classification: life > > Food/Cooking
Analysis:
Preserved eggs, also known as preserved eggs, are not only delicious and nutritious, but also the blossoming "pine flowers" on their surfaces are particularly attractive. It is said that working people in China had invented the method of processing fresh eggs into preserved eggs as early as the Ming Dynasty.
The key to making preserved eggs is to prepare the ash wrapped outside the fresh eggs. If 1 duck eggs (according to the formula, The required ingredients are: soda ash (soda) 115 g, salt 15 g, quicklime 4 g, firewood ash 135 g, and boiling water 21g. The specific preparation and manufacturing method is as follows: first, put soda ash and salt into a small porcelain jar, and then add quicklime and firewood ash in batches after they are fully dissolved. When the quicklime is completely melted, the fodder ash is prepared. Coat the raw ash (adding some rice husk or wheat bran) evenly on the fresh eggs, and after about two months, the preserved eggs with beautiful "pine blossoms" can be enjoyed by people.
In the process of changing fresh eggs into preserved eggs, there are complex chemical reactions. First, the main component of quicklime is calcium oxide. When it meets water, it will transform into mature lime-calcium hydroxide: Cao+H2O = = = Ca (OH) 2, and then calcium hydroxide and soda ash will react with each other in the solution, Ca (OH) 2+Na2CO3 = = = CaCO3+2NaOH < P > At the same time, Soluble components (mainly potassium carbonate) in plant ash also react with calcium hydroxide: Ca (OH) 2+K2CO3 = = = CaCO3+2kOH
Both of the above two reactions generate caustic alkali with strong corrosiveness-NaOH and KOH, which gradually penetrate the eggshell to solidify protein and kill various bacteria that will lead to the spoilage of fresh eggs. At the same time, under the action of sodium hydroxide, ! !
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