Pocket tea egg
Introduction:
"Quail eggs have the functions of Tonifying Qi and blood, strengthening body and brain, enriching muscle and skin. Quail egg can regulate and supplement anemia, malnutrition, neurasthenia, irregular menstruation, hypertension, bronchitis, vascular sclerosis and other patients, especially for women with anemia and irregular menstruation. However, quail egg cholesterol is too high to eat. This pocket tea egg is made of quail egg, tea and other seasonings. It tastes salty and fragrant. One by one, it's quite interesting. "
Production steps:
Step 1: prepare the required materials.
Step 2: put quail eggs in water, add appropriate amount of alkali, clean them one by one, and wash them several times.
Step 3: add appropriate amount of water to the pot, add appropriate amount of Zanthoxylum, aniseed and cinnamon.
Step 4: add appropriate amount of tea.
Step 5: add appropriate amount of refined salt.
Step 6: put in the washed quail eggs.
Step 7: bring to a boil over high heat and cook over low heat. After the quail eggs are cooked, gently crush the quail eggshell with a large spoon, and then continue to cook until it can be boiled continuously. You can also turn off the heat after boiling for 30 minutes, and then turn off the heat after boiling.
Step 8: the freshly cooked tea egg doesn't have a strong flavor. If you continue to soak it in water for one night, it will have a stronger flavor.
Materials required:
Quail egg: 500g
Alkali noodles: appropriate amount
Tea: right amount
Zanthoxylum bungeanum: right amount
Large material: moderate amount
Cinnamon: moderate
Salt: right amount
Note: the boiled tea egg will taste better after brewing for a period of time.
Production difficulty: simple
Process: boiling
Production time: several hours
Taste: spiced
Chinese PinYin : Xiu Zhen Cha Ye Dan
Pocket tea egg
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