How to make Songhua eggs, how to make Songhua eggs

1.Grey formulation.

The pine flower preserved egg on the table tastes very delicious, but he is wearing an ugly "coat", don't underestimate it, it is the key to making pine flower preserved eggs, this is the gray material. The formula of ash is: 50g of quicklime, 3g of soda ash, 1g of plant ash, 2g of salt, 20g of water, and trace amount of tea.

2 Grey material preparation.

According to the requirements of the ash formula, put the required ash in a container (a large beaker is sufficient) and prepare it with water. Quicklime first reacts with water to produce mature lime, and then hydrated lime metacomposes with soda ash and potassium carbonate, the main component of grass charcoal, to generate sodium hydroxide and potassium hydroxide. The chemical equation of the reaction is expressed as follows:

cao+h2o=ca（oh）2

ca（oh）2+na2co3=caco3↓+2naoh

ca（oh）2+k2co3= caco3↓+2koh

In order to fully react the substances in the material, it can be used only after 24 hours of preparation.

3 Preserved egg processing.

Roll the fresh eggs in the prepared ash material a few times, so that the surface of the eggshell is evenly coated with a layer of ash powder, take it out, and then roll it into the rice bran or sawdust a few times to make the ash stick to a layer of rice bran or sawdust. Gently squeeze it with your hands to tighten it and place it in a pre-prepared container. The second egg is treated in the same way, sealed in a container and placed at an ambient temperature of 18 24 °C, ready to eat after 10 days.

During this 10-day change, the inside of the egg is not as calm as a pool of deep water. The strong alkali (NaOH, KOH) in the ash material penetrates into the egg white and egg yolk through the eggshell, and reacts with the protein in it, causing the protein to decompose, solidify and release a small amount of hydrogen sulfide (H2S) gas. At the same time, the infiltrated alkali will further neutralize the amino acids decomposed by the protein, and the crystals of the resulting salt will be deposited in the preserved egg white of the gel peptide, and white "pine flowers" (which is why the pine flower egg gets its name) will appear.

The hydrogen sulfide gas reacts with the minerals in the egg white and egg yolk to form various sulfides, so the color of the egg white and egg yolk changes, the egg white is a special brown color, and the egg yolk is dark green. Salt can shrink the preserved eggs and increase the taste. The tannins and aromatic oils in the leaves can color the coagulated proteins and add flavor to the preserved eggs.

And why don't preserved eggs go bad for half a month or even a few months? One is because there is salt in it, and salt has an antiseptic effect; First, the alkaline substance kills the bacteria in the fresh eggs that may cause protein spoilage.

10 days later. When you sit down at the table and taste this delicious pine flower preserved egg, your heart will surely overflow with joy, and you will also think about when to make more. But the next time you're ready to make a large batch, don't forget to change the recipe of the ash in proportion.

How to make cold Songhua eggs? Divide the Songhua eggs with a thin thread, prepare light soy sauce, aged vinegar, chili peppers, chopped green onions, salt, sugar chicken essence, chili oil, sesame oil and pour them into the Songhua egg tray.

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.

Send a lot of flowers and eggs people's favorite, not only have a lot of flavors, and the color is also very different, what is the practice of pine eggs, it is also more, according to our different people's selection, the production is also a very big change, that preserved eggs in the selection of practices, but also can be made according to our own love.

The practice of Songhua eggs is also more, in the practice of preserved eggs, different preparation methods, to promote its taste to change, and in the trace elements, it is also different, so its practice is very important.

How to stir-fry pine eggs:

Ingredients: 300 grams of fresh shiitake mushrooms, 4 Songhua eggs, 1 small chili, 1 green chili, 3 cloves of garlic.

Condiments: 30 grams of vegetable oil, 2 teaspoons of sesame oil, 1 teaspoon of light soy sauce, grams of sugar.

Method: 1. Clean and remove the stems of oyster mushrooms, cut each pair into 4 equal parts, control the dry water, and then put it in the pot and fry it for 2 minutes before serving; Rinse and mince the garlic; Wash the peppers and cut them into rings.

2. Add an appropriate amount of vegetable oil to the pot, boil the garlic paste and pepper and stir-fry the pot twice, then put in the oyster mushrooms, fry them with fire first, and then simmer gradually until the oyster mushrooms have no water, and when they are slightly dry and shrunk, they will be turned off and served on a plate.

3. Peel the shell of the Songhua egg, cut it into slices, put it into a plate with oyster mushrooms, and add light soy sauce, sugar, and sesame oil to mix evenly. Leave the meaning of the juice fresh, spleen and appetizing meal. Whether the water content of the oyster mushroom has been removed can be distinguished according to whether there are still water droplets in the oil, but the fire should not be too large to prevent the oyster mushroom from being fried too dry.

The above is a very good choice in the practice of Songhua eggs, which has very good assistance at all levels of the human body, especially for supplementing human nutrients, the actual effect is also very good, it is a very good choice, and in the case of making preserved eggs, some food combinations can also be selected according to their own preferences.

This is recommended to buy ready-made preserved eggs and then use minced ginger for cold dressing.

Preserved egg. Egg. The perfect combination of soybean curd to eat!

The method of making Songhua eggs is as follows:

Tools and stool consumption: draining baskets, cups, bowls, spoons, chopsticks, gloves, plastic bags, duck eggs, tea, water, preserved egg powder, edible salt.

1. Clean and drain the fresh duck eggs.

2. Brew a cup of strong tea and let it cool for later use.

3. Pour the preserved egg powder into a large bowl, add edible salt, then pour in the tea water, stirring while pouring.

4. Stir into a paste, be sure to keep stirring when pouring the tea water to prevent the rough edge of the feast, and leave the stirred paste for 60 minutes, so that the preserved egg powder and the tea water have enough time to produce a chemical reaction.

5. Put the duck eggs in and roll them around, the picked paste is relatively thick, and it can stick to the eggshell almost without dripping, this step is operated with gloves.

6. After all duck eggs are wrapped in paste, put them in a plastic bag and seal them, and put them in a cool place for about 6 days (the temperature is about 30 degrees).

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, chili oil, 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, drizzle with sesame oil and chili oil.