Can you still use the brine juice of the tea eggs after the whole tea leaves?

If it's hot, it's best to wait for it to get cold and put it in the refrigerator. You can continue to use it, you can add some seasonings appropriately, the taste is basically the same, and you can continue to make brine eggs to eat. Ha ha.

Of course you can use it, the marinated things are basically the same, no problem! I've used it and kept marinating other things!

It can't be used. It will deteriorate after a long time.

Hello, I'm glad your question is answered as follows. Braised eggs are boiled first, and then marinated with marinade. It is not soaked in thirteen spices or braised broth.

Tea eggs have a tea flavor because there are tea leaves in the soup of boiled eggs. The method of braised eggs is as follows - raw materials: eggs, soy sauce, salt, cloves, cumin, pepper, star anise, ginger, cooking wine 1, boil the eggs, wash them with cold water, peel them, and keep them for later use; 2. Put Sichuan pepper, star anise, grass fruit, ginger, cooking wine and a small amount of starch (optional) into the pot, add an appropriate amount of water (depending on the number of eggs) and boil over low heat for about 5 minutes, cool down and set aside; 3. Put the boiled eggs into the braised soup made in step 2, heat for about 2 minutes, cool and set ready to eat.

When eating, you can also cut the egg in half and pour it on the braised soup, the effect of adding starch to the braised soup is to make the soup look thicker and thicker.

Ingredients: eggs, black tea bags, cinnamon, star anise, bay leaves, salt, soy sauce Method: 1. Put the eggs into the pot, add water, open a gap in the lid, and cook over medium heat for 5-6 minutes after the water boils;

2. After the eggs are cooled, tap the eggshell lightly to make the eggs have cracks around them;

3. Put the eggs into the pot again, add enough water, add black tea bags, cinnamon, star anise, bay leaves, salt, soy sauce;

4. After boiling over a strong fire, switch to medium heat and cook for 30-40 minutes;

5. Pick out the tea bags and spices, soak the eggs in the soup for 3-4 hours before eating better.

1. Ingredients required for braised tea eggs:

Ingredients: eggs, tea.

Excipients: marinade, star anise, salt, dark soy sauce.

Second, the method of braised tea eggs:

1. Prepare 15 eggs, and choose the appropriate size. If the eggs are too small, the tea eggs will be salty; If it's too big, it will take a long time to marinate before it tastes. Carefully scrub the eggs in clean water and set aside.

2. Boil the eggs in water, and knock out the cracks in the eggshell slightly after cooking. In addition, prepare 5 grams of star anise, 5 grams of tangerine peel, 5 grams of cinnamon, 1 2 bowls of soy sauce, 2 tea bags, 1 teaspoon of salt and an appropriate amount of water (subject to submerged all ingredients) for later use.

3. Put all the marinades into the pot and boil, then add the boiled eggs, cover the pot, boil over low heat for 1 hour, then turn off the heat, soak overnight, then boil again, turn to low heat and boil for 1 2-1 hours.

The indirect marinade method is used here, that is, the method of soaking for a long time to make the eggs more flavorful. In fact, the best way to marinate tea eggs is to prepare an electric pot, let the eggs be boiled in the electric pot at a heat of heat preservation, the longer the boiled time, the more flavorful the eggs will be. Another advantage of using an electric cooker is that you can soak the eggs in the electric cooker overnight without having to turn off the electricity, because the temperature of the electric cooker can be maintained stable and you don't have to worry about burning.

Put some soy sauce in the casserole, add some tea leaves when it has been boiled for 5 minutes, crack the eggs in the morning, stay in it, turn off the heat after 10 minutes, and set it aside for a day or two.

How to make braised tea eggs: 1Prepare ingredients, eggs, marinade packets, brown sugar rock sugar, roses, chili peppers, peppercorns, ginger, tea leaves.

2.Pour hot water into the pot, add the eggs to the boil, put them in cold water, peel the eggs quickly, add a small amount of water to the pot, add rock sugar, brown sugar, open the marinade package and add it, ginger, roses, light soy sauce, dark soy sauce, red wine, Sichuan pepper, boil for a while over low heat, add chili pepper, put the eggs into the pot, pour in the water that has not covered the eggs, add light soy sauce, dark soy sauce, cooking wine again, boil until half an hour and then stop the fire, then put it the next day, and put it out.

Now if you make braised tea eggs at home, you can buy ready-made ingredients on the Internet, and then put them directly into water at home, and then boil the tea leaves and eggs in water, and break the eggs when cooking.

Home-style braised tea eggs, ingredients include black tea, big ingredients, dark soy sauce, refined salt and chicken essence, etc., if you want the tea flavor to be stronger, you can put less seasoning, if you want to braised the flavor heavier, you can put some big ingredients and cinnamon.

