material

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 the tea leaves are soaked all the time, the tannic acid in the 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.