What should tea eggs do to look good and delicious?

Tea eggs are definitely a traditional ethnic snack in China. Nowadays, many breakfast shops can see tea eggs, which can supplement energy and enjoy delicious food, so they have always been loved by people. In fact, making tea eggs is very simple. As long as you pay attention to some details, it is easy to make the taste of tea eggs in professional shops outside.

How to make tea eggs: 1, the first thing to do is to clean the eggshells. Rinse the eggs with clear water first, then add more edible salt to the plate, and gently scrub the eggshells by hand or with a scouring pad. Fine salt has good friction, which can not only scrub off the dirt on the surface, but also play a role in disinfection and sterilization. After scrubbing, rinse with clear water several times.

2. Add water to the pot, put the washed eggs into the pot in cold water, and then add 20 grams of white vinegar. Adding white vinegar can soften the eggshell, so that the eggs are not easy to break when cooked. Bring boiling water to a high fire, and then simmer for 10 minutes. Don't cover it all the way, so the eggs won't break so easily. Also, eggs must be boiled in cold water, which is easy to break if boiled.

When cooking eggs, you should prepare some auxiliary materials first. Tea eggs definitely need tea. Generally, it is best to boil tea eggs with black tea. The color and fragrance of black tea are the most ideal. Of course, if you don't like black tea, you can use other tea leaves. Because it is tea eggs, we take the fragrance of tea, so the consumption of tea is also the largest. I have prepared 20 grams of black tea here.

4. In order to enrich the taste of tea eggs, we will add some spices, and the added spices only play an auxiliary role, so the amount of spices should not be too much. This time I prepared 2 crushed star anise, 30 fennel, 3 fragrant leaves, 1 cinnamon, 15 pepper, 2 ginger and 5 dried peppers.

After the eggs are cooked, they can be fished out and then quickly cooled in cold water. Through the principle of thermal expansion and cold contraction, eggshells and eggs can be better separated, which can be peeled off better and taste better. You can put the eggs on a plate and wash them with tap water for a while. Or if there is ice, put some ice in it, the effect will be better.

6. After the eggs are supercooled and cooled, control the water, then gently beat the eggs with eggs or beat them with a spoon. The more broken the eggshell, the better. But be careful when knocking at the door, we just want to break the eggshell, not break it or break it. When knocking, gently knock and turn the eggs, which will knock more evenly and make the cooked patterns more beautiful.

7. You must not use an iron pot to cook tea eggs, but only a casserole or stainless steel pot. Cooking in an iron pan not only tastes bad, but also makes the iron pan rust. Add water to the casserole, pour the prepared tea leaves and spices into the pot together, then boil the water with high fire, and then lower the fire for another 20 minutes, so that we can boil the tea leaves and spices into the water first.

After 8.20 minutes, we began to season. The amount of salt can be a little heavier. I added 10g, 30g soy sauce to improve the taste and taste, and 8g rock sugar to improve the taste. These three seasonings are enough, and nothing else needs to be added. Then I put the eggs together in the casserole.

9. Then boil the water with a big fire. After the water boils, cover it and cook on low heat 15 minutes. Don't rush to eat after cooking. Let the eggs soak in the pot for a day, at least half a day. Only in this way can eggs absorb the taste of tea and spices, and such tea eggs are delicious.

In this way, the tea eggs are ripe. In the whole process, there are several points that need special attention: eggs must be cleaned, which is a health problem. Secondly, the eggs must be boiled in cold water, so that the eggs will not break and will not flow out of protein. This is a matter of appearance. The third is to crack the boiled eggs as much as possible, which is not only beautiful but also delicious. Fourth, you can't add soy sauce, otherwise it will turn black after soaking for a long time, which is also a problem of appearance. The fifth is to cook for one minute and soak for nine minutes, that is, it doesn't take long to cook, but it takes a long time to soak, so as to thoroughly taste.