The practice of old vinegar preserved eggs in the Northeast, how should vinegared preserved eggs be

How do you make this dish delicious? Use your brain, add this small step, double the deliciousness, come and learn.

Preserved eggs, also known as eggs, Songhua eggs, gray eggs, wrapped eggs, etc., are a traditional Chinese flavor egg products. The taste is fresh and smooth, and the color and flavor are unique. This ingredient is not only loved by domestic consumers, but also enjoys a good reputation in the international market.

This is a freshly peeled egg with the shell removed, crystal clear and beautiful, I don't know if you like to eat this bite, if someone in the family likes it, try to make it. Many people like to eat the dish of cold preserved eggs, but to make this dish authentic and delicious, it is still necessary to put in a little effort, using ginger and garlic, light soy sauce and old vinegar to season, the garlic fragrance and the taste of old vinegar are fused together, the preserved eggs are fresh and smooth, delicious, especially refreshing and delicious, and it will be disced in a while.

Chilled old vinegared preserved eggs].

Ingredients: 4 preserved eggs, half a head of garlic, a small piece of ginger, 1 spicy millet, 2 teaspoons of old vinegar, 1 teaspoon of light soy sauce, a little sugar, and a piece of coriander.

Steps] 1. Wash the coriander, cut it into sections, and place it at the bottom of the plate.

2. Prepare a few preserved eggs.

3. Peel the preserved eggs, cut them into small pieces, and place them on top of the coriander.

4. Cut the millet spicy into rings. The garlic and ginger were minced, the time was a little tight, and I cut it a little too big.

5. Add an appropriate amount of base oil to the frying pan, add millet spicy, ginger and garlic to the pot and stir-fry to bring out the fragrance.

6. Pour the fried green onion, ginger and millet spicy onto the preserved egg.

7. Pour in an appropriate amount of light soy sauce and a little sugar.

8. Finally, pour in an appropriate amount of old vinegar, old vinegar is the soul of this dish, I poured two teaspoons.

9. When it's ready, let's start serving and enjoying the delicious food.

Tips: 1. Put a little sugar to improve the freshness, no more, a little bit is fine.

2. The amount of old vinegar should be a little more, and it is better to have no preserved eggs.

3. When cutting preserved eggs, smear a little cooked oil on the kitchen knife to avoid getting the knife.

Ingredients: 3 preserved eggs.

Light soy sauce, old vinegar, sugar, sesame oil.

Chili oil garlic two or three cloves.

Parsley a small handful.

How to make cold old vinegar preserved eggs.

Peel the preserved eggs and cut 4 cloves each. If there is a preserved egg on the knife when cutting, wipe it off with kitchen paper and then cut it with a knife.

Stack well on a plate. Mix the toppings with the minced garlic and mix them to your taste.

Finally, pour the seasoning over the preserved eggs and sprinkle with coriander. Succeed with flying colors!

Tips: It is even more delicious when mixed with soft tofu.

Preserved eggs are commonly known as gray-wrapped eggs, and they are also called pine eggs because of the formation of pine branches-like patterns on the surface of the coagulated egg white.

Because of its fresh and refreshing taste and unique aroma, many people flock to it.

There are generally two kinds of preserved eggs: black heart and yellow heart, mainly due to the difference in the formula of the surface mud, and there is almost no difference in taste between the two.

Sweet and sour preserved eggs.

Ingredients] five preserved eggs.

Seasoning] soy sauce, sugar, rice vinegar, green onion, ginger and garlic, sesame oil, flour, starch.

Method] 1Remove the crust from the outer shell of the preserved eggs and cook them in a pot under cold water for eight minutes.

Because preserved eggs are old and tender, most people have no experience when selecting. The purpose of this step is to solidify the heart of the preserved eggs, so that they will not be thin when they are fried in the next step. It is recommended that when you make cold preserved eggs, you should also cook them first to play a sterilizing role.

2.Immerse in cold water to cool, remove the eggshell and cut into eight pieces.

