Braised tea eggs, no matter how much salt you put them, they don't taste good? Keep in mind 2 skills, all tiger skin lines, especially flavorful

Recently, I saw others making tea eggs, I was also greedy, instead of going to the breakfast shop outside for 2 yuan a buy, it is better to make it at home, how much is the egg, the cost of a few dollars can make a pot, keep the whole family to eat slowly, eat a few if you want to, absolutely enjoyable!

Braised tea eggs are actually very simple, but when you are making them, have you found a problem, why put more salt into it, boiled it is still not enough to taste? Even if you put 1 whole bag of salt, it is useless, you just can't eat the taste.

In fact, at this point, it is necessary to master the skills, because the eggs have the protection of the skin, so the salt is difficult to eat, and then I will teach you 2 skills, use these 2 tricks to try again, to ensure that the cooking is particularly delicious, and all of them have tiger skin lines, looking at it has an appetite.

【Braised tea eggs】

Used: eggs, tea, Sichuan pepper, cinnamon, star anise, bay leaves, salt, rock sugar, chicken essence, soy sauce

1. Put the eggs in the water, be sure to scrub them one by one, and wash off all the dirty things on them, otherwise they will be very dirty when boiled, anyway, I am very disgusted.

2. After washing the eggs, rinse them a few more times, they will be very clean, then put them in the pot, pour water into them, and continue to cook for about 8 minutes after the fire boils, and then turn off the heat. After turning off the heat, take it out, you can cool the boiled water, take it out after it is not hot, and drain the water.

3. After draining the water, it is necessary to break it one by one, and after the egg skin is broken, it will be easy to taste after cooking, which is the first skill. After crushing, put it aside for later use, prepare the ingredients below, and wrap the tea leaves in a gauze.

4. Then prepare the pot, put the pepper, tea, cinnamon, star anise, and bay leaves into it, and then add an appropriate amount of salt, rock sugar, chicken essence, and soy sauce, as many of these things as possible, because we want to let the eggs taste good, add water after adding them, and boil over high heat.

5. Put the eggs in after the water boils, then turn to medium-low heat, continue to cook for half an hour, turn off the heat after cooking, but you can't take them out and eat them directly. Instead, you need to let the eggs soak in the soup for 1 night, the longer the more flavorful, this is the second trick, take it out the next day and eat it directly, or heat it up and eat it again, it is very delicious, especially fresh and fragrant.

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