How to make preserved eggs 30, how to make preserved eggs

The method of making Songhua eggs is as follows:10 kg of poultry eggs, 10 kg of water, 500-600 grams of caustic soda, 200 grams of black tea, 400 grams of salt.

First of all, we heat the black tea powder with 3 kg of water, boil it into a dark brown tea juice, and strain the tea leaves for later use. Then put the caustic soda into the tank prepared in advance, add 7 kg of water to stir and make it completely dissolved, then pour in the tea, salt and stir evenly, after these work is done, then put the eggs into it, and press it under the liquid surface, cover it with a lid and seal it, and place it in a 20 environment to marinate for about 13 days, take it out and peel the shell for inspection.

If the egg white is solidified and transparent, take out the egg and soak it in a mixture of 50% feed solution and 50% cold boiled water for 10-15 days. The concentration of the material solution can be increased or decreased according to the coagulation state of the protein.

Ingredients: 30 duck eggs.

Excipients: appropriate amount of preserved egg powder, appropriate amount of tea, appropriate amount of salt.

Step 1: Prepare the ingredients.

Step 2: Wash and drain the fresh duck eggs.

Step 3: Add the preserved egg powder to the brewed tea water, mix with salt, mix well and let stand for about 5 minutes.

<>Step 5: Put the wrapped duck eggs into a plastic bag.

Step 6: Tie the bag mouth and seal it, and then put it into the carton to report the temperature and seal it.

Step 7: After about 20 days, you can eat it.

Songhua eggs, also known as preserved eggs, are made of duck eggs (there are also eggs used), ducks because they feed on aquatic organisms, duck eggs have a fishy smell, so generally duck eggs are used to make salted duck eggs or Songhua eggs to remove the fishy smell, and at the same time to preserve.

The production of pine eggs is to use medicinal materials and rice bran, mud mixed to wrap the duck eggs outside, after storage for a period of time, the inside of the duck eggs changes, the egg white condenses into jelly, becomes translucent black, there are many pale yellow flowers on it, very similar to the flowers of the pine tree, hence the name. The egg yolk is glycosified, soft and golden. There is no need to cook it when using it, it is best to add some vinegar and minced ginger.

The ancient Chinese recipe for making preserved eggs does not contain lead, but because lead compounds can help the protein coagulate, some companies add lead oxide to the medicinal materials, which is harmful to the human body for long-term consumption, and the national food standards have banned the use, however, there are still lead-containing preserved eggs on the market. Pine eggs made with modern lead-free recipes do not have white snowflakes. [**REQUEST].

There are still many people in the medical profession who insist that preserved eggs still contain lead no matter how they are prepared. On the other hand, Songhua eggs contain high cholesterol, and people with cardiovascular diseases should control their consumption.

Leaded pine eggs have a snowflake pattern on them.

Leaded pine eggs have a snowflake pattern on them.

Foreigners who first arrived in China did not know what Songhua eggs were, and thought that they must be stored for a long time to make the eggs black, so they are called century eggs or thousand-year eggs in English, which have been passed down to this day. In addition, because turtles live very long, many people who have not been in contact with Chinese comically believe that Chinese eat a thousand-year-old turtle egg.

Songhua eggs are eaten differently in different places. Cantonese people chop it up and put it in porridge, the most common being preserved egg and lean pork porridge. Shanghainese people like to make preserved eggs mixed with tofu, raw preserved eggs and tender tofu minced, with a little soy sauce and sesame oil.

Lime powder, soda ash, salt, yellow mud, etc. are stirred with water, coated on duck eggs, and pickled to become preserved eggs.

Porridge with preserved eggs and lean meat.

Ingredients: Prepare two preserved eggs and half a catty of lean pork filling; Excipients: 100 grams of rice, shredded ginger, green onion, rape;

Seasoning: salt, chicken essence, cooking wine, pepper, cooking oil, water.

Cooking method: 1. Peel the preserved eggs and cut them into small pieces, and chop the green onions, ginger and rape into minced pieces;

2. After washing the rice, put it in the electric steam pot and add an appropriate amount of water, and adjust the controller for 16 minutes (or press the porridge button);

3. Sit on the pot and light the fire, pour a little cooking oil, when the oil is hot, add minced ginger and minced meat, add an appropriate amount of water, then add salt, chicken essence, pepper, and burn until the soup becomes thicker;

4. Put the preserved eggs, rape and fried minced meat into the electric pot and stir well, and add sesame oil and chopped green onions when eating.

Features: The taste of preserved egg and lean pork porridge is delicious and fragrant, and it is nutritious and comprehensive.

Lotus chrysanthemum eggs.

Ingredients: Prepare ten Songhua eggs, one catty of fish paste, half a catty of chicken paste;

Ingredients: appropriate amount of yellow egg skin, green beans, egg white, and minced red pepper; Seasoning: salt, monosodium glutamate, pepper, rice wine, wet starch, clear soup, scallion oil.

Production steps: 1. Prepare the fish paste and chicken paste separately for later use. Thin strips of the yellow egg skin. The Songhua eggs are steamed and changed into a pier shape, and the middle is hollowed out. Beat the egg whites into a sherry paste.

2. Take a small dish and grease it, mix it with fish paste, evenly press the green beans into a lotus shape, steam it and take it out and wrap it around the edge of the plate.

3. Stuff the chicken puree into the Songhua eggs, steam them and take them out, hang them on the sherry paste, then put the egg skin into a chrysanthemum shape, steam them in the basket and take them out, put them in the middle, and sprinkle them with minced red pepper.

