Pour 500 grams of quicklime into the pot, and then add hot water to the pot several times, stirring while adding. Mix lime into mortar. Pay attention. The more you chew, the more fragrant it is. My father likes to eat preserved eggs. Every year my mother will process some preserved eggs to eat. The production is also very simple. It is very delicious whether eaten directly or cold. Let's share how to make preserved eggs and how to make delicious preserved eggs. Stir well. The amount of water added can be judged as follows: put an egg in the mortar, and the egg is half exposed, and the mortar is just thick at this time.

We will find that the wisdom of ordinary people is infinite. For example, eggs can be not only boiled and fried, but also made into preserved eggs. In my memory, especially during busy farming, my parents would buy a lot of eggs, catch up with the egg-changing vendors on the street, and turn them into eggs to eat during busy farming. Put it in the jar, seal the jar mouth with mud and put it indoors. On the first day, the indoor temperature was kept at 30℃, and then gradually cooled to 25℃. If the weather is too hot, you can open the jar mouth to dissipate heat after 3 days of filling, and then seal it.

Operation process: put fresh eggs in a pot or basin filled with lime paste, take them out and roll them on chaff or sawdust after they are evenly stained with ash, and then put them in a jar for sealing. Generally speaking, it takes about 7 days in spring and autumn and 4 days in summer. After the expiration, samples shall be taken for identification at any time. If the egg yolk and egg white have condensed into a whole, it means that they have become, and they should be taken out of the jar to dry immediately. For example, egg yolk and egg white are still thin, which means that they have not changed and need to continue to change for one or two days. If the yolk has solidified and the egg is green and thin, it means that the jar is late, has aged and turned into soup.

According to the standard of egg 100, the ingredients are quicklime 1 kg, 0.35kg of soda ash, 35g of salt, and proper amount of rice bran, plant ash and yellow mud. Quicklime is added with water and soda ash, and fully stirred to completely dissolve it. Then grab 8 ~ 10 and add plant ash. Finally, add some yellow mud to see the color of the pulp, which turns yellow slightly. Stir into a paste. Dip the selected fresh eggs in the paste to make them stick to the paste, and then roll them up with chaff. 、