When we go to the supermarket, we always buy tea eggs. They are delicious snacks, with spicy taste, wild pepper taste, and spiced taste. Egg yolk and egg white have a light salt taste. They can be paired with toast bread or rice porridge. They are both delicious and delicious. Besides shopping outside, they can also be made at home, The spiced egg tastes delicious. First, the ingredients must be sufficient, and the degree of maturity must be well controlled.
 General production and manufacturing methods of tea eggs
 Although it doesn't take much trouble to make tea eggs. But it still needs a little skill to make the top grade. First, boil the eggs with clear water, soak them into the cold water
 Delicious Tea Eggs
 Delicious Tea Eggs
 The scrotum is peeled off, and then the eggs in the shell are put into the brine, and boiled until the eggs become brown. However, this kind of sauce is so simple that it is true that the color, aroma and taste of the egg sauce are outstanding, the maturity is all in the middle, and the seasoning is within a square inch. The most important thing, such as consideration and size, can only be understood by God.
 Raw material: raw egg
 Method:
 1. Bittern preparation: first put spices into the tea bag, fasten and seal the bag. If red koji is used, first soak it with boiling water twice, and then put it into a tea bag. Then put the money in the tea bag into the water and boil it, add other auxiliary materials, boil it, and wait until the soup is bright red, showing the aroma;
 2. Wash the eggs, put them into salt (1 teaspoon), and boil them in cold water for 6~8 minutes. After the proteins are coagulated, take them out and soak them into cold water to cool them, so that the eggshells can be separated from the proteins, and then take them out and peel off the eggshells. In order to speed up the penetration of the aroma of the bittern package into the egg when tea eggs are made, you can use a fruit knife to gently scratch several cracks on the surface of the protein;
 3. Put the shell removed egg fund into the brine, warm the sauce brine with slow fire for 15~25 minutes, wait for the aroma of the brine to penetrate into the egg, the protein will become brown, after the egg yolk is coagulated, and then stew for 10 minutes after the fire is stopped, which will be the tea egg. Cut it into half before taking.
 classification
 Spiced Marinated Egg
 Raw materials: one bag of extracted bittern, several tea eggs.
 technological process
 1. Put the brine bag into the pot, boil it in the fire, put tea eggs and boil for 10 minutes, turn off the fire Let the raw eggs soak in the bittern soup, and then take them off when they are eaten to break the eggs.
 2. Turn to slow fire and cook until the tea eggs are soft and rotten. Turn off the fire and let the tea eggs and juice cool.
 3. When the bittern is repeatedly used, the bittern bag can be added according to the amount of sauce and bittern food.
 Warm reminder:
 The rest of the bittern can also be used for cooking, spicy hot pot and hot pot.
 Hot and Spicy Tea Eggs
 Raw material: 4 raw eggs
 Spices: 1 piece of star anise, 3 pieces of star anise, 2 pieces of ginger, 2 pieces of dried chili, 30 grams of soy sauce, 5 grams of sugar, 5 grams of salt, 15 grams of sesame oil, 15 grams of rice wine, 2 pieces of ginger, 1 section of onion, and one piece of vanilla
 Method:
 1. Fry the boiled raw eggs with edible oil until the surface is golden yellow, and remove the reserved eggs;
 2. Leave 20 grams of oil in the pot, put in dried chili, onion, ginger and stir fry;
 3. Add in ginger, star anise, star anise, soy sauce, sesame oil, rice wine, salt, sugar and proper boiled water, and then put the raw eggs back into the pot, and simmer for 20 minutes--- When the plate is set, it is better to cut raw eggs.