Tea egg(cha ye dan )

Tea egg method:

Raw materials for making tea egg:

20 eggs, 5 grams of tea, star anise, 2 grams of pepper, 5 grams of Shaojiu, 100 grams of soy sauce.

The processing steps of tea egg are as follows:

1. Put the eggs into the casserole and boil them until they are eight. When they are ripe, take them out and break them with a small stick. Wash the prickly ash and star anise and wrap them with clean gauze.

2. Put the eggs in the casserole, add the spice bag, Shaojiu, soy sauce and some boiling water, and use the high heat for about an hour. When the eggshell is dark brown, you can eat it.

Tea egg

Tea egg, a famous snack in China, is one of the traditional Chinese food, which is available in most parts of the country. It is a kind of flavored boiled egg added with tea in the cooking process. Because of its simple method and easy to carry, it is usually sold in small pots at stations, streets and lanes, and places with more tourists and pedestrians, which is of high quality and low price. It can be served as a meal and a snack in leisure time. It is both practical and interesting. Add a little tea in the blanching process, and the egg will be brown and yellow.

Food introduction

Dish name: tea egg

Another name: spiced tea egg, spiced egg

English Name: tea egg

Cuisine: all cuisines have

Characteristics: strong tea aroma, fresh and delicious

classification

Cola tea egg

Ingredients: egg, tea, salt, soy sauce and coke.

How to do it: before boiling an egg, you should tap the egg gently with a spoon. When there are small cracks in the eggshell and the sound of beating the eggshell becomes less crisp, the egg can be put into the pot. The purpose of tapping eggs is to make every egg crack, so that it is easy to taste when cooking, and the cooking time is not too long.

Pour the tea and salt into the pot. The cracked eggs will not overflow because of adding salt, and the tea eggs will be cooked perfectly. Pour the soy sauce into the pan. Tea and soy sauce are mainly for coloring eggs. You can control the amount of tea, salt and soy sauce flexibly according to your own taste and preference. Add water to the pan, about two-thirds of the height of the pan. Pour the coke into the pan. Adding coke is the key to cooking delicious tea eggs, which can not only make tea eggs have a faint coke flavor, but also make tea eggs have a stronger tea flavor.

1. Before cooking an egg, you should tap the egg gently with a spoon. The purpose of tapping the egg is to make every egg crack, so that it is easy to taste when cooking, and the cooking time is not too long.

2. Adding salt to the boiled eggs can prevent the cracked eggs from overflowing, so that the tea eggs can be cooked completely.

3. Adding coke to tea eggs can not only make tea eggs have light cola flavor, but also make tea eggs have more strong tea flavor.

Huoxue tea egg

raw material

Ingredient: egg (320G)

Accessories: Danshen (15g), safflower (15g) and walnut (10g)

Production technology

First, boil Salvia miltiorrhiza, safflower and peach kernel for 30 minutes; cool off the heat, then heat, add the eggs and cook them together. After the eggs are cooked, break the skin of the eggs and cook them over low heat until the egg white turns purple.

Rose tea egg

Raw materials:

6 eggs, 15 grams of dry roses, 15 grams of tea (the best green tea), 3 large ingredients, a small amount of licorice, a small piece of cinnamon, a small amount of salt and rock sugar

Method:

Put the large ingredients, licorice and cinnamon into the seasoning bag, put them into the skillet with water, bring to a boil over high heat, and turn to low heat for 20 minutes;

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

Pour the dried roses and tea leaves into the pot;

Gently knock out the crack on the shell of the egg with a small spoon and continue to simmer for 15 minutes;

After turning off the heat, soak the eggs in the soup for 2 hours until they are thoroughly tasted.

Star anise tea egg

Material Science

20 eggs, 5g tea, 4 star anise, 2G prickly ash, 5g Shaojiu, 100g soy sauce.

Production method

(1) Put the eggs into the casserole and boil them until they are mature. Break the eggs with a small stick. Wash the prickly ash and star anise and wrap them with clean gauze;

(2) Put the eggs into the casserole, add the spice bag, Shaoxing wine, soy sauce and some boiling water, cook for about 1 hour with high heat, and eat when the eggshell is dark brown.

