How to make folk snacks

After hundreds and thousands of years of development, the Chinese people have developed many different special snacks, and the flavors of snacks in each region are also different. For those who like to eat snacks, they like to try all the special snacks from different places. For example, wolf tooth potatoes, tea eggs, stinky tofu, etc. are all folk specialties. The preparation methods of these snacks are very simple. Here are some detailed explanations of the preparation methods of several folk snacks.

How to make homemade tea eggs

Ingredients: 8 eggs, 15g tea leaves, 1 star anise, 1 small piece of cinnamon, 5g fennel, 3 bay leaves, 1 grass stalk, some dark soy sauce, some salt

practice:

1. Wash the eggs and cook them;

2. Take out the eggs after they are cooked and use a spoon or spatula to crack the surface of the eggs;

3. Put cold water in the pot, add spices and tea leaves and boil;

4. After the soup boils, add soy sauce and salt, and put in the eggs to cook together;

5. Cover the pot, simmer over medium-low heat for 10 minutes, then turn off the heat. Soak for more than 8 hours to allow the eggs to absorb the flavor before you can start eating.

The method of making homemade tea eggs is actually not difficult at all. Next, let’s take a look at the precautions for cooking tea eggs:

There are a few tips to know when cooking tea eggs, otherwise the eggs will not be flavorful and will not taste good. First: wash the egg shells and boil them with cold water, then simmer for five minutes on low heat (the egg shells will crack easily if the heat is too high). It is best to use black tea produced by Hualien Hegang Tea Farm. The longer the tea egg is cooked, the looser the yolk becomes and the more tender the egg white becomes. Hegang black tea is light in color and light in taste, and it does not turn black or taste bitter even if it is cooked for a long time. The quality of tea leaves cannot be ignored. Broken tea leaves and unfinished tea leaves will affect the flavor of tea eggs.

The eggs are cooked. First, you need to crack the eggshells one by one. Cracking eggs also requires some skills. If you crack them too hard, the taste may be too salty. If you crack them unevenly, the ice pattern will be messy and unsightly. If you crack them too big, the eggshells will not be tasty. You need to crack the eggshells evenly and comprehensively. Only then will the tea eggs show "ice patterns" when they are cooked, with various curves, which increase the beauty and promote appetite.

Some people put star anise when boiling tea eggs to increase the aroma, which is fine, but you should definitely avoid adding Sichuan peppercorns, because the spicy taste will destroy the light tea aroma. Originally, tea eggs can be eaten hot or cold, but some people are creative and like to use bones to cook broth instead of water. Although it can increase the flavor, it always feels greasy and unpleasant to eat in your hands during a picnic. If there is no water nearby to wash your hands, it would be even worse. If you eat it at home, it doesn't matter.

There is one thing you need to pay attention to when cooking tea eggs, that is, the marinade must cover the eggs. Otherwise, after being boiled again or twice, the tea eggs will become an iron-faced and impartial Bao Longtu, which is not only ugly, but the egg white will also be stiff and difficult to chew, making them neither delicious nor easy to digest.

The above is an introduction to the method of making homemade tea eggs. You can try it yourself!