How are preserved eggs made and what ingredients are required?

The main raw materials are: fresh duck eggs, quicklime, wheat straw, soda ash, salt, tea, yellow powder, plant ash, water, etc. The general process of operation of the production is as follows:

First spread a layer of fine quicklime on the bottom of a large empty tank (or iron drum), then spread a layer of clean wheat straw on top of the lime, and then spread the fresh duck eggs layer by layer on top of the wheat straw, and after spreading to ninety percent full, cover it with bamboo strips, and press it with a wooden stick (to prevent the duck eggs from floating on the surface of the liquid when the feeding liquid is added). After the eggs are put into the tank, the mixture of soda ash, salt, tea, yellow powder, pine and cypress branches and water that is heated and boiled in the pot in advance is stirred to make its concentration uniform, and then slowly poured into the tank from the edge of the tank until the fresh duck eggs are all submerged by the liquid. After all this is done, there is also technical management.

The main technical management work is to observe diligently, check more, especially when the temperature changes greatly, it is necessary to check more, find problems, and deal with them in time. Fresh eggs are filled in the tank for about 30 days, and if the feed liquid is normal, it can be out of the tank. After leaving the tank, it is generally used to soak the eggs more than three times with the liquid foot, add three to four into yellow clay, adjust the mud with a certain viscosity, and wrap the eggs one by one with the mud.

In order to prevent the eggs from sticking to each other, the eggs should be rolled back and forth on the chaff immediately after mudding, so that the chaff will stick evenly to the mud. In this way, delicious preserved eggs are made. In the production, there are also some operations worth noting.

For example, the dosage of quicklime and soda ash should be flexibly controlled, and duck eggs should be used less when they are of poor quality, and more should be used when duck eggs are of poor quality; Huangdan powder must be finely milled and sifted, the finer the better; Do not pour the liquid when filling to avoid breaking the fresh eggs and wasting the liquid; The temperature of the feed liquid should vary with the season, about 15 in the season, between 20 and 30 in the summer, and higher than 26 in the winter; After the fresh eggs are put into the tank, the temperature is in.

At 25 30 o'clock, it should be checked once after 5 or 6 days, and the temperature should be checked once after 7 or 10 days at 15 25 o'clock. The preserved eggs made by this method have crystal whites and can be seen in the yolk inside. It is delicious and has an excellent aftertaste after eating.

Perhaps because of this, it is one of the specialty foods of our country.

Songhua egg (duck egg) knowledge introduction: Songhua egg is also called preserved eggs, eggs, colored eggs, alkali eggs or mud eggs, etc., is an egg food pickled with lime and other raw materials, because there are often pine needle-like crystals or patterns in the egg white. It is a traditional flavored egg product in China, which is not only loved by domestic consumers, but also enjoys a good reputation in the international market.

preserved egg pidan; preserved

Egg, which is pickled in lime and chaff for about 50 100 days, becomes a translucent blue-green color and looks much older, hence the English name "1,000 years old". It has a firm texture and a rich, slightly fishy flavor and is a Chinese delicacy that is usually shelled and sliced, steamed, and served cold.

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

Ingredients: 10 duck eggs, 35g of food-grade sodium hydroxide, 20g of black tea, 40g of salt, Accessories: 1000g of water

Step 1: Prepare the required documents.

Step 2: Wash the duck eggs and dry the surface moisture.

Step 3: Pour salt, minced black tea and water into a container.

Step 4: Stir well.

Step 5: Place the sodium hydroxide in another container.

Step 6: Pour in the salt tea solution.

Step 7: Stir until the sodium hydroxide is completely dissolved.

Step 8: Place the duck eggs in a container.

Step 9: Inject the prepared solution.

Step 10: Close the lid and seal it.

Step 11: Cover after 55 days.

Step 12: Take out the pickled preserved eggs and wash the surface, remove the shell and cut it open, and enjoy.

Ingredients: 20 fresh duck eggs, 1 small handful of tea leaves, 150ml of boiling water, 150g of preserved egg powder.

Steps: 1. Grab a handful of tea leaves and put them in the teapot, add 150ml of boiling water, filter the tea leaves after brewing, take strong tea and pour preserved egg powder into a container.

2. Pour a little water into the preserved egg powder with a little water from the filtered and cooled tea leaves, adjust it into a paste, pay attention not to be too thin, and let it stand for 1 hour after stirring, and prepare the duck eggs to be pickled in the process.