Meixiang tea egg

Raw materials:

10 eggs, 1 / 2 cup tea, 1000ml water, 1 cup soy sauce, 2 teaspoons salt, 1 bag of universal brine. Note: 1 cup = 240ml

Preparation method:

(1) Wash the egg shell carefully, put it into the pot, pour in water until the egg is covered;

(2) Add 1 teaspoon salt to the water. First boil the water over high heat. Turn the egg several times to make the yolk concentrate in the middle of the egg. Turn to low heat after boiling water, simmer for 10 minutes, then turn off the heat, simmer for 5 minutes, then take it out and let it cool;

(3) Put the universal bittern bag and all other materials into the pot to boil, gently knock out the crack on the blunt end of the egg, put it into the pot, slowly cook it over low heat for about 1 hour, and then soak it for 2 hours.

Tieguanyin tea egg

The secret between Tie Guanyin and eggs: Tie Guanyin tea contains refreshing caffeine, tannic acid beneficial to cerebral blood vessels, and fluoride beneficial to oral teeth. Egg? It is rich in protein, amino acids, trace elements and so on.

Have you ever tried to combine the two? This is what people often say (Tieguanyin tea egg). In fact, Tieguanyin tea egg is very beneficial to human body.

In the busy city life, people have no time to take care of their breakfast. Many office workers buy some things to fill their stomachs at will on the way to work. Due to fried eggs, scrambled eggs and other cooking methods, it is easy to lose the rich nutrients of eggs, which is not conducive to health after eating. Here is a good secret of traditional morning snack, that is, tea eggs made by Tie Guanyin for breakfast.

Home tea eggs

Main ingredient: egg

Accessories: star anise, cinnamon, Zanthoxylum, fragrant leaves, tea, five spice powder, salt, soy sauce, sugar, chicken essence

1. Wash the eggs and put them into the pot. The water must be over the eggs. Boil the eggs over medium heat (because the eggs are easy to crack).

2. After the eggs are boiled, turn them to low heat and continue to cook for 2 minutes, then turn off the heat and simmer for 2-3 minutes. Don't cook it too long, or the eggs will be old

3. After stewing, pour out the hot water, pour out the eggs, and rinse the eggs with cold water.

4. When the hand can bear the temperature of the egg, start to knock the egg immediately, and be sure to break it while it is hot.

5. After adding water again, add seasoning: star anise, cinnamon, Zanthoxylum bungeanum and fragrant leaves

6. Add half a bowl of soy sauce and half a bowl of sugar,

7. Add five spoonfuls of salt and five spice powder

8. turn the fire into a medium heat and boil the egg. Add chicken essence and cook for 15 minutes. (because there are too many eggs this time, the soup is easy to overflow, so the lid of the pot is slightly opened when the heat is low.)

9. Don't turn off the heat, turn over the eggs, and put the eggs on the top, so that the top and bottom are even and more delicious. After turning over, continue to boil for 15 minutes.

10. Turn off the heat and soak it for at least an hour before eating. The longer the eggs are, the better they taste, because they are soaking in the soup for longer and longer. You'd better cook it again before eating. Just boil it.

Black sugar tea egg

Raw materials:

12-15 eggs, 2 bags of black tea, 1 stick of cinnamon, 2 pieces of bay leaf, 2 pieces of star anise, 4 cloves, 2 tbsp of soy sauce, 1 tbsp of salt and 2 tbsp of black sugar.

Method:

First, wash the eggs, and prick a small hole in the blunt end (air chamber) of the eggs with a sharp needle. This method can avoid cracking due to excessive temperature and pressure inside and outside the eggs when they are boiling.

Take a cast iron pot, put in the eggs, add cold water to cover the eggs, bring to a boil over medium heat, then turn to low heat for 6 minutes. Take out the eggs and soak them in cold water.

Crack the shell of the boiled egg with a spoon to make it easy to boil and taste.

In another cast iron pot, add appropriate amount of water, black tea bag, bay leaf (fragrant leaf), cinnamon stick, star anise and clove, add cracked egg shell, then add soy sauce, black sugar and salt, boil for 40 minutes over low heat, turn off the heat and let it stand to make it taste better (the longer it is soaked, the better it tastes).

Tips: more delicious secret - repeated heating and soaking can make tea eggs taste better.

Nutrients

Tea contains caffeine, tannic acid, fluoride and other components, while green tea is rich in tea polyphenols.

Eggs are rich in amino acids, protein and trace elements, 1-2 per day,

Chinese PinYin : Cha Ye Dan