Question 2: Methods and Steps of Cooking Tea Eggs Although cooking tea eggs is not the same trade, there are several tips to know, otherwise the boiled eggs will not taste good. Wash the eggshells first, then cook them in cold water, and then cook them on low fire for five minutes (eggshells are easy to explode when the fire is too strong). It is best to use black tea produced by Hualien Hegang Tea Farm as black tea. Because the more tea eggs are boiled, the yellower and looser the eggs are, and the more tender the protein is. Hegang black tea is light in color and taste, and does not change color after long-term cooking, and its taste remains unchanged. I have a business friend who travels from Kaohsiung to Taipei four or five times a month. Every time he takes the Juguang train, he usually only drinks boiled water. He always takes a pack of black tea to cook tea eggs. Because the tea leaves remain moist for a long time and the tea powder is delicate, the color of the tea eggs made by his family is dark brown, the protein is old and tough, and the yolk is dry and firm. Please invite everyone. It is enough to prove that the quality of tea can not be ignored when boiling tea eggs. Broken tea powder and finished tea used to cook tea eggs will affect the flavor.
The eggs are cooked. First, you should break the eggshells one by one. It takes a little skill to knock eggs. If you knock too hard, they may be too salty, knocked unevenly, and the ice particles are messy and unsightly. The chess pieces you knocked were big and tasteless. You should knock the eggshell evenly. When the tea eggs are cooked, there will be "ice particles", which will increase the aesthetic feeling and further promote the appetite.
You don't have to put an star anise in the boiled tea eggs to increase the aroma, but don't put pepper, because once it is spicy, the clear tea fragrance will disappear. Tea eggs can be eaten hot or cold, but some people are ingenious and like to cook soup with bones instead of white water. Of course, it can add a little flavor, but it's always useless to eat it in your hand when you have an outing. If there is no water nearby to wash your hands, it is even more wrong. If you eat them at home, it doesn't matter.
Another thing to pay attention to when cooking tea eggs is that the brine must overflow the eggs, otherwise the tea eggs will become a heartless and selfless treasure map once or twice, which is not only ugly, but also hard and chewy, not delicious and not easy to digest.
Raw material er
How many eggs do you like?
Bottom soup:
A pinch of tea
Octagonal 1~2
A pinch of pepper
Add soy sauce until the water almost turns black.
A spoonful of salt
Two spoonfuls of Taitai Le chicken essence.
I suggest: 1. It's best not to use those powdery ingredients, because the powder will float on the noodle soup when cooking, which is ugly.
And I feel a little dirty.
Don't make the base soup too salty. It's better to make it a little salty than you can accept.
Cook the eggs in the soup until they are cooked.
Use any weapon you can find (big iron spoon, chopsticks ...) to crack the eggshell slightly. This makes eggs easy to taste.
If eggs are kept in the refrigerator, it is generally no problem to keep them for more than a week or two.
If there is no refrigerator, it can be stored for five or six days.
Eggs usually take a day or two to taste:)
Question 3: How to cook tea eggs quickly?
Boil the eggs first, pour cold water on them and break them with chopsticks. Note that eggs can't be farmed. Farmed eggs are too thick, you can use quail eggs, which are absolutely delicious.
Boil half of salt, black tea and green tea with boiled eggs for about an hour, soak eggs for 2 days and quail eggs for one night. If you have tasted it, you can pick up the tea eggs and put them in the refrigerator. After eating, steam them in water to avoid being too salty or strong. The degree of taste depends on your personal preference.
Seriously, as long as the tea is good, it is delicious without any spices such as pepper and star anise.
Boil the eggs again every time to avoid spoilage.
The practice of tea eggs
Ingredients: tea, star anise, salt, washed eggs. You don't have to use octagonal. No Chili, no soy sauce, no soy sauce. Black tea for tea, such as Lipton black tea, is the cheapest one in general supermarkets without good tea. Don't put a lot of tea just because it is a tea egg. Don't put too much tea. If you usually drink strong tea, use your own amount. ) This amount can boil almost ten teas. Longjing at home is ok (but it's a pity to have such good tea, haha)
Practice: Wash and cook the eggs first. When the egg white is almost ripe, stir it with chopsticks, so that the eggshell will crack because of the collision between eggs. Or knock open the eggshell with a tool; Tea eggs will taste better and smell better. At the same time, add tea and appropriate amount of salt. Note: too little will be tasteless, too much will be salty overnight. Then continue to cook.
Finishing: There are two kinds: 1, which are pure and rich because the water is dried at the end of cooking. 2. Don't burn it dry. Don't eat it directly after cooking. Soak it in the juice for at least one day, let the soup slowly penetrate, and eat one if you want to eat it slowly.
