If you want to make tea eggs more tasty, first put the eggs in a cold water pot and boil them with a small torch (note that it is a small fire, and if the water is too hot, the eggs will burst easily). After the water boils, take out the eggs. This is also the key. It's easier to taste the egg white when it's just shaped and fished out, and it's not easy to break the egg white. It's not good to be too early or too late. Cracks are made in the removed egg shells, and the whole egg shells are especially dense, so that they can be eaten more quickly. Then put the eggs in a pot with tea and a little edible salt, and the water will not exceed the eggs. Simmer on low heat for an hour.

Nowadays, the tea eggs that you are greedy for are turned over with seasonings: star anise, star anise, galangal, fennel, ginger, poria cocos, pepper, green tea, soy sauce, water, eggs, edible salt and white sugar. Practice: clean the eggs neatly and put them in water until they are boiled and reserved. Smash the cooked egg shell, which is convenient to taste. Boil water, add star anise, star anise, galangal, fennel, ginger, poria cocos and pepper, and simmer 15min. Add green tea, edible salt, white sugar, soy sauce, soy sauce and eggs, and simmer for 10 to 15min, then turn off the heat.

You can take it after soaking for 2 to 3 hours. If you don't panic, eat it the next day, and it tastes better. Wash the eggs first, then pour them into the pot and add cold water to boil, then take them out and wash them in cold water. After the eggs are fully cooled, gently crack the eggs, preferably until all the eggs have tiny cracks, and put them in a glass container for reservation. Add cold water to the pot, add a handful of tea (preferably Yunnan black tea), add more tea when there are many eggs, and then add salt, sugar, soy sauce (soy sauce) and spiced powder.

Just adjust the taste to your favorite fragrance and salinity. Boil the tea soup before adding the eggs. The tea soup should not be boiled with eggs. After adding the eggs, boil them again and the tea eggs will be ready. After the tea eggs are cooked, they don't need to be rolled, and they are left to rest the next day. On the second day, you should boil the tea eggs again. After boiling, you can enjoy them at will. They are very delicious and sweet.