Ingredients: egg1000g, tea 25g, pepper 2g, aniseed 5g, cinnamon 5g, fennel 3g, salt10g, soy sauce 50g, onion10g, ginger 5g.

working methods

(1) boiled eggs. Put the eggs in aluminum pot, add water and gradually cook them over medium heat. Then, pour out the boiling water, rinse it with cold water, and then knock on the eggshell to crack it. (2) Put the tea leaves in an aluminum pot filled with half a pot of clear water, and use medium fire after the fire is boiled. Add eggs, salt, soy sauce, onion and ginger slices, wrap tea, pepper, aniseed, cinnamon and fennel in gauze, put them in a pot, cook for about 1 hour, remove from the fire and naturally cool. (3) After cooling, take out the gauze bag, pick out the onion and ginger, put the eggs together with the soup in a clean big bottle, and take them while eating. Special reminder: if you don't use water, you can use the juice left over from your braised beef, which will be more delicious and mellow.

Question 2: How to cook fragrant and delicious tea eggs;

First of all, spiced tea eggs

Ingredients: egg 10, salt 15g, oolong tea 1 cup (240ml), spiced powder 1 spoon (15ml), star anise 12g, and pepper 7.5.

G, dried ginger 12g, clove 4g, salt.

15g。

Seasoning: soy sauce 120ml, rock sugar 1 tablespoon.

Exercise:

1. Wash the eggs and add water to the pot. The water should not exceed the eggs, then add salt and stir. Boil with high fire until it boils, and then cook with medium fire 10 minutes. Soak the eggs in cold water. Then use a spoon to break the eggshell evenly (if the egg is broken during cooking, you can add salt to make the protein solidify faster).

2. Add a proper amount of water to the casserole, pour in the spiced powder, star anise, pepper, dried ginger, clove and salt, boil over medium heat until the water boils, add soy sauce and rock sugar, add eggs and oolong tea, boil over low heat for 40 minutes, then turn off the heat and soak for about 1 hour, and the delicious tea eggs will be ready!

Question 3: How to cook tea eggs? N ways to eat spiced tea eggs.

1. Spice formula: green tea 10g, star anise 2, cinnamon 1g, pepper 20, ginger 5, fragrant leaves 3, soy sauce 200ml (about 20 teaspoons), cumin powder 15g (this is the key.

2. How to peel easily: take 20 eggs and cook them, put them in a large plastic box in the microwave oven while they are hot (other utensils are also acceptable), add cold water in the middle of the eggs in the box (cold water must not pass over the eggs), cover them, and start to rotate clockwise quickly (faster, about 50 revolutions), so that the skin of the eggs will fall off with a gentle peeling. Then stick two small holes in different directions of the egg with a toothpick.

3. Put the spice formula and the eggs into the pot, add water until the eggs are over, boil them with high fire, and then heat them with low fire for 10 minute. Turn off the fire and leave it alone. You can't eat it for five hours. (The main reason is that the marinade will slowly soak into the eggs during the cooling process. )

Tea-flavored boiled eggs

The first kind:

Ingredients: 10 egg.

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

Methods: 1 kg water was added to the ingredients and boiled for later use. Boil the egg with clear water until the egg white is solidified (after the egg is cooked on medium fire, cook it on low fire for 5 minutes), take it out and 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 the pot 1 hour, then turn the egg over, let it stand for more than 2 hours for seasoning, and heat it again to eat.

Note: The tea leaves should be soaked in 80-90 degrees water for 15 minutes, and then put into the pot to remove its astringency. Pots should be made of pottery or enamel.

Features: The aroma of tea and spices are mixed together. Delicious, smooth, fragrant and delicious.

The second type:

[Raw material/seasoning]

Egg 10, tea, water 1000cc, soy sauce 1 cup, 2 tsps of salt, universal halogen bag 1 bag.

