How to make spiced tea eggs

Ingredients:

1 qian of tea leaves, 4 tsp of refined salt, 3 tsp of sugar, 25 Sichuan peppercorns, 3 star anise cloves, 2 cents of cinnamon, cooking wine, cumin, light soy sauce, dark soy sauce, and a little chili pepper.

Add 1 catties of water to the ingredients and bring to a boil, set aside; boil the eggs in clean water until the egg whites solidify (boil the eggs over medium heat, then reduce the heat to low and cook for 5 minutes), take them out and soak them in cold water for 2 minutes , then gently smash it until the egg membrane is connected, then put it into a pot and cook for 1 hour, then turn the egg over, let it sit for more than 2 hours to absorb the flavor, heat it again and it is ready to eat.

1. Spice recipe: 10 grams of green tea, 2 star anise, 1 piece of cinnamon (8 grams), 20 peppercorns, 5 pieces of ginger, 3 bay leaves, 200 ml of dark soy sauce (about 20 teaspoons) ), 15 grams of cumin powder (must be added, this is the key), 1 spoon of sugar.

2. How to peel easily: After boiling 20 eggs, put the eggs into a large microwaveable plastic box while hot (other utensils are also acceptable), and add cold water to the middle of the eggs in the box ( The cold water must not cover the eggs), cover the lid and start to rotate clockwise quickly (faster, about 50 turns), so that the egg skin comes off with just one peel. Then use a toothpick to poke two small holes in different directions of the egg.

3. Put the spice formula and eggs into the pot, add water to cover the eggs, bring to a boil over high heat and then heat over low heat for 10 minutes. Leave it alone after turning off the heat. Wait five hours before eating. (Mainly because the marinade will slowly penetrate into the eggs during the cooling process)

4. The tea leaves should be soaked in water of 80 to 90 degrees for 15 minutes, and then the tea leaves should be poured into the pot. To remove the astringent taste, use an earthenware pot or an enamel pot.

Preparation method:

Add 1 pound of water to the ingredients and bring to a boil, set aside; boil the eggs in water until the egg whites solidify ( Boil the eggs over medium heat, then lower the heat and cook for 5 minutes), take them out and soak them in cold water for 2 minutes, then gently smash them until the skin is broken and the egg membrane is connected, then put it into the pot and cook for 1 hour, then add the eggs Turn over, let sit for more than 2 hours to absorb the flavor, then reheat before serving.