Tea Egg Spices Supplier Malaysia
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Net Weight : 38gm （1.3oz）
INGREDIENTS: Angelica Sinensis, Ligusticum Wallichii, Cinnamon, Anise, Citri Exocarpium and Selected Tea Leaves. PREPARATION: 1. 10 ~ 15 eggs. 2. 5 tablespoons light soy sauce. 3. 1 tablespoons dark soy sauce. COOKING METHOD: 1. Add in water, eggs into a pot. Boil the egg until mature.
INGREDIENTS: Angelica Sinensis, Ligusticum Wallichii, Cinnamon, Anise, Citri Exocarpium and Selected Tea Leaves. PREPARATION: 1. 10 ~ 15 eggs. 2. 5 tablespoons light soy sauce. 3. 1 tablespoons dark soy sauce. COOKING METHOD: 1. Add in water, eggs into a pot. Boil the egg until mature.
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