Fecha de publicación: 08/10/2014 Fuente: Wipo Olive Table Marinated eggs with sweet-scented osmanthus fragrance are characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of eggs, 50-70 parts of fresh lotus leaves, 20-25 parts of sweet-scented osmanthus, 40-50 parts of rice bran oil, 10-12 parts of rose juice, 18-22 parts of algae salt, 12-15 parts of table vinegar, 8-10 parts of white granulated sugar, 8-12 parts of lily, 6-8 parts of Angelica sinensis, 9-14 parts of honey, 4-6 parts of pepper, 6-8 parts of black bean, 3-5 parts of chopped green onion, 4-7 parts of mint leaves, 6-9 parts of olive, 4-5 parts of an addition agent and a proper amount of water. The preparation method of the marinated egg with sweet-scented osmanthus fragrance comprises the following steps: firstly cooking eggs with water; breaking to remove eggshells; frying egg bodies by using high temperature of the rice bran oil to form golden crispy skin, wherein the crispy skin wrinkles and is loose and porous; then, wrapping the egg bodies by using cooled and softened fresh lotus leaves; and finally decocting with marinating materials prepared in advance, wherein besides traditional broad bean sauce, table salt, pepper and chopped green onion, the marinating materials include sweet-scented osmanthus and lily, so that the prepared marinated eggs have special fragrance of sweet-scented osmanthus. In order to prevent the crispy skin of the egg from being broken by rolling bubbles during the decoction period, the eggs are wrapped with the lotus leaves specially to resist against the damage of external force, and the fragrance of the lotus leaves brings another good thing for the marinated eggs, the loose external skin can well retain the marinating materials, so that the marinated egg tastes good.