Question 1: preserved egg cold salad, how to make it delicious? Preserved eggs and tofu taste good. Stir the preserved eggs and tender tofu together until they are crushed.

Question 2: How to adjust the ingredients when changing eggs; Change egg salt monosodium glutamate vinegar to cooked cold oil Jiang Mo lactone tofu or fried green pepper.

Practice; 1. Peel the preserved eggs and cut them into pieces, and put them evenly on the plate. 2. Cut lactone tofu into small pieces and spread it on preserved eggs (like green peppers). 3. Boil salt monosodium glutamate vinegar and put cold oil. Jiang Mo mixed the juice with a small bowl, and put a little more vinegar, and poured it evenly on the preserved eggs.

Question 3: How to adjust the juice of a spoiled egg?

Five preserved eggs, cut into four pieces and put them on a plate. A little minced meat, ginger and garlic, Chili sauce and soy sauce for later use. After the pot is hot, add oil, ginger, garlic, minced meat, soy sauce, pepper and Chili sauce in turn until the oil comes out and sprinkle it on the preserved eggs.

After a layer of sugar, pour the ingredients in the pot on the preserved eggs and sprinkle with chopped green onion.

Question 4: How did the egg change? Preserved eggs are varieties of eggs. It is made by mixing quicklime with some wheat bran, adding water to make paste, wrapping it on the surface of eggs, and then drying it in the sun for a few days to make some chemical changes inside it and produce food with another taste.

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Question 5: How to make cold eggs and homemade materials for cold eggs.

condiments

Five preserved eggs

condiment

vinegar

Proper amount

garlic

Proper amount

sesame oil

Proper amount

The practice of cooling preserved eggs

1. Prepare preserved eggs.

2. Peel the prepared preserved eggs and put them on the plate.

3. Divide the preserved egg into four pieces with a knife.

4. Put the cut preserved eggs into the dish.

5. Pour proper amount of vinegar and sesame oil into the dish.

Peel off the prepared garlic cloves

7. Flatten garlic with the back of a knife and cut it into pieces.

8. Sprinkle minced garlic evenly on the preserved eggs.

Question 6: How to make preserved eggs delicious? Cut the preserved egg into four pieces and pour in vinegar, soy sauce, garlic paste and sesame oil. It tastes great!

Question 7: How to change eggs? The usual cold-colored egg changing method is very simple. Cut the eggs and pour vinegar and sesame oil.

You can also put some chopped peppers at home.

Question 8: How to make preserved eggs? 1. Making preserved eggs of Yiyang Songhua.

Pine preserved eggs are a famous specialty in Yiyang City, Hunan Province. Songhua preserved eggs are delicious, refreshing, with a long aftertaste and unique flavor.

1 raw materials: fresh eggs 1000 (the ingredients should be appropriately increased or decreased when processing goose eggs and eggs), soda ash 10 kg (edible soda ash noodles), 25.25 kg of quicklime, 5 kg of black tea powder, 4 kg of salt, 0.9 kg of yellow lead powder, 25 kg of plant ash, 25 kg of dry loess, and water.

2 egg selection: through light inspection and knock inspection one by one, fresh eggs with firm and complete eggshells are selected for processing.

3. Soup preparation: put black tea, salt, soda ash and plumbum preparatium powder into a jar, pour hot boiling water, stir evenly, then pour quicklime in batches, stir while adding, remove lime residue and other sediments, and let it stand for 1 ~ 2 days, and then use it after the chemical reaction is complete.

4. Pickled eggs: clean and dry the selected fresh eggs, then put them in a jar or jar, cover them with bamboo sticks or an egg pressing net, slowly pour in the soup, and finally cover the jar mouth and seal it, and it will mature at 20℃ ~ 25℃ for 25 ~ 30 days.

5. Mud wrapping: After the preserved eggs are mature, they should be wrapped with mud to prevent the eggshells from breaking and deteriorating. First, wash off the residual liquid on the eggs with cold water, mix the soup and loess evenly, and adjust its viscosity with plant ash. The eggs are evenly covered with a layer of mud, then rolled with a layer of rice husk or chaff, and then sealed in a jar. After about 1 month, they will mature and go on the market.

Second, the production of preserved eggs in Shandong

1 ingredient standard (summer formula): 100 duck eggs, 175g salt, 75g black tea powder, 350g soda ash, 1500g quicklime, 75g pine ash, 12.5g yellow lead powder, 5kg clear water and appropriate amount of loess.

2. Processing: put the above ingredients (except loess) into a pot to boil soup, remove slag and let it cool for later use. After selecting qualified fresh duck eggs, place them horizontally and gently in the tank until they are 80% full. Separate the egg noodles with sorghum stalks to prevent the duck eggs from floating after adding soup. Then slowly pour the cooled soup into the tank along the tank wall until the egg surface is submerged, and finally cover it and seal it. It will mature in about 40 days and be out of the can. After the preserved eggs are taken out of the jar, they are washed with cold boiled water, drained, coated with mud made of soaked egg liquid and loess, rolled with chaff, and sealed in the jar for preservation.

