How to make an egg change?
Egg-changing technology
1. Materials: lime 1 kg, alkali 3.5 taels, tea 3 yuan, water 1.8 kg. The above materials can be changed to 60 eggs.
Second, the batching process: First, pour clear water into the pot, add tea, flour alkali and salt, boil the water for ten minutes, and then pour it into the pot or basin filled with lime. After the lime is dissolved, stir it evenly with a small stick to form a thin lime paste, remove the lime residue and cool it for later use.
Third, the operation process: put the fresh eggs into a pot or basin filled with lime paste, and after the eggs are evenly stained with ash, take them out and roll them on the chaff or sawdust, then put them into a jar and seal them. Generally speaking, it takes about 7 days in spring and autumn and 4 days in summer. At the expiration of the period, samples should be taken at any time for identification. If the yolk and egg whites have condensed into one, it means that they have become, and they should be taken out of the tank to dry immediately. For example, the yolk and egg whites are still thin, which means that they have not changed yet and need to continue to change for one to two days. If the yolk has solidified and the egg is green and thin, it means that it is late to leave the tank and has aged and turned into soup.
Fourth, cool drying: after the eggs become, they should be taken out of the tank and cooled immediately. There are two ways: one is airing and the other is drying. If the eggs become tender, it is best to dry them by ventilation (not seeing the sun). In this way, the lime mud on the surface dries slowly and can continue to work to make the eggs suitable. If the eggs have become suitable in the tank, use the method of sun drying (you can't expose them in the sun in summer) to make the surface lime mud dry quickly. However, the storage time of sun-dried products is not as long as that of cold-dried products.
How to make a changed egg?
1) Lead-free preserved eggs: Lead oxide (yellow lead powder) is added to the traditional preserved egg processing formula in China. Because lead is a toxic heavy metal element, some countries have made a ban on sales, which has affected the sales of preserved eggs exported to China. Therefore, the relevant scientific research departments have studied the substitute substances of lead oxide, among which EDTA and FWD have better effects. When EDTA (ethylenediamine tetraacetic acid) is used, the formula and processing technology of other auxiliary materials remain unchanged, as long as lead oxide is removed and then EDTA is used instead. Generally processing 1000 duck eggs, the dosage is 0. 12~0. 13 kg. FWD is a substance synthesized from trace elements such as magnesium and manganese. Its usage is that 0.5 kg of FWD is dissolved in 75 kg of cold boiled water, and 1500 duck eggs are soaked. The formula and processing method of other auxiliary materials are the same as when lead oxide is used.
2) Colored flowers turn into eggs: the main raw materials are fresh duck eggs, white lime, secondary tea, salt, flour alkali, yellow lead powder, plant ash, loess and rice husk. Equipment, utensils, cylinders, basins, etc. The preparation method comprises weighing 25g of tea, 0/00g of salt/kloc-,0/65g of flour alkali/kloc-,400g of white lime, 300g of yellow lead powder/kloc-,300g of plant ash, 0/500g of loess/kloc-and 2,500g of rice husk. First, pour1500g hot water into a vat, put tea, salt, flour alkali and plumbum preparatium powder into the vat and mix well, then put the screened white lime, loess and plant ash into the vat and mix well to form slurry. Buy 35 fresh and undamaged duck eggs, put on rubber gloves, pack them with prepared mud one by one, put them in a jar after uniform packing, seal them with plastic film, and store them for 30~40 days at room temperature 15℃~30℃. The process flow is weighing → batching → covering → storage → finished product.
How to make a spoiled egg made of eggs (with ingredients)! ! ! ! ! ! ! ! !
Changed eggs, commonly known as preserved eggs, have good color and taste. Long-term consumption can effectively prevent diarrhea, invigorate the spleen and strengthen the stomach, which is a delicacy on your table. Ingredients: eggs, quicklime, edible alkali, salt, etc.
Egg-changing technology
1. Materials: lime 1 kg, alkali 3.5 taels, tea 3 yuan, clear water 1.8 kg. The above materials can be changed to 60 eggs.
Second, the batching process: First, pour clear water into the pot, add tea, flour alkali and salt, boil the water for ten minutes, and then pour it into the pot or basin filled with lime. After the lime is dissolved, stir it evenly with a small stick to form a thin lime paste, remove the lime residue and cool it for later use.
