Ingredients: eggs, tea, salt, soy sauce, cola.

Practice: before boiling eggs, gently pat the eggs with a spoon. When there are tiny cracks in the eggshell and the sound of knocking on the eggshell becomes less crisp, the egg can be cooked. The purpose of knocking eggs is to make each egg crack, so that it is easy to taste when cooked, and the cooking time is not long.

Pour the tea leaves and salt into the pot. Cracked eggs will not overflow because of adding salt, and tea eggs will be completely cooked. Pour soy sauce into the pot. Tea and soy sauce are mainly used to color eggs. You can flexibly master the dosage of tea, salt and soy sauce according to your own tastes and preferences. Add water to the pot, which is about two-thirds of the height of the pot. Pour the coke into the pot. Adding cola is the key to cooking delicious tea eggs, which can not only make the tea eggs have a faint cola flavor, but also make the tea flavor in the tea eggs more intense.

1, pat the eggs lightly with a spoon before boiling them. The purpose of knocking eggs is to make each egg crack, so that it is easy to taste when cooked and the cooking time will not be too long.

2. Add salt when cooking eggs to prevent the egg liquid from overflowing, so that the tea eggs will be cooked thoroughly.

3. Adding cola when cooking tea eggs can not only make the tea eggs have a faint cola flavor, but also make the tea flavor in the tea eggs more intense.

Huoxue tea egg

raw material

Ingredients: eggs (320g)

Accessories: Salvia Miltiorrhiza (15g), Carthamus tinctorius (15g) and Juglans regia (10g).

manufacturing process

Decocting Saviae Miltiorrhizae Radix, Carthami Flos and Semen Persicae for 30 minutes; After cooling from the fire, light the fire, add the eggs and cook together. After the egg is cooked, break the skin of the egg and cook it with low heat until the egg white turns purple.

Rose tea egg

Raw materials:

6 eggs, dried rose 15g, tea 15g (preferably green tea), 3 aniseed, appropriate amount of licorice, a small piece of cinnamon, salt and rock sugar.

Exercise:

Put aniseed, licorice and cinnamon into a seasoning bag, put it into a boiling pot with good water, and after the fire boils, turn the fire down for 20 minutes;

Then put the washed eggs in, add salt and rock sugar at the same time, and continue to cook on low heat for 3 minutes;

Pour dried roses and tea leaves into the pot;

Gently crack the eggshell with a spoon and continue to cook for 15 minutes;

After turning off the fire, soak the eggs in the soup for 2 hours until they are completely tasty.

Octagonal tea egg

material

20 eggs, 5g tea, 4g star anise, 2g pepper, 5g Shaoxing wine and soy sauce 100g.

manufacturing method

(1) Boil the eggs in the casserole until they are 80% ripe, take them out, break them with a stick, wash the pepper and star anise, and wrap them with clean gauze;

(2) Put the eggs in a casserole, add seasoning bag, Shaoxing wine, soy sauce and appropriate amount of boiling water, and cook with strong fire for about 1 hour. When the eggshell turns brown, it can be eaten.

Xiangmei tea egg

Raw materials:

Egg 10, tea 1 2 cup, water 1000ML, soy sauce 1 cup, 2 tsps of salt, and universal halogen1package. Note: 1 cup =240ML.

Method:

(1) Wash the egg shells carefully, put them into the pot, and pour in clear water until the eggs are covered;

(2) Add 1 teaspoon of salt to the water, first boil the water with strong fire, and turn the egg several times when cooking, so that the cooked yolk is concentrated in the middle of the egg. After boiling, turn to low heat, turn off the heat after boiling for 10 minutes, stew for another 5 minutes, and take it out to cool for later use;

(3) Put the all-purpose halogen bag and all other materials into the pot to boil, gently crack the blunt head of the egg, put it into the pot, simmer for about 1 hour, and then soak for 2 hours after the flameout.

Tieguanyin tea egg

The secret between Tieguanyin and eggs, Tieguanyin tea contains refreshing caffeine, which is beneficial to the tannic acid of cerebral vessels and fluoride of oral teeth. Eggs are rich in protein, amino acids and trace elements.

Have you tried to combine them? This is what people often say (Tieguanyin tea eggs). In fact, Tieguanyin tea eggs are very beneficial to the human body.

Living in a busy city makes people have no time to take care of their breakfast. Many office workers buy something to fill their stomachs at will on their way to work. Because of cooking methods such as fried eggs and scrambled eggs, it is easy to lose rich nutrients in eggs, which is not good for your health after eating. Here is a good secret of traditional morning snacks, which is to satisfy breakfast with tea eggs made by Tieguanyin.

Home-cooked tea eggs

Ingredients: eggs

Accessories: star anise, cinnamon, pepper, fragrant leaves, tea, spiced powder, salt, soy sauce, sugar and chicken essence.

1. Wash the eggs and put them in the pot. Make sure the water doesn't cover the eggs, and cook the eggs on medium heat (because the fire will easily crack the eggs).

2. After the eggs are boiled, immediately turn to low heat and continue to cook for 2 minutes, then turn off the fire and stew for 2-3 minutes. Don't cook for too long, or the eggs will get old.

3. After stewing, pour out the hot water, pour out the eggs and wash the eggs with cold water.

When your hand can bear the temperature of the egg, start knocking on the egg immediately, and be sure to break it while it is hot.

5. After adding water again, add seasonings: star anise, cinnamon, pepper and fragrant leaves.

6. Add half a bowl of soy sauce and half a bowl of sugar.

7. Add five spoonfuls of salt and spiced powder.

8. After the fire boils, turn to medium heat, turn the eggs over, add chicken essence, and then cook on low heat 15 minutes. Because there are many eggs this time, the soup is easy to overflow, so the lid is slightly open when cooking on low heat. )

9. Don't turn off the fire, turn the eggs over and clip the eggs below to the top, which will be more even and delicious. After turning over, continue to cook on low heat 15 minutes.

10. After turning off the fire, soak for at least one hour before eating. The longer the eggs in the back, the better, because the time spent in the soup is getting longer and longer. You'd better cook it again before eating. Just boil it.