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Bian Dan is a unique Chinese delicacy. What are the ways to eat Bian Dan?

Pour 500 grams of quicklime into the pot, then add hot water to the pot several times, stirring while adding.

Stir the lime into mortar, pay attention to it, the more you chew, the more fragrant it will be. My dad likes to eat boiled eggs. Every year, my mother will process some boiled eggs to eat. The preparation is also very simple. It is very delicious whether eaten directly or cold.

Next, I will share how to make the egg, and how to make the egg delicious.

Stir evenly.

We can judge how much water to add: put an egg into the mortar and half of the egg is exposed. At this time, the thickness of the mortar will be just right.

When we put the processed eggs into daily life, we will find that the wisdom of ordinary people is endless. Let's talk about eggs. Not only can they be eaten boiled or fried, but they can also be made into eggs.

In my memory, especially during the busy farming season, my parents would buy a lot of eggs. When they caught up with the egg vendors walking around the streets, they would turn the eggs into eggs to prepare for consumption during the busy farming season.

Put each into a jar, seal the mouth of the jar with mud, and put it indoors. The indoor temperature should be kept at 30°C on the first day, and then gradually cooled to 25°C.

If the weather is too hot, you can open the mouth of the jar to dissipate heat 3 days after installing it, and then seal it.

Operation process: Put the fresh eggs into a pot or basin filled with lime paste. After the eggs are evenly coated with ashes, take them out and roll them with chaff or sawdust. Then put them into a jar and seal them with a lid.

Generally speaking, it takes about 7 days in spring and autumn, and 4 days in summer.

When the expiration date expires, samples should be taken for identification at any time. If the egg yolk and egg blue have solidified into one, it means that the eggs have become yellowish and should be taken out of the vat immediately to dry.

If the egg yolk and egg blue are still thin, it means that it has not turned yet and needs to continue to turn for one to two days.

If the egg yolk has solidified and the egg white is thin, it means that it was taken out of the vat late and has become soupy.

Ingredients: According to the standard of 100 eggs, 1 kilogram of quicklime, 0.35 kilograms of soda ash, 35 grams of salt, rice bran, plant ash, and appropriate amount of yellow mud.

Add water and soda ash to quicklime and stir thoroughly to dissolve completely.

Then grab 8 to 10 handfuls of plant ash and add it.

Finally, add some yellow mud in an appropriate amount and check the color of the slurry. It should be slightly yellow.

Stir into a paste.

Dip the selected fresh eggs in the paste until they are fully covered with the paste, and then roll in the chaff.