Simple son-in-law egg menu, can be made by yourself✨

Favorite Eggs of All Ages with 🍲 Menu: Son-in-law Eggs

🥘 Equipment: Part 1 Boil Eggs

5-6 eggs

Water

2 teaspoons salt

Equipment 🥘: Part 2 Fry

🥦 raw materials:

Oil

Shallot Alley 15-20 Heads

5-6 pills of dried jinda red pepper

Part 3 Water Ride

Intense wet tamarind juice 1 1 / 2 tablespoons

3 1 / 2 tablespoons fish sauce

4 tablespoons of sugar

1 / 2 Glass Water

🍳 steps to do:

1 Part 1 Boil Eggs

Turn on the central light. Set the water with salt. Add the eggs for the first 1-2 minutes. The eggs lighten their hands to keep the yolk in the middle for 3 minutes. After letting the eggs ripen.

* * Salt can be added more, add to make the eggshell easy to peel

* * Boiled eggs use normal room temperature. If you use eggs that have been released from the refrigerator, the egg will break easily.

2 Lift the boiled eggs and soak them in water, peel, desiccate, moisten them with tissue paper quickly.

* * Eggs, if there is water on the frying time, oil will splash

3 Section 2 Fry

Set the pan to pour oil. Bring the eggs that we have fried or mopping with paper. Fry them yellow. Finish the lap to rest. Remove the oil. Slit the eggs into the plate.

4 Bring the fragrance down, fry it yellow, rest the oil, sprinkle half the egg, and leave the other half.

* * Air before frying, so the oil will not splash

5 Bring the dried peppers down, continue to fry. Scoop and hold.

6 Section 3 Water Topped

Pour it all out.

-Light the light light, add tamarind water, sugar, fish sauce to melt, add water, poor water, start the period and sticky, turn off the light

- Put the remaining fragrances together.

- Topped in the egg dish we prepared.

- Sprinkled with fried dried peppers.

Finished with coriander leaves.

* * How sticky is enough to look at the bubble when it boils and the big bubbles start lifting down

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