Ancient Tea Eggs

Name: Ancient Tea Eggs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 14 egg; Some tea; Some pepper; Some Aniseed; Some Cinnamon; Some crystal sugar; Some Soy sauce; Some garlic; Some Tangerine peel; Some ginger; Some salt

by gamster

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The family-renowned tea-and-egg method only lacks the fragrant leaves and more tangerine peels in the spices. The eggs are selected with thinner and smaller skins. The black tea is a hard-packed Pu'er bag. When the tea is fragrant, put it in and cook. Crush the egg shells, soak them overnight, and taste them the next day. This tea egg is a taste that has been eaten since childhood, but it has been a long time since my parents have not been around for many years. This year, my mother lives at home and cooked it by myself as a son. The taste is still the same as before. When I wake up in the morning, I put a bowl of tea eggs in front of the bed. "

Ancient Tea Eggs

1. After cleaning the selected eggs, boil them and put them in cold water after 5 minutes to break them. If the cooking time is long, the eggs will crack from the inside. If you cook them again, the taste will be heavy.

2. Put the cinnamon, tangerine peel, ginger garlic, pepper, aniseed in a pot to soak. This is the same as the method of soaking the traditional Chinese medicine before boiling. The cinnamon and tangerine peel are also traditional Chinese medicines bought in Tongrentang. They have a mellow taste and are used as medicinal materials. The spices are also heavy

3. Wait for the color to come out

4. Put rock candy

5. Bring to a boil and wait for the rock sugar to melt. As soon as the rock candy is put into the pot, it will make a crisp sound of rolling back and forth at the bottom of the pot, and the sound is gone, it is all melted.

6. Put tea

7. Wait for the tea fragrance

8. Put the egg with the broken shell

9. After boiling again, add light soy sauce, salt and a little dark soy sauce

10. After boiling, cook for another hour on low heat, then turn off the stove and soak overnight to let it taste. In fact, the boiled tea eggs are already very flavorful and ready to eat, but the taste of soaking overnight is something I have long liked