When cutting preserved eggs, the yolk is always stained with a knife, what should I do?

Preserved eggs themselves have a special taste, so after people eat preserved eggs, they have a feeling of fragrant lips and teeth. And there are many ways to eat preserved eggs, you can make preserved egg tofu, you can also make cucumber mixed preserved eggs, preserved egg lean porridge and so on. But most people will find such a phenomenon when cutting preserved eggs.

It is to cut the preserved egg with a knife, and the knife will always be stained with the yolk of the egg, so if you want to cut out a relatively complete and non-sticky preserved egg, you also need some ways and methods. For example, you can apply some oil to the back of the knife, you can use thread instead of the knife, etc., which are all very good ways. <>

1. When cutting preserved eggs, the yolk is always stained with a knife, what should I do?

First of all, you can find the sewing box, then take out the appropriate length of thread, hold the pine egg in the palm of your hand, then take out the thread and pull the thread into a tight state. Push it down so that the preserved egg can split in two. If you are a novice and the first attempt with the thread is unsuccessful, you can wet the thread with a faucet and you will be able to do it at one time when cutting loose eggs.

You can also put oil on the back of the knife, because people who cook a lot have such an experience. It is to smear oil on the back of the knife when cutting the preserved eggs. Because the back of the knife at this time is in a relatively smooth state, so that when cutting preserved eggs, it will be smoother.

2. Conclusion. Won't let the yolk stick to the back of the knife. You can also choose to put the prepared preserved eggs into the pot before cutting the preserved eggs.

Then clean the knife with water, and you can also put the knife in clean water and soak it for a few minutes, so that when you take out the preserved eggs, it will be more neat and there will be no sticky knife. All in all, if in life, there are people who like to eat preserved eggs, but when cutting preserved eggs, there will always be some more or less troublesome friends, you can try to cut preserved eggs according to the above methods, and you will definitely avoid a lot of trouble. So those who like to eat preserved eggs, hurry up and <> it.

Dip some water with a knife before cutting the preserved eggs, and then cut the preserved eggs, you can also use wool or lines to cut the preserved eggs, and then arrange them, and then add minced onions and garlic.

You can use thread to cut the preserved eggs, or you can cut the preserved eggs after getting some oil on the knife to avoid the yolk sticking to the knife.

It can be cut with wire, which will be more neat and will not affect the Songhua eggs, which is very beautiful and very simple.

We can choose to put some oil on the knife, so we can choose to cut with some freshly drawn knives, or we can add some water.

The method of preserved egg non-stick knife is as follows: oil method, dipping method.

1. Oiling method.

Smear both sides of the knife with oil, then put the peeled preserved eggs on the cutting board, hold this half of the preserved eggs in one hand, and cut the other with a knife, so that the preserved eggs will be cut very smooth, and the yolk will also be stained on the knife surface, remember not to wipe too much oil, just wipe it in the place that touches the area of the preserved eggs.

2. Dipping method.

Wet both sides of the knife first, so that the surface of the knife becomes smooth, so that the knife is covered with a thin protective cover, which can reduce the friction between the knife and the preserved egg, it is best to cut it down with a knife, if you push and pull back and forth, it is easy to break the preserved egg, but not too fast, otherwise there will be a relatively large pressure, which will also break the preserved egg.

The principle of preserved egg making with friends:

Using eggs in alkaline solution, can make the characteristics of protein gel, so that it becomes an elastic solid, preserved egg production if the formula is not well controlled, will make the protein in the alkaline solution backspinal and hydrolysis, protein denaturation is protein, it can not be eaten, if the eggshell has cracks or the formula is not well controlled, it will also make the sulfide in the egg stupid wild locust hydrogen overflow, become golden yellow.

Preserved eggs are unique egg processing products in China, is a kind of alkaline food, the materials required for pickling preserved eggs are salt, tea and alkaline substances, the reason why preserved eggs have a special flavor is because after the action of strong alkali, the original thiamine acid is decomposed to produce hydrogen sulfide and ammonia, coupled with the smell of the ingredients in the impregnation solution, the protein will be reddish-brown or black-brown under the action of strong alkali.

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.

In order to avoid slipping the preserved eggs, it is best to put the preserved eggs on the palm of the left hand slightly concave, put on the preserved eggs, put on the thin line, and then grab the two ends of the line with the right hand and pull it down. Or put the preserved egg in the left hand, while the index finger and thumb pinch one end of the line, the right hand tightens the other end, and picks up the knife down and chops it from right to left, although the thickness is not very uniform, but after chopping, let alone the sticky knife, the position of the sheep blood has almost not moved. So, I tried it with preserved eggs, and the effect was not bad, but the shape was not as good as a one-size-fits-all one, but the high hermit solved it after all.

<> is not to use a knife to cut instead of wire cutting, if you like to eat that kind of oil sand preserved eggs, and some people like to eat that kind of then you can only use thread, a sewing thread one end is wrapped around the middle finger, preserved eggs in the palm of the hand, and the other hand-pulled thread Ning Wai can cut the preserved eggs or use a thin thread to cut better, because a thread can cut a lot of preserved eggs. Boiling the knife with boiling water or using a gas knife to heat to cut preserved eggs is not much, and it is more troublesome to re-scald or heat the knife when the knife is cold, and it is most convenient to cut preserved eggs with a thin line.