3.Sprinkle a layer of flour on a flat plate first, and after the preserved eggs are placed on the plate, sprinkle a layer of flour on top of them, so that the surface of the preserved eggs is evenly coated with flour.

4.Take a small bowl and add 20 grams of soy sauce, 10 grams of minced green onion, ginger and garlic, 30 grams of sugar, 25 grams of rice vinegar, 60 grams of fresh soup, and 15 grams of water starch to make a sauce.

Sweet and sour flavor in the sugar is slightly more than vinegar, my proportion is more acceptable to the general public, if you like sweet and sour flavor is a little heavier, you can increase the amount according to your own taste, as long as you control the proportion of sweet and sour. At the same time, it should be noted that sweet and sour taste is inseparable from salt, but salty taste cannot overshadow sweet and sour taste.

5.Put oil in the pot and boil until it is hot, put in the preserved eggs and fry them until golden brown.

Fried preserved eggs need to be warmer so that they can be set quickly.

6.Wash the wok, put the peanut oil and burn it until it is hot, pour in the fried preserved eggs, then put in the sauce, turn it evenly, see the juice and bright oil, you can pour 5 grams of sesame oil into the pot and put it on the plate, and finally sprinkle some green onions to decorate.

The sesame oil must be thickened and put away, so that the dish looks oily and smooth.

The "sweet and sour preserved eggs" are sweet, sour, tender and fragrant.

Peel the preserved eggs and cut each egg into 8 even cloves.

Beat the eggs into a bowl and stir together, then add flour and stir into egg batter, wash the black fungus, peel the water chestnuts, wash and cut into slices.

Fill the wok with oil and cook until it is 60% hot, roll the preserved eggs one by one, fry them in the pan for about 1 minute, and remove them with a colander.

In another pot, add fresh soup, black fungus, water chestnut slices, soy sauce, rice vinegar, sugar, monosodium glutamate, green onions, minced ginger and pepper to boil, thicken with wet starch, put in fried preserved egg pieces, push evenly and serve on a plate.

Materials:

3 preserved eggs, 2 okra, 1 garlic, 6 grams of ginger, 1 2 red peppers, 1 orange, a1 2 cups flour, 3 tbsp lard, 1 2 cups water, 1 tbsp white flour, b1 2 cups of sweet and sour sauce.

Method

1.Peel the preserved eggs and cut them into 8 small pieces; Blanch the okra and cut into small pieces and set aside.

2.Cut the garlic, ginger and red pepper into diamond-shaped slices respectively; Peel the orange and divide the petals, cut the peel finely and soak in boiling water for later use.

3.Mix seasoning A into a mixture, put in the preserved egg of method 1, evenly coat the top, and set aside.

4.Heat the oil to about 140 °C, fry the preserved eggs in Method 3 for about 3 minutes until golden brown, then remove and set aside.

5.Heat 2 tablespoons of oil and stir-fry the garlic slices, ginger slices and red pepper flakes in Method 2 until fragrant.

6.Then add seasoning B and the orange petals of method 2 and cook slightly, and thicken with aetheric powdery water.

7.Then add the preserved eggs of method 4 and stir-fry evenly, then serve on the plate, and then put the orange peel of method 2 on the plate to complete.

Step 1: Divide the preserved eggs symmetrically with white lines. Split into four teams.

Step 2: Pour an appropriate amount of vinegar into a bowl. Chop the garlic and ginger and put them in vinegar.

Step 3: Finely chop the green onion. Spare.

Step 4: Finally, arrange the eggs neatly on a plate. Pour over the prepared vinegar broth. Finally, sprinkle with chopped green onions. Can.

1. Peel off the shell of the Songhua eggs, rinse them with cold water, and cut each egg into pieces lengthwise. 2. Take another bowl and add shredded green onion and ginger, soy sauce, sugar, rice vinegar and water ball powder, and make 1 bowl of sauce. 3. Put the wok on the heat, add 500 grams of cooking oil and burn until it is five or six hot, put the Songhua eggs into the oil and fry them thoroughly, and remove the clean oil.

