When I was working in a hotel in Jinan, breakfast was served. Every day, tea eggs and marinated eggs are made instead. Making it every day will slowly find out some proportions, which will be very convenient when making it again. Just add seasoning in proportion, and you don't have to worry about the taste problem anymore. I don't work there now, so I'd like to take this opportunity to introduce this ratio, and I hope everyone can give us valuable opinions. ~ ~ ~ Commercial practices of tea eggs ~ ~

Raw materials and seasonings:

Twenty eggs, 11g of soy sauce, 71g of soy sauce, a handful of shallots, 31g of black tea, 21g of salt, a piece of ginger, 21g of chicken essence or chicken powder, five star anise, five fragrant leaves (about 2g), a handful of Chinese prickly ash, and a section of cinnamon (about 4g).

Start making:

Step 1: Soak the eggs in water, scrub the dirt with steel balls and put them in a basket to dry.

Step 2: Put the cold water into the pot until the eggs are over. When the fire comes to a boil, turn to low heat and cook for 11 minutes, then take them out. After cooling, crack the eggshells one by one.

step 3: when boiling the eggs, wash all the spices and pack them with black tea. Onions are knotted. Ginger is cracked. Add all seasonings into a small pot.

step 4: add 4 Jin of cold water to another pot, then add eggs, spice bags, seasonings and scallion and ginger, bring to a boil with high fire, reduce the heat to boil for half an hour, and then turn off the fire and stew for four hours before selling. ~ ~ Tips for making tea eggs ~~

1. The soaking time can be adjusted according to the salty taste. It is best to make it the night before and sell it the next day. When selling, heat it again to boil the spices and tea fragrance.

2. Try to cook eggs in cold water for the first time, and cook them with low heat after boiling, otherwise they will burst easily. It can also be steamed in a steamer if conditions permit.

3. When you knock the egg, you can crack it gently. After marinating, the protein will appear beautiful patterns. Too much force is easy to peel off the whole egg skin, which makes it look ugly.

4. It is recommended to use black tea, which is more beautiful than other teas.

5. The soy sauce is colored, not too much, highlighting the color of black tea. Just add the right amount.

6. the most important thing is: don't use an iron pot for the second cooking, especially if it is cooked the night before. The eggs will smell like iron the next day, and the color is black, which makes it impossible to sell. It's best to use stainless steel pot or aluminum pot.

7. The package can be used for two or three times, but black tea needs to be added later. The soup can be used again, and a little seasoning can be added for the second time.

note: if the taste is not enough, you can add a little concentrated chicken cream instead of chicken essence. No way, business can make money. Personal production does not need to be added. Write at the end

Don't put too much and too miscellaneous spices in making tea eggs, the eggs themselves don't have too much fishy smell, and the flavoring is the main way to mix them, so spices are also our common basic five spices.

The salty taste of our side can be adjusted by ourselves during the experiment. I feel that the spice is too strong, so don't put it when stewing. Tea eggs

Tea eggs can be said to be the most delicious way to eat eggs. The tea eggs made have a strong tea flavor, which is different from ordinary boiled eggs.

The method of making tea eggs is simple, and it is the most popular in some breakfast shops or fast food restaurants. Just cook a pot of brine in advance and add eggs to soak it. To make tea eggs taste good? The secret lies in a pot of brine. Today, I will share with you the commercial practice of tea eggs! How can tea eggs taste better?

Tea flavor is the most important taste of tea eggs. Eggs should not only taste the fragrance of tea, but also have the fragrance of spices. The formula of tea eggs mainly consists of three parts: tea+spices+spices.

The collocation of spices in the formula is very important. The main highlight in the brine is the aroma of tea. The amount of spices should not be too much or it will cover the aroma of tea. And making tea eggs should choose tea with strong fragrance and light bitter taste, and black tea is better to use. The detailed production method is shared below. Commercial practices of tea eggs

Ingredients: eggs

Spice formula: 51g of black tea, 11g of star anise, 5g of fragrant leaves, 5g of cinnamon, 8g of fennel, 8g of dried tangerine peel, appropriate amount of ginger

Seasonings: salt, sugar, cooking wine, soy sauce, Soy sauce

~ production steps ~

Step ① Boil brine

Wash all the materials in the spice formula once, then pack them in a cloth bag and tie them tightly for later use. Add 8 kg of clear water to the pot, add the spice bag and boil it, then turn to low fire for 31 minutes to make the spice bag smell, and finally add seasoning salt, a little sugar, a little cooking wine, soy sauce and soy sauce for color matching.

