What seasonings should be used to make tea eggs

The main seasonings of tea eggs are star anise, cinnamon, pepper, fragrant leaves, tea, five-spice powder, salt, soy sauce, sugar and chicken essence. Boiled eggs should be cooked with cold water, so that the eggs are not easy to burst. Scratch a few knives on the egg to make it easier to taste and taste better. The longer you stew, the better. It is best to use black tea to make tea eggs, because black tea is fragrant but not bitter, and its color is bright. The boiled eggs are full of fragrance, uniform in color and excellent in appearance.

common practices of tea eggs

common practices of tea eggs 1

materials:

5 grams of eggs (about 8), 2 pieces of star anise, 1 tablespoon of cassia twig, 1 grams of licorice, half a cup of red tea and half a cup of soy sauce.

Practice:

1. First, add 4 cups of water to the red tea to boil, then simmer for 1 minutes, then remove the tea, and add star anise, cassia twig and licorice wrapped in gauze to the tea soup;

2. Add soy sauce to taste, then add the eggs and cook them together. After 1 minutes, take out the eggs, tap the eggshells with chopsticks to make them crack, and then put them back into the soup and cook for 1 minutes.

3. Leave the eggs in the tea juice after the fire is turned off, and then take them out until the soup is cold.

common practices of tea eggs

main ingredients: eggs and tea

auxiliary materials: star anise, cinnamon, pepper, fennel, fragrant leaves, Amomum tsaoko, soy sauce, salt and spices

1. Clean and cook the eggs. (You can cook in a pot, and the egg cooker I use is very convenient.)

2. After the eggs are cooked, take them out and crack the surface of the eggs with the help of a spoon or shovel.

3. Put cold water in the pot, add spices and tea leaves to boil.

4. After the soup is boiled, add soy sauce and salt, and add the eggs to cook together.

5. Cover the pot and simmer for 1 minutes. Let the eggs taste and you can eat them

Common practices of tea eggs

Ingredients: eggs

Accessories: black tea, rock sugar, cinnamon, fennel, star anise and soy sauce

1. First, put all the spices, tea leaves and rock sugar into a casserole, pour in soy sauce and add 3-4 bowls of clear water to cook.

2. Clean the eggs, put them in a pot and boil them on high fire. Cook them on low fire for 5 minutes, then take them out. Beat the eggs with a spoon until the skins are broken and the egg membranes are connected.

3. Put the cracked eggs in a casserole, cook for 5 minutes on medium heat, then turn off the heat and let it stand for 2-3 hours until it tastes good.