When braised tea eggs, you can put chili, pepper, star anise, bay leaves, cinnamon, cumin and other marinades, if you are too troublesome, just pour a little 13 spices into the pot, put a little salt and soy sauce, and then when the eggs are almost cooked, they are crushed in the pot.

First put the marinade in the pot and soak it for half an hour, then boil the brine, then add the marinated, boiled eggs, marinate for half an hour and then soak for half an hour, so that the marinated tea eggs are very delicious.

Braised eggs are a very popular snack and can be found in many places. When eating braised eggs, people usually accompany them with a cup of tea to relieve greasy and clean the mouth. However, what kind of tea is good for braised eggs? Next, let's take a look at this question.

Oolong Tea Oolong tea is a semi-fermented tea with a bright color and aroma. Not only does it have a great fragrance, but it also helps to promote digestion and lower cholesterol. Oolong tea and braised eggs can play a role in relieving greasy, and it is very vertical and suitable for people who love to eat braised eggs.

Tieguanyin Tieguanyin is a relatively famous Guizhou tea, known as one of the top ten famous chain teas in China. It is not only rich in aroma, but also mellow in taste, strong in sweetness, and has a refreshing feeling when drinking. The combination of braised eggs and Tieguanyin will make you feel the unique tea aroma and the salty aroma of braised eggs, which is very wonderful.

Longjing Tea Longjing Tea is a type of green tea that is produced in Xihu District, Hangzhou, Zhejiang, China. Its aroma is fresh, mellow, and the taste is sweet and moist, with a hint of bitterness. Since the bitterness of Longjing tea complements the saltiness of the braised eggs, this combination is very compatible.

Pu-erh Tea Pu-erh tea is a fermented black tea that is often used by people to lower lipids and blood pressure, relieve hangover and relieve greasyness. It has a mellow aroma and taste, and is loved by people when gathering at tea houses or drinking wine. Braised eggs and Pu'er tea are also a good combination, which can play a role in reducing fat** and lowering cholesterol.

Conclusion The above four types of tea are all very suitable for eating with braised eggs, but everyone's taste is different, and you can choose according to your preferences. In addition to this, there are many other kinds of tea that can be tried, such as green tea, black tea, herbal tea, and many more. I believe you can try to find a combination of braised eggs and tea that suits you.

480 ml of water, 1 all-purpose bitter gourd bag, 1 cup of oolong tea, 1 tablespoon of rock sugar, 15 grams of salt, 120 ml of soy sauce all-purpose bitter gourd bag. 5 star anise, 18 grams of cumin, eleutherococcus senticosus, 2 slices of licorice, tangerine peel, cloves, cinnamon, ginger each gram. Add water to a pot and bring to a boil, then put in the almighty brine bag.

After boiling the brine bag for 2-3 minutes, put in the oolong tea leaves, the tea aroma will dissipate after boiling, and take out the tea leaves and surface residues; Add rock sugar and salt to taste, then add soy sauce to color, cook over low heat until the aroma dissipates, and finally remove the gourd bag to form an all-round brine.

4, but can be modified according to personal taste. If you think it's too salty, you can add rock sugar. If you don't think it's salty, you can increase the proportion of salt or soy sauce.

Add 2500g of water to the pot and add the seasoning. 10 grams of jasmine tea (with two gauze bags) 5 grams of star anise, 4 grams of Sichuan pepper, 3 grams of ginger, 3 grams of cinnamon, 1 gram of cumin, 1 gram of bay leaf, then add the ingredients.

45 grams of refined salt, 30 grams of light soy sauce, 20 grams of green onions, 20 grams of ginger, 15 grams of dark soy sauce, 15 grams of rock sugar, turn to high heat and bring to a boil, cover the pot, cook for 30 minutes, then marinate the tea eggs and set them aside. Tea eggs, in fact, are not only tea leaves can be made, the taste of tea eggs mainly comes from a variety of seasonings, together with the brine. Tea eggs seem simple, but if you want to make them colorful, flavorful, and flavorful, you can't cook them directly.

Here, I will show you how to make tea eggs.

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It is recommended to use green onion and ginger, and cook the cooking wine on low heat for 15 minutes without opening the lid. The ingredients include light soy sauce, sugar and salt, and spiced star anise cinnamon flowers.

You can put some dark soy sauce, soy sauce, you can also put some friends, you can also put some pepper, you can put some salt, you can make out the braised soup. The ingredients are, tea, eggs, dark soy sauce, soy sauce, and monosodium glutamate.

First put green onions, ginger, garlic and cooking wine in the pot and simmer for 15 minutes, then you can add some light soy sauce, sugar, salt, spice, star anise, cinnamon, Sichuan pepper and so on; The main ingredients are green onions, ginger, garlic, cooking wine, light soy sauce, sugar and salt, spice, star anise, cinnamon, and Sichuan pepper.