Original recipe link (原版食譜): My husband's recipe
Ingredients 食材
- 20 eggs 蛋
- 250 cc soy sauce 醬油
- 10 g crystal sugar or granuated sugar 冰糖或砂糖
- 5 slices ginger 薑 (optional)
- 1 lu bao (Chinese herbs packet) 滷包
- 1500 cc water 水
Instructions 作法
- Cover the eggs with water. Cook eggs in boiling water for about 10 minutes. Turn off heat. Let eggs sit in the pot for 5 minutes. After cooking, put eggs in cold water and let them cool down. Then remove egg shells.
- Put the hard-boiled and shelled eggs into the pot. Add 250 cc soy sauce, 10 g rock sugar, 5 slices ginger (optional), 1 Lu Bao , 1500 cc water. Cover the pot. Let it boil and then turn to lower heat, cook for 30 minutes. Turn off the heat. Let the eggs soak in a pot for 30 minutes. Ready to eat. (can also be eaten cold)
- 用水蓋住雞蛋。將蛋放入沸水中煮約10分鐘。關火。讓蛋在鍋中靜置 5 分鐘。煮熟後，將蛋放入冷水中，讓其冷卻。然後去除蛋殼。
- 將煮熟去殼的蛋放入鍋中，加入 250 cc 醬油、10 克冰糖、5 片薑（可不放）、1 個滷包、1500 cc 水。蓋上鍋蓋。讓它沸騰，然後轉小火，煮30分鐘。關火。讓蛋在鍋中浸泡 30 分鐘。即可食用。(冷食也可)
Notes/Tips 小撇步
You can reuse the sauce by removing the used Lu Bao and ginger and then freeze the sauce. When you want to cook soy sauce eggs again, just defrost the sauce and add Lu Bao and ginger to the hard-boiled and shelled eggs.
您可以將用過的滷包和薑去掉，然後將醬汁冷凍起來，將來可再重複使用醬汁。當你想再煮滷蛋時，只需將醬解凍，在煮熟並去殼的雞蛋中加入滷包和薑即可。
Recipe 食譜