Materials:
-6 duck eggs;
-soy sauce 50 ml;
-star anise, cinnamon, pepper, fragrant leaves, cloves and tsaoko;
-black tea10g;
-Water in moderation.
Practice:
1. Cook the duck eggs, cool them and peel them for later use.
2. Add water to the pot, add soy sauce and various spices to boil, boil for 5 minutes, then turn off the heat and let it cool.
3. Put the red tea leaves in warm water and brew strong tea water for later use.
4. Put the eggs together with the cold spice juice and tea in a closed jar and soak them overnight.
2. Cook spiced tea eggs quickly:
Materials:
-6 duck eggs;
-soy sauce 50 ml;
-star anise, cinnamon, pepper, fragrant leaves, cloves and tsaoko;
-Appropriate amount of rose petals, medlar and kelp;
-Water in moderation.
Practice:
1. Cook the duck eggs, cool them and peel them for later use.
2. Add water to the pot, add soy sauce and various spices to boil, add rose petals, medlar, kelp and other ingredients, add duck eggs after cooking for 5 minutes, and turn off the heat after cooking for 5 minutes.
3. Soak the eggs and soup in a closed jar overnight.
3. Juice-free spiced tea eggs:
Materials:
-6 duck eggs;
-Appropriate amount of green onions and ginger slices;
-soy sauce 50 ml;
-star anise, cinnamon, pepper, fragrant leaves, cloves and tsaoko;
-black tea10g;
-Water in moderation.
Practice:
1. Cook the duck eggs, cool them and peel them for later use.
2. Put the green onions and ginger slices into the pot and dry them, then add the spices and dry them.
3. Put the red tea leaves into the pot, add water to boil and simmer for 30 minutes.
4. Put the duck eggs in the black tea soup and cook for 10 minutes, then turn off the fire, and cover the stew for 15 minutes.
5. Take the duck eggs out and let them cool before eating.