The most elegant tea egg

A lot of people eat tea eggs for breakfast, and I prefer eggs that break because they taste better. Many of the tea eggs that have been bought have just been soaked into it that they are still white and tasteless. I used to buy hillbillies' tea eggs in the supermarket, but they're not natural, though they smell. I'd rather cook it myself. I can do all sorts of art. Look at this。

Recipe Recommendations

eggs of 5
salt 1/4 teaspoon
soy sauce 2 tablespoons
black tea bag one
dried ginger 1 block
qingshui appropriate amount
octagonal appropriate amount
cinnamon appropriate amount
pepper appropriate amount

salty and fresh
baking
half an hour
simple

Steps for The most elegant tea egg

First, pour water into the water tank of the pot

Then they put clean eggs in cold water

Choosing the porridge mode and covering it

And when the water boils in the platinum, the eggs are ripe

And lift up the lids and pull out the eggs and put them in cold water, and lay them bare

then skinned, and took a leaf of fragrance, and placed it on the surface of the egg, and wrapped it with a veil

- Tighten up and tie it up

All the eggs are packed like this

(b) The insertion of eight horns, cinnamon, ginger, peppers, tea bags, salt and soy sauce in the wash

Add water, then put eggs

Selecting again the porridge pattern, which will shut down the power supply after the 2.5 hour procedure has been completed

Open the gauze and remove the fragrance leaves。

Presentation of finished products