Is there any way to cut 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.

Braised eggs. When cutting small slices of preserved eggs, the yolk is very easy to stick to the knife surface, and it is not easy to make the cutting surface neat, so you may wish to change it. Use. Line.

Cut. Tie the thread used to sew the garment tightly at one end.

Pull it by hand. Other. One. End.

Then hold the egg in your hand and use the thread to cut the egg.

Not only the cut surface is neat.

The egg yolk will not be confused.

It's as convenient as a sharp blade.

Cleaning up afterwards is also trouble-free.

The size is handy.

How to cut preserved eggs without sticking to the knife?

1. Preheated eggs are not sticky, you can prepare a pot of boiling water first, as shown in the figure below

2. Then pour the knife with boiling water to increase the temperature of the knife body, as shown in the figure below

3. After that, use the knife that pours the body of the knife to cut the preserved eggs, as shown in the figure below

4. In this way, the preserved eggs will not be sticky, as shown in the figure below

5. You can also put preserved eggs in the bowl that have not been peeled, as shown in the figure below

6. Pour boiling water and soak for 1 minute, as shown in the figure below

7. Then cut the preserved eggs with white lines, as shown in the figure below

8. If you cut the preserved eggs like this, the preserved eggs will not stick, as shown in the figure below

Preserved eggs generally appear on our dinner table as an appetizer, but when cutting preserved eggs, we often encounter egg yolks sticking to the knife, which is slimy and annoying. So how do you keep the yolk from getting on the knife? Today I will teach you five tips to cut preserved eggs easily!

1. Cut with wire.

Take a piece of sewing the thread of the clothes, put the pine flower egg in the palm of your hand, put the thread on top of the pine flower egg, pinch one end of the thread with the index finger and thumb of the left hand, pinch the other end of the thread with the right hand, straighten it, and pull the string down with the right hand until the thread cuts the whole pine flower egg.

If you are afraid that the thread is too thin, you may regret it by folding the thread in half and cutting it with two threads; Or dip the string in water and then cut, the thread dipped in water is more tenacious, and the cut out of the pine egg noodles is more neat.

2. Dip in boiling water and cut.

After the preserved eggs are peeled, put them on the cutting board, hold them steady with one hand, hold the knife in the other hand, dip the knife edge in cold boiled water, and do a reciprocating cutting and pulling action on the preserved eggs, and each knife is a sawing action.

You can't cut it to the end at once, otherwise the easy-to-cut shirt will be broken. After the knife is dipped in water, it is cut quickly, neatly and beautifully, and it is very hygienic, but it is not suitable to use this method for some people who require absolute taste, because water will affect the taste of preserved eggs.

3. Cut the sperm oil.

Apply the sesame oil evenly on the walls of the knife on both sides, and then use the knife coated with sesame oil to cut the eggs.

4. Dip in vinegar and cut.

If you don't know how to cut preserved eggs without sticking to the knife, you might as well try using vinegar, because preserved eggs often use vinegar as a seasoning, so if you cut them with vinegar, it will not affect the taste, and you can also keep the preserved eggs neat and hygienic.

5. an egg cutter.

1.Silk thread method.

When cutting preserved eggs, you can prepare a smooth fine silk thread. Pull the two ends of the silk thread tightly with your hands, put the silk thread on the surface of the preserved egg, and then force it from top to bottom to cut the preserved egg perfectly. Preserved eggs cut by the silk thread method not only have a smooth surface, but also do not stick to the yolk, but it should be noted that some small hairs on the thread will more or less stick to the preserved eggs, so they are not very hygienic.

2.Dipping method.

After peeling the preserved eggs, you can dip them in cold boiled water before cutting them with a knife, and then do a sawing movement when cutting the preserved eggs, in order to avoid chopping the preserved eggs and avoiding cutting them to the end, you can cut the preserved eggs very neatly, and they will not stick to the knife, but the water will have some impact on the taste of the preserved eggs, if the requirements for the taste of the preserved eggs are relatively high, it is not suitable for this method.

3.Hot water method.

When cutting preserved eggs, you can first put the knife in hot water to scald, and then use a hot knife to cut the preserved eggs, so that the egg yolk does not stick to the knife, it should be noted that if the knife surface becomes cold, you can scald the knife with hot water again, and then cut the preserved eggs.

4.Dip to taste.

Because the alkalinity in preserved eggs is relatively large, in order to neutralize their alkalinity and make it taste better, we often mix vinegar with preserved eggs and eat them. In this case, when cutting preserved eggs, you can dip the knife in vinegar and then cut the preserved eggs, which can not only avoid the yolk sticking to the knife, but also cut it neatly and beautifully, ensure hygiene at the same time, and make the preserved eggs taste better, this method is the best.

Cut, preserved eggs do not stick to the knife tips, scald the knife with boiling water, and then cut the preserved eggs without sticking to the knife.

Cook and cut or cut with wire. There are two advantages to boiling and then cutting imitation preserved eggs, the first is that cooked preserved eggs can effectively remove the pungent ammonia smell of preserved eggs, which is produced during the production of preserved eggs; 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.

The principle of making Songhua eggsUsing the egg in alkaline solution, the characteristics of this ant protein gel can be made into an elastic solid. However, if the recipe is not well controlled, the protein will be hydrolyzed in the alkaline solution, and the protein will be denatured into a protein, and it will not be edible. If there is a crack in the eggshell or the recipe is not well controlled, the hydrogen sulfide in the egg will also leak out and turn golden brown.

Normal preserved eggs are dark green, pine and elastic.

Dip the knife in water and you're fine.