The content of calcium oxide in quicklime should not be less than 75%, and the content of sodium chloride in salt should not be less than 90%. First, put soda ash and salt into a small porcelain jar and pour it into boiling water. After fully dissolving, quicklime and firewood ash are added in batches. When the quicklime is completely melted, feed ash can be prepared. Finally, preserved eggs can be eaten directly.
It can also be used as seasoning for other dishes, such as stir-frying and soup making. You can also cut the shelled preserved eggs into pieces, then add various seasonings and eat them after mixing. Northerners call it preserved eggs, while southerners call it preserved eggs. They are the same food. Compared with ordinary duck eggs, preserved eggs are smoother and taste better. So many people like preserved eggs, and their nutrients are quite similar to ordinary eggs. Moreover, the curing process is influenced by strong alkali, and protein and lipid are decomposed, which makes it easier to digest and absorb, and cholesterol is reduced.
It is cured with iron agent, so the iron content is also high. The nutritional value of preserved eggs is also relatively high. Proper consumption can also help us supplement various nutrients. Preserved eggs are rich in protein and amino acids, and are also rich in mineral elements. Protein and amino acids were pickled with alkali lime and plant ash, and duck eggs were used as raw materials. A thick slurry made of quicklime and salt can be wrapped in duck eggs and stored in the shade for one month.