The cooked food has five words: preserved eggs

Songhua eggs are also known as peeled eggs and changing eggs, and Chinese have eaten Songhua eggs for more than 500 years.

It is said that during the Wanli period of the Ming Dynasty, the owner of a small teahouse in Wujiang County, Jiangsu Province was very good at doing business, so the business was prosperous. Due to the lack of manpower, shopkeepers are often accustomed to putting the brewed tea leaves in the ashes when entertaining customers. Coincidentally, the shopkeeper raised several ducks love to lay eggs in the ash heap, and when the owner picks up the eggs, it is inevitable that there will be omissions.

In the past 500 years, after continuous exploration and improvement, the production process of Songhua eggs has been perfected. It is not only delicious, but also has a certain medicinal value! In Wang Shixiong's "Diet Recipe for Living with Rest", he said:

Preserved eggs, spicy, astringent, sweet and salty, can expel fire, clear heat, sober up, go to large intestine fire, cure diarrhea, can disperse and collect. Traditional Chinese medicine believes that Songhua eggs are cool and can treat eye pain, toothache, high blood pressure, tinnitus, vertigo and other diseases.

The traditional method of preparing preserved eggs almost always uses the traditional Chinese medicine Tantra monk, but the lead content in preserved eggs is daunting. Now that people have developed a method for making lead-free preserved eggs, people who love preserved eggs do not have to worry about lead poisoning.

When making preserved eggs, lead-containing substances need to be added, which makes many people have more scruples when eating.

Preserved eggs, also known as Songhua eggs, are a special food that many people like to eat, but due to the traditional process, lead-containing substances need to be added when making preserved eggs, which makes many people have more scruples when eating. But there is no need to worry about this matter, the new national standard for preserved eggs has been officially implemented. According to the new national standard:

Preserved eggs are produced using a lead-free process, and the lead content of newly produced preserved eggs must be less than milligrams, which is the same as ordinary fish, meat and tofu. This means that the lead egg craft has since retired from the stage of history.

Because this is a delicacy accidentally made by a Chinese in ancient times.

Same as regular fish, meat, and tofu. This means that the lead egg craft has since retired from the stage of history.

One. Preserved eggs:

Ingredients preparation: four preserved eggs, ginger, garlic, yellow pickled pepper, appropriate amount of coriander, sesame oil, cooking wine, appropriate amount of soy sauce.

Two. Preserved egg tofu:

Ingredients: 2 preserved eggs, 150 grams of fresh tender tofu, ginger, garlic, yellow pickled pepper, appropriate amount of coriander, sesame oil, cooking wine, appropriate amount of soy sauce.

Three. Preserved egg and lean pork porridge:

Ingredients: 2 preserved eggs, 100 grams of lean meat, 15 grams of rice, ginger, garlic, and chives.

Cold preserved eggs, a good product for parties, refreshing and greasy.

Songhua eggs are a unique Chinese food, and his method is a chemical reaction. The eggs are boiled for half the time, then contemplated to cool and then marinate.

Songhua eggs, also known as preserved eggs, turned eggs, gray eggs, etc., are a traditional Chinese flavor egg products. The main raw material is duck eggs, which are fresh and smooth in taste, and have unique colors and flavors. Songhua eggs are not only loved by domestic consumers, but also enjoy a good reputation in the international market.

After a special processing method, the Songhua egg will become dark and shiny, and there is a white pattern on it, and there is a special aroma when you smell it, which is one of the delicacies that the people like.

1.Boil the Songhua eggs in water and soak them in cold water to cool. In this way, the yellow of the Songhua egg can be solidified, and the non-stick knife 2Peeling the cooled pine eggs and discovering the beautiful snowflake pattern is amazing, and I still find it fun

3.Cut the peeled pine eggs into small cubesFinely chop the chives, crush the almonds with a knife, dice the red peppers, and mince the coriander

5.Slice the lacone tofu into a few dishes and place them on a plate6Sprinkle the tofu with fine salt, all the ingredients, drizzle with sesame oil, red oil, soy sauce, and chopped almonds.

In addition, because there is a lot of protein in the yolk of Songhua egg that is broken down into amino acids, the yolk of Songhua egg tastes much fresher than the yolk of ordinary egg. Although Songhua eggs are nutritious and delicious, they are too alkaline, so they should not be eaten more. The reason why some Songhua eggs have ammonia smell is because of complex reactions such as amino acid decomposition to produce ammonia, it is recommended to add some aged vinegar when eating Songhua eggs, vinegar can sterilize, and can neutralize part of the alkalinity of Songhua eggs, and it tastes more delicious.

Songhua eggs are not only a delicacy, but also have certain medicinal value. Wang Shixiong said in "Suixingju Diet Recipe": "Preserved eggs, spicy, astringent, sweet and salty, can diarrhea, sober up, go to large intestine fire, cure diarrhea, can disperse and collect."

Traditional Chinese medicine believes that preserved eggs are cold and can treat eye pain, toothache, high blood pressure, tinnitus, dizziness and other diseases. The traditional method of making Songhua eggs almost all uses traditional Chinese medicine Tantra monks, and the lead content in preserved eggs is daunting, but now lead-free preserved eggs have been developed (the lead content is lower than the national standard and belongs to the category of safety). People who love preserved eggs don't have to worry about lead poisoning, but children still need to pay attention.

Songhua eggs are made of real eggs, wrapped in lime and made by special techniques.

Songhua eggs are made of duck eggs through a special process and pickled and wrapped with ingredients.