[production process]

1. Wash the shell of the egg carefully, put it into the pot, and pour in water until it covers the top of the egg.

2. Add 1 teaspoon of salt to the water, first boil the water with high fire, and turn the egg over 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, cook for 10 minute, then turn off the heat, stew for another 5 minutes, and take out and 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 turning off the fire.

The third kind:

Ingredients: ten eggs, one or two sauces, one or two teas, one or two sugars, and two pieces of cinnamon.

Method:

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, pick them up, put them in cold water, soak them in cold water, take them out, and gently break the eggshells (easy to taste when pickled).

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

Features: This dish is delicious and nutritious.

The fourth kind:

Ingredients: Some eggs.

Bottom soup: a little tea, 1~2 octagonal, a little pepper, soy sauce until the water is almost black, one spoonful of salt, and two spoonfuls of chicken essence.

I suggest:

1. It is best not to use those powdery ingredients, because the powder will float on the noodle soup when cooking, which is ugly and a little dirty.

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 bottom soup until they are cooked, and gently crack the eggshell with any weapon you can find (big iron spoon, fork, chopsticks ...). In this way, the eggs are easy to taste. If you keep it in the refrigerator, it is generally no problem to keep it for more than a week or two. If there is no refrigerator, they can be kept for five or six days. Eggs usually take a day or two to taste:)

The secret of boiling spiced tea eggs

In recent years, spiced tea eggs are very popular in the market. Taking some tea eggs for an outing can not only fight hunger, but also relieve hunger. Cook some tea eggs at home, and adults and children will go home from work. If the food is not ready, take two out and peel them, which is suitable for both hot and cold.

There are vendors selling spiced tea eggs along the Dingbei Railway, from Gaoping to Beiji, as well as market scenic spots and even underground tunnels. Gelu Liqun, a friend, is nicknamed the king of spiced tea eggs. He can eat ten at a time. > & gt

Question 4: How to cook tea eggs to taste good? Is it okay not to put salt? First of all, spiced tea eggs

Materials:

One piece 10 egg

Salt15g

Oolong tea 1 cup (240ml)

Spiced powder 1 tablespoon (15ml)

Octagonal 12g

7.5g pepper

Dried ginger 12g

Clove 4 grams

Salt15g

condiment

Soy sauce 120ml

1 tablespoon rock sugar

Exercise:

1. Wash the eggs and put them in the pot. Add water to beat the eggs, add salt and mix well. After the fire boils, cook it over medium heat.

10 minutes, pick up the eggs and soak them in cold water, then knock the eggshells evenly with a spoon.

If the egg breaks during cooking, the added salt can make protein solidify quickly. )

2. Add appropriate amount of water to the casserole, pour in material B, bring to a boil over medium heat, add seasoning, and then add eggs and black peony.

Longming tea leaves, boiled in water and fire for 40 minutes, then turned off the fire, soaked for about 1 hour, and the delicious tea eggs were ready:)

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Second, rose green tea eggs

material

6 eggs

Rose 1/2 cups (1 cup is 240ml)

Green tea 1/2 cups

20 ice cubes

Cinnamon10g

Octagonal 3

Licorice 10g

condiment

Salt 1 tablespoon (15ml)

1 tablespoon rock sugar

Exercise:

1, wash eggs; Put material B into a cloth bag to make a halogen bag.

2. Take a pot of water, which can cover the eggs. Boil the marinated buns in a pot, simmer for 20 minutes, and then add them.

Add all seasonings and eggs and cook for 3 minutes, then beat the eggs evenly with a spoon, and then add roses.

Green tea, simmer for 30 minutes.

3. Turn off the fire and soak, add ice cubes to cool, then boil over high fire, then turn off the fire, and the eggs are still soaked in the marinade.

It takes about 1 hour to taste.

