First of all, spiced tea eggs
Material: an egg 10 salt 15g oolong tea 1 cup (240ml).
B spiced powder 1 teaspoon (15ml) star anise 12 g pepper 7.5 g dried ginger 12 g clove 4 g salt 15 g.
Seasoning soy sauce 120ml rock sugar 1 tablespoon.
Practice: 1. Wash the eggs and put them in the pot. Cover the eggs with water, then add salt and stir. After the fire boils, boil it on medium heat 10 minute. Pick up the eggs and soak them in cold water. Then use a spoon to crack the eggshell evenly. If the egg breaks during cooking, the added salt can make protein solidify quickly. ) 2. Add a proper amount of water to the casserole, pour it into material B and cook it on fire, then add seasoning, then add eggs and oolong tea, boil the water for 40 minutes, then turn off the fire and soak it for about 1 hour, and the delicious tea eggs will be ready. )
Second, rose green tea eggs
Ingredients: one egg, 6 roses 1/2 cups (1 cup is 240ml), green tea 1/2 cups, 20 ice cubes.
Cinnamon10g fennel 3 licorice10g.
Seasoning salt 1 tablespoon (1 5ml) rock sugar1tablespoon.
Practice: 1, wash the eggs; Put material B into a cloth bag to make a halogen bag. 2. Take a pot of water and cover the eggs. Boil the pickled steamed buns in a pot, simmer for 20 minutes, add all seasonings and eggs and cook for 3 minutes, then break the eggs evenly with a spoon, then add roses and green tea and cook for 30 minutes. 3. Turn off the fire and soak. After adding ice cubes to cool, turn on the high fire to boil, and then turn off the fire. The eggs are still soaked in the marinade 1 hour.
Third, the tea egg practice three
Material: 10 egg (both red and white skins are acceptable); Tea (scented tea and oolong tea can be selected, and oolong tea is recommended by Tieguanyin) 10g (appropriate amount); Zanthoxylum bungeanum (appropriate amount); Cinnamon (1, 2 pieces is enough); Salt and soy sauce (appropriate amount).
Practice: Wash the eggs and put them in a pot (preferably a local hot pot), add water (without eggs), add all the ingredients, cover them, boil the water for about 5 minutes, and then knock out the gap with a spoon (to facilitate the immersion of the taste in the soup). Then cook for 3 or 4 minutes and turn off the heat. Cook for about 3 minutes after semi-cooling, and adjust the taste at the same time (just add the corresponding ingredients, generally cinnamon does not need to be added, which has little effect). Then turn off the fire and cool naturally. When you touch the egg with your hand and it doesn't feel hot, you can taste your masterpiece.
Fourth, the practice of tea eggs
Prepare eggs 15 or so. Choose eggs of moderate size. If it is too small, the tea eggs will be salty. If they are too big, it will take a long time to marinate. Wash the eggs carefully with clear water for later use. Boil the eggs, and then break the eggshells slightly for later use. In addition, 5 grams of star anise, 5 grams of dried tangerine peel, 5 grams of cinnamon, 1/2 bowls of soy sauce, 2 black tea bags (preferably black tea, if there is really no green tea), 1 teaspoon of salt and appropriate amount of water (subject to soaking all materials) for later use. Put all the gravy into an electric rice cooker, keep warm, heat and cook. The longer the pickling time, the more delicious the eggs will be. The advantage of using a rice cooker is that you can soak the eggs in the pot overnight without turning off the fire, because the temperature of the rice cooker can be kept stable and you don't have to worry about burning. If you don't have an electric cooker, you can cook it in an ordinary pot, but the time needs to be extended.
Five, the practice of tea eggs
Ingredients: boiled eggs, soy sauce, tea.
Practice: Boil the egg white for about 10 minute, break the eggshell, put it in a small casserole, add water, soy sauce and tea, and soak it. Boil it on low heat for nearly an hour, then soak it all night, and you can taste it.
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