This article has collected knowledge about tea egg's practices and procedures. The nutrition and potential problems of the tea eggs were also introduced.
The preparation of tea eggs.
✵The Method of Prepare Tea Egg: Practice 1 Raw materials: 6 eggs, 3 black tea bags, 2 star anise, 1 small piece of cinnamon bark, 2 cloves, 2 glasses of water, 2 small spoons of sugar, 5 tablespoons of soy sauce, 1 tablespoon of aromatic spices and a proper amount of salt.
This tea egg is most suitable to be made in a slow cooker. It is safe and convenient without watching the fire or worrying about drying.
Practice: Boil eggs in cold water, then boil for 5 minutes after boiling. Put all the seasonings into the slow cooker. After the eggs are boiled, take them out, gently crack the eggshell and put them into the slow cooker again, then stew them with minimum fire for one night. Take a bite, the tea fragrance and sauce fragrance mingle harmoniously, and it is delicious!
✵The Method of Prepare Tea Egg: Practice 2 Raw Material:500 grams of eggs(about 8 eggs), 2 grains of star anise, 1 tablespoon of cassia twig, 100 grams of liquorice root and half a cup of red tea.
Seasoning: soy sauce half cup
Practice: First add 4 cups of water with red tea to boil, change to low heat and boil for 10 minutes, then remove the tea leaves, add anise, cassia twig and licorice wrapped in gauze to the tea soup; Add soy sauce for seasoning, add eggs and cook together, take out the eggs after 10 minutes, tap the eggshell lightly with chopsticks to make it cracks, then put them back into the soup and cook for 10 minutes; After flameout, leave the eggs in the tea juice and soak them until the soup is cool before taking them out.
The nutrition and potential problems of tea egg.
Tea egg is one of the traditional foods in China. It can be used as food and snacks in leisure time. It is both practical and interesting. However, this is not an appropriate way to eat, is contrary to the health, not to mention nutrition. But the Tea Eggs are delicious, so it still favored by a lot of people.
Tea contains biological acid and alkali components, which will permeate into the eggs when boiled and combine with iron elements in eggs. This kind of combination has strong irritation to the stomach, which will affect the digestion and absorption of nutrients over time and is not conducive to human health.
For tea-leaf eggs boiled for a long time, the yolk turns grayish-green, which is caused by insoluble ferrous sulfide formed by ferrous ions in the yolk and sulfur ions in the protein. This ferrous sulfide will not be absorbed and utilized by the human body. If children often eat it, iron absorption will be poor, resulting in iron deficiency anemia.
Usually we boil tea eggs for a long time, during which a variety of harmful heavy metals will be produced. At the same time, it also produces a substance called nitrite, which is a very dangerous carcinogen. If ingested for a long time, it will not only cause diseases of the digestive system, nervous system, urinary system, etc. but also may induce cancer.
If the elderly eat tea eggs on an empty stomach, it may cause diseases. For the elderly with a history of cholecystitis and pancreatitis, try not to eat tea eggs.
This article has collected knowledge about tea egg's practices and procedures. The nutrition and potential problems of the tea eggs were also introduced.
✵The Method of Prepare Tea Egg: Practice 1 Raw materials: 6 eggs, 3 black tea bags, 2 star anise, 1 small piece of cinnamon bark, 2 cloves, 2 glasses of water, 2 small spoons of sugar, 5 tablespoons of soy sauce, 1 tablespoon of aromatic spices and a proper amount of salt.
✵The Method of Prepare Tea Egg: Practice 2 Raw Material:500 grams of eggs(about 8 eggs), 2 grains of star anise, 1 tablespoon of cassia twig, 100 grams of liquorice root and half a cup of red tea.
Tea egg is one of the traditional foods in China. It can be used as food and snacks in leisure time. It is both practical and interesting. However, this is not an appropriate way to eat, is contrary to the health, not to mention nutrition. But the Tea Eggs are delicious, so it still favored by a lot of people.
For tea-leaf eggs boiled for a long time, the yolk turns grayish-green, which is caused by insoluble ferrous sulfide formed by ferrous ions in the yolk and sulfur ions in the protein. This ferrous sulfide will not be absorbed and utilized by the human body. If children often eat it, iron absorption will be poor, resulting in iron deficiency anemia.
