Tea candy heart egg, this name seems to contain endless poetry and Zen. It's not just a simple dish, it's a feast for the taste buds and the soul. Imagine that the faint aroma of tea and the sweet heart of sugar are intertwined in the mouth, as if it is a wonderful symphony, which makes people intoxicated.
In the process of making tea candy eggs, every step is crucial. First of all, select the best tea leaves and brew them with hot water to fully release the aroma of the tea leaves. Subsequently, gently place the eggs in the pan and simmer over medium-low heat to make sure the yolks are set just right. While boiling the eggs, mix the brewed tea with an appropriate amount of sugar and stir well until the sugar is completely dissolved. When the eggs are boiled, gently peel off the shells and soak the eggs in tea sugar water to allow the eggs to fully absorb the essence of tea and sugar.
The appearance of the tea candy eggs is equally pleasing to the eye. The egg white is as delicate as clotted fat, and the yolk has an attractive orange-red color, like a brilliant gem. Take a bite gently, and the faint fragrance of tea will permeate your mouth, as if you are in a quiet tea room, feeling the influence of tea fragrance. The sweetness of the sugar heart and the aroma of tea complement each other, bringing a rich experience to the taste buds.
This tea candy egg is not only delicious, but also contains rich cultural connotations. It represents the delicacy and uniqueness of Chinese cuisine, and also shows the breadth and profundity of Chinese tea culture. Tasting this delicacy is like savoring a way of life, an attitude towards life that pursues refinement and harmony.
Tea Candy Heart Egg, an evocative delicacy, uses the perfect combination of tea and sugar to interpret the harmonious beauty of taste buds and soul.
Ingredients: 20 eggs at room temperature, appropriate amount of black tea bag, 50ml of soy sauce, 60g of sugar, 1000ml of hot water
1. Boil a pot of boiling water, slowly put the room temperature egg into the water and boil over low heat, during which gently stir him with a spoon to let the egg yolk stay in the middle, timer for 6 minutes and 30 seconds
2. When the time is up, immediately throw it into the ice water to cool, during which the tea bag is made with hot water, and the situation allows it to be thicker, and it will be fragrant when eating.
3. Add a little soy sauce to adjust the color, sugar to taste, and after the black tea is cooled, the eggs are peeled and added to the soaked juice to soak for more than 24 hours.
3. Cook it for six and a half minutes and the middle is liquid, if you feel that it is not ok, you can cook it for seven minutes, the egg yolk will be semi-solid and thick, and it will not be greasy to eat.