How to cook grilled solid eggs

I like to order a plate every time I go to a barbecue restaurant. The fried Q-bombs are particularly delicious and it is so easy to make. You can rest assured that you can make it yourself and you don’t have to go to a barbecue restaurant anymore.

Ingredients?

8 eggs (room temperature)

3-5 grams of edible alkali

2 grams of salt

30ml warm water

1 spoonful of barbecue ingredients

1 spoonful of chili powder

1 spoonful of cumin powder

Cooked white sesame seeds 2 spoons

How to make homemade barbecue solid eggs?

Use eggs at room temperature, beat them in a bowl, prepare another bowl, add salt and alkali, stir and melt with 30ml warm water.

Edible alkali, not baking soda. The amount used depends on the size of the eggs. 8 eggs should not exceed 5 grams. I used 3 grams this time.

Pour the melted alkali salt water into the egg bowl, continue to stir the eggs, and stir for a while until the egg yolks and egg whites are evenly mixed, and the egg liquid will turn red. Brush a high temperature-resistant container with a layer of oil, filter the egg liquid into it, put the water in the steamer on the steamer and steam for 15 minutes.

After the eggs are steamed, take them out of the pan and let them cool down for a while.

Pour it out of the container and cut into small cubes. You can also leave a whole egg shell when beating the eggs, and pour it back into the egg shell when steaming. I didn't put it back into the egg shell this time to steam. If you are interested, you can try it yourself.

Mix cumin powder barbecue ingredients, chili powder and white sesame seeds evenly and set aside.

Add oil to the pot, fry over low heat until six sides are slightly brown.

Pour in the seasonings, stir-fry a few times, mix the seasonings evenly, and remove from the pan and serve on a plate.

The BBQ solid eggs are ready. They are charred and fragrant. They are not inferior to barbecue restaurants.

Tips

1. The eggs should be kept at room temperature. Yes, the eggs that have been refrigerated should be brought back to room temperature before cooking.

2. Do not use too much alkali.