How to cook tea eggs

The tea eggs on the breakfast stand are a very popular food, with a strong fragrance. They are particularly soft and full of taste, and they are not enough to eat five at a time.

Although it's called tea eggs, it can't be made only by tea leaves. The fragrance of tea eggs mainly comes from various spices and bittern mixed with * * *. The method of making tea eggs seems simple, but if you want to make them look good in color and taste delicious, you don't just have to cook them directly. Let me tell you how to make tea eggs.

I learned this method from an old classmate, who opened a breakfast shop, and he bought this method at the expense of 5 yuan. Many customers go to his shop specially, and don't buy anything else, but only buy tea eggs, which is 5 or 1 at a time, which is particularly popular.

boiled tea eggs

prepare eggs, salt, soy sauce, soy sauce, white vinegar, pepper, star anise, fragrant leaves, cinnamon, fennel, green onions, ginger, crystal sugar and black tea.

1. Prepare some fresh eggs, which are delicious only when they are cooked. Eggs that have been left for a long time, the egg white becomes thin and the yolk is scattered, which makes them particularly unpalatable when cooked.

2. Put the eggs in clear water, add a spoonful of salt, soak for 5 minutes, and then scrub them with your hands. Chicken manure and impurities on the surface of eggshell must be washed away, otherwise it will pollute the eggs inside.

3. Wash the eggs in cold water, add a spoonful of salt and a spoonful of white vinegar, cover the lid, boil over high heat, then turn down the heat, and continue to cook for 5 minutes, then turn off the heat. You don't need to cook the eggs completely, just let the protein solidify.

4. Take out the eggs, soak them in cold water for 5 minutes, and then crack the eggshells with a spoon, preferably evenly, so that the marinated eggs will have tiger skin lines, which are very beautiful.

5. Many people think that the color of tea eggs is caused by soy sauce, but in fact, it is only partly right. Soy sauce is the small head, and sugar color is the main thing, which makes the eggs brown and red. Pour the right amount of oil into the pot, add a handful of rock sugar and stir-fry for a while. When the syrup turns brown, the sugar color will be fried.

6. Add a proper amount of boiling water to the sugar color, and remember that it is boiling water, otherwise it will fry! Pot! Yes! When it just turns brown, you should add water. Two seconds later, it will produce bitter taste and burnt taste, so you must master it well.

7. Add pepper, star anise, cinnamon, fragrant leaves and fennel. Friends who like spicy food can put a few dried peppers, add appropriate amount of salt, soy sauce and soy sauce, stir well and cook for 2 minutes, then turn off the heat.

8. Tea eggs, tea is definitely indispensable. What kind of tea should we use? Not green tea or white tea, but black tea, so that tea eggs will be redder. Boil a pot of boiling water, pour in a handful of tea leaves, turn off the fire and soak for 1 minutes to boil the color of black tea.

9. Take out the tea leaves. The color and fragrance of the tea leaves have been dissolved in the tea. Pour the tea into the brine, add the cracked eggs, and continue to cook for 5 minutes after the fire is boiled, and the eggs will be fully cooked.

1. After turning off the fire, let the eggs soak in the brine for one night, and the eggs will be very tasty. Take them out and eat them directly, without cooking. If you want to eat hot, you can put them in an electric rice cooker for 1 minutes.

11. The tea eggs that can't be eaten are packed in fresh-keeping boxes or fresh-keeping bags, and kept in the refrigerator for 3 days, and can be kept for 3 days after reheating, but it is best to eat them within one week.

The method of boiling tea eggs is so simple. It should be noted that eggs should be boiled in casserole or stainless steel pot. Because tea contains a certain alkalinity, it will react with the iron pot and produce bad substances.