Can the brine in the tea eggs not be poured all the time?

No. The salt water in the tea eggs is not poured and it is easy to produce nitrite, which is harmful to health.

If the salt water is boiled twice, it is best to pour it out, otherwise it is likely to breed some bacteria, which is not conducive to boiling some tea eggs for a long time.

The brine in the tea eggs can never be reached, but it needs to be heated, and it will break if it is not heated.

No, it will stink if you don't leave it all the time.

Selling tea and eggs outside, his brine is basically not upside down, but with the evaporation of water, he constantly adds water and condiments to it, and his own production does not have such a large amount of requirements, so the brine should be poured out, and the next time it is made, it will be carefully made.

The brine in the tea eggs should still be replaced regularly, and it is very unfresh and not very good.

The salt water in the tea eggs can't be poured all the time.

The brine in the tea eggs can't be left unattended, and it will taste after a long time. The boiled tea eggs are also not delicious.

The brine must be poured out when the tea eggs are eaten, because this cannot be recycled.

The brine in the tea eggs also needs to be poured out for too long, and the water will turn sour.

Hello friends, it is best to use the brine in the tea eggs once to once, because it has been put for a long time, and the content of subpinate is very high, which is not good for the human body, thank you.

It is best to renew the brine in the tea eggs every time, which is good for your health.

This depends on the situation, the main thing is that if there is nothing wrong with the brine, it must not be needed, if the brine is dirty, or some microorganisms are produced in the brine, it must be necessary to come again.

After the tea eggs are ready, they can also be soaked in salt water for a period of time, about two days.

Just throw it away, don't reuse it.

The brine in the tea eggs can be used all the time, as long as it is heated many times, there is no problem.

The brine in the tea eggs should be replaced in time, and the brine in the tea eggs should be replaced in time.

If you don't want to put so many ingredients, you can just put salt and tea leaves, and it will also have the fragrance of tea eggs.

Ingredients: 8 eggs, 15 grams of tea leaves. Excipients: 1 star anise, 1 small piece of cinnamon, 3 grams of Sichuan pepper, 5 grams of fennel, 3 bay leaves, 1 grass pin pin, appropriate amount of dark soy sauce, salt appropriate amount.

1. Prepare the tea leaves and spices.

2. Clean and cook the eggs. It can be cooked in a pot or in an egg cooker.

3. 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.

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

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

6. Cover the pot, simmer over medium-low heat for 10 minutes, turn off the fire hole, and soak for more than 8 hours.

7. Serve and eat.

Because there is no flavor, after the egg is boiled, the egg skin is broken, and then soaked overnight, it will taste, the following is the method:

Ingredients: 800 grams of eggs, 15 grams of black tea, 6 grams of star anise, sugar.

6 grams, cinnamon.

4 grams, 100 grams of fresh soy sauce, 6 grams of salt.

Production steps: 1. Wash the eggs and set aside.

2. Prepare the seasoning.

3. Put the eggs in a pot under cold water first.

4. Cover and boil, take it up, immerse it in cold water, cool it and pick it up.

5. Add the eggs to another pot and add water, the amount of water can soak the eggs, and then pour all the seasonings in.

6. Cover over high heat and bring to a boil.

7. After putting each eggshell.

Gently crush.

8. Cook over low heat for 45 minutes and then turn off the heat.

9. Soak until overnight to make it more flavorful.

How to put salt in tea eggs is not salty must be the wrong operation method, the eggs are not broken one by one, so the salt does not enter the eggs in the boiling process, and the eggs are intact, so how much salt is added does not feel salty.

The correct way to make tea eggs:

Ingredients: tea, cinnamon, cumin, Sichuan pepper, cloves, tangerine peel, angelica, ginger, nutmeg, licorice, white pepper.

Method: Wash the eggs and put them in a container, add water to submerge, boil over high heat, switch to a simmer, gently break the eggshells one by one, put them in the seasoning package and soup, and add salt, sugar, and chicken essence in turn. The whole process took me three hours (boiling, boiling, simmering), and it is best to soak it in a casserole overnight and cook it again tomorrow morning, when the taste is best.

Precautions: Water to submerge the eggs, the ingredients should be put in turn, the key is to stop burning, the flavor should be simmered, during which you can use a toothpick to touch the eggs to make them taste.

Because the egg skin is calcareous and has a fine texture, it is difficult to absorb the saltiness and aroma of the tea leaves when boiling the tea eggs. In fact, boiled tea eggs do not need to put too much salt, the key is that after the eggs are cooked, the eggs should be fished out with a colander respectively, and the eggs should be gently beaten with the back of the soup spoon while taking out, so that the egg skin is cracked, and the entire surface of the egg should be knocked out, and then put it in the soup to continue soaking, and wait for the next day to eat, at this time the egg is not only fragrant, salty and moderate. Some people also like to peel off the skin of the tea eggs directly after they are boiled and then soak them in the soup, both methods are feasible, you can try them.

Ingredients: Eggs (prepare a few more, you don't want to do just one at a time, do you?) ), water, salt, soy sauce, monosodium glutamate, it is best to prepare some big ingredients, which are sold in the vegetable market. . .

The most important thing is tea, prepare more, it is the ** of tea fragrance... It is best to use oolong tea, because oolong tea is a semi-fermented tea, and the aroma will be maximized after stuffing... I will also put a Ganoderma lucidum to strengthen the body and taste great...

Method: Wash the eggs, put them in a pot of cold water (the eggs will fry under boiling water), boil on high heat for eight minutes, at least not less than seven minutes, about seven or eight minutes The inside of the egg has just been formed, the yolk is still soft, and the egg shell and egg white will flow out if the time is too short. . . The water in the middle will boil, just lift the lid and don't overflow, it is recommended to use an induction cooker to control the time.

