How to make Songhua eggs delicious? How to make Songhua eggs delicious

Songhua eggs, also known as preserved eggs, changed eggs, etc., are traditional flavor egg products in China, which are not only loved by domestic consumers, but also enjoy a good reputation in the international market.

1. 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.

1 Add some vinegar, shredded ginger and some soy sauce.

2 Mix with tofu, add some salt, chopped green onion, and sesame oil.

Simple home cooked food tutorials.

Thank you family for your continued support.

Here's how:Ingredients: 4 Songhua eggs.

Excipients: appropriate amount of mustard paste, 2 tablespoons of light soy sauce, a little refined salt, a little sugar, and an appropriate amount of minced garlic.

1. First of all, prepare Songhua eggs.

2. Then peel it.

3. Then cut into small pieces.

4. Then add the mustard sauce and minced garlic.

5. Then add light soy sauce and white sugar salt and mix well.

Summary. Dear, the following methods of Songhua eggs are delicious: the easiest way to eat Songhua eggs is to use vinegar, ginger, sesame oil, light soy sauce and mix the juice, Songhua eggs can be steamed or boiled and then peeled and cut into small petals (steaming is mainly to make it set and solidify, not egg yolk and sticky) pour the mixed juice on it, if the method of mixing shallots with tofu and the small dices of Songhua eggs becomes a delicious preserved egg tofu.

Pro, the following methods of Songhua eggs are delicious: the simplest way to eat Songhua eggs is to use vinegar, minced ginger, sesame oil, light soy sauce to mix the juice, Songhua eggs can be steamed or boiled and then peeled and lifted to cut small petals (steaming is mainly to make it set and solidify, not egg yolk and sticky) Pour the juice of the mixed shed on the top on the chain plum is good, if the method of mixing the shallots with tofu and the small dice of the Songhua egg becomes a delicious preserved egg tofu.

There are a lot of proteins in the yolk of Songhua eggs that are broken down into amino acids, so the yolk of Songhua egg tastes much fresher than the yolk of ordinary eggs. Although Songhua eggs are nutritious and delicious, they are too alkaline and unbridled, so they should not be eaten more.

How to make Songhua eggs deliciousSonghua eggs are a common ingredient in our lives, and the taste of Songhua eggs is good, whether it is cold or steamed, the taste of Songhua eggs is still very good. In life, how to make Songhua eggs delicious? In response to this problem, we will introduce it to you in detail below.

How to make Songhua eggs deliciousFirst of all, cold Songhua eggs are a delicious delicacy. First of all, peel the Songhua eggs and place them on a plate, then cut them into small pieces, add ginger, green onions, garlic, chili, soy sauce, salt and other conditioning and mix well, and a plate of delicious green onion eggs is baked. However, the conditioning suggestions for the middle choice should be carefully chosen according to the taste of individual mountain people.

Three cups of preserved eggs is also a good delicacy, take three preserved eggs, 1 tablespoon of white powder, 1 small piece of ginger about 10g, a few cloves of garlic about 15g, chili root, and 20g of nine-story tower for later use. Then boil the eggs in water, let them cool, peel them and cut them into small pieces. Wrap the sliced preserved egg white cracks in a thin layer of white powder.

Put it on for conditioning, then put it in the oil and fry the preserved eggs until the skin becomes crispy, and then drain. Then pour out the remaining oil in the pot, add sesame oil to the pot and heat it, heat the ginger slices, garlic and chili peppers on low heat, season and bring to a boil over medium heat. After the fried Songhua eggs are mixed in the pot, the delicious dish is ready.

How to make Songhua eggs delicious? In fact, there are many ways to eat Songhua eggs, and you can choose the right way to eat them according to your own taste.

The process of making Songhua eggs delicious is as follows:Tools Ingredients: Songhua eggs, extremely fresh flavor, vinegar, chopped chives, dried chili flakes, 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.

The delicious preparation of Songhua eggs is as follows:

Ingredients: 200 grams of Songhua eggs, 10 grams of vinegar, 10 grams of light soy sauce, 5 grams of sesame oil, ginger and chili oil.

1. First prepare 4 preserved eggs and peel off the shells. Put it on a plate, and then put it in the pot and steam it for 5-7 minutes, the purpose of steaming is to better shape the preserved eggs, of course, you can also choose not to steam.

2. While steaming the preserved eggs, cut a little dried chili pepper and chopped green onion, and then chop the pork into a vertical vertical for later use.

