Brown Sugar Tea Eggs丨large Mouth Snails
1.
Prepare the required ingredients. Star anise, cinnamon and bay leaves are standard. Putting Zhushan native eggs and three salted fish premium osmanthus brown sugar is the key to this tea egg!
2.
Boil the eggs first, under cold water, keep the water boiling, so that the internal temperature of the eggs does not change much, it is not easy to burst, and it is easier to grasp the time
3.
After the eggs are cooked, let the eggs cool, and then lightly break the egg shells to taste later
4.
Add spices such as star anise, cinnamon, bay leaves, tea leaves in cold water
5.
After the water boils, add three salted fish premium rose brown sugar to taste, which will dissolve quickly, and it comes with rose sweetness~
6.
Then put the egg, light soy sauce and salt together, turn off the heat after the high heat boils, wait for it to cool, and re-start the fire to boil. Repeat this step 3 times to make the egg taste faster. If there is enough time, you can use it directly. Boil on fire for half an hour, the effect is better
7.
Cook the eggs on the same day, let the eggs cool and soak overnight, and then take them out overnight to make them more delicious, just by looking at the color!
8.
Heat on a small fire before eating is both sterilizing and nutritious. A good day starts with a tea egg
9.
Don’t be greedy, eating too much eggs may result in overnutrition and obesity, so babies who want to lose weight should control it.
10.
There is great wisdom in the egg
Tips:
After the eggs are cooked thoroughly, crack the egg shell as much as possible, so that the flavor will penetrate more easily and the color will be better. After adding three salted fish, rose and brown sugar, the boiled eggs will have a faint rose fragrance, which is similar to the five-spice heavy tea eggs we have eaten in the past, but it has a more flavor.
