Flavor formula: green tea 1 0g, star anise 2 pieces, cinnamon 1 block (8g), pepper 20 pieces, ginger 5 pieces, fragrant leaves 3 pieces, 200ml of soy sauce (about 20 teaspoons), cumin powder15g (must be put, this is the key),

Peeling method: Take 20 eggs and cook them, then put them in a large plastic box of microwave oven while they are hot (other utensils are also acceptable), add cold water to the middle of the eggs in the box (cold water must not pass through the eggs), cover the lid and start to rotate clockwise quickly (faster, about 50 turns), so that the egg skin will come down with a slight peeling. Then use a toothpick to make two small holes in different directions of the egg.

Precautions: put the spice formula and eggs into the pot, add water until the eggs are soaked, boil over high heat and then heat over low heat 10 minute. Leave it alone after turning off the fire. You can't eat it until five hours later. (The marinade will slowly soak into the eggs during the cooling process.) Tea leaves should be soaked in 80-90 degrees of water 15 minutes, and the tea leaves should be put into the pot to remove its astringency. The pot should use a earthen pot or an enamel pot.

Practice 2

Ingredients: egg, rich green tea egg material, tea, soy sauce, soy sauce, sugar and salt.

Practice: Wash the eggs and put them in the pot, pour in clear water, boil the eggs and turn to low heat for 5 minutes; Take out the boiled eggs and put them in cold water. Take out and gently break the eggshells but don't separate them. Tea leaves are brewed; Take another pot of clean water, put the broken eggshell eggs back in, add all seasonings and cook together; Cook for about half an hour; It tastes better to continue soaking for 2 or 3 hours after cooking. The unfinished tea eggs can be soaked in brine and stored in the refrigerator for several days.