1, green tea 1 0g, star anise 2, cinnamon 1 block, pepper 20, ginger 5, fragrant leaves 3, soy sauce 200ml, cumin powder15g, sugar1spoon. 2, tea 1 money, 4 teaspoons of refined salt, 3 teaspoons of white sugar, 25 pieces of pepper, 3 petals of star anise, 2 yuan of cinnamon, cooking wine, fennel and light soy sauce.

Spiced tea eggs are the earliest home-cooked snacks invented by China people. The production is similar to ordinary tea eggs, and the materials are eggs, tea leaves, rich tea eggs, salt, soy sauce, monosodium glutamate and so on.

When making spiced tea eggs, the more complete the spices, the more fragrant the bittern tastes. Eggs had better be boiled before they are broken, or they will burst easily. The unfinished tea eggs can be soaked in brine and stored in the refrigerator.

The longer the spiced tea eggs are brewed, the stronger the taste. Quick coloring method: peel off the shell of marinated eggs and soak them in brine, and the color will soon become darker.