How to make onyx quail eggs? How to make agate eggs?

First of all, it is necessary to choose high-quality quail eggs, the freshness of quail eggs has nothing to do with the patterns on its eggshell, which are affected by the innate conditions and the environment in which the eggs are laid. What we should pay attention to is the color of the eggshell.

First of all, pour the preserved egg powder into the basin, add an appropriate amount of tea to mix thoroughly, not too dry and not too thin, and the concentration can be based on floating half an egg, so as not to cover the quail eggs.

Next, wash and dry the prepared quail eggs and put them in the basin, in the process, be careful not to use too much force, so as not to break the quail eggs, but it is important to pay attention to the need to evenly wipe the surface of each quail egg.

After that, carefully put the quail eggs stained with egg paste into the crisper bag.

Finally, seal the bag, so that it generally only needs to be left for half a month before eating.

Ingredients: 16 quail pine eggs (including 7 dark pine eggs) Ingredients: 5 grams of sesame oil, 5 grams of soy sauce, 10 grams of balsamic vinegar, appropriate amount of ginger rice and minced garlic.

Preparation of onyx quail eggs:

1. Peel out the quail eggs.

2. Soak ginger rice and minced garlic in balsamic vinegar and soy sauce for a while, then add sesame oil and mix it into ginger juice;

3. Take out the ginger rice and garlic dregs, and pour the juice on the Songhua eggs.

1. Prepare a clean bowl, half a bag of egg powder, add an appropriate amount of water to dilute it (dilute the egg powder to a thicker consistency than the cake).

2. Put the quail eggs you bought into the diluted egg powder, so that the egg powder can fully wrap the quail eggs.

3. Put the smeared quail eggs in a sealed bag and seal them, and store them in a warm place for about 21 days.

Homemade quail eggs are very easy to turn into eggs, but they are more prone to bad eggs. When the time is about the same, you can take a quail egg and throw it gently, and when it falls back into the palm of your hand, you can feel the elasticity or vibration, which is a successful egg; If you feel like there's shaking inside, it's probably a shell of muddy water.

Seasoning: garlic, ginger, red, green pepper (diced), coriander.

Method. 1 Heat the oil, add the green and red peppers, garlic, ginger and stir-fry, add an appropriate amount of salt.

2 Cut the quail in half, add the oiled ingredients, add sesame oil, coriander, vinegar and mix on a plate.

Cooking tips. This dish is relatively easy to handle, you just need to master the amount of seasoning according to your taste.

Features: The taste is cool, delicious, and it is a very suitable appetizer for summer when you put it in the refrigerator and then take it out to cook.

Step 1 Agate Egg Preparation Steps:1

Peel off the shell of the Songhua egg, put it in a bowl and steam it in a steamer for 5 minutes, then cut it apart and bring it to the stove into small pieces.

Step 2 Onyx Eggs Preparation Step 2

Wash the duck eggshell, take a bowl to prepare the egg white, at the tip of the raw duck egg, gently tap a small opening, clean the egg skin and film, and expose a small hole.

Step 3 Onyx Egg Preparation Step 3

Stuff small pieces of pine eggs into it little by little, and the duck egg white will continue to flow out at the same time, and it will flow into the small bowl prepared in advance (the duck egg white can be used for cooking).

Step 4 Onyx Egg Preparation Step:4

Half of the Songhua egg is stuffed in, and it is basically stuffed, and the Songhua egg almost seals the small hole. Don't try too hard to stuff the duck egg yolk.

Step 5 Onyx Eggs Preparation Step 5

Put the duck eggs stuffed with Songhua eggs in a bowl and steam them in a steamer for about 20 minutes. After cooling, peel the shell and cut into pieces.

Tips: 1. Steam the Songhua eggs in advance, because you are afraid that the egg yolk is thinner, steam it to make it solidify, so that it can be cut into pieces 2. When steaming the duck eggs, put the duck eggs in the bowl, with the small hole facing up, plus the Songhua eggs have been stuffed, and the egg liquid will not flow out. If you are not at ease, you can seal a layer of plastic wrap on the small hole 3. Duck eggs are salty, and Songhua eggs have their own taste, so they are delicious without sauce.

1. Peel the preserved eggs and steam them for 15 minutes to solidify the inside.

2.Knock a small hole in the top of the raw salted duck egg and stuff the diced preserved egg into it to fill it, and a lot of egg white will flow out in the process, so that it will not be too salty to eat.

