2. How to easily peel: take 20 eggs cooked, while hot eggs into a large microwave oven in a plastic box (other vessels can also be), add cold water to the middle of the egg in the box (cold water can not be no more than the egg), cover the lid began to rotate quickly clockwise (faster, about 50 turns), so that the skin of the egg gently peeled down. Then use a toothpick to tie two small holes in different directions in the egg.
3. Put the spice recipe and the eggs into a pot, add water to cover the eggs, bring to a boil over high heat and then heat over low heat for another 10 minutes. Turn off the heat and leave it alone. Five hours before serving. (Mainly in the cooling process of the marinade will slowly soak into the eggs)
Five spice tea eggs
The first:
Raw materials: 10 eggs
Ingredients: tea 1 money, 4 small spoons of refined salt, 3 small spoons of sugar, 25 peppercorns, 3 petals of star anise, cinnamon 2 money, wine, cumin, soy sauce, soy sauce, chili pepper, a little.
Method: Add the ingredients to 1 catty of water to boil, to be used; boiled eggs with water to the egg white solidified (medium heat boiling egg water and then change the small fire to cook for 5 minutes), fished out of the cold water soaked for 2 minutes, and then gently cracked to the skin broken egg membrane is connected, and then put into the pot of material boiled for 1 hour, and then to the egg turned over, static for more than 2 hours into the flavor, and then heated to be served.
Note: Tea leaves should be soaked in water at 80 to 90 degrees for 15 minutes, pour off the tea water before putting the tea into the pot to remove the astringent flavor, the pot should use a tile pot or enamel pot.
Characteristics: The fresh aroma of tea and the strong aroma of spices are mixed together. It is fresh, tender, aromatic and delicious.
Second:
[Ingredients/Seasoning]
10 eggs, tea, 1000cc water, 1 cup of soy sauce, 2 tsp of salt, 1 packet of universal marinade packet
[Procedure]
1. Wash the shells of the eggs carefully, put them into a pot, and pour in the water until it covers the top of the eggs.
2. Add 1 tsp salt to the water and bring the water to a boil over high heat first, turning the eggs several times while cooking will allow the cooked yolk to concentrate in the center of the egg. When the water boils, turn down the heat, cook for 10 minutes, then turn off the heat and simmer for another 5 minutes, then remove and set aside to cool.
3. Put the universal marinade packet and all other ingredients together in a pot and bring to a boil, gently crack the blunt end of the egg, put it into the pot and cook slowly over low heat for about 1 hour, remove from the heat and let it soak for another 2 hours.
The third:
Ingredients: ten eggs, soy sauce one or two two money, tea one money, sugar one money, cinnamon two small pieces
Preparation:
1. Wash the eggs, put them into a pot of cold water, first with a strong fire to boil, and then switch to a small fire to cook about five minutes, fish up into the cold water, soak cooled and then removed, and gently knocked the eggshells (brine to facilitate the flavor).
2. pot on the stove fire, pour a catty of water, add soy sauce, sugar, salt, tea, cinnamon, star anise and egg boiling, five minutes after the brine soup together with the pouring into the pot to soak. When eating, peel off the eggshell, cut into pieces to plate, pouring a little marinade into the soup.
Characteristics: This dish is delicious and nutritious.
The fourth:
Ingredients: a number of eggs
broth: a handful of tea, anise 1 ~ 2, a handful of pepper, soy sauce added to the water until the water is almost black, a spoon of salt, Mrs. Le two spoons of chicken
I recommend:
1. It is best not to use those powdered ingredients, because the cooking, the powder will be floated on the surface of the soup, it is very ugly and a little dirty feeling. A little dirty feeling.
2. Do not make the soup too salty, it is best to do than you can accept the taste of a little salty on the eggs in the soup, the eggs cooked until, with any weapon you can find (large iron spoon, fork, chopsticks ...) Use any weapon you can find (large iron spoon, fork, chopsticks...) to crack the eggshells a little. This egg is easy to taste, eggs in the refrigerator, generally save more than a week two weeks no problem, if there is no refrigerator, generally can be saved for five or six days, the eggs generally have to be put in one to two days to taste:)
Boiled five spice tea eggs secret
In recent years five spice tea eggs on the market, can be regarded as a great popularity, field trips travel, take a few tea eggs, both hunger and The tea eggs can be used to relieve hunger, and they can be put on the table at home, so that children and adults can come home from work and school, and if the food is not ready, they can take two tea eggs and eat them, and they can be eaten in hot or cold weather.
