How to eat eggs and how to cook them.

Eggs brewed with Hakka wine. Add homemade Hakka rice wine into a bowl, add Jiang Mo (or ginger powder), brown sugar, Fructus Lycii and Fructus Jujubae, and steam the rice wine in the bowl. After the wine is boiled, add a few eggs and steam for eight minutes.

Hakka egg tofu wine, put oil in the pot (a little more oil), put the broken eggs in the oil pot in turn, and fry them into several golden fluffy eggs on both sides. Put a few flat pieces of fried tofu at the bottom of the hip flask, add Jiang Mo (ginger powder is also acceptable), red dates and medlar, then add eggs, add the remaining tofu, add two spoonfuls of brown sugar, and pour in homemade hakka yellow rice wine. After the water in the pot is boiled, put the flagon with ingredients directly into the water and steam it for 20 minutes.

Tiger skin egg, the whole egg is boiled in water and soaked in cold water for five minutes, so the eggshell is easy to peel. When the oil temperature is 40% to 50% hot, add the shelled eggs, fry until golden brown, and take out. Leave some base oil in the pot, add garlic, star anise, soy sauce, fragrant leaves and chafing dish ingredients, pour in the fried eggs, add clear water until the egg noodles are covered, cover the pot after the fire is boiled, and simmer until the soup is thick.