first, tea eggs?

1. prepare some eggs. Tea, salt, five-spice powder, if possible, cinnamon, pepper and fennel can be used instead of five-spice powder. ?

2. first put the eggs in the pot, and pour in clear water, preferably when the water just overflows the eggs. Cover the pot and put it in the fire until the water bubbles, turn off the fire for about 3~5 minutes, then turn on the fire. At this time, boil the water and continue to burn for 2~3 minutes, then turn off the fire. ?

3. Take out the egg. At this time, the egg is white and the yolk is still liquid. Knock on each other with two eggs until the shell is almost broken. If you knock well, you can also knock out marble lines. ?

4. put the seasoning and the broken eggs back into the pot, boil the water again and continue to boil for 1~2 minutes. Boiled tea eggs can be soaked in the juice. If you can stand the craving, you'd better eat them the next day, so the juice will taste better. ?

expanding knowledge points

what are the three methods of spiced tea eggs?

the first one.

1. spice formula: 1g of green tea, 2g of star anise, 1g of cinnamon, 2g of pepper, 5g of ginger, 3 slices of fragrant leaves, 2ml of soy sauce (about 2 teaspoons), 15g of cumin powder (this is the key) and 1 teaspoon of sugar?

2. how to peel easily: after 2 eggs are cooked, put the eggs in a large plastic box in a microwave oven while they are hot (other utensils are also acceptable), add cold water to the middle of the eggs in the box (the cold water must not pass through the eggs), cover the lid and start to rotate clockwise quickly (faster, about 5 turns), so that the egg skin will come off gently. Then use a toothpick to pierce two small holes in different directions of the egg.

3. put the spice formula and the eggs into the pot, add water until the eggs are over, boil over high fire, and then heat over low heat for 1 minutes. Leave it alone after turning off the fire. You can't eat it until five hours later. The main reason is that the gravy will slowly soak into the eggs during the cooling process?

the second

ingredient: 1 eggs?

ingredients: 1 yuan for tea, 4 tsps for refined salt, 3 tsps for white sugar, 25 pieces of pepper, 3 petals for star anise, 2 yuan for cinnamon, and a little for cooking wine, fennel, light soy sauce, dark soy sauce and pepper?

method: add 1 kg of water to the ingredients and boil for later use; Boil the egg with clear water until the egg white is solidified (after boiling the egg with medium fire, cook it with low fire for 5 minutes), take it out, soak it in cold water for 2 minutes, then gently break it until the skin is broken and the egg membrane is connected, then put it in a feeding pot for 1 hour, then turn the egg over, let it stand for more than 2 hours to taste, and heat it again to eat. ?

note: the tea leaves should be soaked in 8-9 degree water for 15 minutes, and then the tea leaves should be put into the pot to remove its astringency. The pot should use a earthen pot or an enamel pot.

characteristics: the fragrance of tea is mixed with the fragrance of spices. Delicious, smooth, fragrant and delicious. ?

the third

[ raw material/seasoning]?

1 eggs, tea, 1cc of water, 1 cup of soy sauce, 2 tsps of salt, and 1 packet of universal halogen?

[ production process]?

Wash the shell of the egg carefully, put it into the pot, and pour in clear water until it covers the top of the egg.

2. add 1 tsp of salt to the water, first boil the water with strong fire, and turn the egg several times when cooking, so that the boiled yolk can be concentrated in the middle of the egg. When the water boils, turn to low heat, boil for 1 minutes, then turn off the heat, and stew for another 5 minutes, then take it out and let it cool. ?

3. Put the all-purpose halogen bag and all other materials into the pot to boil, gently crack the blunt end of the egg, put it into the pot, slowly cook for about 1 hour with low fire, and then soak it for 2 hours after the fire is turned off. ?