How to make tea eggs delicious?

The practice of tea eggs is almost a cliche, but it is not easy to make tea eggs taste fragrant and not greasy.

Wash the eggs first and soak them in cold water 1 hour. Then simmer 10 minutes, and those who like to eat old eggs can cook for a while.

Once chilled, the old and tender eggs are basically shaped.

Quickly put it into a pot filled with cold water and rinse it with cold water for a while until the water and eggs are completely cold. Tap the eggshell gently with the round head of chopsticks, evenly, and tap it on the surface of the flower. Don't break it or knock it through, so that the surface of tea eggs will have preserved egg-like patterns, which look good.

When some friends make tea eggs, they like to sprinkle all kinds of marinades, such as fragrant slices, cinnamon, fennel and cloves. Just like they cook braised dishes. But not tea eggs, but salted eggs, which is another way to eat.

Put a proper amount of Zanthoxylum bungeanum, Illicium verum and Dianhong into a seasoning box or a tight gauze bag and cook with cold water without eggs. When the water is about to boil, pour a little rice wine, add enough salt, simmer 1- 1.5 hours with low fire, pour a little refined peanut oil before taking out the pot, and shake the pot to make it evenly distributed.

Feeding should be simple;

Yunnan red has mellow taste and good color;

Without soy sauce, eggs are light and bright, so they won't be ugly;

Putting some oil can keep the tea eggs fragrant, tender, oily and refreshing.

Tea Flavored Boiled Eggs

Some eggs, tea, pepper, aniseed, salt and soy sauce.

1. Wash the eggs, put them in a casserole, add cold water to cook them until they are 80% cooked, and break the egg skin with chopsticks or spoon.

2. Put the tea leaves, a small amount of pepper, aniseed, salt and soy sauce into a casserole and cook with slow fire for about 1 hour until the egg skin is brown.

The color is red and the taste is salty. You can also use an ordinary pot.