3. The shell of the duck egg needs to be carefully brushed clean, and then the moisture on the surface needs to be thoroughly dried, and then put on gloves and put the waterless duck egg into the preserved egg powder slurry and wrap it around, so as to ensure that the egg skin is not visible at all.

4. Then prepare a container with good sealing, put the processed preserved eggs in the container in turn, seal the lid tightly, pay attention not to leak, and then put it in a cool place, almost 10 days in summer.

5. On the 9th day, you need to take out a preserved egg to peel it and check it, if it is successful, you can stop the pickling, if it is not successful, you need to immediately seal the lid and continue to pickle.

Summary. Hello dear, preserved eggs are a traditional Chinese snack with a rich taste and unique flavor. The following is the method and recipe for making preserved eggs:

Hello dear, preserved eggs are a traditional Chinese snack with a rich taste and unique flavor. The following is the method and recipe for making preserved eggs:

The following are the main ingredients:

1.Duck eggs or eggs 2Refined salt 3Moss powder (a peat-like natural soil that can be purchased in food stores or stores).

Here are the steps to make it:

1.Wash duck eggs or eggs with warm water to remove dirt and bacteria from the surface. Then place the eggs in a large bowl and add enough water to allow the eggs to submerge in the water.

2.Add about 20% refined salt to the burning water, stir evenly, and let the eggs absorb the salt evenly. Then add about 10% moss powder to the water and stir well again.

3.Pour the salt and moss mixture into a plastic bag, place the eggs one by one, and try to coat each egg with the mixture.

Then, tighten the bag on the bag and put it in an airtight container, which generally needs to be sealed for about 15-20 days.

4.After 15-20 days of airtightening, remove the eggs from the bag and rinse the surface with clean water with salt and moss. The preserved egg is ready!

Preserved eggs made using the preserved egg recipe have a rich, oily and complex taste.

At the same time, preserved eggs are rich in a large number of lecithin and other nutrients, which have a good health care effect in beauty and beauty, enhance body immunity and so on.

Summary. Hello, here to help you query: Ingredients:

Fresh duck eggs, black tea leaves, preserved egg powder, salt. Method: The first step is to clean the duck eggs first, and then wipe the surface with water separately.

In the second step, the black tea is soaked in boiling water, filtered out the tea, then added preserved egg powder and stirred well, then added salt and stirred evenly, and let it stand for a while. In the third step, the duck eggs are then coated in the finished preserved egg batter, each of which is coated in a thick layer and then put into a plastic bag. The fourth step is to tie the bag well, seal it, and then put it into a carton, seal it well, do a good job of heat preservation measures, wait for fermentation for about 20 days, and the preserved eggs are ready.

The above information is in**.

Hello, here is to help you inquire: Ingredients: fresh duck eggs, black tea, preserved egg powder, salt.

Method: The first step is to clean the duck eggs first, and then wipe the surface with water separately. In the second step, the black tea is soaked in boiling water, filtered out the tea, then added preserved egg powder and stirred evenly, then added salt and stirred evenly, and let it stand for a while.

In the third step, the duck eggs are then coated in the finished preserved egg batter, each of which is coated in a thick layer and then put into a plastic bag. The fourth step is to tie the bag well, seal it, and then put it into a carton, seal it well, do a good job of heat preservation measures, and wait for fermentation for about 20 days. The above information is in**.

Preserved eggs are a kind of food with Chinese characteristics, and their taste is particularly delicious. Preserved eggs have their special effects, such as in summer, eating a certain amount of preserved eggs can be more effective in removing fire. However, preserved eggs are quietly annihilated in pickled foods, and should not be eaten more, especially for children, pregnant women, and the elderly, it is best not to eat.

Although the eggs are delicious, they should not be eaten too much pickled food.

The practice of cold preserved eggs is as buried in the past:Ingredients: 2 preserved eggs.

Excipients: 1 piece of ginger, 1 head of garlic, appropriate amount of green onion, appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of vinegar.

1. Peel the preserved eggs.

2. Prepare the minced ginger.

3. Prepare the minced garlic.

4. Prepare the minced green onions.

5. Mix light soy sauce, vinegar, sesame oil and minced green onion, ginger and garlic into juice.

6. Mix the sauce according to the taste of the god of life.

7. Pour the bent bird into the cut pine flower egg, and it is ready.