The bad egg is fresh duck eggs with high-quality glutinous rice made of bad, is China's distinctive traditional Han cuisine, Pinghu, Zhejiang bad eggs, bad eggs in Shaanxi Province and Yibin, Sichuan bad egg is the most famous. Duck eggs are made of high-quality glutinous rice and wine lees, which lasts for about 5 months. Fresh duck eggs in the maceration process, alcohol, sugar, organic acids and salt in the wine, gradually penetrate into the egg, and produce a series of physical and chemical reactions, protein in the egg white and yolk due to the long-term effect of alcohol and organic acids and gradually denatured, coagulation, and the whole body of the egg to obtain the unique aroma and sweet flavor. Bad eggs in the formation process, amino acids and soluble sugar increase, to give the bad eggs bring a sweet and savory taste and easy to digest and absorb the characteristics.
Two, bad egg nutrients
Pinghu bad egg nutrient-rich, China's famous nutritionist Yu Ruomu praised it as "delicious food, nutritious food". It is determined that the bad egg per 100 grams of protein 15.8 grams, 24.8 grams of calcium, phosphorus 11.1 grams, iron 0.31 grams, and contains 18 kinds of amino acids necessary to maintain human metabolism. Pinghu bad egg is not only a cold food, but also increase appetite, digestion, maintain the normal function of the nervous system and promote blood circulation and other effects, can promote the growth and development of the human body to maintain the vitality of the exuberant.
Three, bad egg classification
Shaanzhou bad egg system using eggs and lees of yellow wine processing brewed. Legend has it that a brewer in Shaoxing, Zhejiang Province, in the late Qing Dynasty passed this process to Shaanzhou. It is strict with materials, technology, the finished egg egg heart reddish-yellow delicate paste, no hard heart, egg, fat, wine and other aromas, taste long and delicious, unique flavor. Finished eggs should be stored in a cool place, eat as you fish, eat shell, add a little sesame oil, is a famous flavor of the western Yu food.
Shu Fu aged bad eggs produced in Sichuan Yibin, soft and tender egg, red color, mellow flavor long, rich in nutrition.
Yibin "Xufu Aged Bad Eggs" are made by pickling fresh duck eggs in a bad way. In the process of pickling eggs, it is necessary to go through three procedures and more than a dozen processes, especially the most stringent egg-knocking process. Must use a small finger thick bamboo stick to gently knock the eggshell, to the eggshell slightly cracked, the egg membrane intact as qualified. From production to turn the altar storage for a year before leaving the factory, more than three years of the better flavor.
"XuFu aged bad egg" eating method is very special: first bad egg in the dish, add the right amount of sugar, and then drop a little white wine, slightly stirring with chopsticks, until the egg, sugar, wine melted into a body, you can XuFu food under the wine, a unique flavor.
Pinghu City, soft-shell bad eggs began in the Qing Dynasty during the Yongzheng period, about 270 years ago, "China's culinary culture," known as "the world's first egg". During the Qianlong period, it was honored by Beijing and listed as a tribute. Pinghu soft-shelled rotten eggs in the wine fermentation process, the decomposition of a variety of amino acids, and produce fresh flavor, this fresh flavor and mellow aroma, fat aroma fusion into a complex taste of freshness. Therefore, eating Pinghu bad eggs is the enjoyment of endless flavor, but also has the effect of nutritional nourishment.
Four, bad eggs how to eat
Bad eggs for cold products, do not have to cook with condiments, because after the bad stains, the eggshell off, only a layer of film wrapped around the body of the egg, the egg white is milky white, yolk is orange-red, with the bad eggs in a bowl or dish, with a knife or chopsticks to gently cut through the membrane of the egg, can be used to take the chopsticks or spoons to eat, the taste of the food after the taste of the fresh, aftertaste, the after taste, after taste, the after taste, the after taste, the after taste, the after taste, the after taste, the after taste, the after taste, the after taste, the aftertaste. After eating, the flavor is delicious and the aftertaste has a lingering aftertaste. If you steam it to eat, not only will lose the original unique flavor of bad eggs, but also produce a bitter taste.
Five, bad egg practice
Raw materials: 120 fresh duck eggs, need to use 50 kilograms of high-quality glutinous rice (cooked glutinous rice 75 kilograms), salt 1. 5 kilograms of sweet wine 200 grams of medicine, white wine 100 grams of medicine.
Practice:
1, select rice
Select the glutinous rice with full grains, white color, no odor, few impurities. First, wash the glutinous rice, put it in a jar and soak it in water for 24 hours. The soaked glutinous rice is fished out, rinsed with clean water, and poured into the steaming bucket and flattened. Boil water in a pot, then put it into the pot to steam, and wait until the steam rises from the rice layer before adding the lid of the bucket. Steam for 10 minutes, use a small bamboo broom to withdraw hot water on the surface of the rice once, so that the rice is steamed evenly. Add the lid and steam for another 15 minutes to cook the rice. Then put the steaming bucket on the rice rack, with water rinse 2 to 3 minutes, so that the temperature of the rice down to about 30 ℃.
2, processed drenching
Drenching the rice, drain the water, pour into the tank, plus sweet wine medicine and white wine medicine, mix well, pat flat rice surface, and in the middle of the digging a big round hole (the diameter of the top is about 30 centimeters). The mouth of the cylinder with a clean and dry grass cover, the cylinder outside wrapped with heat preservation with grass mats. After 22 to 30 hours, the wine juice in the hole is 3 to 4 centimeters deep, you can remove the heat preservation straw mat, every 6 hours the wine juice with a small spoon to splash in the dregs of the surface, so that it is fully brewed. After 7 days, the lees will be mixed evenly, let stand for 14 days that is brewed mature can be used for bad eggs.
3, select the quality
Select the quality of qualified fresh duck eggs, washed, dried. Hand-held bamboo slice (length 13 cm, width 3 cm, thickness 0. 7 cm), aligned with the longitudinal side of the egg from the big head part of the two light blows, in the small head and then again, to make the eggshell slightly cracked, and the eggshell membrane can not be ruptured.
4, cleaning and disinfection
The altar for bad eggs is cleaned and disinfected beforehand. When loading eggs, first in the bottom of the altar to spread a layer of wine lees, will break the eggs of the big head upward emissions, eggs and eggs can not be too tight, add a second layer of bad, the second layer of eggs, layer by layer loaded, the top flat layer of wine lees, and sprinkled with table salt. Generally 120 eggs per altar. Then, the mouth of the altar sealed with kraft paper, and then covered with bamboo Ruo, tied with a rope, into storage. Generally every four altars a stack, altar mouth pad on the three ding paper, the top altar mouth pad paper pressure on the square brick. Generally after 5 months or so, can be糟制成熟.