Tea eggs were invented by Fang Lu in the Shang Dynasty. Tea eggs originated from a time when Fang Lu led the army. He mistakenly poured tea leaves and eggs together and said they were delicious, so tea eggs became widely spread.

Here’s how to make tea eggs:

Ingredients: eggs, tea leaves, green onions, ginger slices, cinnamon, bay leaves, pepper, aniseed, dried red pepper, light soy sauce , dark soy sauce

Specific methods:

1. You can make more tea eggs at a time. I usually make it for seven days. The longer the time, the more delicious it will be. Clean the eggs first. You need to wash it several times, and the eggshells need to be brushed with a brush. Because they are marinated in the shell, they must be washed thoroughly.

2. Add water to the pot and put in the eggs. When boiling eggs, you must put them in cold water, so that the eggshells will be easy to peel. If the eggshells are not easy to peel, it will usually be The cooking method is wrong. Cover the pot, bring it to a boil over high heat and it will be cooked in about 6-8 minutes. Then put it directly into another pot and crack the eggshells with a spoon. The cracks in the eggshells will naturally become delicious when cooked. Many people ignore this step, no wonder it tastes bad and tastes bad.

3. Add the prepared condiments, pour in water that has not covered the eggs, add half a bowl of light soy sauce, half a bowl of dark soy sauce, and two spoons of salt. Stir evenly until the color of the water becomes bright red. It's enough if it turns black. You need to add enough dark soy sauce, otherwise the eggs will not be colored easily. Continue to cover the pot and bring to a boil over high heat.

4. After the pot is boiled, turn to low heat and simmer for about half an hour. The aroma will be rich and the color of the eggs has turned into brown. You can turn off the heat and the tea eggs are ready. Isn’t it super simple? ? The freshly boiled tea eggs have not yet completely absorbed the flavor. Pour the eggs and soup into a basin, seal the mouth of the basin with plastic wrap and soak overnight. This way the flavor will be full, and the fragrant tea eggs will be completely ready, no matter they are cold. It's full of flavor whether you eat it hot or hot, it's salty and delicious, it's so delicious, hurry up and give it a try.