The method of making solid eggs in Northeast China explains in detail how to make solid eggs by ourselves.
Raw materials:
6 eggs, half a spoon of edible alkali for steaming steamed bread (that is, the stainless steel spoon we eat, half a spoon is about 3 to 5 grams).
Practice steps:
1, clean the surface of the egg shell with clear water, dry it, and then gently knock a hole at the big end of the egg, the size of which is suitable for easily pouring out the egg liquid inside.
2. Next, pour all the egg liquid into 1 large bowl, then repair the hole in the egg shell with your fingers or scissors, and then wash the egg shell with clear water again, taking care not to break it.
3. Dry the washed eggshell in water, dip some cooking oil with your fingers and evenly coat a layer of oil on the inner wall of the eggshell for later use.
4. Add edible alkali to the poured egg liquid and beat it evenly. Be sure to beat it for a while, otherwise the effect will be bad. Beat the egg liquid evenly and finally beat it to reddish brown.
5. Use a spoon to skim off the floating foam from the egg liquid (you can also filter the beaten egg liquid with a strainer), and no bubbles can be left in the egg liquid.
6. Take a cucumber, cut out 6 cucumber slices with a thickness of about 1cm, dig a small hole in the middle of the cucumber slices, spread it on the grate of the steamer, and then put the egg shell on the cucumber slices with the opening facing upwards.
7. Carefully pour the beaten egg liquid into the egg shell until it is about eight minutes full. Then cover the lid and bring the water to a boil. Continue steaming with low fire for 10 to 15 minutes, and then the egg will be cooked. This is the stone egg.
Supplementary explanation:
1, the more evenly the egg liquid is beaten, the better the steamed real eggs will be. The bubbles on the egg liquid must be skimmed (or filtered) with a spoon, so that the surface of the steamed real eggs will be smooth.
2. When beating egg liquid, you must add edible alkali, which is an essential key material for making real eggs. Some people also like to add a proper amount of salt when beating egg liquid. In fact, salt is not a necessary material, you can add it or not, as you like, if you want to add salt, it will be about half a spoonful.
3. When the real egg is steamed until it turns green, even if it is steamed, you can also prick the center of the real egg with chopsticks. When you take out the chopsticks, it is cooked without egg liquid on it.
4. During egg steaming, you can open the lid of 1 2 times to prevent the egg liquid from overflowing the eggshell due to expansion.
5. When the steamed real eggs are taken out and put into a non-hot place, peel off the eggshells and cut into thick slices, which can be used to make various dishes.
6. The function of cucumber slices is only to fix the eggshell and prevent it from rolling. You can completely replace it with other padding, as long as it can prevent the eggshell from rolling.
7. There is a simpler way to make solid eggs in Northeast China, that is, instead of eggshells, put the egg liquid into a small stainless steel basin or enamel basin coated with oil, and steam the small basin directly in a steamer. Other practices and steps are the same.
Just a reminder:
As food is added in the production process of real eggs