Third, the operation process: put the fresh eggs into a pot or basin filled with lime paste, and after the eggs are evenly stained with ash, take them out and roll them on the chaff or sawdust, then put them into a jar and seal them. Generally speaking, it takes about 7 days in spring and autumn and 4 days in summer. At the expiration of the period, samples should be taken at any time for identification. If the yolk and egg whites have condensed into one, it means that they have become, and they should be taken out of the tank to dry immediately. For example, the yolk and egg whites are still thin, which means that they have not changed yet and need to continue to change for one to two days. If the yolk has solidified and the egg is green and thin, it means that it is late to leave the tank and has aged and turned into soup.
Fourth, cool drying: after the eggs become, they should be taken out of the tank and cooled immediately. There are two ways: one is airing and the other is drying. If the eggs become tender, it is best to dry them by ventilation (not seeing the sun). In this way, the lime mud on the surface dries slowly and can continue to work to make the eggs suitable. If the eggs have become suitable in the tank, use the method of sun drying (you can't expose them in the sun in summer) to make the surface lime mud dry quickly. However, the storage time of sun-dried products is not as long as that of cold-dried products.
How to make a bad egg? What are the ingredients?
Changed eggs, commonly known as preserved eggs, have good color and taste.
Long-term consumption can effectively prevent diarrhea, invigorate the spleen and strengthen the stomach, which is a delicacy on your table. Ingredients: eggs, quicklime, edible alkali, salt, etc.
Technology of changing eggs 1. Ingredients: lime 1 kg, alkali 3.5 Liang, tea 3 Yuan, water 1.8 kg. The above materials can be changed to 60 eggs.
Second, the batching process: First, pour clear water into the pot, add tea, flour alkali and salt, boil the water for ten minutes, and then pour it into the pot or basin filled with lime. After the lime is dissolved, stir it evenly with a small stick to form a thin lime paste, remove the lime residue and cool it for later use.
Third, the operation process: put the fresh eggs into a pot or basin filled with lime paste, and after the eggs are evenly stained with ash, take them out and roll them on the chaff or sawdust, then put them into a jar and seal them. Generally speaking, it takes about 7 days in spring and autumn and 4 days in summer.
At the expiration of the period, samples should be taken at any time for identification. If the yolk and egg whites have condensed into one, it means that they have become, and they should be taken out of the tank to dry immediately. For example, the yolk and egg whites are still thin, which means that they have not changed yet and need to continue to change for one to two days.
If the yolk has solidified and the egg is green and thin, it means that it is late to leave the tank and has aged and turned into soup. Fourth, cool drying: after the eggs become, they should be taken out of the tank and cooled immediately.
There are two ways: one is airing and the other is drying. If the eggs become tender, it is best to dry them by ventilation (not seeing the sun).
In this way, the lime mud on the surface dries slowly and can continue to work to make the eggs suitable. If the eggs have become suitable in the tank, use the method of sun drying (you can't expose them in the sun in summer) to make the surface lime mud dry quickly.
However, the storage time of sun-dried products is not as long as that of cold-dried products. This dish of preserved egg and bean curd with coriander is light and delicious, and it is one of the side dishes that families often cook.
And cheap, materials are easy to buy and prepare. Material: preserved eggs, that is, changed eggs.
Generally, if there are only about three people in the family, two will be enough. We have many families, hehe.
I want four. Peel the preserved eggs and chop them for later use.
Coriander, which is coriander. After picking and washing, rinse with boiling water.
Then chop it up for later use. Tofu is usually sold in supermarkets.
Wash it after buying it and steam it for three minutes. You don't have to steam it, but our family always steam it and sterilize it, hehe.
A little salt. Practice: Mix chopped preserved eggs, coriander and tofu (crushed with a spoon), add a little salt, stir well, and then add a little sesame oil.
Small dishes such as preserved eggs mixed with oil chili pepper or spicy sauce are eaten in everlasting places, and a preserved egg is often wrapped in a thin piece of cooked fat bacon and eaten together. In this way, we should not only eat fat eggs, but also peel and cut them, pour sesame oil and vinegar into the dish, and sprinkle them with finely cut Jiang Mo.
Can also be cooked in a pot, such as "fried pine flowers": cut pine flowers into petals and hang flour.