Pour out the hot oil in the pot, leave a small amount of base oil, pour the sauce into the pot and fry it, pour in the fried Songhua eggs, and then remove it from the pot.

Vinegar preserved eggs are preserved eggs, the most important thing is to peel off the preserved eggs and cut them, and then the seasoning should be done, add their favorite texture, put some vinegar, and then there will be a sour taste, you can also follow your own taste, for example, you like to eat spicy, and then the preserved eggs can be dipped in water and mixed to eat.

Vinegar preserved eggs, his method is relatively simple, we put in oil, then make the preserved eggs into pieces, add green onions, ginger and garlic, fry the preserved eggs, and finally pour some vinegar.

First pick up the belt, then put oil in the pot, put sugar, vinegar, boil it into a sticky shape, and pour it on top of the preserved egg, this dish is delicious.

Remove the shell of the preserved egg and divide it into regular equal portions with thread. Put it on a plate, sprinkle chopped green onions, vinegar over coriander, light soy sauce, a pinch of salt, and sugar.

Preserved eggs, I think this should be prepared with a belt in advance, and then some vinegar and then some chili juice, this should be a little better.

Yes, and preferably with vinegar. Vinegar must be added to preserved eggs, because it can neutralize the alkalinity in them.

In the process of making preserved eggs, two things are added, quicklime and soda ash, which are mixed together to be alkaline. Alkalinity will degrade proteins to produce ammonia, which combines with water to form ammonia. The pH value of ammonia is relatively high, basically 9-10.

Therefore, the burning feeling of eating preserved eggs is basically caused by ammonia.

Mr. Wang, who lives in Guangdong, loves to eat preserved eggs, and he ate three in a row one afternoon. Unexpectedly, before the third egg was eaten, his tongue was numb and stiff, and his upper and lower palates seemed to be burned by fire. Mr. Wang rushed to the hospital, where he was found to have "chemical burns" on his oral mucosa and needed to be intubated**.

When you eat preserved eggs, you can add vinegar to it.

1. Crack and peel the preserved eggs and cut them into four cloves with thread.

2. Sauce preparation: Pour light soy sauce, vinegar, sugar, pepper, minced garlic, Chaotian pepper and shallots into a bowl in turn, and stir well.

3. Put the preserved eggs in the sauce, pour the sauce, sprinkle the coriander and sesame seeds.

Songhua eggs have a spicy, astringent, sweet, salty, cold taste, and enter the stomach meridian; It has the effects of moistening the throat, removing heat, sobering up, removing intestinal fire, and curing diarrhea;

If you add vinegar to eat, it can clear away heat and reduce inflammation, nourish the heart and mind, and nourish fitness; It is used for periodontal disease, aphthous ulcers, dry throat and thirst, etc.

1.Sweet and sour preserved egg petals.

To put it simply, vinegar and preserved eggs are put together to neutralize their acid and alkali, and then the preserved eggs lose their original flavor and become a new taste, which will produce a new fragrance, and if you add some sugar, the taste will be more delicious. You can also fry the preserved eggs and then make them, and the two flavors have their own characteristics.

2.Apple and cucumber pie.

You can cut it into strips and slice it, and put sugar or not to put sugar depends on your personal taste preference. Put the two together, it can only be said that they complement each other, apples enrich the taste of cucumbers, and cucumbers dilute the sweetness of apples, and people feel that there is a little taste of cantaloupe.

Production method: 1. Peel the preserved egg and cut it into small pieces.

2. Cut the garlic into minced pieces, cut the millet pepper into small rings, and cut the chives into chopped green onions.

3. Add half of minced garlic, millet pepper, sugar, balsamic vinegar, a teaspoon of salt and light soy sauce to the sauce.

4. Add the tempura powder to the water and mix it into a paste, hang the cut preserved egg pieces into the paste, put Sun Boda into the oil pot, fry the skin and remove it.

5. Put the bottom oil in the pot, stir-fry the minced garlic, pour in the fried preserved eggs, pour in the juice, quickly stir-fry evenly, turn off the heat when the juice is about to dry, put it out, and sprinkle it with chopped green onions.

