Processing of five-spiced tea eggs
After the eggs are cooked with tea and spices, the eggshell is tiger skin color, shiny, fresh and delicious, strong flavor, for the traditional folk flavor of snacks eggs. Because it is easy to carry, it is also a delicious food for travel or picnic.
1. Raw material formula: 1000 grams of eggs, 25 grams of tea, 2 grams of pepper, 5 grams of raw materials, 5 grams of cinnamon, 3 grams of cumin, 10 grams of refined salt, 50 grams of soy sauce, 10 grams of onions and 5 grams of ginger.
2. Manufacturing method
(1) boiled eggs: put the eggs in an aluminum pan, add water, and gradually boil them over medium heat. Then, pour out the boiling water, rinse with cold water, and then tap on the eggshell to make cracks.
(2) Tea system: put half a pot of water in the aluminum pot, use medium heat after boiling, add eggs, salt, soy sauce, green onions and ginger slices, pack the tea, pepper, sauce, cinnamon and cumin in gauze pockets, put them in the pot, boil for about 1 hour, remove from the fire and let cool naturally.
(3) Storage: after cooling, take out the gauze pocket, pick out the spring onions and ginger, put the eggs together with the soup in a large clean bottle and take as you eat.
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Production technology of yellow tea
The quality of yellow tea is characterized by yellow soup and yellow leaves, and the preparation method is mainly characterized by sultry yellow process, which uses high temperature to destroy the activity of enzymes, and then the oxidation of polyphenols is caused by dampness and heat, and some colored substances are produced. The degree of discoloration is lighter, it is yellow tea, and the degree is heavy, it forms black tea. Its typical technological process is killing green, stuffy yellow, drying, kneading is not an indispensable process of yellow tea. (1) by killing green tea, it destroys the activity of enzymes and evaporates part of the water.
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How to prevent and cure the purple feather disease of tea
Distribution and symptoms: distributed in all tea-producing areas, but more common in North and East China. The disease mainly occurs in the seedling stage and adult stage, causing damage to the root or root neck. At first, the fibrous root is rotten, brown or dark brown, and then it spreads to the lateral root. After decay, it is purple-brown, and the surface of the disease spot is covered with purplish-brown filaments. On the surface of the diseased root, there are hemispherical granular wormwood nuclei and centimeters of nitrate, which is often surrounded by purplish red filaments. It is easy to peel off, and the root cortex is also easy to peel off. In severe cases, the aboveground part wilts, the new shoots sprout less, and the diseased plants die. Occurrence regularity
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