Five-Spice Tea Eggs: A Recipe for Deliciousness
When the house was young, there was a large tea tray with a joyful character, and the lacquer on the tray had been chipped and broken in many places, it was the tea set used by my parents when they got married. It was placed on a large teapot, surrounded by four tea cups, and the tea inside was made by my mother, who picked wild tea leaves from the mountains and boiled them with sweet well water. The tea made with well water was sweet and memorable, especially delicious in summer, helping to quench thirst.
I still remember that in the summer of cicadas and birds singing, my mother would just after boiling the tea, transfer it into a large tea pot, and then hung it with a rope to cool it in the well. In the evening, the tea had just cooled, and the neighbors working in the fields would pass by my doorstep with a few people, and my mother would shout, 'Come, have a cup of tea.'
The neighbors were tired from working in the fields, so they put down their hoes and sat at the doorway, and my mother took out the cool tea and chatted with them while drinking. Tea was the simplest way for neighbors to communicate, one tea cup for each person. I was often attracted to this scene while returning from school.
Idle talk turned into the main topic, let's get back to the point, wherever there are Chinese people, there is tea, wherever there are Chinese people with tea, there are related gourmet foods. China is the hometown of tea, and the culture of tea is long and deep, and tea can be used in cooking, such as Longjing shrimp, which is named because it is made with Longjing tea picked before the Qingming Festival paired with shrimp. It's a famous dish in Hangzhou with a strong flavor. Tea can be used to make soup or cook dishes, and with different ingredients, you can create different flavors.
Today we're sharing five-spice tea eggs. Let's follow the lead of corn to take a look at the recipe!
Five-spice tea eggs
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2Ask your son to use a tea knife to tap some tea leaves, son couldn't find a tea knife, then he tapped the tea leaves with a vegetable knife. Afterwards, ask your son to use a 'heavy vessel' to crack the eggshells, trying to make them pretty, to increase aesthetics. This child is really 'heavy' again. Cracking the eggshells allows the tea to cook out, making the patterns like opening tea sets beautiful.
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4Put the spices into the pot, then add a piece of ice sugar, add a suitable amount of mountain spring water, and add an appropriate amount of salt and a large spoonful of light soy sauce and old soy sauce. Light soy sauce and old soy sauce are mixed in a 1:1 ratio, and added to adjust the color of the broth until it becomes dark.
5Bring to a boil over high heat, then reduce the heat and cook for 5 minutes, to extract the flavor of the spices, then add tea, such as red tea or Pu-erh tea. Tea cannot be added too much, or the broth will become bitter and difficult to swallow. Just a little is enough.
6Then put the cracked eggs back into the pot and bring to a boil again, then reduce the heat and simmer for 15 minutes.
7To make delicious tea eggs, you need to spend time soaking for more than a night, the longer the soaking time, the more fragrant the taste, such tea eggs are more flavorful when eaten. After turning off the fire, let the remaining time be handled by time!
A good tea egg looks good on the outside first, and secondly, the cracked eggshell reveals the beautiful patterns created by soaking, like the fossilized eggs with mysterious colors. Finally, a refreshing tea aroma and a smooth, fragrant egg yolk enter the heart and spleen, which is delicious!
I, Corn, am a super foodie who is particularly fussy and hates even dogs. If you find this article helpful, please follow, like, or collect it. Corn will update homemade recipes regularly, thank you for reading!
