The preparation method of tea eggs includes: earth eggs: 12, tea leaves: appropriate amount, edible salt: 4g, star anise: 1, cinnamon bark: 1, dried lotus flowers: 1, and water: appropriate amount.
1. Wash the earth eggs with clear water.
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2. Then put it in a container and soak it in clear water for about an hour, so that the peeled tea eggs can be easily peeled off and will not stick together.
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3. Put the soaked eggs into the casserole, and then add the right amount of water without eggs.
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4. Put the tea into a gauze bag, and then put the gauze bag into the casserole.
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5. Then add anise cinnamon, salt and dried lotus and cook for ten minutes.
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6. After ten minutes, crush the skin of each egg with a spoon to help it taste better, then cover it and continue to stew with low heat.
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7. After cooking for half an hour, the tea eggs have been colored. Turn off the fire and simmer for half an hour.
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8. Turn off the fire after simmering for 20 minutes. So the tea eggs are ready.
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