Marinated Boiled Tea Eggs
1.
Bring the water to a boil over high fire and then add the tea leaves to boil. I used 2 packs of Lapsang Souchong
2.
In another pot, wash the eggs and put them in the pot, add water to cover the surface of the eggs, heat up on high heat, after boiling, turn to medium heat and continue to cook for 2 minutes.
3.
After the epidermis cools, pick up an egg with both hands and knock each other to make the shell of the egg crack. (It can also be peeled completely)
4.
Buy the ready-made tea egg marinade package, put the marinade into a non-woven bag and tie it tightly for later use
5.
Add 2 spoons of dark soy sauce, 2 spoons of light soy sauce, 2 spoons of oil, 2 spoons of sugar, 2 spoons of salt to the boiled tea water
6.
Put in the sachet and boil on high heat for about 5 minutes
7.
Finally, put the eggs in the seasoning water, boil them on a low heat for about 15 minutes and turn off the heat. After soaking for more than 4 hours, they can be eaten.
8.
Life is like a tea egg, only when there is a crack
9.
My WeChat public account [Personality is better than Zixie], you can become Xiao Zi’s friend after paying attention. If you have any questions during the production process, you can consult~
Tips:
1) The maturation temperature of the egg white is only 60 degrees. When it is burned to 70 degrees, the egg white on the surface of the egg will solidify first, thereby protecting the egg from cracking during the cooking process. The egg whites can be taken out and cooled as soon as they have solidified, so that the yolks of the tea eggs will not be too dry when they continue to be boiled.
2) This pot of spices can be used multiple times, just put it in the refrigerator once it is used up. Can be used three times.
3) The tea should not be boiled for too long, as long as the tea smells. Pu'er has a strong taste, so we take its fragrance and fish it out when we can smell the tea. If the tea time is too long, it will have the bitter taste of tea. If you put green tea, you can cook more!
