Holding warm tea eggs in his hand, he began to peel eggshells. With a flick, large eggshells are easily torn off. The original white protein is covered with irregular brown lines, which is very beautiful! Of course, I also know that this tea egg must be delicious!
There are too many ways to cook eggs now, but tea eggs are definitely a unique delicacy of China people, because China people love tea, which can combine the fragrance of tea, the fresh fragrance of eggs and the salty fragrance of spices just right, making the taste richer and more layered, and leaving fragrance after eating.
Since it is a tea egg, of course, tea is indispensable. Nowadays, there are fewer and fewer tea eggs that really taste like tea. Choosing tea is very important if you want tea eggs to taste good. Be sure to choose the right tea, so that the boiled tea eggs will have a fragrant tea taste and become veritable tea eggs.
Tea can not only increase flavor, but also play a role in coloring. To use black tea, black tea mainly takes its color. If we want a stronger flavor, we can also add some green tea or oolong tea. Tea eggs need to be cooked slowly with slow fire. After a long period of boiling, the flavor of tea and spices can be boiled out slowly and penetrate into the whole egg.
Below I will share with you the practice of spiced tea eggs, and friends who like to eat tea eggs will have a look!
Tea-flavored boiled eggs
Ingredients: eggs, tea, salt, rock sugar.
Seasoning: cinnamon, fennel, star anise, clove 1, tied with gauze into a seasoning bag.
Exercise:
1, wash the shell of the egg, put it in the pot, pour cold water and cook for about 10 minutes. Eggs must be boiled in cold water, so it is not easy to bloom.
2. Take out the boiled eggs and cool them in cold water. Break the eggshell with a spoon or a rolling pin, then gently crush the egg by hand to make it more broken, but don't rub it down.
3. Put the tea leaves, salt, rock sugar and spices into the pot to cook, and then put the eggs into the brine to cook together. After the water boils, turn to low heat, keep it slightly boiling, and cook for another 30 minutes. Tea and spices slowly floated out, and the brine became more and more rich.
Turn off the fire after the tea eggs are cooked, and don't take them out to eat. At this time, the tea eggs have not been fully tasted. Let them soak in salt water for half a day or one night, and the eggs will absorb enough soup. The next day, the tea eggs are brown and red, and the fragrance is fragrant!
Tips:
1, want to eat authentic tea eggs, don't let go, smoke old. You can only taste tea by boiling black tea to color it.
2, you can put more salt, so that the boiled eggs with shells will not be very salty.