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Tea egg practice three

Material: 10 egg (both red and white skins are acceptable); Tea (you can choose scented tea or oolong tea, and oolong tea is recommended) 10g (appropriate amount); Zanthoxylum bungeanum (appropriate amount); Cinnamon (1, 2 pieces is enough); Salt and soy sauce (appropriate amount).

Practice: Wash the eggs and put them in a pot (preferably a local hot pot), add water (without eggs), add all the ingredients, cover them, boil the water for about 5 minutes, and then knock out the gap with a spoon (to facilitate the immersion of the taste in the soup). Then cook for 3 or 4 minutes and turn off the heat. Cook for about 3 minutes after semi-cooling, and adjust the taste at the same time (just add the corresponding materials, generally cinnamon does not need to be added, which has little effect). Then turn off the fire and cool naturally.

When you touch the egg with your hand and it doesn't feel hot, you can taste your masterpiece.

Taste: hemp, tea, salty, biting in the mouth, lingering fragrance.

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Tea egg method four

Prepare eggs 15 or so. Choose eggs of moderate size. If it is too small, the tea eggs will be salty. If they are too big, it will take a long time to marinate. Wash the eggs carefully with clear water for later use. Boil the eggs, and then break the eggshells slightly for later use. In addition, 5 grams of star anise, 5 grams of dried tangerine peel, 5 grams of cinnamon, 1/2 bowls of soy sauce, 2 black tea bags (preferably black tea, if there is really no green tea), 1 teaspoon of salt and appropriate amount of water (subject to soaking all materials) for later use. Put all the gravy into an electric rice cooker, keep warm, heat and cook. The longer the pickling time, the more delicious the eggs will be. The advantage of using a rice cooker is that you can soak the eggs in the pot overnight without turning off the fire, because the temperature of the rice cooker can be kept stable and you don't have to worry about burning. If you don't have an electric cooker, you can cook it in an ordinary pot, but the time needs to be extended.

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Tea egg method five

Ingredients: boiled eggs, soy sauce, tea.

Practice: Boil the egg for about 65,438+00 minutes, break the eggshell, put it in a small casserole (this one in my house is so cute), add water, soy sauce and tea, and just soak it. Boil it on low heat for nearly an hour, then soak it all night, and you can eat it.

I am very greedy and want to eat tea eggs, but it is said that eating too many tea eggs is bad for my health. ...& gt& gt

Question 5: How to make tea eggs is simple and delicious. Tea, star anise, salt, washed eggs. You don't have to use octagonal. No Chili, no soy sauce, no soy sauce. Black tea for tea, such as Lipton black tea, is the cheapest one in general supermarkets without good tea. Don't put a lot of tea just because it is a tea egg. Don't put too much tea. If you usually drink strong tea, use the amount of strong tea you make. ) This amount can boil almost ten teas.

Question 6: Simple methods of tea eggs How to make tea eggs delicious? Tea eggs belong to snack recipes, and the main raw materials are tea and eggs. Boiling process, simple production; If you have made this cookbook, whether you succeed or fail temporarily, China Food Network welcomes your comments on this cookbook and also welcomes you to share your experience. Tea egg raw materials: eggs, tea egg ingredients: black tea, tea egg seasoning: salt, soy sauce, crystal sugar, pepper, star anise, cinnamon, fennel, clove, dried tangerine peel, angelica dahurica, ginger slices, tsaoko, licorice and fragrant tea eggs: 1. Wash the eggs, put them in a pot with cold water, boil and cook for eight minutes. 2. Take out the egg and tap the eggshell with a spoon to crack it; 3. refill the pot with water. After boiling, pour the seasoning and black tea into the pot. 4. After the water is boiled, add the broken eggs, salt, soy sauce and rock sugar and cook for five minutes; 5. Turn off the fire, cover and soak for15h;

Question 7: Ask a master, how to cook tea eggs to taste? The method of making homemade tea eggs introduces the cuisine and its function in detail: home cooking recipes