Step ② Boil eggs

Select fresh eggs to clean the foreign bodies on the surface, then put the eggs in a pot with cold water, soak the eggs in water, then boil the water with strong fire, and then turn to medium-low fire for 15 minutes, then take out the eggs and soak them in cold water. After the eggs are cold, gently break the eggshells on the surface, and drain them for later use.

step ③ salted eggs

put the processed eggs into the boiled brine, boil the brine, then cook the eggs with a small torch for 41 minutes, and finally turn off the fire and soak the eggs in the brine for 3 hours, so that the eggs are tasty. In commercial practice, the eggs can also be sold by soaking them in the brine, and customers can take them out directly from the brine when placing an order, so that the eggs can taste better and the eggs are not easy to get cold. The "doubt solution" of content summary

① Is it ok to add raw eggs directly to the brine for cooking?

a: it is not possible to add raw eggs directly to the brine for cooking. Raw eggs are boiled in brine, and the eggs are easy to boil, so the mixed brine of egg liquid and brine is easy to taste; Eggs should be cooked with clear water in advance, and their eggshells should be broken before being marinated in brine, so that they can taste better when marinated.

② Do you have to use black tea to make tea eggs?

A: In order to lower the cost and make the tea eggs more fragrant, the commercial practice should choose black tea to make them. Black tea is characterized by strong tea fragrance, bright red color and less bitter taste, which is more suitable for making tea eggs. It is not necessary to choose expensive black tea, but medium-grade black tea.

besides black tea, Tieguanyin can be used, but it is relatively expensive and rarely used. The common green tea is also not suitable for making tea eggs, because the green tea is light in fragrance and bitter in taste, and the tea eggs made are not fragrant enough.

③ Can the brine used to make tea eggs be recycled?

a: the brine used to make tea eggs is different from the brine used to make braised pork. Generally, the brine used to make tea eggs is not used for 5-6 times, and then a new brine is made, so as to ensure the taste of tea eggs.

The bittern of tea eggs is used for too many times, and the bittersweet taste in the bittersweet brine is not fragrant enough. These bittersweet tastes mainly come from tea and spices. The brine should be put into a new spice bag every 2~3 times, and the flavor should be added to increase the taste of the brine, so that the taste of the brine tea eggs can be guaranteed. Tips for making

① In order to make the finished tea eggs look better, when the boiled eggs are broken, they can be broken gently. The purpose of breaking the eggshells is to make the eggs taste better, but the eggshells should not be broken too much, otherwise, the eggs will be easily broken during the marinating, and it will be difficult to keep the eggs intact, and more eggshell crumbs will remain in the brine.

② When making tea eggs, don't add some strong and irritating spices, such as pepper and pepper, which will cover the tea flavor of tea.

③ In the daily use of brine, it should be noted that spice bags should not be soaked in brine for a long time, in which tea leaves are easy to deteriorate if soaked for a long time, and other spices will also give off bitter taste, so spice bags should be removed after being boiled.

④ Don't add too much soy sauce when seasoning, soy sauce is only used to assist in color matching, and black tea itself has a certain color. Adding a little soy sauce aims to improve the red and bright color of eggs, and too much soy sauce will turn black.

⑤ The sugar added during seasoning is mainly to balance the bitter taste of brine, so that the taste of brine is softer. Neither too much nor too little sugar should be added, and the specific amount should be added appropriately according to the taste of brine. Conclusion If you want to know more about dry food, please pay attention to it, and more exciting content is constantly updated. . .

Hello, I'm glad to answer your question. Let me introduce myself briefly. I have been engaged in the beef noodle industry in Lanzhou for many years, and tea eggs can be said to be a necessary food in noodle restaurants. Everyone has a habit of eating beef noodles in Lanzhou, that is, with eggs and beef. Let's share my tea eggs.

The personal homepage has a series of video tutorials made by Lanzhou Lamian Noodles and the sharing of various catering recipes. If you are interested, you can go and see if there must be tea in the tea eggs.

Maybe many people have made tea eggs, but most people make tea eggs belonging to the family version, so the amount of production is very small, and literally, there must be tea added in the tea eggs. I believe many people's answers are also taught this way.

