Tea eggs are one of the traditional snacks in China, and they are also one of the favorite foods of many people. The practice of peasant tea eggs is relatively simple, so let's introduce it below.

Composition:

Eggs 10

Tea10g

Octagonal 3

Cinnamomum cassia 1 root

6 Zanthoxylum bungeanum capsules

Proper amount of salt

Old pumping right amount

Proper amount of soy sauce

Proper amount of water

Exercise:

1. Wash the eggs with water, and knock the eggshell hard with appropriate attention, leaving tiny cracks on the eggshell.

2. Put the eggs in the pot and add enough water, so that the water can't pass the eggs.

3. Add tea, star anise, cinnamon, pepper, salt, soy sauce, and try to wrap each egg with seasoning.

4. Move the pot to the stove and turn on the fire. After the water is boiled, turn off the heat, cover the pot and cook for about 15 minutes to make the eggs fully tasty.

5. Take out the boiled egg, remove the eggshell, let it cool, and then put it back in the boiled tea juice for one night, so that the taste and color of the tea egg will be more delicious and rich.

Tips:

When boiling tea eggs, be sure to add the eggs after the water boils, otherwise there will be cracks on the surface of the tea eggs.

Adding a small amount of sugar to tea juice can make the color of tea eggs more vivid.

It takes enough curing time to make the taste and taste of tea eggs reach the best state.

You can adjust the amount of salt and soy sauce according to your taste.

Boiled tea eggs can be eaten as snacks alone, or in salty noodles or hot pot. They are all delicious.