These delicacies in rural areas are made this way. Do you know how they are made?

China is a country with ancient civilization. In ancient times, people mainly focused on agriculture. They worked at sunrise and rested at sunset. The ancients also had a lot of research on food. Moreover, China has a long history, a vast territory, and a food culture. It is also rich and diverse, with the north and the south each having its own characteristics. Therefore, each place has its own eating habits and food. China is divided into eight major cuisines, each of which has its own merits. There are also many foodies in China, and foodies exist just to eat. There are all kinds of delicacies, and looking for all kinds of delicacies, among which the most attractive thing for foodies is street food. It is a pleasure to wander through the streets and alleys to find delicacies that you have never eaten before or have different tastes. These delicacies in rural areas are made this way. Do you know how they are made?

Biandan is a traditional rural delicacy in Hubei. The preparation method is very similar to preserved eggs, but the taste and color are different!

During the pickling process, the egg becomes naturally weakly alkaline. Regular consumption has the effect of regulating the acidity and hardness of the human body. Eating it while drinking or after drinking can neutralize it to a certain extent. It removes the acidity of alcohol and has a very good protective effect on the body.

The raw material for turning eggs is eggs. The main materials include lime, alkali, rice bran or sawdust, etc. These raw materials are easy to find in rural areas. The color of the finished egg is transparent golden yellow, similar to amber, with snowflake spots.

Be sure to use fresh eggs when making eggs. The quality of eggs made from bad eggs will not be good. To make eggs at home, you need to prepare lime, alkali, tea, and water. Add 3.5 liang of alkali to a pound of lime, 3 qian of tea leaves and 1.8 pounds of water, and you can make 60 eggs. The task of turning a bag into an egg cannot be completed by one person, and it is extremely labor-intensive.

The eggs must be dried in the sun. It is best to ventilate and dry them. If the lime on the surface is not dry, they can be dried in the sun, but the sun-dried ones will not be stored as long as the dried ones.

The fresh eggs are golden and translucent after being peeled, tender and smooth. They look very tempting and make people have the urge to take a bite. I remember when I was a kid, this egg was only 5 cents apiece. Last year, the price went up when I bought it. It was 50 cents a piece. It has only increased by 5 cents in more than 20 years. No way. Maybe because we live in rural areas, the price is so cheap.