How to make the most fragrant tea eggs in history

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  1. Soak the eggs in warm water and scrub them with a scouring pad.Do not wash for too long, and do not soak.It takes a long time

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  2.Wash clean and dry or wipe clean with kitchen towel

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  3. Find the big end of an egg and tap it lightly a few times to make small cracks.Don't break the membrane inside, don't worry that the egg liquid will flow out during the cooking process, just follow the step by step

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  4.Put rock sugar in a pot and add a little water, the ratio is 1:1, stir over medium-low heat while melting the rock sugar

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  5. Add cold water when frying until it turns amber.If the color of the sugar is too dark, it will taste bitter.The color in the picture is just right

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  6.The rock sugar will solidify when cold water is put into the pot.Don’t worry about it.The amount of water must cover the eggs

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  7.Put the beaten eggs in one by one with their heads down.The fried rock sugar only plays a coloring role here and cannot be eaten at all.Eat sweet

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  8.Aniseed, 3 pieces, break into pieces and put in the seasoning box Put in the pot

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  9. Bring to a boil over high heat for 5 minutes, then turn off the heat and pour in deeper In a steel pot or casserole (because tea polyphenols in tea will corrode the iron pot) if you want the tea eggs to have more patterns, you can use a spoon to crack the eggs a few times when pouring the pot

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  10.Now add tea leaves (black tea is best, Lipton tea bags are also OK, and Pu'er is also OK for luxury, hahaha)

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  11. Boil the tea for about 5 minutes and add salt.You can taste the saltiness and adjust it yourself.It is better if the soup is slightly salty.Cover and cook over medium heat for 20 minutes, turn off the heat and leave overnight

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  12.Second The super delicious tea eggs are ready, heat them up, peel and eat

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  13.How many tea eggs like this can I eat? How about you?