Ancient tea eggs

Overview

The family tradition of making tea eggs is just that the spices are less fragrant leaves and more tangerine peel. The eggs are thin-skinned and small, and the black tea is finely packed bagged Pu'er. When the tea is fragrant, add boiled eggs with cracked eggshells, and finally soak them overnight, and you can taste them the next day. This tea egg is something that I have been eating since I was a child, but I haven’t eaten it for a long time since my parents were not around for many years. This year, my mother lives at home and my son cooks it himself, and the taste is still the same as before. When I wake up in the morning, a bowl of tea eggs is placed in front of the bed. The eggs that are opened are exposed to the sun, and they all look like they were when I was a teenager.

Tags

• snacks
• old man
• lunch
• famous dishes
• aniseed
• chenpi
• cinnamon
• egg
• garlic
• light soy sauce
• old soy sauce
• rock sugar
• zanthoxylum bungeanum
• ginger
• salt
• tea

Ingredients

Steps

1. 1 After washing the selected eggs, boil them. After 5 minutes, put them into cold water and crack them. If you cook them for a long time, the eggs will crack from the inside. If you cook them again, the taste will be strong and overpowering.

   

2. 2 Put the cinnamon bark, tangerine peel, ginger, garlic, Sichuan peppercorns, and aniseed into the pot and let them boil. This is the same method as soaking Chinese medicine before cooking. The cinnamon bark and tangerine peel are also Chinese medicines bought in Tongrentang. They have a mellow taste and are rich in spices as medicinal materials

   

3. 3 Wait until the color comes out

   

4. 4 Add rock sugar

   

5. 5 Bring to a boil and wait until the rock sugar dissolves. As soon as the rock sugar is put into the pot, it will make a crisp sound of rolling and hitting at the bottom of the pot. When the sound disappears, it means that it has completely melted.

   

6. 6 Add tea leaves

   

7. 7 Wait until the aroma of tea overflows

   

8. 8 Add eggs with cracked shells

   

9. 9 After boiling again, add light soy sauce, salt, and a little dark soy sauce

   

10. 10 After boiling, simmer on low heat for another hour, then turn off the stove and soak overnight to let the flavor absorb. In fact, the boiled tea eggs are already very flavorful and ready to eat, but the taste of soaking them overnight is something I have long liked

    

11. 11 The eggs cooked in the morning, round and crystal clear in the sun, are the memories of a young man.