3.Wrap the whole salted egg tightly in plastic wrap, then steam it for 20 minutes, let it cool and peel the shell, and then serve.

Materials:

Raw salted duck eggs, eggs, 1 tomato.

Method.

1.After peeling the eggs, put them in a steamer and steam them for two or three minutes, then cut them into small pieces. Raw salted duck eggs in the tip of the egg to dig a small hole into the raw salted duck eggs little by little, until stuffed for Sun Chen, you can use chopsticks to pound inside, the egg white of the raw salted duck eggs will flow out, be careful not to mash the egg yolk.

2.Once filled, wrap it tightly in plastic wrap and tie it to death. Put it in a steamer and steam for seven or eight minutes.

3.Let it cool and change the knife to a plate.

The practice of homemade preserved eggs.

Preparation] 2 catties of quail eggs, 100 grams of preserved egg powder, 100 grams of water, 20 grams of salt.

Operation steps] Step 1: Prepare 2 catties of quail eggs, because quail eggs have thin skin and are easy to break, so they do not need to be cleaned and put directly on a plate for later use. If it is an egg or duck egg, you can wash it and dry the surface with water for later use.

Step 2: Prepare 100 grams of preserved egg powder, 20 grams of salt, and 100 grams of water. Pour the preserved egg powder into a large bowl, add salt and stir well, add water while stirring, add all the water and stir in one direction for 10 minutes, the preserved egg paste gradually thickens during the stirring, if there is a tendency to dry, add a small amount of water.

Some preserved egg powder needs to add tea to it, because this preserved egg powder is mixed with tea powder, so only add water. Stir and set aside for half an hour.

Step 3: Prepare a carton and a sealed bag, put the sealed bag in the carton and set it aside for later use.

Step 4: After half an hour, wear gloves to put the quail eggs into the preserved egg batter, evenly coated with the preserved egg batter, if you feel that the preserved egg batter is too thin, you can add a little preserved egg powder until the preserved egg batter on the surface of the quail eggs has a certain thickness, after the quail eggs are all coated with preserved egg batter, seal the sealed bag, and then seal the carton. 20 It takes about 7 days to seal at room temperature, 10 days for eggs, and about 20 days for duck eggs.

If the room temperature is around 30, quail eggs for 5 days, eggs for 7 days, and duck eggs for about 10 days are fine. The lower the temperature, the longer the time, but when the time is up, take out a first observation state.

Step 5: After 7 days, open the carton, take out the sealed bag, open it to see, the preserved egg batter on the quail eggs has dried, at this time it is almost done, you can also take out two clean and peel off to check it, if it is not done, wait for two more days.

Step 6: Put the quail skin under the faucet, wash off the preserved egg paste with live water, the preserved egg paste is corrosive, and you must wear gloves during contact.

Step 7: Rinse the whole body after all the cleaning, there may still be residual preserved egg paste at this time. Drain the preserved eggs and put them in a bowl, add white vinegar to cover the preserved eggs, and let them soak for 20 minutes to let the white vinegar react with the preserved egg powder for a while.

Step 8: After soaking, clean and the quail eggs are ready. Peel off the quail egg and take a look, the egg white inside is completely solidified, and it is crystal clear, and the quail egg is successful.

If the egg whites are liquid, there isn't enough time to marinate. If the egg whites become crumpled or hardened, they are overpickled.

Step 9: Cut it open and look inside, the egg yolk is slightly soft, this state is the best, the egg yolk will become hard after marinating for a long time.

Preparation of feed liquid.

Ingredients: 10 kg of quail eggs, 10 kg of boiling water, 2 kg of quicklime, 0 8 kg of soda ash, 0 3 kg of salt, 0 2 kg of black tea, 12 grams of ketone sulfate, 12 grams of zinc sulfate.

Preparation First put the soda ash and black tea into the bottom of the tank, then pour boiling water into the tank, then put in ketone sulfate and zinc sulfate, stir fully and gradually add quicklime, and finally add salt, stir evenly, and let cool for later use.

Material: Add 5 ml of supernatant to the beaker or bowl, then add 5 ml of egg white, do not stir, and observe whether the protein is coagulated after 15 minutes. If it solidifies in 15 minutes and is proteinized into dilute water after 1 hour, it indicates that the alkalinity of the feed solution is appropriate; If the protein is dilute water in about 30 minutes, it indicates that the concentration of the feed solution is too large and should not be used; When the egg white is placed in the feed solution for 15 minutes and does not solidify, it indicates that the alkalinity of the feed solution is low and it should not be used. If the alkali is too high and too low, it can be adjusted with tea and alkali respectively.

