The principle of making preserved eggs, simply put, is to use alkaline solution to promote protein hydration, and then the protein bonds are rearranged and combined to form the so-called denatured protein.

Of course eggs can be preserved eggs ~

I've eaten it and it tastes good.

It's just that eggs will be smaller

I think it's because eggs are more valuable than duck eggs.

And eggs can be made into a variety of dishes, which are nutritious and delicious.

Duck eggs seem to have little use.

The smell is quite strong, and only the yolk of the Mid-Autumn Festival (which is the yolk of duck eggs) is used, so most of them are made into preserved eggs.

Raw materials: preserved egg 1 piece, cucumber 1 piece, 2 red peppers, 2 grams of carrot 1 piece seasoning salt, 2 grams of monosodium glutamate, 4 grams of white sugar, aged vinegar 1 gram, 2 grams of light soy sauce and 4 grams of oil pepper.

method of work

1, first carve carrots into the shape of peacock heads, cut cucumbers into pieces, and cut preserved eggs into small petals;

2. Take a fan-shaped dish, first place the cucumber, then put the preserved egg, and finally put the "peacock head";

3. Mix salt, monosodium glutamate, sugar, mature vinegar, soy sauce and oil pepper into a flavored dish and serve together.