Ingredients: eggs, tea, salt, sugar, pepper, star anise, cinnamon, cooking wine, fennel, soy sauce, soy sauce and pepper.

Practice: 1. Add 1 kg water to the ingredients and boil for later use. Cook the eggs with clear water until the albumen is solidified (after cooking the eggs on medium heat, cook them on low heat for 5 minutes). Take it out and soak it in cold water for 2 minutes.

2. Tap until the skin is broken and the egg membrane is connected, put it in a pot and cook for 1 hour, then turn the egg over, let it stand for more than 2 hours to taste, and then heat it again to serve.

Cola tea eggs

Ingredients: eggs, tea, salt, soy sauce, cola.

Practice: 1. First pour tea and salt into the pot, then add soy sauce and water, which is about two-thirds of the height of the pot. After 5 minutes, pour the coke into the pot.

2. Adding cola is the key to cooking delicious tea eggs, which can not only make the tea eggs have a faint cola flavor, but also make the tea flavor in the tea eggs more intense.

Rose tea egg

Ingredients: eggs, dried roses, green tea, aniseed, licorice, cinnamon, salt and rock sugar.

Practice: 1. Put aniseed, licorice and cinnamon into a seasoning bag, put it into a pot with good water, bring it to a boil with high fire, and then turn to low fire for 20 minutes; Then put the washed eggs in, add salt and rock sugar at the same time, and continue to cook on low heat for 3 minutes.

2. Pour the dried roses and tea leaves into the pot, gently crack the egg shell with a small spoon, and continue to cook on low heat for 15 minutes. After turning off the fire, soak the eggs in the soup for 2 hours until they are completely tasty.

Octagonal tea egg

Ingredients: eggs, tea, star anise, pepper, Shaoxing wine, soy sauce.

Practice: 1. Boil the eggs in a casserole until they are 80% cooked, then take them out and break them with a stick. Wash the pepper and star anise and wrap them in clean gauze.

2. Put the eggs in a casserole, add seasoning bag, Shaoxing wine, soy sauce and appropriate amount of boiling water, and cook for about 1 hour. When the eggshell turns brown, it can be eaten.

Xiangmei tea egg

Ingredients: eggs, tea, soy sauce, salt, universal halogen bag.

Practice: 1. Wash the eggshells carefully, put them into the pot, pour in clear water until the eggs are not eaten, add 1 tsp of salt to the water, first boil the water with strong fire, and turn the eggs over several times when cooking, so that the boiled yolk can be concentrated in the middle of the eggs. After boiling, turn to low heat, turn off the heat after boiling for 10 minutes, stew for another 5 minutes, and take it out to cool for later use;

2. Put the all-purpose halogen bag and all other materials into the pot to boil, gently crack the blunt head of the egg, put it into the pot, simmer for about 1 hour, and then soak for 2 hours after turning off the fire.

Home-cooked tea eggs

Ingredients: egg, star anise, cinnamon, pepper, fragrant leaves, tea, spiced powder, salt, soy sauce, sugar and chicken essence.

Practice: 1. Wash the eggs and put them in the pot with the tea. Water must not touch the eggs. Cook the eggs over medium heat. After the eggs are boiled, immediately turn to low heat and continue to cook for 2 minutes, then turn off the fire and stew for 2-3 minutes.

2. After stewing, pour out the hot water, pour out the eggs and wash the eggs with cold water. Rush to the point where your hand can bear the temperature of the egg, and immediately start knocking on the egg, and be sure to break it while it is hot.

3. After adding water again, add star anise, cinnamon, pepper, fragrant leaves, half a bowl of soy sauce, half a bowl of sugar, five spoonfuls of salt and spiced powder.

4. After the fire boils, turn to medium heat, turn the eggs over, add chicken essence, and then cook on low heat 15 minutes.