Boiled tea eggs

1

When the fire boils the water, then the tea rolls. I use two packs of real mountain seed

2

Another pot, with eggs washed into the pot, with fresh water on the surface of the egg, heated by a fire, then boiled into a middle fire for two minutes。

3

When the skin cools, one egg is picked up with each hand, and the egg's shell cracks. ♪ Or go to the skin ♪

4

Buy a ready-made tea egg halogen pack and put the halogen in a slurry-free bag and stick it to the mouth

5

2 spoons of raw, 2 spoons of oil, 2 spoons of sugar, 2 spoons of salt

6

Put it in a halogen pack. It's boiled in a fire for about five minutes

7

Finally, eggs are placed in the saucer water, boiled with a small fire for about 15 minutes, and immersed for more than four hours, so that they can be eaten。

8

Life is like a tea egg

9

I'm a good friend in a small position who can be consulted in the production process

1) The maturity temperature of the protein is 60 degrees, and burning up to 70 degrees allows the protein on the surface of the egg to condensate first, thus protecting the egg from being easily fractured during the cooking process. It's just condensed, so that the tea and egg yolk that continue to boil can not be so dry that it can be used many times and frozen in the fridge at once. It can be used three times. 3) Tea should not be made for too long, it can smell like tea. Poo-Moo's taste is heavy, so we take its scent and we get it when we can smell it. It's too long for tea, but it smells bitter, and if it's green, it can be cooked more