The brine used to make tea eggs is different from that used to make braised pork. Generally, the brine used to make tea eggs need not be used for 5~6 times, and then new brine is made, so as to ensure the taste of tea eggs.
Tea-egg brine is used too many times, with sweetness in bitterness, sweetness in bitterness and sweetness in bitterness, mainly from tea and spices. Brine should be put into a new seasoning bag every 2~3 times, and essence should be added to improve the taste of brine, so that the taste of brine tea eggs can be guaranteed.
Pay attention to boiling tea eggs:
It is not the more expensive tea that can cook delicious tea eggs. What kind of tea is used to cook tea eggs is very important. If you use the wrong tea, it won't have color or taste. Generally, it is best to cook tea eggs with black tea. Because black tea is sweet and fragrant, there is no bitterness, and the boiled tea eggs are rich in aroma and bright in color.
Black tea doesn't hurt the stomach, because the tea polyphenols contained in other teas are astringent and have a certain stimulating effect on the stomach, while black tea is fermented and baked, and the tea polyphenols are enzymatically oxidized under the action of oxidase, so the content is small and the stimulation to the stomach is small.
Many people cook with green tea, which is actually not very good, because green tea is a bit bitter and the boiled tea eggs are slightly astringent. Moreover, green tea is cold, so it is not suitable for patients with gastric diseases, the weak and pregnant women.