MySheen

Processing of five-spiced tea eggs

Published: 2024-11-10 Author: mysheen
Last Updated: 2024/11/10, After the eggs are cooked with tea and spices, the eggshell is tiger skin color, shiny, fresh and delicious, strong flavor, for the traditional folk flavor of snacks eggs. Because it is easy to carry, it is also a delicious food for travel or picnic. 1. Raw material formula: 1000 grams of eggs, 25 grams of tea, 2 grams of pepper, 5 grams of raw materials, 5 grams of cinnamon, 3 grams of cumin, 10 grams of refined salt, 50 grams of soy sauce, 10 grams of onions and 5 grams of ginger. 2. Production method (1) boiled eggs: put the eggs in an aluminum pan, add clean water, and use

After the eggs are cooked with tea and spices, the eggshell is tiger skin color, shiny, fresh and delicious, strong flavor, for the traditional folk flavor of snacks eggs. Because it is easy to carry, it is also a delicious food for travel or picnic.

1. Raw material formula: 1000 grams of eggs, 25 grams of tea, 2 grams of pepper, 5 grams of raw materials, 5 grams of cinnamon, 3 grams of cumin, 10 grams of refined salt, 50 grams of soy sauce, 10 grams of onions and 5 grams of ginger.

2. Manufacturing method

(1) boiled eggs: put the eggs in an aluminum pan, add water, and gradually boil them over medium heat. Then, pour out the boiling water, rinse with cold water, and then tap on the eggshell to make cracks.

(2) Tea system: put half a pot of water in the aluminum pot, use medium heat after boiling, add eggs, salt, soy sauce, green onions and ginger slices, pack the tea, pepper, sauce, cinnamon and cumin in gauze pockets, put them in the pot, boil for about 1 hour, remove from the fire and let cool naturally.

(3) Storage: after cooling, take out the gauze pocket, pick out the spring onions and ginger, put the eggs together with the soup in a large clean bottle and take as you eat.

 
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