Chapter 5 Recipe for Boiling Spiced Tea Eggs

In recent years, five-spice tea eggs have become very popular in the market. When you go outing and travel, bring a few tea eggs, which can not only resist hunger but also relieve hunger.Boil some tea eggs at home. Adults and children come home from get off work. If the food is not cooked, take out two eggs and eat them, and they are suitable for both hot and cold. Along the north-south railway, from Gaoping to Beiji, as well as the market scenic zone, and even pedestrian underpasses, there are hawkers selling spiced tea eggs.My friend Lu Liqun can eat seventeen five-spice tea eggs in a row, so the friend gave him the title and honored him as the king of five-spice tea eggs.He ate a lot of tea eggs, so he had a deep appreciation of the quality and taste.According to Lu Jun, although there are people selling five-spice tea eggs everywhere, but if you want to eat tea eggs with good color and flavor, you don't come across them once in a hundred, and you can eat them anytime.

Eating tea eggs is most popular in the three provinces of Jiangsu, Zhejiang, Anhui and Jiangxi and Hubei. At the end of the year and the spring of the new year, tea eggs become ingots. Zhejiang people eat tea eggs called holding ingots. It is also very popular in some industries in Shanghai.I remember that when I was in Shanghai, once the twelfth lunar month was over, if you went to the bathhouse to take a bath, they must have been very considerate to the regular customers, and finally sent a cup of Yuanbao tea.The so-called Yuanbao tea consists of one Fuju and two "fresh olives" green fruits.The author has always been a frequent visitor to take a bath in the Kadlukad Pool when traveling in Shanghai, and must go to the Kadlukad Pool to take a bath at the end of the year.When the guys see customers coming to the door, they naturally serve Yuanbao tea.My mother-in-law is also a frequent customer of Kadechi. Every time I go, I will order tea eggs, sesame paste, and chicken batches from a nearby snack bar for afternoon tea, especially tea eggs.The folks know that we are afraid of sourness and don’t eat lucky oranges, so Yuanbao tea is changed to tea eggs with two fresh olives, because ordinary people in Jiangsu and Zhejiang, the Yuanbao tea for New Year’s greetings is tea eggs.

Although boiling tea eggs is not the same thing, there are a few tricks to know, otherwise the boiled eggs will not taste good if they are not tasty.Wash the egg shells first, then add cold water to boil, then cook on low heat for five minutes (if the heat is too high, the egg shells will burst easily), the best black tea is the black tea produced by Hualien Hegang Tea Farm.Because the more boiled the tea eggs, the looser the yolk and the tenderer the egg white. Tsuruoka black tea is light in color and tasteless, and the color does not turn dark and the taste does not become bitter when cooked for a long time.The author has a business friend who travels between Kaohsiung and Taipei four or five times a month, and takes the Juguang train every time.He usually only drinks boiled water, and he always takes a bag of black tea home with the tea provided in the car, and cooks tea eggs with it when he has accumulated enough success.Because the tea leaves have been damp for a long time, the tea powder is fine, so the tea eggs cooked by his family are dark brown in color, the whites are old and tough, and the yolks are dry and firm. Everyone shakes their heads when they invite everyone to eat.It is enough to prove that the quality of tea leaves cannot be ignored when cooking tea eggs. Broken tea leaves and finished tea leaves will affect the flavor when used to cook tea eggs.

When the eggs are cooked, first crack the eggshells one by one.Cracking eggs also requires a little bit of skill. Cracking too finely may taste too salty. Cracking is uneven, and the ice pattern is messy and unsightly. Cracking the eggs is too big and tasteless. Cracking the eggshells should be evenly dense and comprehensive, etc. When the tea eggs are cooked well, "ice patterns" will appear, with various curved patterns, which will increase the aesthetic feeling and stimulate appetite. Some people put some star anise in the boiled tea eggs to increase the aroma. It’s okay, but absolutely avoid adding pepper, because once there is spicy, the light tea fragrance will disappear.Tea eggs can be eaten both hot and cold, but some people are ingenious and like to use bones to cook broth instead of plain water. Of course, it can add a little umami taste, but it always feels greasy when you eat it in your hand. If you eat it nearby If you don't have water to wash your hands, it's even more wrong. If you eat it at home, it doesn't matter.

There is one more thing to pay attention to when cooking tea eggs, that is, the brine must cover the eggs, otherwise, the tea eggs will become "unselfish Baolongtu" after reheating the pot once or twice, which is not only ugly, but also the egg whites are hard and hard to chew, which is not good It is not easy to digest. The days of holding ingots are getting closer day by day. Cooking tea eggs to entertain guests is the most economical and time-saving method. If you plan to cook a pot of delicious tea eggs, pay attention to the above points. I think your tea eggs must be It will be popular with guests.