20 eggs or Quail eggs 60 Cinnamon 1 small block
fennel 2-3 pieces Zanthoxylum bungeanum 1 handful
Fragrant leaves 1-2 tablets Water 1000ml
Light soy sauce 150ml Old soy sauce 5-10ml
Cooking wine 5-10ml Rock Sugar 1 piece
How to make braised eggs #春日limited on the dining table#The first choice for spring outings is the Q-flavored braised eggs (quick peeling) illustration 1

Step 1

Put the washed eggs in cold water, boil and then turn to medium heat for 7 minutes. #春日limited on the table#Q Bounce is the first choice for spring travel Illustration of how to make fragrant braised eggs (quick peeling) 2

Step 2

Remove the eggs and put them in cold water to cool quickly #春日limited on the table#Q Bounce is the first choice for spring outings Illustration of how to make fragrant braised eggs (quick peeling) 3

Step 3

Find a crisper, put the eggs and a little cold water, close the lid and shake it up and down, don't make it heavy or it will break. #春日limited on the dining table# Q-bounce is the first choice for spring outings Illustration of how to make fragrant braised eggs (quick peeling) 4

Step 4

Peel from the big end of the egg #春日limited on the table#Q Bounce is the first choice for spring outings Illustration of how to make fragrant braised eggs (quick peeling) 5

Step 5

Very complete shelling #春日limited on the dining table# The first choice for spring outings is the Q-bounce finger-flavored braised eggs (quick shelling) illustration 6

Step 6

Every one is perfect #春日limited on the table#Q Bounce is the first choice for spring outings Illustration of how to make fragrant braised eggs (quick peeling) 7

Step 7

Peeled 45 in 10 minutes #春日limited on the dining table# Q-bounce is the first choice for spring outings Illustration of how to make fragrant braised eggs (quick peeling) 8

Step 8

Braised egg ingredients#春日limited on the table#Q-bounce is the first choice for spring outings Illustration of how to make fragrant braised eggs (quick peeling) 9

Step 9

All ingredients #春日limited on the table#Q Bounce is the first choice for spring travel Illustration of how to make fragrant braised eggs (quick peeling) 10

Step 10

1000 ml of water, 150 ml of light soy sauce, marinated spices, cinnamon, Sichuan peppercorns, bay leaves, 1 rock sugar, 5 ml of cooking wine and dark soy sauce, the ingredients in step 8, bring to a boil, then turn down to low heat and simmer for 5 minutes #春日limited on the dining table# Illustration of how to make crispy and fragrant braised eggs (quickly peeled) when traveling in spring 11

Step 11

Add peeled eggs and tea leaves #春日limited on the table#Q-bounce is the first choice for spring outings Illustration of how to make fragrant braised eggs (quick peeling) 12

Step 12

Amount of tea leaves #春日limited on the dining table# Q-bounce is the first choice for spring outings Illustration of how to make fragrant braised eggs (quick peeling) 13

Step 13

Cook for another 5 minutes, turn off the heat, and soak overnight#春日limited on the dining table# Q-bounce is the first choice for spring outings Illustration of how to make fragrant braised eggs (quick peeling) 14

Step 14

When you get up in the morning, cook it and eat it. The QQ braised eggs are finished. This time I cooked eggs and quail eggs together. Remember to bring more with you when you go out. The little eggs are very popular. Braised egg cooking tips

I have 8 eggs and 45 quail eggs. Just follow the instructions above. (10 eggs, 500 ml water, 75 ml light soy sauce, dark soy sauce and 5 ml cooking wine) Everything else is the same