A halogenated egg

1

Ten wood eggs, clean up。

2

In the canteen, push the opening button. Three, four minutes after the tap. I boiled eggs in electric canteens, pouring water out in three or four hours, and eggs were sugary. Just a few more minutes, and I'll be fine

3

The boiler boils with a proper amount of water。

4

Ginger slices, onions and pepper slices。

5

Peppers, peppers appropriate。

6

Five or six minutes of cooking, and the soup turns yellow, and the scent turns out to be on fire。

7

Cooked eggs one by one, easy to taste. The sugared condensed eggs will be put in the hot halogen at a later stage and will be slightly condensed。

8

Put the eggs in the boiled halogen. Put one night, eat in the morning, just fine。

9

The finished product。

10

It's an egg that has been halogenated for four hours, and it's darker in the color of the halogen, and it smells like pepper. Taste halogenated, salty, spicy。

It's 100 degrees. The constant consumption of tea eggs is hazardous1 and the eating of tea eggs hinders the digestion of the absorption of tea eggs per se, both of which are excellent nutrients. Eggs are rich in amino acids, proteins, egg phosphorus and trace elements, and one egg per day allows humans to fully absorb its nutrients. The tea leaves contain caffeine, which awakens the brain and eliminates fatigue; they contain mononitrinic acid, which is effective in preventing fluoride contained in a stroke and in preventing dental disease; Red tea is an effective protection against skin cancer, a beauty-carrying pigment; the green tea is rich in tea polyphenols and, above all, excellent antioxidants, resistant to cancer, old age and inflammation. 2. Tea eggs that cause various diseases are cooked over long periods of time, rolling water and steaming boilers produce a variety of hazardous heavy metals and produce a nitrite containing carcinogenic substances that cause diseases in the digestive system, nervous system, urinary system and blood system. In addition to bioalkalis, there are acids in the tea leaves, combined with iron in eggs, which are highly irritating to the stomach, intestines, pancreas, kidneys, etc. As a result, elderly people who eat tea eggs in empty abdominal conditions are likely to cause disease, and those with a history of cholesterol and pancreatic inflammation try not to eat tea eggs. 3 The prolonged production of tea and eggs with anemia in tea eggs and ash green in yolk is the result of the insoluble sulfide iron formed by the ion in the egg yolk and the ion in the protein, which is not absorbed and exploited by the human body, and which causes iron-deficiency anaemia if children are often eaten with poor absorption. Cancer