Tea flavored egg preparation technology
A preparation process, the technology of tea eggs, applied in the field of food processing, can solve problems such as unfavorable human health, achieve the effect of shortening the cooking time, improving resistance, and good effect
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Embodiment 1
[0029] A kind of preparation technology of tea egg, comprises the following steps:
[0030] (1) Prepare ingredients according to the following parts by weight: 300 parts of eggs, 10 parts of dried roses, 20 parts of green tea, 5 parts of ginger, 2 parts of astragalus, 4 parts of orange peel, 3 parts of hawthorn, 5 parts of wild mushroom, 0.1 part of allicin , the right amount of salt;
[0031] (2) After washing the eggs with clear water first, soak the eggs in an aqueous vinegar solution for 3 to 10 minutes. The aqueous vinegar solution is formed by mixing white vinegar and water in a ratio of 10 to 30:1;
[0032] (3) Put the soaked eggs in a clay pot or enamel pot, add cold water to immerse, boil, boil for 1 to 3 minutes, take out the eggs for later use;
[0033] (4) Wash the pot and pour cold water again. After the water boils, pour eggs, dried roses, green tea, ginger, astragalus, orange peel, hawthorn, and wild mushrooms into it, and turn off the heat after the water boil...
Embodiment 2
[0037] The difference between this embodiment and Example 1 is that the components in the seasoning bag are different. In this embodiment, the ingredients in the seasoning bag are: 10 parts of dried roses, 25 parts of green tea, 6 parts of ginger, and astragalus 4 parts, orange peel 5 parts, hawthorn 4 parts and wild mushroom 6 parts.
Embodiment 3
[0039] The difference between this embodiment and Example 1 is that the components in the seasoning bag are different. In this embodiment, the ingredients in the seasoning bag are: 20 parts of dried roses, 30 parts of green tea, 10 parts of ginger, and astragalus 5 parts, orange peel 6 parts, hawthorn 5 parts and wild mushroom 10 parts. And, in the step (5) described in the present embodiment, while allicin is poured into the pot, 5-8 parts by weight of old wine are also poured in.
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