Accessories: lead-free preserved egg powder (500g)

1, wash the surface stains of duck eggs.

2, flat in a ventilated place to dry.

3. 250 grams of changed egg powder is stirred into a thin paste with water, and the duck eggs are soaked one by one.

4, and then evenly wrapped in a layer of dry powder, so as not to expose the eggshell.

5, code into the fresh-keeping bag, squeeze out excess gas, fasten the fresh-keeping bag and seal it in the cylinder for 30 days.

6. Take out the fresh-keeping bag and open it. Expose the changed eggs in the air for ventilation and annealing to remove the alkaline smell.

7. Wash the dry paste of the epidermis.

Tip:

1, preserved eggs and preserved eggs are preserved eggs, but the ingredients and taste are completely different. Preserved eggs are made of duck eggs, which are soaked in solution for about 30 days to mature. Preserved eggs are wrapped on eggs or duck eggs with lime, edible alkali and salt as ingredients.

2. Samples should be taken for identification at any time upon expiration. If the yolk and egg whites have condensed into one, it means that they have become, and they should be opened and dried immediately. For example, egg yolk and egg whites are still thin, which means that they have not changed and need to continue to change. If the yolk has solidified and the egg is green and thin, it means that it has aged and become soup.

3, after the egg becomes, it should be cooled immediately. There are two ways: one is airing and the other is drying. If the egg becomes tender, it is best to use the method of ventilation and air drying (not seeing the sun), so that the lime mud on the surface dries slowly and can continue to work to make the egg suitable. If the eggs have become suitable in the tank, use the method of sun drying (you can't expose them in the sun in summer) to make the surface lime mud dry quickly. However, the storage time of sun-dried products is not as long as that of cold-dried products.