Peel the preserved eggs first. Cut into crescent pieces. Add the flour to the eggs and water in proportions and mix into a paste.

Heat the wok and pour in the appropriate amount of oil. Heat to four layers of oil, coat the preserved eggs in the batter and fry them until golden brown. Drain the oil.

Heat another wok over heat. Add an appropriate amount of sugar, vinegar and soy sauce, heat it, hook the starch and put the fried preserved eggs into the pot, stir-fry evenly, and serve on a plate.

It is best to buy vinegar with a relatively high concentration to make vinegar eggs, which seems to be 9% Zhenjiang vinegar. It teaches how to make vinegar eggs. Very simple.

Put 200ml of high-quality rice vinegar in a cup, then wash 1 egg and put it in vinegar. After 36 to 48 hours, the shell has softened, leaving only a thin crust around the swollen egg. Use chopsticks to break the skin and stir the egg whites, egg yolks and vinegar evenly.

After taking vinegar and egg liquid for 1 week, take it once a day in the morning on an empty stomach, mix it with boiling water 2 to 3 times each time, and it is best to add some honey and mix it well.

1. Find a vinegar jar.

2. Put vinegar, half of the vinegar jar is good, put more, put less is not good 3, put all kinds of eggs, preferably eggs, duck eggs.

4. If you want to eat more, put a few more, if you don't want to eat so much, put a few less (according to your own amount of food).

5. Seal it with tin foil, of course, if there is no tin foil, other things that can be sealed can also be 6. Put it for about a week (not less than six days).

7. Open it, take out the eggs and wash them.

8. Put the eggs in a pot of water and heat over high heat.

9. Bring to a boil, remove the eggs and soak them in cold water.

10. Soak and cool, your vinegar egg is ready and ready to eat.

The most important secret is to seal it!

Wash 1 egg, pour vinegar into the bottle, put the eggs in, cover and seal for 48 hours, and it's OK.

In general, the eggs are made from eggs, while the Songhua eggs are made from duck eggs. Songhua eggs are generally dark, that is, our common brownish-black, and when peeled off, you can see snowflake-like spots. Eggs are generally golden brown, this kind of relatively speaking, there seem to be fewer people who eat them, but for me, a fan of preserved eggs, I prefer to eat golden eggs.

First of all, divide the preserved egg into four (it is particularly easy to stick to the knife when cutting, so we can first scald the knife with hot water, or maybe we can cut out a smooth and complete Songhua egg by carrying the lead sample of the Songhua egg).

In July, don't be soft when you meet the eggs, tender and soft glutinous, add some ginger and vinegar, refreshing and refreshing the appetite.

Then, we prepare ginger juice: cut the ginger into fine pieces, put it in a small bowl, pour in an appropriate amount of old vinegar, sugar, chicken essence, sesame oil and other seasonings (if you can eat spicy, you can also put in chili), stir well, and let it stand for about 10 minutes.

Finally, pour the adjusted ginger juice on top of the cut preserved egg, so that the preserved egg is not only tender and soft and glutinous, but also has the refreshing freshness of the old vinegar, the taste of ginger is integrated into the sauce, the taste of Songhua egg is soft and glutinous, and the ginger juice is rich.

Due to the difference in production and storage time, it will lead to different degrees of warmth and kindness, also called"Heart-warming"Changing eggs, this kind is not undercooked, nor is it broken, on the contrary, the nutritional value of this kind of eggs is higher! Henan eggs are all heart-warming.

Don't look at its production method, the materials are very simple, but the taste is very smooth and soft. After peeling off, the egg white is crystal clear, and there are snowflake spots, similar to amber, the elasticity is particularly good, and after biting into the yellow, there will be a rich one"Heart-warming"The egg juice slips down and sucks it into the mouth, it is extremely smooth and tender, and it is really cool.

The weather is getting hotter and hotter, peel a few eggs, shoot two cucumbers, get some ginger, and add vinegar together, which is a rare delicacy, better than big fish and meat, it is simply a gluttonous feast!