Tea eggs

It is best to use black tea to make tea eggs, because black tea is fragrant but not bitter, and its color is bright. The boiled eggs have a pleasant aroma, uniform color and excellent appearance. Green tea is somewhat bitter, boiled eggs will be astringent, and green tea is cold, which is not suitable for people with stomach problems, infirmities and pregnant women. There is no need to use particularly good black tea for black tea. Black tea bags like Lipton's and Chezai's are very easy to use. Just take out the tea bags and throw them away after cooking. It won't make the pot full of tea residue, and it's easy to master the dosage.

Practice 1

Ingredients: 6 eggs, 3 black tea bags, 2 star anise (aniseed), 1 small piece of cinnamon, 2 cloves, 2 cups of water, 2 tablespoons of white sugar, 5 tablespoons of soy sauce, 1 tablespoon of Wang Shouyi thirteen spices, and the right amount of salt. This tea egg is most suitable for cooking in a slow cooker, so you don't have to watch the fire and worry about drying it. Practice: 1. Eggs are boiled in cold water, and then boiled for 5 minutes; 2. Put all the seasonings into the slow cooker; 3. After the eggs are cooked, take them out, gently crack the eggshells, then put them in a slow cooker and stew them with minimum fire for one night; 4. Take a bite, the tea, the sauce and the fragrance are intertwined harmoniously, which is delicious! Friendly reminder: it is best not to eat more than four eggs in a week, otherwise the cholesterol is too high.

Practice 2

Ingredients: 500g of eggs (about 8), 2 pieces of star anise, cassia twig 1 tablespoon, licorice 1 00g, half a cup of red tea seasoning: half a cup of soy sauce:1. 2. Add soy sauce to taste, then add the eggs and cook them together. Take out the eggs after 10 minutes, tap the eggshells with chopsticks to make them crack, and then put them back into the soup and cook them for 10 minutes; 3. Leave the eggs in the tea juice after the flameout and soak them until the soup is cold.

Practice 3

1. Get some eggs ready. Tea, salt, five-spice powder, if possible, cinnamon, pepper and fennel can be used instead of five-spice powder. 2. Put the eggs in the pot first, and pour in clear water. It is more appropriate that the water just overflows the eggs. Cover the pot and put it in the fire until the water bubbles, turn off the fire for about 3-5 minutes, then turn on the fire. At this time, boil the water and continue to burn for 2-3 minutes, then turn off the fire. 3. Take out the egg. At this time, the egg is white and the yolk is still liquid. Use chopsticks or spoons to gently break the eggshell until the shell is generally damaged. Note: the eggshell does not need to be separated from the egg! 4. Put the seasoning and the broken eggs back into the pot, boil the water again, and continue to cook for1-2 minutes. Boiled tea eggs can be soaked in the juice. If you can stand the craving, you'd better eat them the next day, so the juice will taste better.