It's made by fermenting duck eggs and letting him spoil, which is very delicious, but there are also things I don't like.

That is, the main chemical component of protein is a protein. Eggs are left for a long time and fermented.

The egg is fermented and processed through multiple layers of processing, and the taste is very good, but there are many people who don't like this taste, after all, personal tastes are different.

It is a duck egg buried with lime, and slowly fermented by the heat of lime in water.

The duck eggs are processed through a special process, which can be stored for a long time, and I like to be mixed according to different tastes.

The egg is fermented and processed through multiple layers of craftsmanship, and the taste is very good, but the method is actually very simple.

It's made up by the Chinese, do you want to know? In fact, the method is very simple.

Reference] Calcium oxide reacts with water to form calcium hydroxide, and calcium hydroxide and sodium carbonate solution reacts to form calcium carbonate precipitate and sodium hydroxide, and the chemical equations of the reaction are cao+h2, respectively

o=ca（oh）2

na2co3

ca（oh）2

caco3+2naoh；Therefore, fill in: cao+h2

o=ca（oh）2

na2co3

ca（oh）2

caco3+2naoh；

Conjecture] Due to the reaction of calcium hydroxide with sodium carbasaconate, the two substances cannot exist at the same time, and the reaction that occurs is, Ca(OH)2

na2co3

caco3+2naoh So C's inference is wrong; Therefore, fill in: C;

Experiment**] hydrochloric acid and sodium carbonate solution react to form sodium chloride, water and carbon dioxide gas, so take a small amount of upper material liquid to filter, take the filtrate dropwise and add enough dilute hydrochloric acid, there is no obvious phenomenon, indicating that there is no sodium carbonate; Sodium carbonate solution reacts with calcium hydroxide to form calcium carbonate precipitate and sodium hydroxide, and a small amount of filtrate is taken and sodium carbonate solution is added dropwise to produce a white precipitate, indicating that it contains calcium hydroxide, so student A is correct; Therefore, fill in: A;

Problems and Reflections] (1) Quicklime reacts with water to release a lot of heat, so quicklime is added to boiling water, and the water can continue to boil; Therefore, the quicklime reacts with water to release a lot of heat;

2) Hydrochloric acid and sodium carbon combustion acid solution react to form sodium chloride, water and carbon dioxide gas, so the purpose of adding sufficient dilute hydrochloric acid in the experiment is to check whether the material contains sodium carbonate; Therefore, fill in: check whether the material contains sodium carbonate;

3) Add some vinegar when the eggs are eaten, which can remove the astringency, the reason is that the acid-base neutralization reaction is filled: use vinegar to neutralize the alkalinity of the preserved eggs

The first is the preparation of ingredients: six eggs, one ham sausage, two preserved eggs, half a spoon of salt, and half a spoon of edible alkali. The next step is the step, in fact, the step is very simple, first of all, the prepared two preserved eggs are shelled and cut into small dices, put them in a container for later use, here is a trick for you to cut loose eggs without sticking to the knife, that is, dip some water on the knife, so that it will not be easy to stick to the knife; Then crack the prepared six eggs into a bowl first, add half a teaspoon of salt, and half a teaspoon of edible alkali.

Alkali release is the use of eggs in alkaline solution, which can denature the protein gel and make it an elastic solid; Then cut the ham sausage into small cubes, put it into the egg mixture with the diced eggs, stir well, and skim out the foam on the egg mixture after stirring if you want to make it smooth.

Then if you have a casing at home, you can fill it into sausages, and then put it in water to boil it, about 6 minutes, it is as convenient as eating sausages, and it is also easy to preserve.

If you really don't have it, it doesn't matter, find a container that can be used in the steamer, brush with a layer of oil, and then pour the stirred egg liquid into the container, steam it in the pot, just start the high heat and wait until the steam, turn off the medium heat for about 10 to 15 minutes, it's OK, so it's not as easy to save as a sausage, make a little less at a time, enough to eat two meals, and eliminate waste. Let it cool after it is ready. You can eat it, or you can put it in the refrigerator and refrigerate it before eating, the taste is more unique.

When eating, you can fry some minced garlic juice, you can also pound some garlic juice, according to your own taste to mix the seasoning juice, fried garlic juice is actually a kind of I like to eat, first prepare minced garlic, minced ginger, chopped green onions. Less and then jujube tung to heat the pot, a small amount of oil in the pot, low heat, when the oil is hot, you can put down the minced garlic, slightly fry and pour in the minced ginger and stir-fry together. After the ginger and garlic are fragrant, add chili powder, stir-fry slowly over low heat as much as possible, then put down the green onion, stir-fry the chili pepper to bring out the fragrance, pour in light soy sauce, slightly cool hot water, wait until the heat boils the soup, and adjust the salt taste.

Finally, pour the fried sauce on top of the chopped and plated Songhua preserved egg sausage, add aged vinegar, drop a few drops of sesame oil, sprinkle with the remaining chopped green onions, and eat.

Then pound the garlic juice, or add some millet pepper to mash together, add salt, vinegar, light soy sauce, chicken powder, sesame oil, halve evenly, and pour it on the cut and plated pine preserved eggs, the taste is also first-class wonderful. The appearance of Songhua egg sausage is dry, smooth and complete, without wrinkles, the thickness of the intestine is uniform, and the product is dark green. The casing is tightly bonded to the contents and is elastic.

Cut the section, the Songhua egg is evenly inlaid in the middle of the intestine, the cut surface is solid and tough, the taste is delicious, and it has the unique flavor of Songhua egg.