4. Add clear soup to the pot to taste, thicken, pour oil, and pour it on the lotus pod.

The key to production: make chicken paste and fish paste to be fresh and tender. The heat for steaming should be just right. Lotus chrysanthemum eggs taste good and are nutritious.

Ingredients: 2 Songhua eggs.

Excipients: 1 sharp pepper.

Seasoning 2 cloves of garlic 1 2 tbsp light soy sauce 1 2 tbsp balsamic vinegar 1 2 tsp sesame oil 2 chili peppers (red, small) 1 2 tbsp apple cider vinegar 1 2 tbsp cold sauce 1 tbsp chopped pepper.

Method. 1.Prepare the ingredients.

2.Peel the preserved eggs and cut them into small pieces. Chili peppers, millet spicy and garlic cut into small pieces.

3.Put it in a bowl, add the seasoning listed in the trimmings and mix well.

4.Put the preserved eggs on a plate, pour in the seasoned sauce, mix well and serve.

1. First of all, wash the fresh duck eggs with water, and the noise can only be fresh duck eggs, not refrigerated duck eggs. Then drain the water of the duck eggs, and the shed must be dried thoroughly, otherwise the pickled preserved eggs will spoil.

2. Pour the preserved egg powder into a bowl, an appropriate amount, then add a little salt, start pouring in the black tea, stir while pouring, and adjust the preserved egg powder into a thick paste, to ensure that the duck eggs can be evenly pasted with the preserved egg powder.

3. Stir the paste evenly and let it stand for 15 minutes, don't ignore this process. The thick paste that has been set aside begins to be evenly applied to the duck eggs, and disposable plastic gloves should be worn, because the preserved egg powder is strongly alkaline and will corrode**.

4. Wrap the duck eggs in a thick paste and put them into the thin paste, and seal the whole duck eggs in a plastic bag and let them stand for 1 month.

5. Finally, ventilate for 4-5 days after taking it out to remove the alkaline smell, and then you can eat it.

How to make preserved eggs: Ingredients: 100 eggs, appropriate amount of water, 100 grams of salt, 50 grams of tea, 250 grams of alkali, 960 grams of plant ash, 600 grams of quicklime, and a pair of gloves.

Method: 1. Take 50 grams of tea leaves.

2. Add water and bring to a boil, about 2000ml, and cook for four or five minutes.

3. Strain out the boiled tea leaves, leave only the tea, and cool it for later use.

4. You can wash the eggs at this time.

5. Choose eggs, duck eggs or quail eggs to make preserved eggs. However, the requirement is that the eggs must be whole and fresh in order to successfully make preserved eggs. When cleaning eggs, you can check the eggshell, and if there are cracks, you should eliminate them.

6. Prepare 250 grams of edible alkali.

7. Prepare a scale, weigh 100 grams of salt.

8. Take a large basin and pour alkali, salt and quicklime into it respectively. Then put the ashes of the plants. It is recommended to wear gloves for operation. In addition, it is best to use ceramic or glass for preserved egg powder containers, not metal containers, because alkali will corrode metal utensils.

Here's how to make a duck skin egg:

Preparation of duck preserved eggs.

Songhua eggs are made of duck eggs as the main raw material, and then use quicklime, yellow powder, tea powder, soda ash, plant ash and salt, etc., let's take a look at the steps.

Step 1: Prepare an appropriate amount of grass ash, (if in the countryside, grass ash is very easy, burn some straw or wheat straw, and the burned ash is plant ash), others need to be prepared: 30 fresh duck eggs, 150 grams of quicklime, soda ash.

50 grams, 260 grams of plant ash, 20 grams of edible salt, 20 grams of tea, and an appropriate amount of rice bran or chaff.

Put the tea leaves in a pot, soak them in 1200ml of boiling water, cover them and let them cool for later use. After the tea has cooled, filter out the tea grounds. Pour quicklime into the basin and pour in some of the tea water to dissolve it.

After the quicklime is melted to no granules, add edible alkali and salt, and stir well. Add the plant ash, pour in the remaining tea water, stir while pouring, and form a thin mud, but not too thin.

Evenly wrap the duck eggs with grass and wood mud (be careful not to touch the grass and wood mud directly with your hands, because there is lime in it, so as not to be injured).

Then put it in the bran and roll it a few times to evenly coat the duck eggs with a layer of bran. Then put the duck eggs coated with bran in a plastic bag that can be sealed, seal them, and put them in a ventilated place.

In summer, if the weather is hot, you can eat it in a week, and in winter, you need to leave it for 20-25 days.

After the duck eggs have completely become preserved eggs, the plastic bag should be opened for ventilation and cannot be sealed.

You can make cold preserved eggs.

Ingredients: 3 preserved eggs.

Excipients: 1 tablespoon light soy sauce, 1 2 tablespoons balsamic vinegar, 2 grams of sugar, a pinch of white sesame seeds, 2 cloves of garlic, 2 chives, 1 4 red bell peppers, 2 teaspoons vegetable oil.

How to make cold preserved eggs.

1.Preparation of materials; Wash the preserved eggs, peel off the shells, and cut them into small pieces with a knife dipped in water.

2.Drizzle with 1 tablespoon light soy sauce, 1 2 tablespoons balsamic vinegar and sprinkle with a little sugar; Then dice the green onion, red bell pepper and garlic.

3.Heat the oil in a pan and stir-fry the garlic, red bell pepper and green onion in turn; Then another on top of the preserved egg.

4.Sprinkle with a little white sesame seeds and serve.