Hangzhou is a scenic tourist city, the scenery of the West Lake attracts a flood of passengers, but Hangzhou’s temples are also very famous, in addition to Lingyin Temple and Jingci Temple, there are three Tianzhu temples, here we introduce a 1600 years of history of the Eastern Jin temple: Yongfu Temple. Suppose you come to the temple in late March in the spring, and you will see the tea pickers working diligently there.
Yongfu Temple has its own tea garden, of course, only a very small piece, about 9 acres, but it is enough for the monks of the temple to drink tea, although the tea garden is hidden in the valley, but you can see at a glance into the temple, the tea produced here is called Yongfu Longjing, dedicated to the Fuquan tea house in the temple, of course, there are also sold, the price is not cheap.
Boiled egg in tea
Recipe: 2 star anise, 4 grams of cinnamon, 4 pieces of cilanth leaves, 2 grams of cumin, 5 grams of sand ginger, 2 grams of orange peel, 2 grams of Sichuan pepper, 10 grams of black tea, 15ml of dark soy sauce, 8ml of light soy sauce, 7-8 jin of water, 11 eggs, salt, white sugar (comply with the population’s stomach).
How to do it:
- Rinse the eggs and place them in water until cooked.
- Boiled eggs can be peeled, or can not be peeled, do not peel the egg shell need to break, use a needle to put the egg into a hole, convenient flavor.
- Bring water to a boil, add star anise, cinnamon, cilantro, cumin, sand ginger, orange peel, Sichuan peppercorns, simmer for 15 minutes.
- Add black tea, salt, sugar, light soy sauce, dark soy sauce, eggs and cook for 10 minutes, then turn off the heat and soak for 1 hour before eating, such as soaking for 6 hours, the taste is the best.
Boiled egg in tea
To address issues:
1 Master do time, must give enough water, put eggs, to taste the taste of water, if bitter, must intervene in the appropriate water, adjust until not bitter, otherwise boiled eggs will be very bitter. - I do at home, must be in the egg profile of the egg hole, can make the egg faster into the taste.