Soy sauce (in two parts)
Angelica dahurica (botany)
cinnamon (Cinnamonum cassia)
clove (Eugenia aromatica)
Chen Pi (brand)
Revamped the store’s marinated eggs and dried beans
Put the egg in the pot, then rinse it with water and let the water cover without the egg, then cook the egg on medium-low heat for about 25 minutes to half an hour.
Then catch the eggs with cold water, crack them a few times on the table and roll them around so that the shells come off easily.
Serve eggs and quail eggs on the side after dispersal.
We’re putting the spices together.
And then put the spices in spice bags so they don’t go anywhere.
Put 1100g of water in a pan, add a slice of ginger, and add the spice bag to the pan.
Add 60 grams of rock sugar.
Then add the salt, chicken broth, 20g of dark soy sauce and June fresh.
Cover and allow the spices to cook for 15 minutes on a medium-low heat.
Now you have to clean the dried chickpeas.
Then, cut four times on each side for better flavoring.
If the lid gets steam up, you have to take it off immediately.
Add the eggs and quail, then add the dried beans and cook for about 2.5 hours, flipping the eggs twice so that the eggs are more evenly colored.
These are dried beans that have been cooked for a while and just turned over.
This is the egg and dried beans that have been cooked for two and a half hours, by this time the sauce has been reduced a lot and the eggs have been colored.
Then you can turn off the heat and take the eggs out, the whole room smells of spices and I’m hungry….
It’s fresh out of the frying pan.
When you’re done with the spices and soup base, you can use it again in a bowl.