【楊桃美食網】紹興醉蛋Shaoxing Drunken Eggs
材料
雞蛋10顆
Basic Ingredients
10 eggs
調味料:
A紹興酒300CC
B雞高湯100CC、當歸3克、枸杞5克、鹽1茶匙、細糖1/4茶匙
Seasonings:
A 300cc Shaoxing wine
B 100cc chicken soup stock, 3 grams of angelica, 5 grams of wolfberry, 1 teaspoon salt, 1/4 teaspoon granulated sugar
材料：
1.備一鍋滾水加入少許的鹽，再放入雞蛋大火煮6分鐘後撈起，泡入冷水泡至雞蛋全部冷卻後，剝殼備用。
2.取鍋加入高湯、當歸、枸杞，煮至滾起，即可關火倒入大碗中，加入鹽、糖，冷卻後加入調味料A，再將作法1剝好的白煮蛋放入，浸泡一晚即為紹興醉蛋。
Ingredients:
1. Prepare a pot of boiling water, add in a little salt, then put in the eggs on high heat for 6 minutes before scooping them out and soaking them in cold water until the eggs cool. Peel and set aside.
2. Add soup stock, angelica, and wolfberry into a pot. Bring to a boil, then turn off the heat and pour into a bowl. Add salt, sugar, and after it cools, add seasoning A. Then add the peeled, boiled eggs and steep overnight in the Shaoxing wine. This is how drunken eggs are made.
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