How to make tea eggs?

? Eggs are eaten in ever-changing ways. The purpose is to make eggs taste better, look more attractive, and add more to meet the needs of human health.

Among them, there is such a wonderful practice of eggs, which has been passed down since ancient times, with its own characteristics, delicious taste, strong tea aroma, peeling off the skin, and beautiful marble-like lines covering the surface of eggs, which makes people have an appetite at first sight and eat it. This kind of egg is more delicious than ordinary boiled eggs and less greasy than fried eggs. It is a popular "spiced tea egg". Speaking of it, everyone must be familiar with it. Whether it's a breakfast shop or a station pier, the tea eggs simmered on the stove are steaming and full of fragrance, which can always attract people's attention quickly, especially when you are hungry.

Tea eggs are simple and convenient to make, which is very suitable for home operation. Whether it's for dinner, as a snack at night, or taking it out, it's very practical, which is why tea eggs are so popular.

The characteristics of tea eggs "spiced tea eggs", a popular snack, are simple to make, delicious, convenient to carry, distinctive, delicious and nutritious.

Key points of making tea eggs

(1) Eggs are often covered with impurities and bacteria, so the first step is to soak them several times, and then soak them in light salt water for 5 minutes.

(2) There is a pretreatment process before the egg is salted, that is, the egg is pre-boiled, and then the shell of the egg is gently broken after cooling. This action should be careful not to use too much force, and it is best to break it into tiny cracks, which is not only convenient for marinating, but also can maintain the integrity of the inside and outside of the egg during the marinating process without cracking and cracking.

This pre-cooking process should not take too long. The main thing is to let its egg white solidify, and it will not break when it is cracked and cooked. At the same time, its yolk is still in a state of wandering, so that the cooked yolk will be more delicate and taste better. After boiling, it only takes three minutes to remove the cold water.

(3) "spiced tea eggs", as the name implies, are cooked with spiced spices and tea. These five spices will have different choices in everyone's ordinary production. As the saying goes, family production is different from commercial production. You can generally choose several familiar spices, generally star anise, pepper, fragrant leaves, cinnamon and fennel. If you have it at home, both of them can enhance the fragrance, and Amomum villosum has the characteristics of penetrating bone, which can make the inside of eggs quickly penetrate into the halogen fragrance. I think everything can be added at home, which is nothing more than making the brine tea eggs "tasty" after eating.

The best tea brewed in pot is black tea, which can add color and fragrance. Green tea and jasmine tea are also acceptable, depending on personal preference.

In the process of marinating, besides spices and tea leaves, we also need to add some soy sauce and soy sauce to improve the color and taste, so that the boiled eggs will be more beautiful in color and mellow in taste, which will make people more appetizing and have a better effect after eating. Besides these, we will add some onion slices, ginger slices and rock sugar when cooking. Onion and ginger will improve the taste, and rock sugar has the function of returning sweetness, making the taste more layered and fragrant. Exquisite hotel practices will add compound soy sauce, which is also for this compound taste. After eating, it will have the effect of "leaving a fragrant mouth".

(4) stewed eggs should have enough stewing process to make them full of flavor and taste more fragrant. It takes at least 4 hours, and it is best to cook it at night, soak it all night and eat it the next day, which will taste better.

The production process of "spiced tea eggs".

Ingredients: egg 12 (I cook it in one pot every time, and the time to finish it is just right), two pieces of star anise, 8 grams of pepper, a small piece of cinnamon (about four or five grams), fennel 10 gram, 4 pieces of fragrant leaves, clove 1 gram, 8 grams of Amomum villosum, one onion, etc.

10g seasoning salt, 25g soy sauce, 30g soy sauce, a small piece of old rock sugar.

Specific process

(1) Soak the eggs for several times, wash them and soak them in light salt water for 5 minutes (salt has the function of sterilization and disinfection), and then rinse them for later use.

(2) Boil the water in the pot, which is less than the eggs. Put the washed eggs in, cook for three minutes, and then take them out and put them in cold water (after cold water impacts, the egg skins are easier to separate, otherwise they will easily stick to the skins and fail to peel).

(3) Knock the eggs that have been excited with cold water on the chopping board, then roll them around gently by hand or knock them around gently with a spoon, so that small cracks are formed on the surface of the eggshell.

(4) Add fresh water that hasn't eaten eggs into the pot again, add spices and tea leaves, cut onions and ginger slices, add a small piece of old rock sugar, pour in soy sauce and soy sauce, add salt, boil first, then boil the broken eggs with low fire for 15 minutes, then turn off the fire and soak them in the pot or take them out and put them in a suitable place.