Loading the tank will select qualified quail eggs into the tank, with a bamboo caster to support the seal, in order to prevent the egg body from floating, the prepared liquid is poured into the tank containing the eggs, in order to submerge the egg body as a degree, and then seal the cylinder mouth with a double layer of plastic sheeting, and soak and mature in the environment of 15 20.

Immersion period management.

During immersion, it is necessary to pay attention to the change of temperature, the most suitable temperature is 20; Carefully inspect the cylinder block for leakage; The cylinder block should not be moved at the initial stage of immersion, otherwise it will affect the solidification; During the maceration period, from the 7th day, samples are taken every 7 days to check the changes and quality of the preserved eggs. On the 7th day, the clearing was over, and the protein began to coagulate; Day 14: Protein coagulation, elasticity, and coloring; On day 21, the protein is coagulated, elastic, smooth, dark green, and basically mature.

Out of the cylinder and coated packaging.

After the preserved eggs are ripe, carefully remove them, wash the preserved eggs with the supernatant of the material liquid, put them in a plastic basket, and place them in a ventilated and cool place to dry. After the routine quality inspection, liquid paraffin wax or solid paraffin wax is used as a coating agent, sprayed on the preserved eggs, and then packaged in plastic boxes or plastic bags for sale.

Remarks: The appearance of quail eggs is exquisite, colorful, the texture of the pine flowers is clear after peeling, the fragrance is pleasant, refreshing and palatable, it can be called the "rookie in the egg", and the cold dish is a good product.

Quail preserved eggs contain essential amino acids, lecithin, iron, calcium, phosphorus and other minerals necessary for the human body, as well as rutin, which is very beneficial to hypertension, arteriosclerosis, tuberculosis, etc.; It can play an auxiliary role in gastric diseases, neurasthenia, bronchial asthma, etc., so it can be used medicinally and nourishing high-end dishes. The entrance is cool, the taste is delicious, the nutrition is rich, the food is not greasy, it is easy to digest, it is really a good gift, a banquet delicacy.

It's processed, like preserved eggs.

Ingredients: 400g quail egg 250g pork rind.

Excipients: 30g ham.

Seasoning: 20 grams of coriander, 10 grams of shallots, 25 grams of rice wine, 10 grams of ginger, 2 grams of salt, 20 grams of lard (refined), 1 gram of monosodium glutamate.

Preparation of crystal quail eggs:

1.Cut the cooked ham into small diamond-shaped slices with sides of a centimeter;

2.green onion and ginger are broken;

3.Pick the leaves of the coriander and wash them;

4.The skin is scraped and washed in warm water, and the remaining hair is removed;

5.Place the quail eggs one by one in a spoon smeared with lard, evenly remove the refined salt, and paste the ham slices and coriander leaves into a floral pattern;

6.After placing it, steam it in the basket for 5 minutes, take it out, pick it into the plate with a bamboo skewer and let it cool;

7.Put the pork skin into a bowl, add green onion, ginger, rice wine, 300ml of chicken broth, refined salt, monosodium glutamate, and steam for 3 hours;

8.When the pork skin juice is dissolved in the chicken broth, it is filtered through a sterilized fine basket sieve to form a skin gum juice and evenly poured into each spoon;

9.Put the steamed quail eggs one by one, and then put them in the fresh-keeping room of the refrigerator for 10 minutes.

10.Use a knife to loosen the surrounding of the egg, gently remove it from the spoon, and arrange it neatly on a plate.

Ingredient breakdown. 3 raw salted duck eggs.

2 preserved eggs. Salty and umami taste.

Steaming process. Twenty minutes takes time.

Easy difficulty. Steps to make agate eggs.

3 raw salted duck eggs and 2 preserved eggs.

Steam the preserved eggs for 15 minutes to make the inside solidify and not loose.

Cool the steamed preserved eggs and peel off the skin.

Cut into cubes. Knock a small hole in the top of the raw salted duck egg.

Stuff the diced preserved eggs into it and fill it up, and a lot of egg white will flow out in the process, so that it won't be too salty to eat.

Wrap the whole salted egg tightly in plastic wrap.

Then steam for 20 minutes, let it cool and peel the shell, and then Zheng Zhongxian can eat.

Let cool and peel before serving.