Authentic practice of tea eggs]
Prepare eggs 15 or so. Choose eggs of moderate size. If it is too small, the tea eggs will be salty. If they are too big, it will take a long time to marinate. Wash the eggs carefully with clear water for later use. Boil the eggs, and then break the eggshells slightly for later use. In addition, 5 grams of star anise, 5 grams of dried tangerine peel, 5 grams of cinnamon, 1/2 bowls of soy sauce, 2 black tea bags (preferably black tea, if there is really no green tea), 1 teaspoon of salt and appropriate amount of water (subject to soaking all materials) for later use. Put all the gravy into an electric rice cooker, keep warm, heat and cook. The longer the pickling time, the more delicious the eggs will be. The advantage of using a rice cooker is that you can soak the eggs in the pot overnight without turning off the fire, because the temperature of the rice cooker can be kept stable and you don't have to worry about burning. If there is no rice cooker, cook in an ordinary pot, but the time needs to be extended. . . . .
Question 4: How to make spiced tea eggs and coriander leaf eggs? Fresh eggs, tea, salt, brown sugar, soy sauce and spices are used as raw materials.
Production method: Wash the eggs one by one, put them in a pot, cook them until they are 80% mature, take them out, soak them in cold water for 2 minutes, take them out, break off several places on each egg, rub them with your hands (so that the seasoning can penetrate into the eggshell), and put them in the pot. For every 1000g egg, you need to add 1 teaspoon tea, 2 teaspoons salt, 100g soy sauce, a little fennel and pepper, and simmer for about 1 hour. The tea eggs cooked in this way are delicious.
Method for making tea eggs
(method 1)
Prepare eggs 15 or so. Choose eggs of moderate size. If it is too small, the tea eggs will be salty. If they are too big, it will take a long time to marinate. Wash the eggs carefully with clear water for later use.
Cook the eggs with low fire, and break the eggshells evenly after cooking. In addition, prepare 5g of star anise, 5g of dried tangerine peel, 5g of cinnamon, 1/2 bowls of soy sauce, 2 black tea bags, 1 teaspoon of salt and appropriate amount of water (subject to soaking all materials) for later use.
Put all the gravy into an electric rice cooker, keep warm, heat and cook. The longer the pickling time, the more delicious the eggs will be. The advantage of using a rice cooker is that you can soak the eggs in the pot overnight without turning off the fire, because the temperature of the rice cooker can be kept stable and you don't have to worry about burning.
(Method 2)
Spiced tea eggs are fragrant and delicious, and everyone loves them. How can I make tea eggs delicious? Pay attention to the following points when cooking: 1. Eggs should be fresh. 2. The tea used should be foam-resistant, rich in taste and above average. Stew for a long time to make it delicious. 4. It is not advisable to put soy sauce. As soon as the soy sauce is put, the color of the eggshell will be red instead of brown.
The specific method of tea eggs is as follows: 1. Take fresh eggs, wash the eggshells, cook them with cold water and slow fire until they are 70-80% mature, pick them up and put them in cold water, then break the eggshells. 2. Put the eggs in a casserole, add clear water (water will drown the eggs), add 10g tea, 5-6 cloves of fennel, 1 slice of orange peel, 2 ounces of salt and a little cinnamon, and cover tightly. 3. After boiling the eggs on medium fire, simmer them on low fire immediately.
Question 5: What ingredients are used to cook tea eggs … how to cook them, how long to cook them … how to cook them.
material
500g eggs (about 8), 2 star anise, cassia twig 1 spoon, licorice 100g, and half a cup of black tea.
condiment
Half a cup of soy sauce
The way of doing things
1. First, add 4 cups of water to black tea to boil, then boil it with low fire 10 minute, then take out the tea, and add star anise, cassia twig and licorice wrapped in gauze arc into the tea soup.
2. Add soy sauce to taste, then add eggs and cook together. 10 minutes later, take out the egg, tap the eggshell with chopsticks to crack it, and then put it back into the soup to cook 10 minutes.
3. Leave the eggs in the tea juice after the fire is turned off, and soak them until the soup is cold.
Remind you
1. When the eggs are boiled for the first time, don't overcook them, because it will take some time for them to taste after adding tea and seasoning. If boiled for too long, the eggs will be too hard to eat.
After the tea eggs are cooked, they must be fished out first and then soaked in the soup. If the tea leaves are soaked all the time, the tannic acid in the tea leaves will be released, which will make the taste astringent.
3. If the boiled and cooled tea eggs need to be heated, just boil the soup, turn off the fire and then put the eggs into soaking.
