Exercise:
1, fresh duck eggs are washed and dried.
2. Sieve 50g of quicklime.
3. Weigh the actual alkali, salt and lime powder together.
4. Pour all the powder into a clean pot, stir-fry for ten minutes with low fire, and you can hear the sound of salt frying.
When it is cool, put it in a container and let it react overnight.
5. Slowly turn the powder into a thin paste with cold boiling water and hang it on the egg until it doesn't flow. Not too thin and not too dry.
6. Gently roll the duck eggs into the chaff shell with paste.
7. Then put the duck eggs one by one in a sealed container.
8. Take it out after one month and you can eat it ~
Matters needing attention in homemade preserved eggs
It is not difficult to taste fresh preserved eggs, and we can also get the freshest and delicious preserved eggs through our own labor. It is not difficult to make preserved eggs, but the following points should be paid attention to during operation. Preserved eggs will taste better if you do the following!
1, eggs or duck eggs should be fresh and seamless, and it is best to eat chicken and duck eggs grown in wild food.
2. Stir-fried preserved egg powder can be mixed with warm water if it doesn't stay overnight.
3, preserved egg powder can only be slowly added with water, do not dilute.
4. If there is no kang shell, you can use sawdust or nothing.
Although this kind of preserved egg contains no lead, its alkali content is not light, so don't be greedy if you like it.
6. The curing time of preserved eggs is related to the temperature and the amount of marinade. If the egg white is yellow or watery, it is best to wait for a while. If not, it can be steamed. Eggs can be eaten as long as they are fresh, but the taste is much worse.