Tea Eggs! Quick video, we're off traveling this week so we wanted to show you a relatively easier dish to make. There's a million ways to make tea egg - this is the five spice tea egg, specifically a variety from around the south Jiangsu area. The flavor's a lot more delicate than some tea eggs you might've eaten before... it's heavier on the spices, and lighter on the soy sauce.No reddit post this week because I'm lazy and on vacation, but here's the written recipe:INGREDIENTS:1. Eggs, 8-102. Dougan a.k.a. dry tofu (豆干), 3 pieces (optional)3. Spice Mix – necessary ingredients: star anise (八角), 5; cinnamon (桂皮), 2 sticks; clove (丁香), 1 tbsp; fennel seed (小茴香), 2 tbsp. Optional ingredients: dried bay leaf (香叶), 2; dried and aged tangerine peel (陈皮), 10g; nutmeg (肉豆蔻), 1; licorice root (甘草), 5 pieces; Sichuan peppercorn (花椒, we didn’t include it), ½ tbsp; Sha Ren (砂仁, we didn’t include it), 10g.4. Seasoning Mix – Black tea, 10g; Rock Sugar (冰糖, you can also sub in granulated sugar), 50g; Light Soy Sauce (生抽), 2 tbsp; Dark Soy Sauce (老抽), 2 tbsp. If you want it saltier you can double or even triple the soy sauce quantity.PROCESS:1. Hard boil the eggs: Add eggs and Dougan to cool water, cover, boil for 10 minutes. 2. Rinse the eggs: Rinse eggs and Dougan under cool water to cool completely.3. Crack the eggs: Smack the eggs with the wide end of the chopstick to get the webbed tea egg pattern. Make sure that you do not crack too hard else the pattern won’t form.4. Add eggs to spiced water: Add the eggs, Dougan, and the spice mix from above to cool water. Cover, bring to a boil.5. Add seasoning: Add the black tea, rock sugar, and soy sauces. Cover, turn the heat to low. Simmer for 90 minutes.6. Shut off the heat and soak for 3-48 hours.And check out our Patreon if you'd like to support the project!www.patreon.com/ChineseCookingDemystifiedOutro Music: "Add And" by Broke For Free https://soundcloud.com/broke-for-freeABOUT US-----------------------------------------------------------------------------------------Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
