How to make preserved eggs
Preserved eggs, also known as preserved eggs or preserved eggs, are one of the traditional Chinese delicacies and are famous for their unique flavor and production technology. The following is a compilation of methods for making preserved eggs and related hot topics that have been hot topics on the Internet in the past 10 days, to help you easily make delicious preserved eggs at home.
1. How to make preserved eggs
The core of making preserved eggs lies in the control of alkalinity and time. The following are the steps for making traditional preserved eggs:
| steps | Specific operations |
|---|---|
| 1. Prepare materials | Fresh duck eggs or eggs, quicklime, soda ash, plant ash, salt, tea water |
| 2. Make lye | Mix quicklime, soda ash, plant ash and salt in proportion, add tea water and stir to form a paste |
| 3. Wrap eggs | Coat the eggs evenly with lye, then roll in a layer of rice husk or sawdust to prevent sticking |
| 4. Keep sealed | Place the wrapped eggs in an airtight container and store in a cool place (20-25 days) |
| 5. Check for maturity | Shake the egg and listen for sound. If there is no sound, it is mature. Peel it open and check that the egg white is amber and the yolk is dark green. |
2. Hot content related to preserved eggs on the entire network in the past 10 days
The following are recent hot discussion topics and data about preserved eggs:
| hot topics | Discussion popularity | Main point |
|---|---|---|
| Nutritional value of preserved eggs | high | Rich in protein and minerals, but high in sodium |
| Tips for making homemade preserved eggs at home | higher | Share simple recipes and precautions |
| Controversy over the safety of preserved eggs | in | Discussing lead content issues and modern lead-free processes |
| Creative preserved egg dishes | higher | Such as preserved egg tofu, preserved egg lean meat porridge, etc. |
3. Things to note when making preserved eggs
1.Safety first: Wear gloves during the production process to avoid direct contact of the lye with the skin.
2.Raw material selection: Use fresh, undamaged eggs to ensure success rate.
3.temperature control: The optimal pickling temperature is 20-25℃. Excessive temperature will cause deterioration.
4.Time control: The marinating time is adjusted according to the ambient temperature and can be shortened by 3-5 days in summer.
5.modern improvements: Food-grade sodium hydroxide can be used instead of traditional materials, which is safer and more hygienic.
4. Suggestions on eating preserved eggs
1. After the preparation is completed, it is recommended to leave the eggs for 2-3 days to "wake up" to allow the alkaline smell to evaporate.
2. It can be paired with ginger vinegar juice before eating, which can not only enhance the flavor but also neutralize the alkalinity.
3. It is not advisable to consume too much, it is recommended not to exceed 2-3 per week.
4. Patients with high blood pressure should control their consumption due to its high sodium content.
5. Cultural background of preserved eggs
Preserved eggs have a history of hundreds of years in China, dating back to the Ming Dynasty. It is not only a delicacy, but also carries a rich food culture. In recent years, with the popularization of the concept of healthy eating, lead-free preserved eggs and improved processes have attracted more and more attention.
Through the above content, I believe you have mastered the preparation methods and related knowledge of preserved eggs. Whether it is traditional craftsmanship or modern improvements, making preserved eggs requires patience and meticulousness. Try making your own preserved eggs and experience the charm of this traditional delicacy!
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