulate, but when cooking the peeled egg, you must pay attention to the heat and time, and boil it for ten seconds on high heat.
2: Next, prepare some small ingredients, chop the garlic into minced garlic, cut the ginger into minced ginger, cut the green and red pepper into small pieces, and cut the parsley into small pieces. Garlic, pepper and ginger are three-flavored spices that can not be less than cold mixed eggs, which can effectively play a role in removing fishy flavor.
3: Peel the boiled eggs after they are too cold, then place all four petals neatly on the plate.
4: Prepare a small bowl, add minced garlic, ginger, green and red pepper and coriander to the bowl, then add a teaspoon of soy sauce, a teaspoon of aged vinegar, a little sesame oil and sugar, and stir well with chopsticks.
5, finally pour the prepared sauce on the top of the skin egg, a delicious cold mix of skin eggs will be ready, not fishy, not astringent, tender and delicious.
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Tips:
1, before peeling the peeling of the egg, you should first cook it to remove its fishy astringency, but do not cook for too long, boil the water for ten seconds.
2, minced garlic, minced ginger and minced pepper are indispensable three-flavor spices for making cold mixed skin eggs.
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