However, one thing to say is that the tea can be added or not in the commercial version of the tea eggs, and my personal suggestion is that it is best not to put it. The reason is very simple, because the soup of the commercial version of the tea eggs is generally used repeatedly for a long time, and it is easy to deteriorate when tea is added. Another thing to say is that the addition of tea does not change the taste of the eggs much, because the commercial version of the tea eggs. So there is no point in putting tea, because the fragrance of spices will completely cover the taste of tea.

There are professional videos on the production and preservation of broth and explanations on some spice formulas on the personal homepage. The taste of tea eggs is spiced.

There may be different tea eggs made in many places, but basically the taste of tea eggs everywhere is spiced, and the source of spiced taste is the taste of spices. The spices may be different in different regions, but the spices basically put are more fragrant and fresh.

On the basis of five spices, appropriately increase the savory, salty and fragrant flavor of the marinated soup.

umami flavor-umami flavor is mainly derived from soy sauce and the addition of monosodium glutamate and chicken essence

salty flavor-the main source of salty flavor is edible salt, the addition of soy sauce and soy sauce

fragrance-there are two main sources of fragrance, one is the spice flavor of spices, and the other is the meat flavor of marinated soup

hint; Some methods of making tea eggs or braised eggs are to use a proper amount of broth or a mixture of broth and water as a braised soup. The tea eggs made from this braised soup will have a more fleshy flavor than those made from clear water, that is to say, the tea eggs made from broth taste better.

color-another thing is the color of tea eggs, which mainly comes from the coloring of soy sauce.

Share some catering recipes regularly, and explain various Lamian Noodles skills and pasta knowledge as well as the soup making technology.

raw materials;

Eggs, clear water, salt, light soy sauce, light soy sauce, monosodium glutamate, chicken essence and spice bag

Tips; All the above raw materials do not need a fixed proportion, just need to be added appropriately according to local eating habits.

The spices in the spice bag mentioned above will be written in detail at the end of the article, and the weight of the spice bag and the ratio of water to eggs

do not need to be fixed, because the key to making tea eggs is not these spices, seasonings and the ratio of eggs to water.

The key to making tea eggs lies in the brewing of tea eggs. Only the brewed tea eggs can taste delicious, which is why it is unnecessary to care about the specific ratio of spices, water and eggs, because in the brewing process, when to take out the spice package should be decided according to the brewing time and flavor of the eggs. Even if there are too many spices, it will not affect the taste of tea eggs, but will only speed up the flavoring of tea eggs and shorten the tea time.

pre-treatment of eggs;

1, put the raw eggs in cold water, bring them to a boil, and cook them

2, and prepare a pot of cold water "the lower the water temperature, the better". Pour the cooked eggs into the cold water pot

3, and wash the dirty things on the eggs after cooling down. "Be sure to clean the dirty things on the eggs, because the brine soup can be reused"

Besides the above cleaning methods,

but remember that it is best to cook the eggs in advance and cook them again in the marinated soup. Firstly, it is clean and hygienic, and the eggs sterilized at high temperature will not pollute the marinated soup. Secondly, it is easier to make the eggs taste.

4. Crack the cleaned cooked eggs with a spoon. "The purpose of this is to taste better."

5. After the above-mentioned series of operations, keep the eggs for later use.

There are a series of video tutorials made by Lanzhou Lamian Noodles on the personal homepage, which regularly explain the use of some spice formulas.

How to make tea eggs;

Step 1, put the prepared eggs into a cold water pot

Step 2, put the prepared eggs into a light soy sauce, dark soy sauce, salt, chicken essence and monosodium glutamate

; All seasonings should be put heavier, so as to taste better and shorten the brewing time of tea eggs. < P > Step 3, put in the spice bag, then boil it with high fire and turn off the fire for brewing. < P > Precautions;

It is best to soak the tea eggs for 24 hours, so that they can be better tasted. For light soy sauce, Haitian brand or Donggu brand is selected for heavy soy sauce, which has a better taste. In addition, spices can be soaked in warm water before use, which can effectively remove the medicinal taste, bitterness and dirt of spices.

the formula proportion of tea egg spice;

5 star anise, 1 big cinnamon, 11 fragrant leaves, 1 handful of fennel, 2 citronella, 6 cinnamon seeds and 4 cinnamon.