Teahouse Eggs Recipe: Detailed Ratio and Flavorful Cooking
Intro: Teahouse eggs are never flavorful? Teach you detailed ratio recipe, each one is flavorful and fragrant, and you’ll love it.
People are idle at home and want to make various foods, such as steamed cakes and cold skin, which were quite popular recently. Families learned to make them, of course, but whether they succeeded is not necessarily the case, because these foods seem simple, but the actual production requires skills. However, this time I will share a particularly simple food recipe with you, it is teahouse eggs. Teahouse eggs are a particularly popular food recently. Unlike steamed cakes and cold skin, making teahouse eggs is even simpler, and even for beginners, it's easy to succeed. Below, I will share the detailed ratio recipe for making teahouse eggs, which will ensure that your teahouse eggs are flavorful and fragrant, and you’ll love it. Let’s learn how to make them together.
The method of Five-Spice Teahouse Eggs:
Ingredients:10 eggs, 10g black tea, 1 star anise, 1 small piece of cinnamon, 2 slices of bay leaf, 10g light soy sauce, 10g dark soy sauce, 3 slices of ginger, 15g rock sugar, 1 small bunch of scallions, a little Sichuan peppercorns;
Production process:Step 1, prepare the eggs, use a dry brush to carefully brush clean the outer shell of the eggs, then add water to the pot, cold water puts the eggs in to boil, about 6 minutes, you can take out the boiled eggs for later use;
Step 2, wash and cut 1 small bunch of scallions into segments, then control the water, and put them in. Prepare a pot for brewing teahouse eggs, add enough water, try not to add water halfway through, then put all the spices and seasonings into the pot;
Step 3, stir well, then start to boil, first boil, then reduce the heat and simmer for 30 minutes, let it absorb the flavor. During the simmering process of the sauce, take out the cooked eggs with a spoon and gently crack the outer shell, pay attention not to peel them;
Step 4, repeat the above steps, then put the cracked shell eggs into the cooked sauce, continue to simmer for about 1 hour, the eggs will be flavored at this time, you can take out one egg to check, remove the eggshell;
Step 5, at this time, the eggs have patterns and are already salty, don’t rush to eat, after the teahouse eggs are cooked, turn off the fire and let them steam for a night, the eggs will become more salty and fragrant.
Editor’s Summary:Eggs occupy a very important position in our daily diet, whether used as the main ingredient or as a side dish, they can play a good role. Many people’s breakfasts are inseparable from eggs, whether it’s boiled eggs or braised eggs. If you don’t eat eggs in the morning, you’ll always feel that you haven’t eaten well. Of course, the flavor of boiled eggs is relatively light and bland, so it’s better to make braised eggs. Braised eggs with tea flavor are a good choice. The fragrance of tea penetrates into the eggs, making the eggs salty and fragrant.
Cooking Tips:
1. The spices can be prepared according to the spices you have at home. You can use Sichuan peppercorns, small fennel, star anise, and other spices. There are no restrictions. The ratio of seasonings should also be mastered. Light soy sauce and dark soy sauce are in a 1:1 ratio, and the amount of rock sugar should be 15g for 10 eggs.
2. Before putting the eggs into the pot to boil, you must brush the outer shell clean, otherwise the eggs will peel during the cooking process, which is not hygienic to eat. After the eggs are cooked, you should crack the outer shell to let the sauce penetrate more fully and become more flavorful.
3. After simmering for about 1 hour, the eggs will be flavored. Don’t rush to eat them. Put the eggs into the original sauce for a night. The eggs will become more salty and fragrant.
Remember the ratio and recipe, teahouse eggs will be particularly flavorful and delicious. If you think this method is good, you can collect it and learn to make it, or share it with more people.
