What are the tips for cutting preserved eggs without sticking to the knife?

Cooked, cut, etc. There are two advantages to boiling preserved eggs and then cutting them, the first is that boiled preserved eggs can effectively remove the pungent ammonia smell of preserved eggs, which is produced during the production process of preserved eggs and has certain harm to the human body; The second is that it can solidify the yolk of the preserved egg, and it is not easy to stick to the knife when cutting with a knife. It is best to cool the boiled preserved eggs in cold water before removing the shell and cutting them, so that the preserved eggs become hard when cold, which is more conducive to cutting with a knife.

Cut with wire. The method of wire cutting is an old tradition.

The specific operation method is to tie one end of the thin wire in a fixed place, you can also bite it with your teeth, hold the other end with your hand, wrap the thin wire around the preserved egg, and then pull hard to separate the preserved egg perfectly, and then repeat it several times to divide the preserved egg into several parts, this method is also suitable for cutting boiled preserved eggs and eggs.

The "yolk" part of preserved eggs is viscous, and it is the most likely to stick to the dry blade. Then smear water on the knife body, which can play a lubricating role, and then cut the preserved egg so that it will not stick. In fact, whether it is rubbing some vinegar or soy sauce, the principle is the same, today my friend gave a few pieces of sheep blood packaged in plastic bags, remove the packaging, and always stick the knife when cutting with a knife.

I don't know if ** came to inspiration, picked up the knife and chopped it from right to left, although the thickness is not very uniform, but after chopping, let alone the sticky knife, the position of the sheep's blood has almost not moved.

The first one is to boil the preserved eggs first. Then put it in cold water and let it cool quickly. The preserved eggs have been boiled or steamed, and then let them cool quickly, one is better to peel the shell, and when the preserved eggs are all cooked, they will not stick to the knife.

However, I think it's better to use a thin thread to cut preserved eggs, because one thread can cut a lot of preserved eggs. Boiling the knife with boiling water or using a gas knife to heat to cut preserved eggs is not much, and it is more troublesome to re-scald or heat the knife when the knife is cold, and it is most convenient to cut preserved eggs with a thin line. One is to take a small basin, put the knife in the basin, before cutting the preserved eggs, pour boiling water on the knife, and cut the preserved eggs with the warm back of the knife, and the egg yolk is guaranteed not to stick to the knife.

Wet both sides of the knife with water or oil to make the surface of the knife smooth, add a layer of protective film, and reduce the friction between the knife and the preserved egg. Also be careful not to cut all the way down, as this will create a lot of pressure and break the preserved eggs. Of course, you can also peel the preserved eggs first (how to peel out beautiful preserved eggs:

After the preserved egg is cooked, while it is still hot, first knock two or three times on the surface of the preserved egg to make it crack, and then immediately put it into the water to chill, so that you can easily peel off the preserved eggshell, cook the preserved egg like boiling white water egg, put it in cold water to cool, peel off the shell, and then cut it with a knife without sticking to the knife, and this method can also effectively remove the astringency of the preserved egg.

First of all, we prepare a clean cotton thread, and then we tie a ring at both ends of our **, and then we put it on the index finger and thumb after tying, and then hold the preserved egg in the other hand, and you can start to cut, so that the preserved egg is intact.

The main tips are these: 1. Preheated the preserved eggs without stickiness, you can first prepare a pot of boiling water, 2. Then pour the knife with boiling water to increase the temperature of the knife body, 3. Then use the knife to pour the hot knife body to cut the preserved eggs, 4. So that the preserved eggs will not stick, 5. You can also put the preserved eggs in the bowl that have not been peeled, 6. Pour boiling water and soak for 1 minute, 7. Then cut the preserved eggs with white threads, 8. Cut the preserved eggs in this way, and the preserved eggs will not be sticky.

It should be very fast, but also pay attention to your knife skills, the most important thing is to have some water on the knife, in this case it will not cause a lot of preserved eggs to stick on the knife, so there is also a certain trick in this regard, be sure to pay attention to these contents.

There are two main tips, the first is to put the preserved eggs in cold water and boil them for 5 minutes, then soak them in cold water for a minute, and then you can also smear some water on the surface of the knife to form a lubricant, and then cut the preserved eggs.

You can brush a layer of food oil or a layer of water on the top of the knife, or use some thread to cut the preserved egg, stand up from the top of the preserved egg, and cut slowly with the tip of the knife, so that it can be cut more completely.