Dear Foodies! Tea eggs, this seemingly ordinary snack, but contains rich cultural heritage and unique production technology. In the documentary on the tip of China, the appearance of tea eggs makes us feel the breadth and profundity of Chinese cuisine. Today, let's walk into the world of tea eggs and explore the secrets of its production methods and ingredients.
First of all, we need to understand the origin of tea eggs. Tea eggs originated in southern China and first appeared as sacrificial offerings. Later, with the spread of folk beliefs, tea eggs gradually became a delicacy with strong local characteristics. Nowadays, tea eggs have become a snack that can be seen on the streets and alleys of all parts of China, and are deeply loved by people.
Next, let's take a look at how to make tea eggs. The process of making tea eggs can be divided into the following steps: material selection, stewing, seasoning, and soaking.
1.Material selection: The raw materials for the production of tea eggs mainly include eggs, tea, spices, etc. Fresh eggs should be used because the yolk of the eggs is full and delicious. In terms of tea, you can choose black tea, green tea, oolong tea, etc., and different tea leaves will give different tastes and flavors to the tea eggs. Spices include star anise, bay leaves, cinnamon, etc., which can not only increase the aroma of tea eggs, but also remove fishiness and greasyness.
2.Stew: After the eggs are cooked, gently tap the eggshell with a spoon to cause cracks in the eggshell. The purpose of this is to make the tea eggs taste better. Next, put the beaten eggs into the pot, add enough water, add tea, spices and other seasonings, bring to a boil over high heat, turn to low heat and simmer slowly. The simmering time depends on personal taste, generally taking 4-6 hours. During the simmering process, turn the eggs from time to time to heat them evenly.
3.Seasoning: Remove the stewed tea eggs, filter out the soup in the pot to remove impurities, then pour the soup back into the pot, add an appropriate amount of salt, light soy sauce, dark soy sauce, sugar and other seasonings, and turn off the heat after boiling. In this way, the spices and seasonings in the soup can be fully integrated into the soup, making the tea eggs more delicious and delicious.
4.Soaking: Put the stewed tea eggs into the flavored soup and soak for a while. The longer it is steeped, the stronger the flavor of the tea eggs. In general, it needs to be soaked for at least 8 hours or more. During the steeping process, make sure that the temperature of the soup is kept at about 80, so that the tea eggs can be better flavored.
Through the above production process, we can see that the production method of tea eggs is not complicated, but it takes a certain amount of time and energy. It is precisely because of this kind of care and patience that tea eggs have become an evocative delicacy.
Friends, tea eggs are a seemingly ordinary snack, but they contain rich cultural heritage and unique production technology. Its production methods and ingredients not only reflect the essence of traditional Chinese culinary culture, but also demonstrate the influence of Chinese cuisine in the world. Let's taste this delicious tea egg and feel the charm of Chinese food!