Question 6: Ask a master, how to cook tea eggs to taste? The method of making homemade tea eggs introduces the cuisine and its function in detail: home cooking recipes
Making materials of homemade tea eggs: main ingredients: egg 1000g, tea 25g, pepper 2g, aniseed 5g, cinnamon 5g, fennel 3g, refined salt 10g, soy sauce 50g, onion 10g and ginger 5g. Teach you how to make homemade tea eggs and how to make them delicious (1) boiled eggs. Put the eggs in aluminum pot, add water and gradually cook them over medium heat. Then, pour out the boiling water, rinse it with cold water, and then knock on the eggshell to crack it. (2) Put the tea leaves in an aluminum pot filled with half a pot of clear water, and use medium fire after the fire is boiled. Add eggs, salt, soy sauce, onion and ginger slices, wrap tea, pepper, aniseed, cinnamon and fennel in gauze, put them in a pot, cook for about 1 hour, remove from the fire and naturally cool. (3) After cooling, take out the gauze bag, pick out the onion and ginger, put the eggs together with the soup in a clean big bottle, and take them while eating. Special reminder: if you don't use water, use the remaining juice of your own braised beef, which will taste more beautiful and mellow. The practice of tea eggs introduces dishes and their functions in detail: home-cooked recipes.
Making materials of tea eggs: ingredients: egg 10 octagonal 5g dried tangerine peel 5g cinnamon 5g black tea 2 tablespoons soy sauce1; 2 bowls of salt 1 teaspoon teach you how to make tea eggs, and how to make tea eggs is delicious (1). Tea eggs are delicious, and star anise, dried tangerine peel and cinnamon are absolutely indispensable. (2) Wash the eggs with a sponge first. (3) Put cold water and eggs in the pot. (4) Remember that the amount of water must cover the eggs. (5) You can add 1 tsp salt to the water to keep the egg shape intact and cook the egg with medium heat. (6) After the eggs are cooked, they can be picked up and quickly immersed in cold water, and the eggshells will be peeled off more easily. (7) If there is no black tea, you can use the black tea in the black tea bag. (8) Add a proper amount of water, soy sauce, black tea, medicinal materials and eggs into the pot of the rice cooker. (9) Put the pot in a rice cooker and cook for about 1 hour, which is a delicious tea egg!
Question 7: How to cook fragrant and delicious tea eggs;
First of all, spiced tea eggs
Ingredients: egg 10, salt 15g, oolong tea 1 cup (240ml), spiced powder 1 spoon (15ml), star anise 12g, and pepper 7.5.
G, dried ginger 12g, clove 4g, salt.
15g。
Seasoning: soy sauce 120ml, rock sugar 1 tablespoon.
Exercise:
1. Wash the eggs and add water to the pot. The water should not exceed the eggs, then add salt and stir. Boil with high fire until it boils, and then cook with medium fire 10 minutes. Soak the eggs in cold water. Then use a spoon to break the eggshell evenly (if the egg is broken during cooking, you can add salt to make the protein solidify faster).
2. Add a proper amount of water to the casserole, pour in the spiced powder, star anise, pepper, dried ginger, clove and salt, boil over medium heat until the water boils, add soy sauce and rock sugar, add eggs and oolong tea, boil over low heat for 40 minutes, then turn off the heat and soak for about 1 hour, and the delicious tea eggs will be ready!
Question 8: How to cook tea eggs to taste good? Is it okay not to put salt? First of all, spiced tea eggs
Materials:
One piece 10 egg
Salt15g
Oolong tea 1 cup (240ml)
Spiced powder 1 tablespoon (15ml)
Octagonal 12g
7.5g pepper
Dried ginger 12g
Clove 4 grams
Salt15g
condiment
Soy sauce 120ml
1 tablespoon rock sugar
Exercise:
1. Wash the eggs and put them in the pot. Add water to beat the eggs, add salt and mix well. After the fire boils, cook it over medium heat.
10 minutes, pick up the eggs and soak them in cold water, then knock the eggshells evenly with a spoon.
If the egg breaks during cooking, the added salt can make protein solidify quickly. )
2. Add appropriate amount of water to the casserole, pour in material B, bring to a boil over medium heat, add seasoning, and then add eggs and black peony.
Longming tea leaves, boiled in water and fire for 40 minutes, then turned off the fire, soaked for about 1 hour, and the delicious tea eggs were ready:)
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Second, rose green tea eggs
material
6 eggs
Rose 1/2 cups (1 cup is 240ml)
Green tea 1/2 cups
20 ice cubes
Cinnamon10g
Octagonal 3
Licorice 10g
condiment
Salt 1 tablespoon (15ml)
1 tablespoon rock sugar
Exercise:
1, wash eggs; Put material B into a cloth bag to make a halogen bag.
