tea eggs

main ingredients

3 eggs

auxiliary materials

octagonal cinnamon, prickly ash, fragrant leaves, tea, spiced powder, salt, soy sauce, chicken essence

steps of tea eggs

1. Wash the eggs and put them in the pot. Make sure the water doesn't cover the eggs. Cook the eggs on medium heat (because the fire will easily crack the eggs).

2.? After the eggs are boiled, immediately turn to low heat and continue to cook for 2 minutes, then turn off the heat and stew for 2-3 minutes. Don't cook for too long, or the eggs will get old.

3. After stewing, pour out the hot water, pour out the eggs and wash the eggs with cold water.

4.? Rush to the point where your hands can bear the temperature of the eggs, and immediately start to knock the eggs, and be sure to break them while they are hot.

5.? After adding water again, add seasonings: star anise, cinnamon, pepper and fragrant leaves (as shown in the figure),

6. Add half bowl of soy sauce and half bowl of sugar,

7. Add five spoonfuls of salt and spiced powder (see the picture for the amount of spiced powder),

8. When the fire boils, turn it to medium heat, turn over the eggs, add the chicken essence, and then simmer for 15 minutes. Because there are many eggs this time, the soup is easy to overflow, so the lid of the pot is slightly opened when it is cooked on low heat.

9. You don't need to turn off the fire, turn over the eggs, put the eggs below on the top, so that they are even and more delicious. After turning over, continue to cook on low heat for 15 minutes.

1.? After turning off the fire, soak for at least an hour before eating. The longer the eggs are, the more delicious they are, because the time spent in the soup is getting longer and longer. You'd better cook it again before eating. Just boil it.