Seek the practice of authentic pine eggs, the practice of pine eggs The most authentic practice

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The method of making Songhua eggs is as follows:The main thought: Songhua eggs.

Ingredients: Extremely fresh, vinegar, chopped chives, chopped chili peppers, appropriate amount of minced ginger.

1. Cut an egg into 4 petals, a total of 8 petals, and arrange on a plate.

2. Adjust the juice, the taste is very fresh, add vinegar.

3. Pour in the minced ginger and put it according to personal taste.

4. Pour in the chili flakes and chopped green onions.

5. Stir well and pour on the Songhua eggs.

Method. Method 1.

Six preserved eggs, cut into four pieces, and place on a plate. A little minced meat, appropriate amount of ginger and garlic, chili sauce and soy sauce are set aside. After heating the pan, add the oil, ginger and garlic, minced meat, soy sauce, chili pepper in order, and the chili sauce will burst until the oil comes out, and sprinkle on the preserved eggs.

After adding a layer of sugar, put the pan with the garnish. Pour the ingredients on top of the preserved eggs and sprinkle with chopped green onions.

Practice 2. Material:

A total of 18 photos. All kinds of cold preserved eggs.

Preserved eggs, coriander, garlic, red peppers, tomatoes, raw vegetables, soy sauce, vinegar, chili oil, sugar.

Method: 1) Peel the preserved eggs, cut each in half, and put them on a plate.

2) Chop the coriander, chop the garlic finely, slice the red pepper, put it together in a bowl and add the sauce.

Oil, vinegar, sugar, chili oil, mix thoroughly, pour over the preserved eggs, and garnish with tomato flowers and raw lai.

Can. [1]

Menu features. Preserved eggs have a special flavor and can promote appetite. According to the medical forest compendium, it can relieve 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.

<> "Songhua Egg does this, you can't get tired of eating it!" The method is simple, the town is delicious, not fat, hurry up and try it.

Method: 1. Green red peppers, white sesame seeds, and coarse chili noodles are drizzled with hot oil to bring out the fragrance.

2. Add a coarse spoon of light soy sauce, a spoonful of balsamic vinegar and a spoonful of oyster sauce and mix well.

3. Cut the pine eggs into pieces and put in the coriander (**The method shown is to use no oak and lead pine flowers) 4. Pour the sauce and mix well to eat!

Pickling Songhua eggs is very simple, you can easily make it with a good method, and you can eat Q bomb preserved eggs in 10 days.

Homemade method of Songhua eggs:

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

Production process: 1. Grab a handful of tea leaves and put them in the teapot, add 150 ml of boiling water, filter the tea leaves after brewing, take the strong tea water, and pour the 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 marinated in this 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 to 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 into the container in turn, seal the lid tightly, pay attention to not leaking, and then put it in a cool place, almost 10 days in summer;

5. When you are on the ground for 9 days, 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.

Cooking Tips:

1. Tea can be selected black tea or green tea, pay attention to the use of the first strong tea, it can be added to the preserved egg powder after it is thoroughly cooled, and the specific amount of water needs to be determined according to the actual situation, it can be adjusted into a paste, not too thin, otherwise the effect is not good;

2. The preserved egg paste needs to stand for a while, so that it has a chemical reaction, and the duck eggs must be put into it with gloves to prevent hot hands, and the duck eggs must be fresh, which can be washed or not, but pay attention to the washed duck eggs must thoroughly control the surface moisture;

3. If the lid of the container is not very tight, you need to tie it tightly with a thick plastic bag first, and then close the lid, you must not leak air, and you need to master the time to check the preserved eggs, generally the temperature of 30 degrees is almost 10 days, and you need to take it out and check it on the ninth day.

Method 1 of Songhua eggsMaterial:

3 Songhua eggs, shredded ginger, chili oil, aged vinegar, sugar, sesame oil, coriander.

Method.

1 Cut the pine egg into 6 cloves and place on a plate.

2 Shred the ginger and cut off the sesame oil.

3 Pour shredded ginger, coriander, chili oil, aged vinegar, sugar and sesame oil into a plate with Songhua eggs.

4 Mix all ingredients well and serve.

Tips

Aged vinegar and shredded ginger neutralize the "lime" taste of Songhua eggs.

The second method of Songhua eggsMaterial:

300 grams of fresh shiitake mushrooms, 4 preserved eggs, 1 red pepper, 1 green pepper, 3 cloves of garlic, 30 grams of cooking oil, 2 tsp sesame oil, 1 tsp soy sauce, grams of sugar.

Method.

1.Wash the mushrooms, remove the stems, cut each pair into 4 equal parts, drain the water, and then put it in the pot and fry it for 2 minutes. Wash and mince the garlic; Wash the peppers and cut them into rings;

2.Then add an appropriate amount of cooking oil to the pot, stir-fry the minced garlic and chili pepper a few times after heating, then put in the mushrooms, fry them over high heat first, and then change to low heat and simmer slowly until the mushrooms no longer come out of the water, turn off the heat when they are slightly dry and shrinking, and serve on a plate;

3.Peel and slice the preserved eggs, put them in a plate with shiitake mushrooms, add soy sauce, sugar, and sesame oil and mix thoroughly.

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.

The main raw materials are fresh duck eggs, white lime, secondary tea, salt, flour alkali, yellow powder, plant ash, loess, and rice husk. Equipment, utensils, cylinders, basins, etc. The production method weighs 25 grams of tea, 100 grams of salt, 165 grams of flour alkali, 400 grams of white lime, 10 grams of yellow powder, 300 grams of plant ash, 1500 grams of loess, and 2500 grams of rice husk.

First, pour 1500 grams of hot water into the vat, put the tea, salt, flour alkali and yellow dan powder into the water tank and mix well, and then put the sieved white lime, loess, and plant ash into the vat, and stir evenly into the sludge. Buy 35 fresh duck eggs without breaks, wear rubber gloves, wrap the mud one by one with the prepared mud, put it in the tank after wrapping evenly, seal it tightly with plastic film, and store it for 30 40 days at room temperature 15 30 days for the finished product. Process flow: weighing, batching, covering, storage, finished product.