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in hive-180932 •  last month 

继昨天卤了猪肉之后,剩下一锅卤汤汁,听说这卤汁是越卤越香,越卤越有味的,于是我就煮了几个鸡蛋,剥了壳后又放到卤汁里卤了起来,这次没有煮太久,大概半小时不到我就把火关了,接下来又是静放一会,让鸡蛋吸收卤汁进去,这样吃起来才有香味。大概一个多小时(其实放久点更好,但吃饭时间到),就起锅上碟了,开始忘了拍照,吃了几个才想起,凑合着看吧。味道有点像外面的五香茶叶蛋,据台湾同胞说吃得起茶叶蛋的都是富豪,看来我又当了回富豪了,哈哈!
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