2. Take a pot of water, which can cover the eggs. Boil the marinated buns in a pot, simmer for 20 minutes, and then add them.
Add all seasonings and eggs and cook for 3 minutes, then beat the eggs evenly with a spoon, and then add roses.
Green tea, simmer for 30 minutes.
3. Turn off the fire and soak, add ice cubes to cool, then boil over high fire, then turn off the fire, and the eggs are still soaked in the marinade.
It takes about 1 hour to taste.
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Tea egg practice three
Material: 10 egg (both red and white skins are acceptable); Tea (you can choose scented tea or oolong tea, and oolong tea is recommended) 10g (appropriate amount); Zanthoxylum bungeanum (appropriate amount); Cinnamon (1, 2 pieces is enough); Salt and soy sauce (appropriate amount).
Practice: Wash the eggs and put them in a pot (preferably a local hot pot), add water (without eggs), add all the ingredients, cover them, boil the water for about 5 minutes, and then knock out the gap with a spoon (to facilitate the immersion of the taste in the soup). Then cook for 3 or 4 minutes and turn off the heat. Cook for about 3 minutes after semi-cooling, and adjust the taste at the same time (just add the corresponding materials, generally cinnamon does not need to be added, which has little effect). Then turn off the fire and cool naturally.
When you touch the egg with your hand and it doesn't feel hot, you can taste your masterpiece.
Taste: hemp, tea, salty, biting in the mouth, lingering fragrance.
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Tea egg method four
Prepare eggs 15 or so. Choose eggs of moderate size. If it is too small, the tea eggs will be salty. If they are too big, it will take a long time to marinate. Wash the eggs carefully with clear water for later use. Boil the eggs, and then break the eggshells slightly for later use. In addition, 5 grams of star anise, 5 grams of dried tangerine peel, 5 grams of cinnamon, 1/2 bowls of soy sauce, 2 black tea bags (preferably black tea, if there is really no green tea), 1 teaspoon of salt and appropriate amount of water (subject to soaking all materials) for later use. Put all the gravy into an electric rice cooker, keep warm, heat and cook. The longer the pickling time, the more delicious the eggs will be. The advantage of using a rice cooker is that you can soak the eggs in the pot overnight without turning off the fire, because the temperature of the rice cooker can be kept stable and you don't have to worry about burning. If you don't have an electric cooker, you can cook it in an ordinary pot, but the time needs to be extended.
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Tea egg method five
Ingredients: boiled eggs, soy sauce, tea.
Practice: Boil the egg for about 65,438+00 minutes, break the eggshell, put it in a small casserole (this one in my house is so cute), add water, soy sauce and tea, and just soak it. Boil it on low heat for nearly an hour, then soak it all night, and you can eat it.
I am very greedy and want to eat tea eggs, but it is said that eating too many tea eggs is bad for my health. ...& gt& gt
Question 9: Simple methods of tea eggs How to make tea eggs delicious? Tea eggs belong to snack recipes, and the main raw materials are tea and eggs. Boiling process, simple production; If you have made this cookbook, whether you succeed or fail temporarily, China Food Network welcomes your comments on this cookbook and also welcomes you to share your experience. Tea egg raw materials: eggs, tea egg ingredients: black tea, tea egg seasoning: salt, soy sauce, crystal sugar, pepper, star anise, cinnamon, fennel, clove, dried tangerine peel, angelica dahurica, ginger slices, tsaoko, licorice and fragrant tea eggs: 1. Wash the eggs, put them in a pot with cold water, boil and cook for eight minutes. 2. Take out the egg and tap the eggshell with a spoon to crack it; 3. refill the pot with water. After boiling, pour the seasoning and black tea into the pot. 4. After the water is boiled, add the broken eggs, salt, soy sauce and rock sugar and cook for five minutes; 5. Turn off the fire, cover and soak for15h;
Question 10: How to make spiced tea eggs How to make spiced tea eggs How to make spiced tea eggs How to make spiced tea eggs Introduce the cuisine and functions in detail: How to make homemade recipes How to make spiced tea eggs: Ingredients: fresh eggs, tea, salt, brown sugar, soy sauce and spices teach you how to make spiced tea eggs, and how to make spiced tea eggs is delicious. First, wash the eggs one by one, cook them in a pot until they are 80% ripe, then take them out and soak them in cold water for 2 minutes. For every 1000g egg, you need to add 1 teaspoon tea, 2 teaspoons salt, 100g soy sauce, a little fennel and pepper, and simmer for about 1 hour. The tea eggs cooked in this way are delicious.