I like to eat Songhua eggs commonly known as changing eggs , and the method of making Songhua eggs

Songhua eggs are generally made from duck eggs. Wrap the duck eggs with lime mixed with grass ash and water and leave them for half a month.

Songhua eggs are made from quail eggs, which are first peeled first, then salt and flour are added, a little vinegar is added, and a little five-spice powder is added, and then pickled.

Duck eggs; Songhua eggs are made from duck eggs, and the pickling materials used are alkaline lime and plant ash.

Cut the tofu into small pieces.

Songhua eggs are also cut into small pieces.

Put ginger rub, chopped green onion, coriander, a little sesame oil, salt, monosodium glutamate.

Mix together.

Songhua egg is an egg product with duck eggs (eggs, quail eggs), soda ash, quicklime, salt, tea, yellow powder (lead oxide), plant ash, and pine branches as the main raw materials. The process is to first dissolve the above raw materials in water in a certain proportion to make a material liquid, and after a series of chemical reactions, sodium hydroxide, potassium hydroxide and calcium carbonate are generated

Then put the duck eggs in, naoh and koh to promote the denaturation and coagulation of the egg whites and jelly, while other ions and tannin in the tea promote the protein coagulation and precipitation, so that the yolk coagulates and shrinks, about 45 days after pickling, take out, and then mix the above solution with mud to wrap the eggs, further pickling and easy storage, this is the Songhua egg.

How do NAOH and KOH interact with proteins?

The main chemical component of protein is a protein that is broken down into amino acids.

We know that there is a basic amino group (NH2) and an acidic carboxyl group (COOH) in the molecular structure of amino acids, which can interact with both acidic and basic substances.

Strong alkali (NaOH, KOH) penetrates into the egg white and egg yolk through the eggshell, and reacts with the protein, causing the protein to decompose, coagulate and release a small amount of hydrogen sulfide (H2S) gas. At the same time, the infiltrated alkali will further neutralize with the amino acids decomposed by the protein to form amino acid salts. These amino acid salts are insoluble in protein, so they crystallize in a certain geometric shape, so beautiful pine flowers, is the crystallization of these amino acid salts.

In the traditional way, the raw material contains yellow pill powder (lead oxide), which is a heavy metal, which can denature the protein, and can also make the egg produce a beautiful pattern, so that the Songhua egg tastes good. But with Huangdan powder, Songhua eggs will be contaminated with lead.

Why is the yolk of Songhua egg blue-black? Since eggs contain sulfur, over time, hydrogen sulfide gas (what we usually call the smell of rotten eggs) will be produced, and the yolk itself contains many minerals, such as iron, copper, zinc, manganese, etc. Hydrogen sulfide gas reacts with minerals in egg whites and yolks to form various sulfides, so the color of egg whites and yolks changes, with egg whites having a special brown color and egg yolks being dark green.

Most of the sulfides produced by iron, copper, zinc, manganese and hydrogen sulfide in egg yolk are extremely insoluble in water, so they are not absorbed by the body.

Salt can shrink the pine eggs and increase the taste. The tannins and aromatic oils in the leaves color the coagulated proteins and add flavor to the eggs.

1. Production principle.

Preserved eggs are unique egg processing products in China, and they are also a kind of alkaline food, which can make the characteristics of protein gel and turn them into elastic solids by using eggs in alkaline solution. This explains one of the questions that many of us are puzzled about, which is why eggs become very resilient in this situation.

2. Production method.

The reason why preserved eggs have a special flavor is that after the action of strong alkali, the original thiamine-containing acids are decomposed to produce hydrogen sulfide and ammonia, and the smell of the ingredients in the impregnation solution produces a unique taste. There is also the color of the preserved egg, many people may not know that the preserved egg is because under the soak of some strong alkaline substances, the color of the egg has changed to the color of the preserved egg we usually see through chemical reaction.

The medicinal value of preserved eggs.

We often eat preserved eggs, and we all know that preserved eggs have certain benefits for our body, but do you know that preserved eggs also have certain medicinal value? According to the "Suixingju Diet Recipe", it is said: "Preserved eggs, pungent, astringent, sweet, salty, can diarrhea, sober up, go to the large intestine fire, cure diarrhea, can disperse and collect."

Therefore, preserved eggs are also a very good medicine.

First of all, let's answer the question: preserved eggs are actually the general term for Songhua eggs and eggs, that is to say, they are all the same thing, because some preserved eggs will have beautiful patterns like sending flowers when they are opened, so they are also called Songhua eggs or Songhua eggs. In short, the essence is the same, and the name is different.

Preserved egg. There are different theories on the Internet about the origin of preserved eggs, one theory is that it originated in Jiangsu during the Taichang period of the Ming Dynasty, and the other theory is that it originated in Tianjin. But regardless of the origin, we would like to thank the artists who created this delicious ingredient.

The practice of preserved eggs is actually very simple, put the selected duck eggs into alkali, salt, tea, mulberry ash, tantric monk (lead monoxide) and other materials to form the water, about 20 days later, pick it up, mix it with dry mud powder and wrap it in brine, and then wrap it with chaff (the shell of rice that has been milled off). Note that the addition of tantric monoxide (lead monoxide) in this traditional practice can be daunting, but it doesn't matter, now that a lead-free method has been developed, you can rest assured or ask more when buying.

The production process. Preserved eggs are not only a delicacy, but also have a certain medicinal value, Wang Shixiong wrote in his "Suixingju Diet Recipe": "Preserved eggs, spicy, astringent, sweet, salty, can relieve heat, sober up, go to the large intestine fire, cure diarrhea, can disperse and collect", so preserved eggs still have a certain sobering effect, to the effect of fire, is an indispensable appetizer in summer.

However, not everyone is suitable for eating preserved eggs, but infants, people with insufficient spleen and yang, people with cold and damp diarrhea, cardiovascular disease, liver and kidney diseases should eat as little as possible, remember to transfer it to him to remind.

Due to the special practice of Songhua eggs, in addition to avoiding the use of lead-containing preserved eggs, we should also pay attention to the production of the following preserved eggs before use, before using the following preserved eggs can be steamed at high temperature or hot water, because there are certain bacteria on the shell of preserved eggs, if you encounter unhygienic or dirty preserved eggs may cause food poisoning, so we try to deal with it.