After cooking, take it out and cool it and gently crack the cracks, not too big, not too much.

Mix a juice... A small amount of oil stir-fried tea, if there is ginger, even ginger is stir-fried together, stir-fry the fragrance, it is best to add some large ingredients (large and small fennel, bay leaves, cinnamon and the like, it doesn't matter), pour water to boil, the amount of water determines the amount of juice, just enough to bury the egg. Then put salt, monosodium glutamate, soy sauce, I usually use half a small Ganoderma lucidum, there are cheap Ganoderma lucidum sold in bulk in the vegetable market, Ganoderma lucidum can be reused.

Simmer over low heat for 5 minutes, then pour the juice into a rice cooker or simmering pot.

Put the eggs in the juice, and the rice cooker will be kept warm overnight, so it is recommended to buy a simmering pot to save electricity and gas. . .

Oh, let's eat it the next morning.

I will do it.

Wash the eggs, put them in a pot and boil until the water boils for 4 to 5 minutes, then crack the shells.

Add salt and tea leaves to the pot (don't say you don't even have the big ingredients, peppercorns), put the eggs in and cook for an hour.

Wash the eggs, boil them in water, then gently crack the eggshells, add water, salt, and tea leaves wrapped in a cloth and boil together. I'll have to add other spices, but you don't have any.

It will be better to add sugar, soy sauce, and chicken essence.

Eggs are boiled. Step 2

After cooking, crack the skin, try to break a little bit to make it taste better.

Step 3 Prepare the tea leaves, spices, cinnamon, bay leaves and peppercorns.

Step 4: Put all the dry ingredients into a non-woven bag, boil the water, and add light soy sauce and dark soy sauce salt.

Step 5: Cook for 30 minutes, then steep for 3 to 5 hours to better taste.

Method 2: Cola tea eggs.

Raw material. Eggs, tea, salt, soy sauce and cola.

Step 1: Before boiling eggs, gently tap the eggs with a spoon, and when the eggshells have small cracks and the sound of hitting the eggshells becomes less crisp, the eggs can be put into the pan. The purpose of tapping the eggs is to make each egg crack, so that it is easy to absorb the flavor when cooking, and it does not take too long to cook.

Step 2: Pour the tea leaves and salt into the pot. Cracked eggs will not overflow because of the addition of salt, and the tea eggs will be cooked very completely. Pour the soy sauce into the pan.

Tea leaves and soy sauce are mainly used to color eggs, and the amount of tea, salt, and soy sauce you can flexibly control according to your taste and preference. Add water to the pot, about two-thirds of the height of the pot. Pour the cola into the pan.

Adding cola is the key to cooking delicious tea eggs, which not only gives the tea eggs a faint cola flavor, but also makes the tea in the tea eggs more flavorful.

Skill. 1. Before boiling eggs, you should gently beat the eggs with a spoon, the purpose of tapping the eggs is to make each egg crack, so that it is easy to absorb the flavor when cooking, and the boiling time does not take too long.

2. When boiling eggs, add salt so that the egg liquid of cracked eggs will not overflow, so that the tea eggs will be cooked very completely.

3. When boiling tea eggs, adding cola can not only make the tea eggs have a faint cola taste, but also make the tea fragrance in the tea eggs stronger.

Method 3: Blood-invigorating tea eggs.

Raw material. Ingredients: Eggs (320 grams).

Excipients: Salvia miltiorrhiza (15 grams), safflower (15 grams), walnuts (10 grams).

Step 1: Boil salvia, safflower and peach kernels for 30 minutes;

Step 2: Remove from heat and then put on the heat after cooling, add the eggs and boil together, break the egg skin after the eggs are cooked, and cook over low heat until the egg whites turn purple red.

Method 4: Rose tea eggs.

Raw material. 6 eggs, 15 grams of dried roses, 15 grams of tea leaves (preferably green tea), 3 large ingredients, an appropriate amount of licorice, a small piece of cinnamon, salt, and rock sugar.

Step 1: Put the ingredients, licorice, and cinnamon into the seasoning packet, put them in a pot with water, boil over high heat, turn to low heat and cook for 20 minutes;

Step 2 Then put the washed eggs in, add salt and rock sugar at the same time, and continue to simmer for 3 minutes;

Step 3: Pour the dried roses and tea leaves into the pot;

Step 4 Use a small spoon to gently knock out the cracks in the egg shell and continue to cook over low heat for 15 minutes;

Step 5: After turning off the heat, soak the eggs in the soup for another 2 hours until they are thoroughly absorbed.

1. Five-spiced tea eggs.

Ingredients: A 10 eggs.

Salt 15 grams.

1 cup (240ml) of oolong tea

b 1 tbsp (15ml) of five-spice powder

Star anise 12 grams.

Peppercorns grams. Dried ginger 12 grams.

4 grams of cloves and 15 grams of salt.

Seasoning: Soy sauce 120ml

1 tablespoon caster sugar.

Method: 1. Wash the eggs and put them in a pot, add water to cover the eggs, then add salt and mix them, boil over high heat until they boil, and cook over medium heat.

For 10 minutes, soak the eggs in cold water, and then crack the eggshells evenly with a spoon.

If the egg breaks during the boiling process, the salt added will allow the egg whites to set more quickly. 2. Add an appropriate amount of water to the casserole, pour in ingredient B and boil over medium heat until boiling, then add seasonings, and then add eggs and black.

Dragon tea leaves, boil for 40 minutes, turn off the heat, soak for about 1 hour to taste, delicious tea eggs are ready Luo :)

Boil the tea eggs, boil them first.

Cooked, then crushed the skin, then put salt and tea leaves.