500g eggs (about 8), 2 star anise, cassia twig 1 spoon, licorice 100g, and half a cup of black tea.

condiment

Half a cup of soy sauce

The way of doing things

1. First, add 4 cups of water to the black tea to boil, then simmer for 10 minute, then take out the tea leaves, and add Illicium verum, Ramulus Cinnamomi and Radix Glycyrrhizae wrapped in gauze to the tea soup.

2. Add soy sauce to taste, then add eggs and cook together. 10 minutes later, take out the egg, tap the eggshell with chopsticks to crack it, and then put it back into the soup to cook 10 minutes.

3. Leave the eggs in the tea juice after the fire is turned off, and soak them until the soup is cold.

Remind you

1. When the eggs are boiled for the first time, don't overcook them, because it will take some time for them to taste after adding tea and seasoning. If boiled for too long, the eggs will be too hard to eat.

After the tea eggs are cooked, they must be fished out first and then soaked in the soup. If tea leaves are soaked all the time, tannic acid in tea leaves will be released, which will make the taste astringent.

3. If the boiled and cooled tea eggs need to be heated, just boil the soup, turn off the fire and then put the eggs into soaking.

Salted egg:

condiments

Egg1200g

condiment

Zanthoxylum bungeanum 15g

Salt 30 grams

Octagonal 15g

20g soy sauce

30 grams of onion

Ginger 15g

Amomum tsaoko10g

Alpinia officinarum 10g

、

working methods

1.

Add 2000 ml of water to the pot, add seasoning, and boil for 3 minutes.

Minutes, make a marinated soup, and take it out for later use;

2.

Cook the eggs, take them out and stir them in cold water, and break the egg skins one by one with chopsticks;

3.

Boil the cracked eggs in a marinated pot and store them in marinated soup for later use;

4.

Cut it into crescent shapes when serving, and pour some brine soup after serving.

1.

Add some salt to the water to prevent the eggs from breaking, or cook the eggs until they are nearly ripe. Put the pot down and stop for about 3 minutes.

Minutes, turn off the fire and continue to cook until the eggs are cooked thoroughly, which can also prevent the eggs from cracking;

2.

After the brine soup has been used once or twice, some spices and refined salt can be added to continue to use, but the residue should be removed;

3.

Add more salt to the brine soup in summer to prevent the eggs from going bad.

4.

You can also add some pepper or vinegar to taste according to your own taste.