The must-have five-spice tea eggs for Spring Festival hospitality, if you want to be salty and fragrant, the 30-year-old recipe will be shared with you

The nutrition of eggs is very rich, the classic practice of eggs is tea eggs, usually in the breakfast shops in the streets and alleys can be seen, the New Year is a must-have dish to entertain relatives and friends, the guests arrive is to make tea and tea eggs first, indicating the welcome of the guests, but if you want to cook delicious tea eggs at home, you still need to master a few skills;

First of all, it is essential to boil tea eggs, the use of tea is exquisite, boiled tea eggs are best to use black tea, black tea is fragrant and sweet, and the color of boiled tea eggs will be more beautiful, and black tea is fermented tea, the temperature does not hurt the stomach, if you boil it with green tea, there will be a little bitter taste, and green tea is cold, not suitable for weak and stomach patients;

The second point is that the spices for boiling tea eggs are particular, not too much, too much will cover up the tea fragrance, I generally use the most common 5 kinds, star anise, cinnamon, pepper, cumin and bay leaves, simple spices can make the taste of tea eggs better;

Finally, boiled tea eggs should keep in mind the principle of less boiling and more bubbles, that is, the time for tea eggs to be boiled does not take long, but if you want tea eggs to be delicious, you must soak them for a long time, you can soak them overnight and then eat them the next day, so that the boiled tea eggs will not be old but flavorful, and friends who like them can try it!

[Ingredients] 10 eggs, black tea, 20g salt, rock sugar, light soy sauce, dark soy sauce, 1 star anise, half cinnamon, 2g Sichuan pepper, 2g cumin, 2 bay leaves, 10g black tea;

【How to make spiced tea eggs】

1. The prepared eggs are cleaned in water, there may be bacteria on the surface of the eggs, and they need to be cleaned several times;

2. After the eggs are cleaned, put them in the pot, add a spoonful of salt, boiled eggs should be boiled in a pot under cold water, eggs are easy to burst under hot water, the boiled tea eggs are incomplete and have no appearance, turn to medium heat after the water is boiled in the pot under cold water, cook for 8 minutes in the whole process, turn off the heat and get out of the pot, at this time the eggs may not be cooked, it doesn't matter, you still need to continue to marinate them later, take them out and put them in clean water to cool, Let the egg membrane and egg white be separated, and the shell will be better removed later;

3. At this time, you can prepare the spices to be used for braised eggs, 3 slices of ginger, 1 green onion, 1 star anise, half of cinnamon, 2g of Sichuan pepper, 2g of cumin, 2 bay leaves, and 10g of black tea;

4. It is recommended not to use an iron pot for boiling tea eggs, but to use a stainless steel pot or casserole, add the prepared spices to the prepared pot, and then add a little rock sugar, 20g of salt, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, an appropriate amount of water, boil the water over high heat, and the taste of the braised soup can be slightly heavier, so that the taste of the boiled tea eggs will be just right;

5. When boiling the braised soup, knock the eggs lightly, you can gently knock with the help of a spatula, the cracks are more cracked, and the cracks are finer, so that it is easier to absorb the flavor, and you can also use eggs and eggs to beat each other, in short, knock the shell;

6. After the braised soup is boiled, add the eggs that have broken the shell, boil again, continue to cook for 10 minutes after boiling, and the boiling time can be slightly longer, so that the eggs are more flavorful, and the tea fragrance and five flavors in the braised soup perfectly cover up the fishy smell of the eggs;

7. Boiled eggs are not in a hurry to eat, they can be soaked overnight to make them more flavorful;

8. After the marinated tea eggs are peeled off, there are beautiful marble patterns on the surface, which is salty and fragrant, and the tea fragrance is rich;

Summary of the practice of tea eggs:

1. Tea eggs can be boiled a little more at a time, as much as you want to eat, and soak for a longer time to make it more flavorful;

2. The marinade of boiled tea leaves and eggs can be reused, and the remaining marinade soup after the eggs are fished out can be frozen and preserved, and it can be used by thawing it directly when it is to be used;

3. If you like spicy, you can add some dried chili peppers;