New Year's food is made, Wishing you prosperity "Yuanbao" is brought! Family heirloom recipes to share with you

The method of boiling tea eggs varies from place to place, and our "ingot" is completely cooked in accordance with the traditional old method of my mother, just simply boil it and use a small amount of condiments.

First, the prepared eggs are boiled at one time, then the shells are broken one by one, put back into the casserole, old tea leaves, soy sauce, star anise and salt are added as seasonings, and new water is replaced, the eggs are overflowed, and after boiling over high heat, simmer slowly over low heat, no matter how many hours, until there is still a little bit of juice.

The boiled tea eggs are placed in the casserole, and then heated when eating, the hotter the tea eggs are, the more fragrant they are, the color is red, the egg white is elastic, and the egg yolk is soft. Especially when eaten hot, the rich fragrance in the mouth, stomach and heart, it is really happy to be satisfied---- may this year be even better than last year!

Tea Egg Ingredients: Eggs, old tea leaves, soy sauce, star anise, and salt

Ingredients: eggs, aged tea leaves, soy sauce, star anise, and salt

Make:

1. Wash the eggs. Put it in a casserole, pour it with water, bring to a boil over medium heat, cook for another 5 minutes, turn off the heat.

2. When it is warm, crack the egg shells one by one.

3. Put the cracked eggs back into the pan, replace them with a pot of water, and add salt, soy sauce, star anise, and tea leaves.

Cover the pot, bring to a boil over medium heat, turn to low heat, and keep boiling the juice and a little bit more. Note: Minimum

Cook for an hour, turning over several times in between.