I recommend this brand of 茶叶蛋 material, it has been used for almost 4 years, and it is safe to keep at least 5 bags at home. The method is super simple - first boil the eggs with white water, boil the pot for 10 minutes, pour dry water, rinse with cold water, and peel. Then put it back in the pot, add Chinese prickly ash and star anise, light soy sauce, half a bag of this 茶叶蛋 material (boil 12 eggs), a little water, and turn off the heat one minute after boiling. Once it is cold, it can be eaten within 5 days in the refrigerator.
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推荐这个牌子的茶叶蛋料，用了差不多4年了，家里常备至少5袋囤货才放心。做法超级简单-先白水煮蛋，开锅10分钟，倒干水，用冷水冲，剥皮。然后放回锅里，加花椒八角，生抽老抽，半袋这个茶叶蛋料（煮12个蛋），一点水，煮开后一分钟关火。冷了以后放冰箱5天内吃完都没问题。