Question 9: Henan preserved eggs are so delicious. 1. Ingredients: lime 1 kg, alkali 3.5 kg, tea 3 yuan, water 1.8 kg. The above materials can be exchanged for 60 eggs.

2. batching process: firstly, pour clear water into the pot, add tea leaves, flour alkali and salt, boil the water for ten minutes, and then pour it into a pot or basin filled with lime. After the lime is dissolved, stir it evenly with a small stick to form a thin lime paste, remove the lime slag and cool it for later use.

Third, the operation process: put fresh eggs in a pot or basin filled with lime paste, take them out and roll them on chaff or sawdust after they are evenly stained with ash, and then put them in a jar for sealing. Generally speaking, it takes about 7 days in spring and autumn and 4 days in summer. After the expiration, samples shall be taken for identification at any time. If the egg yolk and egg white have condensed into a whole, it means that they have become, and they should be taken out of the jar to dry immediately. For example, egg yolk and egg white are still thin, which means that they have not changed and need to continue to change for one or two days. If the yolk has solidified and the egg is green and thin, it means that the jar is late, has aged and turned into soup.

Four, dry: after the egg becomes, it should be taken out of the can and cooled immediately. There are two ways: one is drying and the other is drying. If the eggs are tender, it's best to air dry (no sunshine). In this way, the lime residue on the surface dries slowly, and it can continue to work to make the eggs fit. If the eggs have become suitable in the tank, use the method of sun exposure (not in the sun in summer) to quickly dry the lime residue on the surface. But the preservation time of dried products is not as long as that of freeze-dried products.

Question 10: How to make a bad egg? What's the ingredient? Changed eggs, commonly known as preserved eggs, have good color and taste. Long-term consumption can effectively prevent diarrhea, strengthen the spleen and strengthen the stomach, which is delicious on your table. Ingredients: eggs, quicklime, edible alkali, salt, etc.

Egg changing technology

1. material: lime 1 kg, alkali 3.5 Liang, tea 3 yuan, water1.8kg. The above materials can be exchanged for 60 eggs.

2. batching process: firstly, pour clear water into the pot, add tea leaves, flour alkali and salt, boil the water for ten minutes, and then pour it into a pot or basin filled with lime. After the lime is dissolved, stir it evenly with a small stick to form a thin lime paste, remove the lime slag and cool it for later use.

Third, the operation process: put fresh eggs in a pot or basin filled with lime paste, take them out and roll them on chaff or sawdust after they are evenly stained with ash, and then put them in a jar for sealing. Generally speaking, it takes about 7 days in spring and autumn and 4 days in summer. After the expiration, samples shall be taken for identification at any time. If the egg yolk and egg white have condensed into a whole, it means that they have become, and they should be taken out of the jar to dry immediately. For example, egg yolk and egg white are still thin, which means that they have not changed and need to continue to change for one or two days. If the yolk has solidified and the egg is green and thin, it means that the jar is late, has aged and turned into soup.

Four, dry: after the egg becomes, it should be taken out of the can and cooled immediately. There are two ways: one is drying and the other is drying. If the eggs are tender, it's best to air dry (no sunshine). In this way, the lime residue on the surface dries slowly, and it can continue to work to make the eggs fit. If the eggs have become suitable in the tank, use the method of sun exposure (not in the sun in summer) to quickly dry the lime residue on the surface. But the preservation time of dried products is not as long as that of freeze-dried products.

Coriander preserved egg tofu

This dish is light and delicious, and it is one of the side dishes that families often cook. And the materials are easy to buy and prepare.

Material: preserved eggs, that is, changed eggs. Generally, if there are only about three people in the family, two is enough. We have many families, hehe. I want four. Peel the preserved eggs and chop them for later use.

Coriander, which is coriander. After picking and cleaning, rinse with boiling water. Then chop it up for later use.

Tofu is usually sold in supermarkets. Buy it, wash it and steam it for three minutes. No need to steam, but our family has always been steaming and sterilizing, hehe.

A little salt.

Exercise:

Mix chopped preserved eggs, coriander and tofu (crushed with a spoon), add a little salt, stir well, and then add a little sesame oil.

A side dish, such as an egg, mixed with oil, pepper or hot sauce.

According to Tianchang's eating method, a preserved egg is often wrapped in a thin piece of cooked fat bacon and eaten together. Eating like this is not only fat but also not greasy.

How to eat eggs, peel and cut into pieces, pour sesame oil and vinegar into a plate and sprinkle with finely cut Jiang Mo. You can also cook in one pot, such as "frying pine flowers": cut pine flowers into petals and hang flour.