How to cut loose eggs?

I believe that there are many people who like to eat preserved eggs, and those who don't like the taste of preserved eggs are afraid when they see it. For those who like to eat, it is definitely a delicacy in the world!

But eating preserved eggs often encounters a problem that makes people anxious, how to cut a knife without sticking? Cut down with a knife, the preserved egg is not only broken, but also tightly stuck on the knife wall, you have to buckle it off with your hand, it is actually sticky egg yolk, or left on the knife wall, alas, the hands are also full, and it is difficult to clean, how to eat a preserved egg so troublesome! Unafraid!

With these few tricks, everything becomes easy!

The first trick: dip in water. Wet the two sides of the knife with water 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 to the end, as this will create a lot of pressure, which will cause the preserved eggs to crumble. The correct way to cut is to gently push and pull back and forth. Ensure that the yolk will not be separated from the egg skin, and the cut is neat, smooth and beautiful.

The second trick: dipping method. Grease both sides of the knife, this method is more effective and smoother than the previous one. You don't need to rub too much oil, just the bottom of the trowel, which is the contact area between the knife and the egg.

The third trick: line cutting method. Place the preserved eggs on the cutting board, pull the string with both hands and press it down. The advantage of cutting this way is that you don't have to wash the knife and don't touch your hands.

If placed on a cutting board, it is easy to slip. Then cut the preserved egg and put it in the palm of your left hand, pinch one end of the thread with your left thumb and forefinger, pull the thread straight with your right hand, and press down on it.

The fourth trick: boil and cut. This is the roughest and most effective way to cut, but the trouble is that it has to be cooked, which takes a little more time.

In addition, share the method of "cold preserved eggs": the preserved eggs are boiled and peeled, cut into crescent petals, and placed on a plate for later use.

Mix the cold sauce: Put the minced garlic, minced ginger, minced coriander, finger pepper, light soy sauce, pepper, aged vinegar and sesame oil in an empty bowl, stir evenly to make a sauce.

The cold sauce can be evenly poured with preserved eggs, so that there is no strange taste to eat, and it increases the appetite and is very delicious, so you can try it!

If you want to cut loose eggs without sticking to the knife, I think you can smear a little oil on the knife, the effect is quite obvious, and it is very convenient to cut.

First of all, when cutting, it is best to cut along the grain. In addition, it is best to dip the knife with a little water or a little oil beforehand. There is also the possibility of soaking the Songhua eggs in water for a period of time.

First of all, you can apply a little sesame oil to the kitchen knife before cutting the loose eggs, so that the knife will not stick when cutting. And you can also cut the Songhua eggs well.

How to cut 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.

1. Cook it first.

Nowadays, a lot of preserved eggs are actually not completely "burned", and the heart inside is often thin, and it is easy to stick to the knife, so it is better to boil and then "cut" the preserved eggs, and it is easy to cut out a beautiful shape. Or peel the preserved eggs first. Soak the preserved eggs directly in boiling water for 1 minute.

Then cut it with a knife into petals, and the yolk will not fall apart when it is cut because it is solidified by heat. How to peel a beautiful preserved egg: After the preserved egg is cooked, while it is still hot, first knock two or three times to make the surface of the preserved egg crack, and then immediately put it into ice water to chill, so that you can easily peel off the shell of the preserved egg, and can maintain the smooth and elastic taste of the surface of the preserved egg.

2. Choose a sharp knife.

The elasticity of preserved eggs is greater than that of ordinary boiled eggs, so when cutting preserved eggs, if the knife is not sharp enough, it is easy to cut crookedly, and the egg skin and egg core cannot be separated, and the egg yolk will stick to the back of the knife and affect the appearance of the preserved eggs.

3. Soak the knife in hot water.

Soak the knife in hot water or pour boiling water directly over the knife. Then cut it in half along the midline of the preserved egg. Cut the preserved eggs with a warm knife to ensure that the yolk does not stick.

However, this method should not be used for some cases that require absolute taste, because the water will affect the taste of the preserved eggs. Note: In order to cut the preserved eggs beautifully, you need to pour boiling water on the back of the knife again after cutting a few knives to maintain the temperature of the back of the knife.

4. Dip the knife in vinegar.

The knife that is ready to cut the preserved egg is dipped in vinegar first, and then a sharp knife is taken and cut in half along the middle line of the preserved egg. In addition, preserved eggs often use vinegar as a seasoning, so if they are dipped in vinegar and cut, it will not affect the taste, and it can also keep the preserved eggs neat and hygienic.

5. Dip the knife in sesame oil.

Apply the sesame oil evenly on the wall of the knife, both sides, and then use a knife coated with sesame oil to cut the pine eggs, so that the knife will not stick.

6. Take line cutting.

Preserved eggs can also be cut without a knife, using sewing thread (or nylon thread), holding both ends of the thread in each hand, pressing down along the middle line to separate the preserved egg into two halves; Or tie one end of the thread to the place where it can be fixed, wrap the other end around the preserved egg, and then pull it to the front to cut out a beautiful and flat preserved egg. If you are afraid that the thread is too thin, you can fold the thread in half and use two threads to cut; 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.

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 first trick is to scald the knife with boiling water. Don't cut the preserved eggs directly before cutting the preserved eggs, you should first put the knife in the hot water and scald it, and wait until it is hot, cut it with a knife, you will find that there will be no sticky knife problem, and the preserved eggs are cut flat and beautiful.

The second technique is to use silk thread to cut preserved eggs, in addition to cutting preserved eggs directly with a knife, in fact, you can also directly use silk threads to cut preserved eggs and cut preserved eggs by thread, not only can you easily cut the preserved eggs, but also cut out the preserved eggs very evenly, and the yolk is also kept very intact.

When cutting preserved eggs, many times you will encounter egg yolks sticking to the back of the knife, so today I will share with you a small trick to solve the problem easily.

How to cut preserved eggs without sticking to the knife?