10g seasoning salt, 25g soy sauce, 30g soy sauce, a small piece of old rock sugar.
Specific process
(1) Soak the eggs for several times, wash them and soak them in light salt water for 5 minutes (salt has the function of sterilization and disinfection), and then rinse them for later use.
(2) Boil the water in the pot, which is less than the eggs. Put the washed eggs in, cook for three minutes, and then take them out and put them in cold water (after cold water impacts, the egg skins are easier to separate, otherwise they will easily stick to the skins and fail to peel).
(3) Knock the eggs that have been excited with cold water on the chopping board, then roll them around gently by hand or knock them around gently with a spoon, so that small cracks are formed on the surface of the eggshell.
(4) Add fresh water that hasn't eaten eggs into the pot again, add spices and tea leaves, cut onions and ginger slices, add a small piece of old rock sugar, pour in soy sauce and soy sauce, add salt, boil first, then boil the broken eggs with low fire for 15 minutes, then turn off the fire and soak them in the pot or take them out and put them in a suitable place.
skill
(1) The eggs in spiced tea eggs can be replaced by other egg ingredients, such as quail eggs.
(2) Some experts said that tea eggs, as a kind of delicious food, contain some ingredients in tea, which will penetrate into the eggs in the process of stewing and combine with iron in the eggs to produce substances that are irritating to the stomach. Over time, it will affect the digestion and absorption of nutrients, which is not good for human health, so it means that tea eggs can not be eaten for a long time, and it is not good to eat them once in a while.
(3) Spiced tea eggs, because they are preserved with shells, are more resistant to storage and easier to carry. Compared with boiled eggs and peeled marinated eggs, it seems to be the first choice to go out.