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茶叶煮鸡蛋(不破壳),味道清香可口。 茶叶浸肉能保鲜。用茶叶加水泡成浓度为5％的的茶汁,把鲜肉象腌肉一样浸泡在茶汁中,过些时候取出,放在低温通风处,不易变坏。若冷藏,可以减少70％～80％的过氧化物,从而达到保鲜目的,还可起到保健作用。 将鲜蛋埋入干净的干茶渣中,放在阴凉干燥处,可延长鸡蛋保存期,二三个月不会变坏。 吃辣椒后,如口辣难忍,可先用清水漱口,再咀嚼一点茶叶,口中辣味即可清除。
Tea boiled eggs (not broken shell), taste delicious fragrance. Tea soaked meat can be fresh. With tea and water bubbles into a concentration of 5% of the tea juice, the meat like meat soaked in tea juice, after some time out, on the low temperature ventilated place, not easy to deteriorate. If refrigerated, you can reduce peroxide 70% to 80%, so as to achieve the purpose of preservation, but also play a health role. The eggs buried in clean dry tea residue, placed in a cool dry place, can extend the shelf life of eggs, two or three months will not deteriorate. After eating chili, such as unpleasant, you can first rinse mouth with water, then chew a little tea, spicy taste can be cleared.