Five spicy tea eggs

1

Prepare raw materials

2

Put tea, eight horns, cinnamon and fragrances into the spice steel ball

3

The choice is to place clean green leaves on the surface of the eggshell

4

(a) eggs covered with green leaves in wet gauze

5

(a) Tie the gauze with a veil and fix it unmoveable

6

(b) Put cold water in the pot, set the eggs, and then put the flavour steel ball into the pot and add a suitable quantity of salt, sauce and sugar

7

Fire, boiled and converted to light fire for eight minutes

8

After the fire was shut down, it continued to pour a night in the tea water

9

Take it out again and cut the gauze。

1. If brown-shelled eggs are selected, the patterns will be more distinct; because I am preparing for a picnic, it is more hygienic to leave the shells on; if eating at home, you can hard-boil the eggs and peel them first, which yields a better pattern effect; 2. Select various patterned vegetable leaves and tree leaves in advance and clean them thoroughly; note that if placing them on peeled eggs, you must choose edible vegetable leaves; 3. The green leaves must be dampened with water so they adhere better to the eggshells; the gauze used to wrap the eggs should also be dampened to make wrapping easier; then tie it up with thread, ensuring it is tight so the eggs cannot move; 4. Place the eggs in a pot with cold water, add the prepared five-spice seasoning and tea leaves, then add an appropriate amount of salt, soy sauce, and sugar, noting that the salt should be slightly more than usual; turn off the heat eight minutes after it starts boiling, do not rush to take them out, and let them soak for a few hours or overnight for better results.