Home › Growing Techniques › Article

Processing Methods and Key Technical Points for Five-Spice Tea Eggs

Growing Techniques 0 views
After eggs are boiled with tea leaves and spices, the eggshells take on a tiger-skin color, glossy and bright, fresh and savory, with a rich aroma. They are a traditional folk snack egg product. Because they are easy to carry, they are also a delicious food for travel or picnics. 1. Ingredients formula: 1000 g eggs, 25 g tea leaves, 2 g Sichuan peppercorns, 5 g star anise, 5 g cassia bark, 3 g fennel, 10 g refined salt, 50 g soy sauce, 10 g scallion, 5 g ginger. 2. Processing method (1) Boiling eggs: Put the eggs into an aluminum pot, add clean water, and use

After eggs are boiled with tea leaves and spices, the eggshells take on a tiger-skin color, glossy and bright, fresh and savory, with a rich aroma. They are a traditional folk snack egg product. Because they are easy to carry, they are also a delicious food for travel or picnics.

1. Ingredients formula: 1000 g eggs, 25 g tea leaves, 2 g Sichuan peppercorns, 5 g star anise, 5 g cassia bark, 3 g fennel, 10 g refined salt, 50 g soy sauce, 10 g scallion, 5 g ginger.

2. Processing method

(1) Boiling eggs: Put the eggs into an aluminum pot, add clean water, and boil gradually over medium heat. Then pour off the hot water, rinse quickly with cold water, and tap the eggshells lightly to make cracks.

(2) Tea processing: Put half a pot of clean water into an aluminum pot, bring to a boil over high heat, then switch to medium heat, add the eggs, refined salt, soy sauce, scallion sections, and ginger slices. Put the tea leaves, Sichuan peppercorns, star anise, cassia bark, and fennel into a gauze bag, place it in the pot, and simmer for about 1 hour. Remove from the heat and let cool naturally.

(3) Storage: After cooling, take out the gauze bag, pick out the scallion and ginger, and put the eggs together with the broth into a clean large bottle. Take them out as needed.

Related Articles