Tea Flavored Boiled Eggs(wu xiang cha ye dan )

Tea Flavored Boiled Eggs

Introduction:

"I can't forget my childhood delicacy. I added some cumin powder to make tea eggs this time. I feel closer to the fragrance in my memory."

Production steps:

Step 1: 1. Wash and cook the eggs first;

Step 2: 2. Slightly supercooled, break the eggshells one by one to taste;

Step 3: 3. Prepare the above condiments and put the tea box of Zanthoxylum bungeanum into the gauze bag to close the mouth;

Step 4: 4. Put the boiled and broken eggs into the stew pot, and add all the seasonings after the eggs are washed with water;

Step 5: 5. Boil and simmer for 30 minutes. Turn off the heat and let it cool naturally and simmer overnight;

Step 6: 6. Heat before eating.

Materials required:

Eggs: 10

Quail eggs: 10

Black tea: 10g

Star anise: 2 pieces

Cinnamon: 1 board

Chinese prickly ash: 1 tbsp

Ginger: 3 slices

Fragrant leaves: 3 pieces

Soy sauce: 4 tbsp

Soy sauce: 4 tbsp

Sugar: 1 tbsp

Cumin powder: 15g

Note: if you like to eat heavy flavor, you can simply peel off the eggshell after boiling, and then marinate, more delicious.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: spiced

Chinese PinYin : Wu Xiang Cha Ye Dan