How to make homemade preserved eggs? How do you make homemade 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.

Homemade preserved eggs. Duck eggs;

200g preserved egg powder (1 bag); 190 grams of strong tea; salt 30 g;

This preserved egg powder claims to be lead-free, but it's not really lead-free, and I don't know, but homemade food is better than having hands-on fun, so you can also give it a try.

Practices and steps.

1. Wash and drain the quail eggs. Although it is said to be quail eggs, duck eggs must be made to make preserved eggs, and in the same way, wash and drain the water. Prepare the strong tea and let it cool. Pour the preserved egg powder into a large bowl.

2Pour in tea water, add salt, mix well, and let stand for 10 minutes. Mix well and put the eggs in a layer of preserved custard. Put it in a plastic bag. Tighten the mouth of the bag. Seal making. The same goes for duck eggs, just seal them.

3 Tips: 1. According to the instructions, 1 bag of preserved egg powder is made with 180 grams of tea, but after I poured 180 grams of water, it felt too dry, so I added a little more, about 190 grams, so I still need to adjust the amount of water a little. 2. If you are holding an egg wrapped in preserved egg powder, you must wear gloves so as not to hurt the bag powder, 38 duck eggs are made, how many quail eggs are made I forget, it is estimated that it looks like about 30, and this amount is not fixed.

4. According to the seller's experience, duck eggs, 10-15 degrees 15-18 days, 16-20 degrees 10 days, 20-25 degrees 7-8 days, 26-30 degrees 5-7 days, 30 degrees or more time is very short, generally 2-5 days, the higher the temperature, the shorter the time, more than 40 degrees is not recommended to do, it is not good to grasp the time, quail egg time is halved.

4Preserved eggs are a traditional Chinese delicacy, and although they are not healthy, I think a large part of Chinese people can't change their love for them. Since I was a child, I have been more fond of preserved eggs, especially the yellow color of this kind of preserved eggs, there are many in Sichuan, Sichuan is also called wrapped eggs.

5 But after arriving in Wuhan, I never bought it again, and tried to buy it online in the past two years, but I always felt a little troublesome, and it was easy to be damaged in the process of transportation, so I searched on the Internet and found that there were materials such as preserved egg powder, and I could make preserved eggs by myself.

6This preserved egg powder claims to be lead-free, but it's not really lead-free, and I don't know, but homemade food is better than having hands-on fun, so you can also give it a try.

7 used quail eggs and duck eggs two kinds of eggs, now the temperature at home is about 30 degrees, only 4 days, quail eggs have been done, open when I feel very happy, the color is very beautiful, it is the yellow I like, but there is no pine flower, it is estimated that the time is a little longer, duck eggs on the 7th day is also good.

8 preserved eggs, also known as Songhua eggs, eggs, etc., are egg processed foods invented by the Han people in China, which is a unique food in China, with special flavor and can promote appetite. According to the "Compendium of Medical Forestry", it can "diarrhea lung heat, sober up alcohol, remove intestinal fire, and cure diarrhea." It can be dispersed and collected", and it is commonly used for sore throat, pharyngeal therapy, hoarseness, and constipation.

1. Raw materials: poultry eggs, water, quicklime, soda ash, salt, black tea, copper sulfate.

2. Production method:

Poultry eggs should be fresh, no black spots in the light, and no sound of shaking; Quicklime requires water to generate a large number of bubbles, which then disintegrate and loosen into white powder; Soda ash is the alkaline noodles used for steaming steamed buns; Table salt can be large grain salt or fine salt.

Boil the black tea powder into tea juice with water, and then slowly pour it into a container with soda ash, salt, copper sulfate and quicklime while it is hot, stir well, remove the ash slag, stones and other impurities at the bottom, and cool it for later use.

Put the eggs into the cleaning tank until the edge of the tank is 15 cm, and put in bamboo and wooden strips to prevent the eggs from floating during pickling. Stir the liquid into the tank, submerge the egg noodles, and then seal with plastic sheeting.

Do not move the eggs at will after entering the tank, and do not turn the eggs, and keep the ambient temperature at about 20. After 7 days of pickling, take 3 eggs to look at the light, if the black is not transparent, you can open the egg head to view, such as the egg white coagulation and transparent, indicating that the pickling is normal, such as the egg white rotten head, indicating that the feed liquid is too alkaline, you can add an appropriate amount of cold boiled water to dilute the material liquid, if the egg white is soft and not formed, indicating that the alkalinity of the feed solution is weak, you can add alkali or extend the salting time.

