How to weave a long summer egg cover?
1, prepare cotton thread, prepare an armchair, and tie two strands of cotton thread at both ends of the armchair.
2. Tie a rope on the drawstring and leave a short distance.
3. Tie eight ropes, which can be made of cotton thread, wool thread and embroidery thread. Thread the cotton thread on the drawstring and tie the first knot.
4. Adjacent cotton threads are tied together.
5. The ropes at both ends are tied together to form a cylindrical necking. Weave all the way down as above, and tie adjacent cotton threads together in turn to weave a net.
6. After completing the five-layer knot, the final closing is the same as tying the rope. Add the eggs and tighten them!
The meaning of long summer eggs comes from.
In the long summer, people eat boiled eggs or salted duck eggs, thinking that eating eggs in the long summer can keep fit. Long summer eggs are the most classic food on long summer day. The day before long summer, long summer eggs are cooked at home, usually with tea leaves or walnut shells, and the eggshells turn red slowly, making the house delicious. Tea eggs should be eaten hot. When eating, you should pour good Shao wine and sprinkle some fine salt. The wine is fragrant.
There are other ways to play besides eating eggs. Cooked eggs, pick out intact unbroken eggs, weave them into egg covers with colored threads and hang them on the child's chest or curtains. Children also want to lean on long summer eggs (that is, touch eggs), which is the fastest and most exciting thing of the day. Relying on eggs means that the eggshell is strong but not broken.
The practice of growing summer eggs
food
Eggs, black tea bags, cinnamon, star anise, fragrant leaves, salt and soy sauce.
1. Put the eggs in the pot, add clean water, cut a gap in the lid, and cook for 5-6 minutes with medium fire after the water is boiled;
2. After the egg is cooled, tap the eggshell to make cracks around the egg;
3. Put the eggs in the pot, add enough water, and add black tea bag, cinnamon, star anise, fragrant leaves, salt and soy sauce;
4. After boiling with high fire, cook with medium fire for 30-40 minutes;
5. Pick out the tea bags and seasonings, and soak the eggs in the soup for 3-4 hours before eating.