The principle of making preserved eggs is simply to use alkaline solution to promote protein hydration, and then protein bonds are rearranged and combined to form the so-called denatured protein.

Of course, eggs can be preserved eggs ~

I have eaten it, and it tastes good.

It's just that the eggs will be smaller

I think it's because eggs are more valuable than duck eggs.

Moreover, eggs can be made into various dishes, which are nutritious and delicious.

Duck eggs seem to be of little use.

The taste is quite strong, and only the yolk of Mid-Autumn Festival (that is, the yolk of duck eggs) is used, so most of them are made into preserved eggs.

Ingredients: preserved egg 1, cucumber 1, 2 red peppers, carrot 1, 2g seasoning salt, 2g monosodium glutamate, 4g sugar, 2g aged vinegar 1g, 2g soy sauce and 4g oil pepper.

working methods

1. First carve carrots into the shape of peacock heads, cut cucumbers into pieces, and cut preserved eggs into small petals;

2. Take a fan-shaped dish, put cucumber first, then preserved eggs, and finally put "peacock head";

3. Mix salt, monosodium glutamate, sugar, mature vinegar, soy sauce and oil pepper into the seasoning tray and serve together.