1. Boil the eggs

2. After the eggs are cooked, crack the skin and break it into pieces as much as possible for better flavor

Step 3

Prepare tea leaves, aniseed, cinnamon, bay leaves and Sichuan peppercorns

Step 4

Put all the dry ingredients into a non-woven bag with water and boil, add light soy sauce and dark soy sauce salt

Step 5

Cook for 30 minutes, then soak for 3 to 5 hours to enhance the flavor

Method 2: Cola tea eggs

Ingredients

Eggs, tea, salt, soy sauce and cola.

Step 1

Before boiling the eggs, tap the eggs lightly with a spoon. When small cracks appear in the eggshell and the sound of tapping the eggshell becomes less crisp, the egg It’s ready to go. The purpose of lightly cracking the eggs is to make each egg have cracks, so that the flavor will be easier to absorb when cooking, and the cooking time will not take too long.

Step 2

Pour the tea leaves and salt into the pot. Because salt is added to eggs with cracks, the egg liquid will not overflow, and the tea eggs will be cooked perfectly. Pour the soy sauce into the pot. Tea leaves and soy sauce are mainly used to color the eggs. You can flexibly control the amount of tea leaves, salt and soy sauce according to your own taste and preferences. Add water to the pot to about two-thirds of the height of the pot. Pour the cola into the pot. Adding cola is the key to cooking delicious tea eggs. This not only gives the tea eggs a light cola flavor, but also makes the tea aroma in the tea eggs stronger.

Tips

1. Before boiling eggs, first tap the eggs lightly with a spoon. The purpose of tapping the eggs is to make each egg have cracks. When cooking, It's easy to taste and doesn't take too long to cook.

2. Adding salt when boiling eggs can prevent the egg liquid from overflowing from cracked eggs, so that tea eggs will be cooked completely.

3. Adding cola when boiling tea eggs can not only give the tea eggs a faint cola flavor, but also make the tea aroma in the tea eggs stronger.

Method 3: Blood-activating tea eggs

Ingredients

Main ingredient: eggs (320g)

Accessory ingredients: Salvia miltiorrhiza (15g) Safflower (15g) Walnut (10g)

Step 1

First boil the salvia miltiorrhiza, safflower and peach kernels for 30 minutes;

Step 2

Remove from the heat and let it cool before turning on the heat again, add the eggs and cook together. When the eggs are cooked, break the egg skin and cook over low heat until the egg white turns purple.

Method 4: Rose Tea Eggs

Ingredients

6 eggs, 15 grams of dried roses, 15 grams of tea (preferably green tea), aniseed 3 grains, appropriate amount of licorice, a small piece of cinnamon, appropriate amount of salt and rock sugar

Step 1

Put the aniseed, licorice and cinnamon into the seasoning bag, add it to the boil and add water. In the pot, bring to a boil over high heat, then turn to low heat and cook for 20 minutes;

Step 2

Then add the washed eggs, add salt and rock sugar, and continue to cook over low heat. 3 minutes;

Step 3

Pour the dried rose flowers and tea leaves into the pot;

Step 4

Use a small spoon to Gently knock out cracks in the egg shell and continue to cook on low heat for 15 minutes;

Step 5

After turning off the heat, soak the eggs in the soup for another 2 hours until the flavor is completely absorbed. .