After 20 days of marinating, you can peel the shell to view, if the surface is smooth and clean, the egg body is brown, indicating that it has been salted and matured. It can be discharged from the cylinder.

———Production Steps]——

Step 1: Grab a handful of dried tea leaves and put them in the teapot, pour in 150 grams of boiling water, and take the first strong tea after the tea leaves are brewed, no tea leaves.

Step 2: Pour the preserved egg powder into the container, use the tea water that has just been filtered out and cooled directly to the preserved egg powder, and add a small amount of it several times to finally become a paste that is the best, not too thin.

Step 3: Stir well and wait for about an hour, this hour is to let the preserved egg powder and tea have a chemical reaction, and stir well after one hour.

Step 4: Put the eggs into the container with gloves and apply a layer of preserved egg pulp, roll around and not see the egg skin, and then put it into the jar (wide-mouth thick plastic bottles are also available, must be a well-sealed container), I don't have it at home, so use a small steel basin, do it all in turn, cover the container tightly, or tie it tightly with 2 to 3 layers of thick plastic bags. Do not leak air and keep it in a cool place indoors.

Step 5: The temperature control is very important for the formation of preserved eggs, the temperature is more than 30 degrees and can be made in about 15 days, more than 20 degrees and about 20 days, and the temperature below 10 degrees needs to be wrapped in quilts or clothes to complete the production.

Step 6: The successful preserved egg yolk is close to dark green, the egg white is yellow, similar to the jelly state, and there will be no liquid outflow after peeling the shell is the most successful. Once the preserved eggs are ripe, the egg whites will slowly turn into a liquid state after 2 to 4 days, so it is necessary to peel 1-2 eggs within 1-2 days before they are about to be formed to check the situation.

Be sure to seal it immediately after opening the bag, otherwise it will affect the continued pickling, and stop continuing the pickling as soon as it is ripe.

Step 7: Take out the preserved eggs immediately after they are pickled and mature, wash off the outer preserved egg powder, drain and dry for 1-2 days before eating, or put them in the refrigerator for refrigeration.

Ingredients: 50 eggs, 50 duck eggs.

Excipients: salt 150g, lime powder 400g, soda ash 100g, plant ash 1300g, water 2000g, yellow mud 60g, bran 1000g, sesame oil appropriate amount, chili oil as early as possible, ginger juice 5g, vinegar 15g, soy sauce 5g, mint 200g.

The practice of homemade preserved eggs.

1. Find the oldest pot at home, mix lime powder, soda ash, plant ash, water, yellow mud and salt according to the above proportion.

2. Place the eggs and duck eggs in a basin so that the mixture evenly coats the surface.

3. Put it in the bran to evenly coat the surface.

4. Gently put the eggs and duck eggs into the jar and store them. Generally, it matures after two months.

5. Wash the surface, peel the skin, and cut into pieces. This is a duck egg after it has matured.

6. This is a mature egg.

7. Arrange and add mint to taste.

8. Add soy sauce and vinegar, and drizzle with Lu Qiqi sesame oil and chili oil.

How to make preserved eggs:1. Wash the duck eggs and set aside.

2. Put the soda ash and salt into a small porcelain jar, flush into the boiling water, and wait for the two to be fully dissolved and carefully leaked after the filial piety potato, and then add quicklime and skillful firewood and grass ash in batches.

3. Evenly coat the material ash (you can add some rice husk or wheat bran) or egg powder on the fresh eggs.

4. It is good to store it in a sealed seal for about 25 days in spring and autumn, about 15 days in summer, and about 30 days in winter.

Songhua eggs, also known as preserved eggs, egglets, colored eggs, etc., are named after the patterns on the eggshells, with mellow fragrance, and are traditional Chinese flavor egg products. The prepared preserved eggs, the eggshell is easy to peel off, the egg white is coagulated, it is light green-brown or brown translucent jelly-like, there are pine needle-like white crystals or patterns in the brown egg white, the egg yolk is semi-coagulated, the egg yolk can be clearly divided into different colors such as dark green, earth yellow, gray green, orange yellow, etc., and there is soup in the egg yolk.

Mix lime powder, pure bucket Zhaoji alkali, salt, yellow air and mud with water, and apply it to duck eggs, and after pickling, it becomes a preserved egg.

No, lead is bright, and it is necessary to use Huai Wukuan pure lime to make preserved eggs.

