Practice:
1. Put the eggs in a pot, add cold water until the eggs are not covered, add a little salt to stir, boil the water and cook for 1 minutes (adding salt can prevent the egg white from flowing out when it breaks, and salt can solidify protein)
2. Take out the eggs and soak them in cold water. Remove the eggshell
3. Punch some small holes in the surface of the egg with a toothpick or needle (boiled with Angelica sinensis, it is easier to penetrate into the egg)
4. Put Angelica sinensis into the pot, add 3 bowls of water, add the egg
5. Boil it with high fire, stew it with low fire, and cook the soup to a bowl
6. Take it out and enjoy it. Eat the egg and drink the soup. The nutritional value of eggs is very high. Eggs are rich in a lot of nutrients, so boiled eggs with Angelica sinensis are also very helpful for our human health. Boiled eggs with Angelica sinensis have a good effect of enriching blood and promoting blood circulation, and can also dispel cold and relieve pain. It is used for blood deficiency and blood stagnation with cold coagulation, and boiled eggs with Angelica sinensis also have a good effect on treating traumatic injury, rheumatism and other symptoms.
Tips:
1. When boiling eggs, put a little salt to prevent the egg white from flowing out when the eggs break.
2. After cooking, puncture some holes in the eggs, so that the angelica liquid can penetrate into the eggs more easily.
3. Be sure to cook patiently. From three bowls of water to one bowl of water, the essence of Angelica sinensis will be boiled out.