Ingredients: eggs, black tea

Seasoning: fragrant leaves, cinnamon, fennel, rock sugar, dried Chili, salt, soy sauce, soy sauce.

1, first of all, the first step is to soak the egg for several times, because there are fecal impurities on its surface, soak it in light salt water for 5 minutes, then rinse and replace the water, add a spoonful of salt, boil it on high fire for 5 minutes, and then stir it in cold water.

2. Knock two eggs on your hand, break the eggshell, or pat lightly with a metal spoon, in order to crack the eggs, but don't use too much force.

3. After the eggs have been cooked, prepare spiced brine, add one kilogram of clear water to the pot, and add 2 star anise, 3 fragrant leaves, 1 piece of cinnamon, 5g of fennel, 2 crystal sugar10g, 2 dried chilies, salt15g, 20ml of light soy sauce, and 20ml of light soy sauce/kloc-0.

4. When the time is up, put the eggs in turn, continue to cook on low heat for 25 minutes, and then turn off the fire.

5. At this time, the tea eggs can't be eaten immediately. They need to be soaked in the pot until the next day. Such tea eggs are fragrant and tasty, and they will produce beautiful patterns. It is recommended to cook and eat them now. There is no need to store them in large quantities. Generally, the storage period of tea eggs is short, and they should not be refrigerated for more than three days.

6. Is this kind of tea egg very attractive? It's full of flavor, beautiful color and strong tea fragrance. If you like it, try it, and you won't be disappointed.

Skill summary

1, If it is broken black tea, it is recommended to wrap it in cloth and throw it away after cooking to avoid residue everywhere. There are ready-made black teas on the market.

2, the first step, when boiled eggs, put a spoonful of salt to solidify the broken egg protein.

3. Cooked tea eggs need to be soaked and tasted, and they can be eaten directly. If they are put on the next day, they will be more tasty.

4. Brine can be reused for 2-3 times, and some aniseed can be added again.