Grandma Iron Egg [Taiwan Specialty]

What is Grandma Iron Egg? Authentic Taiwanese specialty: Grandma Iron Egg

Content summary:Do you want to know what Grandma Iron Egg is? This article is a specialized article that provides a detailed introduction toTaiwan's specialty - A-Po Iron Egg. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about A-Po Iron Egg. The full text takes about 3 minutes to read, mainly including the basic introduction of A-Po Iron Egg and the product characteristics of A-Po Iron Egg? How did the history of Grandma Iron Egg come about? The method of making Grandma's iron eggs, etc

Introduction to Grandma's Iron Egg

What are the product features of Grandma Iron Egg

The longer the stewed Soy egg are, the better they will taste, but the color of their appearance will change and the egg body will shrink, making them more chewy and fragrant

How did the history of Grandma Iron Egg come about

It was said that one year, the rainy season in Danshui was very long. Huang Zhangmoo, the owner of a small noodle stall at the ferry head, had a lot of Soy egg but could not sell them. The granny thought it a pity to lose them, so she returned Soy egg again and again. As a result, Soy egg were dried black and small, and extremely hard, just like iron. Some customers are curious and come to try it out. They find it delicious and chewy, so they spread the word and come to buy one after another

Method for making Grandma's Iron Egg

Ingredients/Seasoning

20 quail eggs, 2 scallions, 2 slices of ginger, 5 cloves of garlic, 1 packet of Grandma's Iron Egg braised, 2 tablespoons of soy sauce, 1 tablespoon of rock sugar, 400cc of water

1. Wash the scallions and cut them into long sections, pat the garlic for later use<2. Boil the braised buns, scallions, ginger slices, garlic, and all seasonings together, then simmer for another 10 minutes and turn off the heat for later use<3. After cooking quail eggs, peel off the shells and put them into the marinade of Method 2. Marinate over low heat for about 10 minutes, then turn off the heat and soak for 5 minutes. Remove and drain the water, then let it air dry naturally<4. Repeat the braising and air drying process of method 3 at least 7 times until the protein is compressed into a thin layer