Drill some small holes around the bottle cap, and then use a fishing line or thin steel wire Qi potato to wear the macro through the small holes and tighten and fix it, as shown in Figure 2, and then fix the intersection of the line or thin steel wire in the middle, a preserved egg artifact is made to shell the preserved egg, directly soak it in boiling water for 1 minute, and then cut it into petals with a knife, the egg yolk will not be scattered when it is cut due to heat and solidification, and of course it will not stick to the knife.

First of all, put the preserved eggs in water and boil them for 2 to 3 minutes, and immediately remove the cold water, so that the boiled preserved eggs will be bitter and astringent and sterilized, and the eggshell knife will not be loose when cut, because preserved eggs are generally used to eat cold, this step is very important. Next, peel off the shell of the preserved egg, prepare the knife to cut the preserved egg, first dip it in vinegar, and then cut it 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

When cutting preserved eggs with a knife, if you always stick to the knife, you can smear some water or vegetable oil on the knife, which can have a good anti-stick effect.

When the temperature of the knife reaches a certain level, it will not stick to the knife when the preserved eggs are carried by the cut type, and the preserved eggs will be very smooth.

If you want to solve the problem of sticking when the knife cuts the preserved eggs, you can stick appropriate water on the knife, and wipe the water once each time you cut it, so that it will not stick again.

Apply a layer of oil to the knife, the oil is more lubricated, so that the knife will not stick when cutting.

1 When cutting preserved eggs, or loose keys can prepare a smooth fine silk thread. Shirt skillfully pulls the two ends of the silk thread tightly with his hands, puts the silk thread on the surface of the preserved egg, and then uses force from top to bottom to cut the preserved egg perfectly. The 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 line will more or less stick to the preserved eggs, so it is not very hygienic.

2. 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. When cutting preserved eggs, you can first put the knife in hot water to scald it, and then use a hot knife to cut the preserved eggs, which can make the egg yolk 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.

4Because the alkalinity in preserved eggs is relatively large, in order to neutralize their alkalinity and make it taste better, we often mix vinegar and preserved eggs to eat. 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.

1. Scald the knife with boiling water: Don't cut the preserved eggs directly before cutting the eggs, you should first put the knife in hot water and scald it, and wait until it is hot, cut it with a knife, and there will be no problem of sticking to the knife.

2. 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, which can not only easily cut the preserved eggs, but also cut out the preserved eggs very evenly.

Songhua eggs, also known as preserved eggs, ash eggs, eggs, etc., are a traditional Chinese flavor egg products, the main raw material is duck eggs, can also be eggs. The whole egg of high-quality preserved eggs is solidified, non-sticky, clean and elastic, translucent brown-yellow, with a pine pattern-like texture; The eggs are cut longitudinally, and the yolk can be seen to be light brown or light yellow, the center is thinner, and the inferior preserved eggs have a pungent foul odor or musty smell.

1. Bring to a boil.

When we cook with preserved eggs, we buy packaged preserved eggs directly from the supermarket, but most of the preserved eggs are not completely cooked, and the yolk heart inside is very thin, so it is also very easy to stick to the knife when cutting, so that the preserved eggs cut out are broken, and it is not easy to clip when it is not delicious at all, so first put the preserved eggs in hot water and cook them before cutting, so that they can cut out a beautiful shape, and it is not easy to stick to the knife, and you can also peel off the shell of the preserved eggs first. Then soak the preserved eggs directly in boiling water for about a minute, and then take them out and cut them so that they will not fall apart.

2. Choose a sharper point to the knife.

The elasticity of preserved eggs is greater than that of ordinary boiled eggs, so if the knife for cutting preserved eggs is not sharp enough, then the preserved eggs will be crooked and pinched, and the yolk will easily stick to the back of the knife, which will directly affect the appearance of preserved eggs.

3. Soak in hot water.

Before cutting the preserved eggs, soak the small knife of the preserved eggs in hot water, or you can directly turn on the water, pour it on the knife, and then use the knife to cut the preserved eggs in half from the middle line of the preserved eggs, so that the egg yolk will not stick to the back of the knife, so this method is that the knife sticks to the water, which will affect the taste of a little preserved eggs.

Preserved eggs can be said to be very common, but in the process of making preserved eggs, it is often necessary to cut them with a knife, but it is easy to stick to the knife, which leads to the inability to form, so how can the preserved eggs not stick to the knife? Let's take a look at a few of them.

When cutting preserved eggs, you often encounter the situation that the yolk sticks to the back of the knife, not to mention the good appearance of the broken preserved eggs, the back of the knife is particularly difficult to wash.

There are two tips that can easily solve this problem.

First, the silk thread method.

The silk thread method is a simple and practical way to cut preserved eggs, and you only need to prepare a smooth fine silk thread. Pull the two ends of the silk thread tightly with your hands, and put it on the preserved egg with force up and down, and you can cut the preserved egg perfectly. The preserved eggs cut out in this way have a smooth surface and do not stick to the yolk.

Second, the egg cutter method.

The egg cutter is a small tool specially used to cut eggs, it can be said that it is an upgraded version of the silk thread method, put the preserved eggs under the adjusted egg cutter, and cut the preserved eggs with a light press.

3. Hot water method.

Put the knife in hot water first, and use a warm knife to cut preserved eggs It is not easy to stick to the knife, and you can scald it again after the knife is cold.

Fourth, dip vinegar method.

Dip the knife in some vinegar first, and then use it to cut the preserved eggs so that the knife will not stick, and when you feel that it is about to stick, dip it in some vinegar and continue to cut.