Chinese name
Braised tea eggs
classify
Pot-stewed vegetables and snacks
Someone's taste
Xianxiang
major constituent
Eggs, tea
Method 1
raw material
Egg 12, 30g of black tea, star anise 10, 2 teaspoons of salt, crystal sugar 1 teaspoon, 200ml of soy sauce, spiced powder 1 teaspoon, and clear water1500ml.
prepare
1. Boil the egg for 8 minutes, then pick it up and crack the shell.
2. Add 1500 ml of water, add eggs, black tea, soy sauce, star anise, salt, rock sugar and five-spice powder in turn, and put them in a pot to boil.
3. Cook on low fire for about 90 minutes.
Method 2
formula
(Unit: gram)
Soy sauce 50, sugar 10, refined salt 20, monosodium glutamate 10, Tian Bo E500 18 freshener 5, Tian Bo I30003-4 aloe gel 15, Tian Bo E50227 Cuiweiwang A 5, black tea/kloc-0.
operative technique
Selecting materials, grinding, mixing, bagging, batching, boiling salt water, boiling salted eggs, soaking eggs, cleaning, cooking, rapid cooling, shelling and drying.
Single process:
1. Material selection. Choosing good raw materials is the key to ensure food quality. Black tea produced in Anhui must be selected as the raw material for the tea used in the stewed tea eggs. The characteristics of black tea are that the tea is fragrant enough and the tea eggs are colored quickly, so that the stewed tea eggs are full of color, flavor and flavor. Spices are the main raw materials of braised tea eggs. The quality of spices is the key to the quality of braised tea eggs. In the process of selecting spices, we must ensure that the spices are absolutely pure and mildew-free. High quality natural perfume with water content below 10%.
Step 2 grind. After selecting high-quality tea and natural spices, we will grind them. Generally, gauze is used as the seasoning package, and only tea leaves and natural spices need to be crushed into 16 ~ 20 mesh fine powder. However, if the raw materials are directly cooked with tea eggs, they must pass through a 40-mesh sieve. This dissolves more easily in soup.
Mix. Mix the raw materials needed in the formula evenly. In the process of mixing, slow mixing must be adopted to make the raw materials with uneven thickness uniform.
4. Bagging. Immediately after mixing the raw materials, put them into gauze bags and then pack them. When it is used in this way, the outer packaging is removed and a proper amount of water and eggs are added, so that tea eggs can be boiled conveniently.
5. Ingredients. Put the tea leaves in the gauze bag into water, then add the necessary soluble raw materials and stir them in the pot.
6. Boil salt water. After mixing all the ingredients, you can cook with fire. Generally, before the eggs are put in, the brine is boiled for fragrance, which can shorten the time of marinating tea eggs.
7. egg soaking. Soak fresh eggs in clear water for 5- 10 minutes, put them in potassium permanganate or pasteurized solution for disinfection, and then clean them.
8. wash. Wash each soaked egg with a brush to thoroughly remove the dirt on the eggshell, and then rinse the egg.
9. Boiled eggs. Cook eggs in a pan, pay attention to the heat, and avoid a large number of eggs bursting, which will increase a lot of losses.
10. Rapid cooling. Prepare a large container and put it in 15 degree warm water. Put the eggs into water quickly and separate the eggshells by shrinking.
1 1. Broken shell. In order to make the flavor enter the egg as quickly and effectively as possible, it is necessary to break the shell of boiled eggs. Under normal circumstances, the broken shell is two-thirds, but it cannot destroy the whole egg, so that the stewed tea egg can maintain the integrity of the egg.
12. Dry. Put the broken eggs under a fan or in a ventilated place to remove water, so that the surface of the eggs is short of water, so that the pickled tea eggs can quickly absorb the marinade and accelerate the flavor entry.
13. Boil the marinated eggs. Boil the eggs in the marinade for three minutes, and then cook them slowly over low heat. It can be eaten after cooking for about 2 hours, and the stewed tea eggs have the best flavor after soaking for 5 hours.
14. finished product. Halogenated tea eggs can be added with boiled eggs in salt water, and salted eggs can be taken out for sale. Stewed soup can also be used continuously until 24 hours later.
discuss
1. This method can also be applied to snack foods, such as dry-cured tofu.
2. According to this method, some natural spices such as pepper can be added to pickle products with other flavors.