Method for making Henan preserved eggs
Required materials: eggs, quicklime, alkali, water and sawdust. Production process: Boil the water until the water temperature is cool enough to start, and put the alkali. Try to put the alkali with eggs. The amount of alkali is as good as putting an egg down, which is about a dime above the water surface. Too big an egg above the water surface means that there is too much alkali, and the eggs that come out feel like burners, and vice versa. After the amount of alkali is put away, pour the quicklime. This amount should be able to get on the egg shell. Use a little thick wire to pinch a circle (just to cover the egg, which is to prevent it from being burned by lime) to fish the egg. Take out the egg with lime and roll it in sawdust, then put it in a plastic bag and seal it for a few days (it is best to put it in spring for eight days in cold weather and seven days in hot weather, because the temperature is the most suitable and easy to grasp), and then take it out and let the wind blow for one day.
How is the changed egg made?
The practice of changing ginger juice into eggs
1, peeled off the shell of the preserved egg, and cut the naked egg into 4-6 petals of crescent respectively.
2. Cut off the head and tail of the red and green pepper, leaving a straight tubular part in the middle and drying the water.
3. Heat the oil in the frying pan with medium heat, put the processed pepper segments in, stir-fry them with medium heat until the skin of the pepper is wrinkled and ripe, pour the soy sauce evenly on the pepper to taste, and immediately turn off the heat and serve.
4, the old ginger scraped off the skin, cut into very fine ginger, and sprinkled with ginger juice on the preserved egg petals and baked pepper.
preserved egg
Good color and taste. Long-term consumption can effectively prevent diarrhea, invigorate the spleen and strengthen the stomach, which is a delicacy on your table. Ingredients: eggs, quicklime, edible alkali, salt, etc.
Egg-changing technology
1. Materials: lime 1 kg, alkali 3.5 taels, tea 3 yuan, clear water 1.8 kg. The above materials can be changed to 60 eggs.
Second, the batching process: First, pour clear water into the pot, add tea, flour alkali and salt, boil the water for ten minutes, and then pour it into the pot or basin filled with lime. After the lime is dissolved, stir it evenly with a small stick to form a thin lime paste, remove the lime residue and cool it for later use.
Third, the operation process: put the fresh eggs into a pot or basin filled with lime paste, and after the eggs are evenly stained with ash, take them out and roll them on the chaff or sawdust, then put them into a jar and seal them. Generally speaking, it takes about 7 days in spring and autumn and 4 days in summer. At the expiration of the period, samples should be taken at any time for identification. If the yolk and egg whites have condensed into one, it means that they have become, and they should be taken out of the tank to dry immediately. For example, the yolk and egg whites are still thin, which means that they have not changed yet and need to continue to change for one to two days. If the yolk has solidified and the egg is green and thin, it means that it is late to leave the tank and has aged and turned into soup.
Fourth, cool drying: after the eggs become, they should be taken out of the tank and cooled immediately. There are two ways: one is airing and the other is drying. If the eggs become tender, it is best to dry them by ventilation (not seeing the sun). In this way, the lime mud on the surface dries slowly and can continue to work to make the eggs suitable. If the eggs have become suitable in the tank, use the method of sun drying (you can't expose them in the sun in summer) to make the surface lime mud dry quickly. However, the storage time of sun-dried products is not as long as that of cold-dried products.
The practice of changing eggs
Materials for making preserved eggs:
Ingredients: 250g of preserved eggs (duck eggs).
Accessories: 25g leek and 25g wheat flour.
Seasoning: soy sauce15g, vinegar15g, sugar 50g, scallion 5g, ginger 5g, sesame oil10g, peanut oil100g, starch (pea)100g.
The characteristics of changed eggs:
The color is red, the marinade is tightly wrapped with egg pieces, and the taste is crisp and sweet.
The practice of changing eggs:
1. Peel the eggs, cut them into boat-shaped pieces, put them in a plate, sprinkle with flour (25g) and mix well. Water starch130g (starch 90g with water) is prepared into paste; Leek is changed into a knife for later use.
2. When the wok is on fire, add peanut oil and burn it to 70% heat. Put the changed eggs in the starch paste one by one, fry them in the oil pan until they are light yellow, then reduce the heat to infiltrate and scoop them up with a colander. When the oil temperature rises to 80% heat, add the changed eggs and fry them until they are golden and frivolous. At the same time, heat it in a wok, add cooked peanut oil15g, stir-fry the minced ginger and scallion, add a little soy sauce, sugar and clear water to boil, thicken it with 20g water starch (starch10g water), add leek to make juice, and scoop up the changed eggs in the oil pan with a colander.
Tips for making preserved eggs:
This product has been fried, and about 500 grams of peanut oil is needed.