Along the North-South Railroad, there are vendors selling five-spice tea eggs from GaoPing to BeiJi, as well as in marketplaces and scenic spots, and even on pedestrian underpasses. The first thing I've noticed is that I've had a lot of problems with the way I've been treated, and I'm not sure how much I've had to worry about it, but I'm sure I've had a lot of problems with the way I've been treated. He ate a lot of tea eggs, the quality of the quality of the flavor, the intensity of the taste, there is an in-depth assessment. According to Lu Jun said, although the sale of five spice tea eggs knocking head everywhere, but you want to eat colorful and flavorful tea eggs, a hundred not once, not at any time you can eat it.
Eat tea eggs to Jiangsu, Zhejiang and Anhui provinces and Gan and Eu area is the most popular, to the end of the year and the theater year spring, tea eggs into Yuanbao la, Zhe people eat tea eggs called holding Yuanbao, Shanghai, some industries are extremely popular. I remember when in Shanghai, a Lunar New Year's Eve twenty-three sacrificial stove, if you are to the bathhouse bath, they are familiar with the patron must be served extraordinarily attentive, and as a result of sending a Yuanbao tea, the so-called Yuanbao tea, that is, Fukuo orange a green fruit "fresh olives" two. I traveled to Shanghai has always been in the Kade Road Kade ground bath regulars, to the end of the year must go to the Kade pool bath, fellows see customers door to door, naturally served Yuan sold tea, the family maternal uncle is Kade ground of the old customers, every go must be called near a snack store tea eggs, sesame paste, chicken batch when the afternoon tea, especially from time to time to call the tea eggs to eat, the fellows know that we are afraid of acid, do not eat Fukui orange, so Yuanbao tea to tea eggs come with two Fresh olives, because the general family in Jiangsu and Zhejiang, the New Year to the House of the New Year guests Yuanbao tea, is tea eggs.
Boiled tea eggs, although not a colleague, but there are a few tricks to know, otherwise the eggs cooked out of the flavor, it is not good. First of all, wash the eggshell after boiling in cold water, changed to a small fire to cook for five minutes (fire is too big shells are easy to crack), black tea is best to use Hualien Tsuruoka Tea produced by the black tea. Because the more you cook tea eggs, the looser the yolk, the more tender the egg white, Hegang black tea color light taste light, long time to cook the color does not change the black, taste does not change the bitter. I have a business friend, monthly from Kaohsiung to Taipei to round-trip four or five times each time we take the Juguang train, he usually only drink water, the car supply of tea, he always take a bag of black tea each time to take with the family to set a number of tea eggs, because the tea shelved for a long time by the moisture, the tea powder is fine, so he cooked out of the tea eggs, the color of dark brown, the egg white is old and tough, yolks are dry and solid, please eat who shook his head. The tea leaves quality is not to be ignored, broken tea leaves, finished tea, used to cook tea eggs will affect the flavor,
Eggs cooked. First of all, we need to crack the eggshell one by one, knocking eggs also need a little technique, knocking too broken may taste too salty, knocking uneven, ice pattern messy too unattractive, knocking the piece of big and not taste, to knock the eggshell sparse and dense uniformity, the face of the mask to the, and so on the tea eggs cooked, it will present the "ice pattern", curved pattern, increase the sense of aesthetics, which in turn promotes the appetite.
Cooking tea eggs someone put a star anise to increase the aroma, not yet impossible, but absolutely avoid putting pepper, because a spicy, clear tea aroma into nothing. Tea eggs are supposed to be cold and hot can eat, but some people ingenious, like to use the bones to cook broth instead of white water, certainly can increase the flavor, but the excursion travel to eat in the hand always feel greasy not to eat, if the neighborhood did not have water to clean hands, that's even more wrong, and if you eat in the family it doesn't matter.
Boiled tea eggs there is a point to note, is that the brine must be diffused over the eggs, otherwise back to the pot to boil a time or two, tea eggs into the iron face of the package of Longtu, not only ugly, but also the protein is stiff and difficult to chew, not tasty and not easy to digest.
Cupping the day closer to the day, boiled tea eggs to guests, is time-saving and most economical food, if you plan to cook a pot of delicious tea eggs, pay attention to the above points, I think your tea eggs, will be welcomed by guests