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The "best partner" of Angelica boiled eggs for women's menstrual tonic and blood nourishing

1. Put the eggs in the pot, add cold water to the eggs, add a small amount of salt and stir. Boil the eggs in low heat for 10 minutes. (adding salt can prevent the egg white from flowing out when the egg breaks, and salt can make the protein coagulate.)

2. Take out the eggs and soak them in cold water. Remove the eggshell.

3. Prick some small holes on the surface of the egg with toothpick or needle (boil with Angelica sinensis, it is easier to seep into the egg)

4. Put Angelica in the pot, add 3 bowls of water, and put in the egg.

5. Boil in high heat, simmer in low heat, and boil the soup to a bowl.

6. Serve with eggs and soup.

How to eat: take it twice a day, eat eggs and drink soup (if you can't finish eating eggs, you can put one or two at a time, depending on your appetite).

Note 3 points:

1. When cooking eggs, put a little salt to prevent the egg white from flowing out when the eggs break.

2. After cooking, prick some small holes in the egg, and Angelica liquid will more easily penetrate into the egg.

3. must be patient to cook, from three bowls of water to a bowl of water, the essence of Angelica is boiled out.