Making materials of homemade tea eggs: main ingredients: egg 1000g, tea 25g, pepper 2g, aniseed 5g, cinnamon 5g, fennel 3g, refined salt 10g, soy sauce 50g, onion 10g and ginger 5g. Teach you how to make homemade tea eggs and how to make them delicious (1) boiled eggs. Put the eggs in aluminum pot, add water and gradually cook them over medium heat. Then, pour out the boiling water, rinse it with cold water, and then knock on the eggshell to crack it. (2) Put the tea in an aluminum pot with half a pot of clear water, boil it with strong fire, then switch to medium fire, add eggs, refined salt, soy sauce, onion and ginger slices, put the tea, pepper, aniseed, cinnamon and fennel into a gauze bag, put it in a pot, boil it for about 1 hour, leave the fire and naturally cool. (3) After cooling, take out the gauze bag, pick out the onion and ginger, put the eggs together with the soup in a clean big bottle, and take them while eating. Special reminder: if you don't use water, use the remaining juice of your own braised beef, which will taste more beautiful and mellow. The practice of tea eggs introduces dishes and their functions in detail: home-cooked recipes.

Making materials of tea eggs: ingredients: egg 10 octagonal 5g dried tangerine peel 5g cinnamon 5g black tea 2 tablespoons soy sauce1; 2 bowls of salt 1 teaspoon teach you how to make tea eggs, and how to make tea eggs is delicious (1). Tea eggs are delicious, and star anise, dried tangerine peel and cinnamon are absolutely indispensable. (2) Wash the eggs with a sponge first. (3) Put cold water and eggs in the pot. (4) Remember that the amount of water must cover the eggs. (5) You can add 1 tsp salt to the water to keep the egg shape intact and cook the egg with medium heat. (6) After the eggs are cooked, they can be picked up and quickly immersed in cold water, and the eggshells will be peeled off more easily. (7) If there is no black tea, you can use the black tea in the black tea bag. (8) Add a proper amount of water, soy sauce, black tea, medicinal materials and eggs into the pot of the rice cooker. (9) Put the pot in a rice cooker and cook for about 1 hour, which is a delicious tea egg!

Question 8: How to cook tea eggs? They are delicious and fragrant. The raw material of tea eggs: eggs.

Ingredients for tea eggs: black tea

Tea egg seasoning: salt, soy sauce, rock sugar, pepper, star anise, cinnamon, fennel, clove, dried tangerine peel, angelica dahurica, ginger slices, tsaoko, licorice and fragrant leaves.

The practice of tea eggs:

1, wash the eggs, put cold water in the pot and boil the water for eight minutes;

2. Take out the egg and tap the eggshell with a spoon to crack it;

3. refill the pot with water. After boiling, pour the seasoning and black tea into the pot.

4. After the water is boiled, add the broken eggs, salt, soy sauce and rock sugar and cook for five minutes;

5. Turn off the fire, cover and soak for15h;

Shendi flagship store ecology stocking soil eggs

Question 9: How to make tea eggs delicious and how to keep them for a few days! Raw materials:

How many eggs do you like?

Bottom soup:

A pinch of tea

Octagonal 1~2

A pinch of pepper

Add soy sauce until the water almost turns black.

A spoonful of salt

Two spoonfuls of Taitai Le chicken essence.

I suggest: 1. It's best not to use those powdery ingredients, because the powder will float on the noodle soup when cooking, which is ugly.

And I feel a little dirty.

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 soup until they are cooked.

Use any weapon you can find (big iron spoon, chopsticks ...) to crack the eggshell slightly. This makes eggs easy to taste.

If eggs 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, it can be stored for five or six days.

Eggs usually take a day or two to taste:)

Question 10: How to make tea eggs at home? Boil an 80-minute egg for seven minutes, then it is recommended to take out and break a part to expose cracks, then put it in water with tea leaves for another five minutes, and then soak it until the water is cool enough to eat homemade tea eggs.