Family version of spiced tea eggs
Preparation of ingredients:
Eggs, black tea, cinnamon, star anise, fragrant leaves, fennel, pepper and pepper (if you like spicy food, you can add it).
Production steps:
Step 1: Boil the water from the pot, add the washed raw eggs, and then add some salt to the pot to cook.
Step 2: After the eggs are cooked, take them out and put them in cold water to cool down. This method makes the cooked eggs easy to peel for later use. The ingredients for boiling 20 eggs are about 5g of black tea, 6 slices of fragrant leaves, 6 peppers (if you like spicy food, you can add them), 3 star anise, 3 small pieces of cinnamon, a handful of pepper and fennel, and it is best to have a marinade bag, so that the eggs that will not be cooked will be covered with dregs. Material package for standby.
Step 3: Put the eggs into the pot, pour in the water that hasn't eaten the eggs, then increase the seasoning, soy sauce and salt, and bring to a boil. Boil with high fire for about 5 minutes, and all the spices will come out. Turn to low heat for 10 minute to turn off the fire.
Step 4: Let it soak in the soup for one night.
Step 5: After soaking the eggs for one night, they have stone lines, which are delicious! The shelf life of tea eggs is up to 3 days. Therefore, the tea eggs should be eaten as soon as possible, and if there are few people in the family, try to make as little as possible to avoid waste.