How to peel the shell of the preserved egg, how to peel the shell integrity of the preserved egg is

Preserved eggs are actually a little fishy, so many people can't accept eating them directly, even if they put a lot of seasonings, they will still have some flavor, so many young people don't like to eat preserved eggs very much. Next, I will introduce to you the tips for making preserved eggs, don't just add seasonings when making preserved eggs, add more "this 1 step", preserved eggs are easy to peel, no fishy smell.

Although the southerners are more meticulous, the method is to cut the preserved eggs, and then mix them in the oil pan with various seasonings, mix them and put them into the preserved eggs together. Although the preserved eggs taste particularly good, they also have some fishy smell, and the fishy smell of preserved eggs is not so easy to get rid of, and friends who are more sensitive to fishy smells can still smell it.

The best way should be to soak the preserved eggs in warm water before the preserved eggs are peeled, and the soaking time needs to be more than fifteen minutes, so that the preserved eggs will not smell fishy, and the preserved eggs are better to peel. After soaking, peel the shell of the preserved eggs and continue to soak them in warm water for five minutes, so that the preserved eggs will not smell fishy even if they do not add seasonings.

Therefore, you can try this method when you make this dish in the future, although this method is a bit of a waste of time, but the taste of the preserved eggs will indeed be better, if you want to eat delicious preserved eggs, then you can try this method.

1. Pick up the preserved egg and put the larger end in your hand.

2. Hit on a hard object and open the eggshell.

3. Peel off the bottom eggshell of this end along the broken eggshell to expose one end of the preserved egg.

4. Turn the preserved egg around, knock the other end as well, and peel out a piece of space.

5. Place the small peeled end of the skin to your mouth and blow along the eggshell to the other side.

6. The preserved egg will come out of the larger side without breakage.

7. The eggshell left in the hand also maintained its integrity and was not further broken.

Most people put the eggs in cold water after they are cooked, which will only allow the eggs to cool down quickly and not burn when they are picked up and peeled. If this step is done before boiling the eggs, the effect will be doubled with half the effort. When boiling eggs, first clean the skin of the eggs, and then soak the eggs in cold water for about 15 minutes, there are many gaps on the skin of the eggs that we can't see, and a little water will seep in the process of soaking, so that it can be boiled in hot water, and it is easy to peel off the eggshell when eating.

Experienced people know that the fresher the egg is boiled, the harder it is to peel the skin, while the longer the egg is boiled when the skin is easy to peel. But eating eggs should be eaten fresh, so with the above method, not only eat fresh eggs, but also make the egg skin easy to peel off, I have been using this method, I don't believe you try.

Wash the eggs with cold water first. Then boil in cold water. After boiling the water for 3 minutes, gently pat the eggs with a small spoon. Pat evenly. Don't push too hard. When the skin of the egg is broken, it goes into hot water. In this way, the boiled eggs are cooked quickly and peeled easily.

The best way to peel the shell integrity of the egg is as follows:

Soak The preserved eggs are soaked in water for 5 to 10 minutes to soak the yellow mud wrapped around the eggshells.

Peel off the chaff and yellow mud stuck to the outside of the eggshell, then scrub with a brush, or gently scrub with your hands, wash the shell of the preserved egg, be careful when brushing, do not break the eggshell, let the muddy water flow into the egg.

Shell Peeling After de-mudging, gently crack the eggshell. When peeling, the action should be slow and the force should be light. Especially peeled sugar heart-peel eggs, after most of the eggshell is peeled, finger pinching eggs, be more careful.

It should be noted that after cleaning the preserved eggs and removing the shell, they should also be placed in a bowl and soaked in cold boiled water.

It's easy

Teach you the easiest!

After boiling, the eggs are placed in a lunch box with a lid. Add half of the cool water.

After 3 minutes. You shake it a few times. Naturally, the skin of the eggs falls off.

The belt you can steam on the pan for a minute or two, then take it out and peel it off and it won't break.

Summary. 3. After the preserved eggs are cooked, take them out and put them in cold water to soak them, which can not only make the preserved eggs better peeled, but also make the taste of the preserved eggs more elastic. 4. Remove the shell of the cold preserved eggs, then use a knife to cut the preserved eggs in half equally, and then put the cut preserved eggs on the plate according to your liking, which can look better.

Add two tablespoons of light soy sauce and one tablespoon of balsamic vinegar to 5 cold preserved eggs, minced garlic, chili flakes and minced ginger, pour in an appropriate amount of sesame oil, then stir well with chili oil and salt. 6. Finally, pour the seasoned sauce evenly on top of the preserved eggs, and finally sprinkle a little green onion or coriander to garnish, and you can eat.

How to cook preserved eggs to peel the shell.

Pro, preserved eggs do not need to be boiled in water, as long as the preserved eggs are crushed first, peeled off from the big end of the preserved eggs, peeled down the down, the preserved eggshells fall off quickly, and the preserved eggs are intact and not broken, if you want to boil with water, you should pot under cold water, put a little salt, turn on a low heat, boil for 2 3 minutes after the water is boiled, the cooking time should not be too long, and then soak in cold water after getting out of the pot, heat expansion and cold contraction, so that the peeled eggshell falls off quickly.

Pro, 1. Prepare a preserved egg, first wash the layer of soil on the outside of the preserved egg, then put the preserved egg into the cooking pot, add the water that has not been preserved to cook the preserved egg, and cook for about 9 minutes after the water is boiled.

3. After the preserved eggs are cooked, take them out and put them in cold water to soak them, which can not only make the preserved eggs better peeled, but also make the taste of the preserved eggs more elastic. 4. Remove the shell of the cold preserved eggs, then use a knife to cut the preserved eggs in half equally, and then put the cut preserved eggs on the plate according to your liking, which can look better. Add two tablespoons of light soy sauce and one tablespoon of balsamic vinegar to 5 cold preserved eggs, minced garlic, chili flakes and minced ginger, pour in an appropriate amount of sesame oil, then stir well with chili oil and salt.

6. Finally, pour the seasoned sauce evenly on top of the preserved eggs, and finally sprinkle a little green onion or coriander to garnish, and you can eat.