There are n ways to do it, so watch

1. Spice formula: 11 grams of green tea, 2 pieces of star anise, 1 piece of cinnamon (8 grams), 21 pieces of pepper, 5 pieces of ginger, 3 pieces of fragrant leaves, 211 ml of soy sauce (about 21 teaspoons), 15 grams of cumin powder (it is the key to put it) and 1 spoon of sugar.

2. how to peel easily: after 21 eggs are cooked, put them into a large plastic box in a microwave oven while they are hot (other utensils are also acceptable), add cold water to the middle of the box (cold water must not pass through the eggs), cover the lid and start to rotate clockwise quickly (faster, about 51 turns), so that the egg skin will come off with a slight peeling. Then use a toothpick to prick two small holes in different directions of the egg.

3. put the spice formula and the eggs into the pot, add water until the eggs are over, boil over high fire, and then heat over low heat for 11 minutes. Leave it alone after turning off the fire. You can't eat it until five hours later. (The marinade will slowly soak into the eggs during the cooling process)

Spiced tea eggs

The first type:

Ingredients: 1 yuan for tea, 4 tsps for refined salt, 3 tsps for white sugar, 25 pieces of pepper, 3 petals of star anise, 2 yuan for cinnamon, cooking wine, fennel, light soy sauce and light soy sauce.

method: add 1 kg of water to the ingredients and boil for later use; Boil the egg with clear water until the egg white is solidified (after boiling the egg with medium fire, cook it with low fire for 5 minutes), take it out, soak it in cold water for 2 minutes, then gently break it until the skin is broken and the egg membrane is connected, then put it in a feeding pot for 1 hour, then turn the egg over, let it stand for more than 2 hours to taste, and heat it again to eat.

note: the tea leaves should be soaked in water of 81-91 degrees for 15 minutes, and then the tea leaves should be put into the pot to remove its astringency. The pot should use a earthen pot or an enamel pot.

characteristics: the fragrance of tea is mixed with the fragrance of spices. Delicious, smooth, fragrant and delicious.

the second type:

[ raw material/seasoning ]

11 eggs, tea leaves, 1111cc of water, 1 cup of soy sauce, 2 tsps of salt, and 1 package of universal halogen

[ production process ]

1. Carefully wash the egg shells, put them in a pot, and pour clear water until they cover the eggs.

2. Add 1 tsp of salt to the water, first boil the water with strong fire, and turn the egg several times when cooking, so that the boiled yolk can be concentrated in the middle of the egg. When the water boils, turn to low heat, boil for 11 minutes, then turn off the heat, stew for another 5 minutes, and then take it out and let it cool.

3. Put the all-purpose halogen bag and all other materials into the pot to boil, gently crack the blunt end of the egg, put it into the pot, slowly cook for about 1 hours with low fire, and then soak it for 2 hours after turning off the fire.

the third kind:

raw materials: ten eggs, one or two taels of soy sauce, one tael of tea, one tael of sugar and two pieces of cinnamon

Method of making:

1. Wash the eggs, put them in a cold water pot, first boil them with high fire, then cook them with low fire for about five minutes, then fish them up and put them in cold water, soak them in cold water, take them out and tap them gently.

2. put the pot on the fire, pour in a catty of water, add soy sauce, sugar, refined salt, tea, cinnamon, star anise and eggs to boil, and then pour the marinated soup into the pot for soaking five minutes later. When eating, peel off the eggshell, cut into pieces and put it on a plate, and pour some brine soup.

fourth:

raw materials: eggs

base soup: a handful of tea, 1~2 star anise, a handful of pepper, soy sauce until the water turns black, one spoonful of salt, and two spoonfuls of Taitai chicken essence

I suggest:

1. It is best not to use those powdery ingredients, because the powder will float when cooked.

2. Don't make the base soup too salty, it's better to make it a little salty than you can accept. Cook the eggs in the base soup until they are cooked, and crack the eggshell slightly with any weapon you can find (big iron spoon, fork, chopsticks ...). In this way, eggs are easy to taste. If they are kept in the refrigerator, it is generally no problem to keep them for more than a week or two. If there is no refrigerator, they can be kept for five or six days. Eggs usually take one or two days to taste:)

Tips for boiling spiced tea eggs

Although cooking tea eggs is not a colleague, there are several tips to know, otherwise the boiled eggs will not taste good. Wash the eggshells first, then boil them in cold water, and then cook them on low fire for five minutes (the eggshells will burst easily if the fire is too big). It is best to use the black tea produced by Hualien Hegang Tea Farm as the black tea. Because the more tea eggs are boiled, the more yellow and loose the eggs are, and the more tender the protein is. Hegang black tea is light in color and light in taste, and the color does not turn black after long cooking, and the taste does not change.

the eggs are cooked. First, you should break the eggshells one by one. Knocking the eggs requires a little skill. If you knock them too hard, they may taste too salty, knock them unevenly, and the ice grains are messy and unsightly. The pieces you knock are big and tasteless. You should knock the eggshells evenly and evenly, and the tea eggs will appear "ice grains" when they are cooked, which will increase the aesthetic feeling and further promote the appetite.

It is not necessary for someone to put an star anise in the boiled tea eggs to enhance the aroma, but it is absolutely necessary to avoid putting pepper, because once it is spicy, the clear tea fragrance will disappear. Tea eggs can be eaten both hot and cold, but some people are ingenious and like to cook soup with bones instead of white water. Of course, it can add a little flavor, but eating them in your hands on an outing always feels greasy and useless. If there is no water nearby to clean your hands, it is even more wrong. If you eat them at home, it doesn't matter.

Another thing to pay attention to when cooking tea eggs is that the brine must overflow over the eggs, otherwise the tea eggs will become an unselfish Baolong map once or twice, which is not only ugly, but also stiff and hard to chew, unpalatable and difficult to digest.

choose one and have a try.