Pocket tea egg

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