3. After the preserved eggs are steamed, cut them into small petals, stack them on the auspicious bird plate, and pose for a shape. Put peanut oil in the pot, after the oil is hot, first add the chili pepper and stir-fry until fragrant, and then add the chopped green onion and stir-fry until fragrant.

4. After stir-frying, add a spoonful of bean paste and stir-fry the red oil, then add the minced meat and stir-fry until it changes color. After changing color, add the flavor to be very fresh, simmer in water for a while, and then add dark soy sauce to adjust the color.

5. After the minced meat is fried, pour the minced meat on top of the Songhua egg. And tidy it up with chopsticks, and finally put the coriander, and it is delicious. The Songhua egg produced by this is mixed with the aroma of the meat, and the more you chew it, the more fragrant it becomes.

Here's how to eat it:1. Ginger Egg Songhua, cut the Songhua egg into a crescent shape, then mix the minced ginger, vinegar and light soy sauce into juice, and pour it evenly on the Songhua egg, which can best taste the Songhua egg.

2. Cold Songhua eggs, Songhua eggs are more suitable for cold food, cut into small pieces, and put in chives, coriander, vinegar, light soy sauce, sesame oil and other cold salads to eat.

3. Preserved egg and lean pork porridge, this is the most common porridge, and the porridge with preserved eggs is more viscous and smooth.

4. Stir-fried preserved eggs with sharp peppers, the fresh and spicy peppers and the smooth matching of preserved eggs have a unique flavor, and then add an appropriate amount of meat foam to fry together, which is delicious to eat.

Songhua eggs are a very common food in daily life, and there are many ways to do itBut I think the tiger skin pepper pine flower egg is the best.

Tiger skin pepper pine eggs are a very common home-cooked dish, and I personally like it very much. Combining the unique flavor of Songhua eggs with the spiciness of chili peppers, it is a dish that goes well with rice. And this dish is not only the taste of Songhua eggs, but also another flavor when combined with sharp peppers

The preparation of tiger skin pepper pine eggs is also very easy, and many people can easily do it at home.

First of all, we have to prepare some ingredientsPeppers, as well as Songhua eggs, and even some home-style ingredients, such as green onions, ginger, garlic and some seasoning foods, so that we will not be in a hurry in the process of making them. First of all, we have to take out the skin of the Songhua egg, wash it with water, take a knife and cut it into four pieces, put it on a plate, then we have to wash the green pepper to remove the seeds in the middle, and then put oil in the pot, and then put the green pepper into it, and in the process of frying, we have to take the pot to constantly press and turn over. When the peppers are soft, they are removed and placed on top of the eggs.

Then we need to season itFirst, cut the garlic into foam and put it in a small bowl, then you can take some ginger and cut it into foam and put it in the bowl, then take an appropriate amount of light soy sauce and oyster sauce and put it in the seasoning bowl, and then you can put some vinegar according to your own taste, if conditions permit, you can cut some millet pepper and put it on the plate, stir well with chopsticks, and then you can put some salt and chicken essence appropriately for seasoning, and finally pour the seasoned sauce on top of the pepper.

This dish is very simple to make, as long as you master the heat, don't fry the sharp peppers, there will be some bitterness after the paste. The remaining steps are relatively simple, and it is also very fast to do well, this dish is more rice-friendly, originally Songhua egg is a food under rice, and then with the spicy taste of the pepper, after frying, the spicy taste will be combined with the taste of Songhua egg, which is a novel fragrance. This dish is perfect for eating, so I encourage everyone to try it at home.

The nutritional value of Songhua eggs is very high, it is a little difficult to swallow when eaten raw, that is, it can be used to make cold dressing, put some coriander, lemon, red pepper, garlic, peanuts, green onions, sesame, the taste is very delicious, and very appetizing.

In my opinion, the best way to do Songhua eggs is to mash the eggs and mix them with green peppers, then put some garlic and pour some vinegar, which is particularly delicious.

It can be made into cold preserved eggs, fried preserved eggs with green peppers, preserved eggs with pork floss mixed with tofu, preserved eggs with green peppers, preserved eggs with three-color preserved eggs, preserved eggs with green peppers, preserved eggs and lean porridge and so on.

Cold Songhua eggs are the most delicious, because this method is very simple, can highlight the original flavor of Songhua eggs, and is refreshing, so it is the best to eat.