Can you boil tea eggs and put the marinade

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.

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.

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.

There are many ways to eat eggs, tea eggs are one of the most common practices, it is to cook eggs and tea and other spices, so that the eggs will taste more fragrant, many people will cook tea eggs at home to eat. Now, let's learn about it with me!

Is boiling tea eggs by putting raw eggs in brine?

It is not okay to boil raw eggs directly in brine.

Raw eggs are boiled in brine, and the eggs are easy to boil, so that the egg liquid is mixed with the brine and the brine is easy to change the flavor; The eggs are boiled in water in advance and the shells of the eggs are broken before being marinated in the brine, so that the eggs can have a better taste when they are marinated.

Tea eggs are put first eggs or materials first.

Raw eggs are usually boiled, and then the hard-boiled eggs are crushed and boiled with tea spices.

First of all, you need to boil all the eggs, and after the eggs are cooked, the shells of the eggs are evenly broken so that they can absorb the flavor. Then prepare an appropriate amount of water in the pot, the water should be submerged with eggs, and then you need to put bay leaves, cinnamon, pepper, star anise, tangerine peel, and then the most important tea leaves, boil for about 15 minutes in a pot over medium heat.

After boiling, the flavor comes out, put the eggs with broken eggshells and boil them together, or choose medium heat, boil for 40 minutes, and then simmer for three hours to eat very delicious tea eggs.

Tips for making tea eggs.

1. Choose small eggs to make tea eggs, which are better than large eggs.

2. It is best to use black tea in the tea industry. Because the color of the tea eggs made of black tea is good, and the taste of the finished tea eggs is better than that of green tea.

3. Boiled tea eggs must be painted with fire, cooked slowly, and through the tempering of time, the flavor of tea and various spices is slowly immersed into the eggs.

4. Tea eggs are generally boiled with tea leaves, it is best to use black tea, Pu'er, Dahongpao and other dark teas, Longjing and other green tea are not recommended; If you want the egg to be salty, you can add more salt or light soy sauce. If you want to make the tea eggs more flavorful, break the eggs before boiling, or put them in the refrigerator overnight after boiling and then reheat them.

Tea eggs are a very delicious street food and one of the traditional Chinese foods. Five-spice tea key slow egg is not made with five-spice powder, it is made with five spices; Tea egg toppings can be added according to your favorite taste.

Five-spice tea which slippery leaf eggs.

15 eggs, an appropriate amount of fennel, an appropriate amount of soy sauce.

1.3 star anise, 3 grams of bay leaves, 15 peppercorns, 2 grams of cinnamon, 30 grams of sugar, 15 grams of salt, 10 grams of dark soy sauce, 30 grams of light soy sauce, 1000 grams of water, 15 grams of tea. 2.

Put the eggs in a pot, put in cold water, the water should be submerged over the eggs, medium and low heat for 3 minutes, turn to high heat for 5 minutes. Then crack the egg shell and set aside. 3.

Put all the seasonings in a bowl and mix thoroughly, soak the spices in a bowl and soak in water for 5 minutes before rinsing. 4.15 grams of tea leaves (can also be ordinary black tea leaves); Put the tea leaves and peppercorns in the filter bag.

5.Pour all the seasonings and water into the pot, put the spices together, bring to a boil on high heat and turn to low heat for 5 minutes, then put in the cracked eggs, continue to boil on high heat for 5 minutes, turn to medium-low heat for 5 minutes, then turn off the heat. 6.

After cooling, put it in a clean large bowl or other container, and soak for 10-18 hours to get a good taste. 7.The five-spice tea eggs with full color and flavor are really fragrant.

Tips: Boiled egg tips: When boiling eggs, boil them under cold water over low heat and then turn to high heat so that the boiled eggs are not easy to burst.

Usually, when boiling boiled eggs, add a little salt to the pot, the shell will be very complete when peeling, the eggshell will not be very broken, and the eggs will be completely cooked in 8 minutes after the boiled egg water is boiled. Draft.

What seasoning to put in the tea eggs

The main acres and seasonings of tea eggs are star anise, cinnamon, Sichuan pepper, bay leaves, tea, five-spice powder, salt, dark soy sauce, sugar, and chicken essence. Boiled eggs should be cooked in cold water so that the eggs are not easy to burst. Scratching a few knives on top of the eggs can make the eggs easier to absorb and taste better.

The longer you simmer, the better it tastes. It is best to use black tea to make tea eggs, because black tea is fragrant but not bitter, the color is bright, the boiled eggs are fragrant, the color is uniform, and the appearance is excellent.

A common practice for tea eggs

A common practice of tea eggs

Ingredients: 500g eggs (about 8), 2 star anise, 1 tbsp cinnamon sticks, 100g licorice, 1/2 cup black tea leaves, 1/2 cup soy sauce.

Method: 1. First add 4 cups of black tea leaves to boil, change to low heat and cook for 10 minutes, then remove the tea leaves, and add star anise, cinnamon branches and licorice wrapped in gauze to the tea soup;

2. Add soy sauce to taste, then add eggs to boil, remove the eggs after 10 minutes, tap the eggshell with chopsticks to make it crack, and then put it back in the soup and cook for 10 minutes;

3. After turning off the heat, let the eggs stay in the tea to soak until the soup is cool.

Two common practices for tea eggs

Ingredients: eggs, tea.

Excipients: star anise, cinnamon, Sichuan pepper, fennel, bay leaves, grass cole, dark soy sauce, salt, spices.

1. Clean and cook the eggs. (Can be cooked in a pot, the egg cooker I used was very convenient).

2. Take out the eggs after boiling, and knock out cracks on the surface of the eggs with the help of a soup spoon or spatula.

3. Put cold water in the pot, put the spices and tea leaves in it and boil.

4. After the soup is boiled, add dark soy sauce and salt, add eggs and cook together.

5. Cover the pot with a lid, simmer over medium-low heat for 10 minutes, turn off the heat, soak for more than 8 hours, let the eggs taste and then eat.

Three common practices for tea eggs

Ingredients: eggs.

Excipients: black tea, rock sugar, cinnamon, cumin, star anise, soy sauce.

1. First of all, put all the spices, tea leaves and rock sugar into the casserole, pour in the soy sauce, and add water for 3-4 bowls to burn.

2. Clean the eggs, put them in a pot and bring them to a boil over high heat, boil them over low heat for 5 minutes, remove them, and beat the eggs with a spoon until the skin is broken and the egg film is connected.

3. Put the cracked eggs into the casserole, cook for 5 minutes on medium heat, turn off the heat and let stand for 2-3 hours until the flavor is absorbed.