As we all know, there are many ways to eat eggs, tea egg is one of the more common way to eat, is also a relatively simple way to do, it tastes delicious and delicious, loved by people. Many people will boil tea eggs at home, so tea eggs boiled after the bag to fish out? Let's take a look at it!
Tea eggs boiled after the bag is out
After the tea eggs are boiled, the bag in the soup needs to be taken out.
In daily use of brine, it is necessary to pay attention to the fact that the spice bag can not be immersed in brine for a long time. Tea leaves are easy to deteriorate if they are soaked for a long time, and other spices will also taste bitter. The spice bag should be removed after boiling out the flavor.
When making tea eggs, do not add some strong and stimulating spices, such as Sichuan peppercorns and chillies, which will overpower the tea flavor of tea leaves.
What is the proper heat for boiling tea eggs
The tea eggs must be cooked on fire and slowly cooked. Over time, the flavors of tea leaves and various spices are slowly immersed into the eggs.
Boiled tea egg is best to boil the egg, with a rolling pin to break the shell, and then put in a pot with tea and various spices to boil, so that the boiled tea egg into flavor.
Do tea eggs first choice is black tea, because black tea fragrant, bright color, boiled out of the egg aroma overflowing, attractive color, look excellent; The bitter taste of green tea will be heavier, and there will be some astringency when boiled out. Moreover, green tea is cold and not suitable for people with poor health and pregnant women to eat.
Tea egg recipe
Main ingredient: fresh native eggs.
Supplement: Black tea (conditional can try Tie Guanyin.) , star anise, cinnamon, fragrant leaves, fennel, tangerine peel, licorice, Sichuan pepper.
Seasonings: edible salt, dark soy sauce, rock sugar (can not eat sugar friends can not put), chicken essence, cooking wine.
1, the first to buy back the soil eggs, or the country now caught (this is more reliable, ha ha), first clean, pay attention to the control of the strength do not break. Boil gently with cold water (lightly so that it doesn't crack when it hits the bottom).
2. Boil the water until the ninth layer is hot, then turn the fire to medium for 3 minutes (you can add some salt in the water so that the eggs are less likely to crack), remove and cool in cold water. Then gently crack the surface of the egg with a spoon, as evenly as possible.
3, add cold water to the pot again, put all the accessories and tea into the boil.
4. After boiling, add seasonings and put in the cracked eggs.
5. Cover and simmer over medium heat for 10 minutes, then turn off the heat.
6. The boiled tea egg is left to soak for more than 8 hours, so that the egg is more delicious, and then it is ready to eat.
7, delicious tea egg is done, like to eat spicy friends can also add a little dry pepper boiled together.
The technique of making tea eggs
1. The longer the soaking time, the more obvious the pattern of the egg is and the more delicious.
2, knock eggs to be dense and uniform, everything, so that it will show ice lines, increase the beauty, promote appetite.
3. If the egg is taken out of the refrigerator, it must be put to close to room temperature before it can be boiled, or it will crack when boiled.
4. Adding a little salt when boiling eggs can further prevent them from cracking.
5. Make sure the brine covers the eggs.
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