The recipe for making tea eggs is 2 star anise, 4g cinnamon, 4 fragrant leaves, 2g fennel, 5g galangal, 2g dried tangerine peel, 2g pepper, 10g black tea 10g, 5ml soy sauce 15ml, 8ml soy sauce, egg 1 1, 7kg clear water and a proper amount of salt. When making tea eggs, wash the eggs first and cook them in water for later use. Whether the eggs are peeled or not depends on your own preferences. When the egg is not peeled, stick a hole in the egg to facilitate tasting.
After the water is boiled, add spices and simmer 15 minutes. After the eggs are tasty, add black tea, salt and other seasonings, simmer for 10 minutes, and then turn off the fire. After cooling, you can eat it after soaking for an hour, but soaking for six hours is the best time. When cooking tea eggs, you must pay attention to the following precautions, which also determine the taste of tea eggs.
First, before you put the eggs, you must put enough water in the pot to taste the water. If it is bitter, you must add some water until it is no longer bitter, otherwise the boiled eggs will be very bitter. The second point is that when cooking eggs at home, it is best to make a hole in the surface of the egg, so that the first egg will be delicious, taste better and have a bigger appetite.
The last thing about boiling tea eggs is that the more you cook, the better it tastes. Cook with warm fire and keep warm, so that eggs will taste better. The more people go to the back to buy, the more delicious the tea eggs will be, but they don't have to be cooked all the time, or the eggs will taste bad if they are cooked.