Cut the preserved eggs into 4 portions with thread, put the minced garlic in the bowl, green and red peppers, salt, chicken essence, light soy sauce, oyster sauce, chili oil, stir and mix evenly, pour on the preserved eggs, simple and delicious.

Preserved egg sausages are delicious, and Liang ruler is not expensive, Zhaosong does not need casing oak to guess high one!

Preserved egg fried brigade section empty dismantling blind burning celery eggs.

Here's how to make preserved eggs:Ingredients: 10 duck eggs, 35g of food-grade sodium hydroxide, 20g of black tea, 40g of salt, 1000g of water.

1. Clean the duck eggs, then rinse them again with clean and cooled boiling water.

2. Take out a container and pour salt and black tea foam into the container.

3. Stir the materials well.

4. Take out another container and put sodium hydroxide into this container.

5. Then slowly pour in the salt and black tea foam that were stirred well before.

6. Stir well until the sodium hydroxide is completely dissolved.

7. Then put the duck eggs in a container.

8. Slowly pour the stirred sodium hydroxide into the container of duck eggs.

9. Close the lid and seal it.

10. Paste the date of production.

11. After marinating for 55 days, you can open the lid.

12. Take out a duck egg.

13. Wash the surface.

14. Peeling the shell.

15. After peeling the shell, you can eat it.

Beijing preserved eggs.

Ingredients standard: 800 duck eggs, weighing about 60 kg, 50 kg of water, 14 kg of soda ash (sodium carbonate), 14 kg of quicklime, 150 grams of yellow powder, 2 kg of salt, 1 kg of black tea, 250 grams of cypress branches.

Boiling materials: According to the requirements of the formula, put the prepared salt, black tea powder, and cypress branches in the pot, add water and boil (or use 50 kg of boiling water to flush these accessories), slowly pour them into the jar where the quicklime, huangdan powder, soda ash and other auxiliary materials are placed in advance while it is hot, and stir continuously with a wooden stick. After all the auxiliary materials are dissolved, it will become a liquid and set aside after cooling.

Egg filling and soup: Put the selected fresh duck eggs into a clean tank. Lay a layer of bedding at the bottom of the tank in advance, such as wheat straw, to prevent the lower duck eggs from colliding directly with the bottom of the tank and being damaged.

When loading the tank, it should be gently placed flat according to the level, and the cylinder should be placed 15 cm away from the mouth of the cylinder to be full, and the egg noodles should be pinned with bamboo casters, so as not to float the duck eggs after filling the soup. Before pouring the soup, the liquid should be mixed well, and the amount should be slowly poured into the tank along the cylinder wall according to the required amount until all the duck eggs are submerged, and the cylinder head should be covered and placed indoors. The temperature of the liquid when pouring the soup should be 22 25.

Brewing: During the brewing period, the indoor temperature should be controlled, generally between 20 and 24, and the egg tank should not be moved in the first two weeks after the soup, so as not to affect the solidification of the eggs. After the cylinder is installed, after 6 7 days in summer and 9 11 days in winter, the first quality inspection should be carried out.

The sampled eggs were seen through with light, and it was found that they basically looked like black skin, indicating normal. If all of it is blackened, it means that the liquid is too thick, and it must be diluted with cold tea. The second inspection can be done about 20 days after the cylinder is discharged.

Out of the tank, wash the eggs: The ripening period of Beijing preserved eggs is about 35 to 45 days. The sign of maturity is that the egg is thrown into the air and falls in the hand with a quivering sensation and elasticity; The light perspective shows that the contents are brown-red; Peeled and examined, the egg white is dark green, non-sticky shell, well coagulated, the yolk is greenish-brown, the center is pale yellow, and there is a caramel core.

When the above standards are reached, the cylinder should be removed immediately to avoid aging. After the Songhua eggs are out of the tank, they should be cleaned in time and drained to dry. Egg washing should be done with cold boiled water or supernatant of residual material, and raw water should not be used.

Mud, bran, storage and transportation: the preserved eggs after the tank should be inspected and graded, and a small number can be directly marketed. Preserved eggs exported or stored should be muded and rolled with chaff.

The preparation of the puree depends on the ripeness of the preserved eggs. Generally, it is a soup with 60% 70% yellow clay and 30% 40% soaked preserved eggs, and mixed into a paste with warm water. When wrapping the mud, it should be wrapped with mud one by one, and then rolled back and forth on the rice bran or chaff to make it stick evenly to the mud.

The wrapped preserved eggs are packed into a box or jar, covered and sealed, and can be stored and transported. The storage period is generally 3 to 4 months.