Tea eggs
By VicentaLakin
The tea egg is a popular, sublime, from the south to the north, where there are no tea eggs, but it's really a home-to-house practice, with a couple of tea egg stickers and a few new ones coming from the Internet, and it's a combination, a couple of games, and one of them is interesting. He cracks the end of the egg air room before he puts it in the boiler, saying it tastes faster。
Recipe Recommendations
- eggs 6 pieces
- British breakfast black tea 1 Pack
- oolong tea 1 tablespoon
- rock sugar 约15 grams
- refined salt 1/2 teaspoon
- soy sauce 1/4 cup
- soy sauce 1/2 tablespoon
- licorice 3 tablets
- geranyl 3 tablets
- tangerine peel 1 block
- qingshui
- salty and sweet
- halogen
- several hours
- senior
Steps for Tea eggs
1
A soup pot, with one bag of red tea for breakfast in England, one large spoon of ulong tea, approximately 15 grams of ice sugar, one half spoon of salt, one quarter of a cup of raw smoke, one half of a spoon, three slices of licorice, three slices of vanilla, one piece of leather and two thirds of a pot of water。
2
Crack the end of the egg chambers with a spoon。
3
Put the eggs in the pot and start the fire。
4
Burn the soup to a big bubble。
5
Net-scave away the fumes。
6
Replace it with a small, medium fire, which boils for about 20 minutes until the eggs are fully cooked, and then the whole body of the eggs is crushed or stripped of the full shell, which can taste the eggs all over the body and be used for food, and if it is enjoyed alone, only the shell is cracked。
7
Put it in the soup juice。
8
The longer the fire is changed, the more immersed and the longer it is immersed. Come on, Enjoy!Tea eggs Make Tips
First, it's based on fresh eggs, and if the eggs are not fresh, the eggs burst; second, the glycerine is put in the soup juice for the taste of the soup, and the iced sugar is odour and some for the soup juice; third, many friends make their tea eggs with only red tea, which is more fragrance; fourth, as shown in the finished map, the eggs are broken and immersed in the eggs, which are then cooked and then stripped of their shells, which are very different in colours, and are usually eaten separately, and are immersed in brown at the bottom of the meal, because it tastes more than what has been said earlier; and fifth, the penists use the spoons, spoons and cups used in the cooking and baking of any food, etc., which are not international, as illustrated by the spoons, spoons and cups that we use at home or in the restaurant。