Is spoiled egg a specialty of Henan Province?
Changed egg is an alias, and its Chinese name is preserved egg, also called preserved egg. However, most of the preserved eggs in Henan are made of eggs, and there are many enterprises that make preserved eggs in Henan, so it is not surprising that many people think that preserved eggs are a specialty of Henan.
Where is the specialty of changing eggs?
Preserved eggs, also known as preserved eggs, preserved eggs, and gray-wrapped eggs. It is a traditional egg product in China. The taste is fresh, smooth and refreshing, and the color, smell and taste are good. The main raw materials for making preserved eggs are quicklime, soda ash, salt, black tea and plant ash. Preserved eggs may have evolved from salted duck eggs recorded in the Book of Qi Yaomin in the Northern Wei Dynasty. A clearly recorded preserved egg was written in the 17th year of Emperor Xiaozong of the Ming Dynasty (1504), in the house miscellaneous department of Zhuyushan.
According to legend, during the Taichang period of the Ming Dynasty, the owner of a small teahouse in Wujiang County, Jiangsu Province knew how to do business, so the business was booming. Due to the shortage of manpower, the shopkeeper poured the brewed tea into the ashes when entertaining guests. Coincidentally, the shopkeeper also keeps several ducks and loves to lay eggs in the ashes. When the host picks up the egg, it is inevitable that there will be omissions. Once, the shopkeeper found a lot of duck eggs while cleaning the tea residue from the furnace ash. He thought they were inedible. Who knows, when I peeled it off, it was dark and bright, with white patterns on it. When you smell it, a special smell comes to your nose. Have a taste. It's fresh, smooth and refreshing. This is the most primitive preserved egg. Later, after continuous exploration and improvement, the production technology of preserved eggs was improved day by day. On the other hand, preserved eggs originated in Tianjin. Word of mouth: About 200 years ago, a son of a wealthy family in a village in Tianjin made a coffin for his mother and put it in an empty house for later use. After a long time, when his mother was still alive, he ordered his family to sprinkle lime and plant ash into the coffin to prevent moisture, and left a big gap on the coffin lid for ventilation. Forget it when it's over. The following year, when her mother died, she moved the coffin to the grave and found more than 100 eggs in plant ash. The dutiful son was so angry that he took it out and dried it. The shell is broken, and the inside becomes a dark brown transparent crystal, which is very chaotic. Someone who dares to taste it is really delicious. The onlookers also felt strange, so they quickly tasted it, and the result was like this. People of insight will follow suit afterwards, putting fresh eggs in lime and plant ash, and so on. As a result, neighbors followed suit and called them "color-changing eggs". For a long time, this original technology has been circulated in Jiangsu and Zhejiang provinces, and it has been improved repeatedly and perfected day by day. As a brand-new food, color-changing eggs have been pushed to the market by Jiangsu and Zhejiang people who are good at business. So today's "preserved eggs in Songhua" began in Tianjin and became in Jiangsu and Zhejiang.
Production steps of preserved eggs in Henan Province
Tools: large container, quicklime, salt, water, thirteen incense, sawdust,
Make eggs wrapped in lime mud first.
Step 1: It is best to use a large pot for a large container, and put the prepared quicklime into the pot.
Step 2: Add boiling water slowly, because quicklime will react with water when it meets high heat, so be careful.
Step 3: completely melt the quicklime and start stirring. Add seasoning: salt and thirteen spices. Stir well.
Secondly, the lime residue is evenly wrapped on the eggs.
Step 1: Make a tool for fishing eggs with lime mud with thick wire, and put the eggs into the lime mud in the pot.
Step 2: Take the eggs out of the lime mud with homemade tools and put them on the flattened sawdust.
Step 3: sprinkle sawdust on the eggs with lime mud that has just been fished out, so that the eggs are all wrapped by sawdust, and then seal the container for preservation.
Step 1: Find a sealed box or airtight transparent plastic bag and put all the changed eggs in it.
Step 2: Seal and store it for about 2 1 day after loading.
Step 3: Take samples about 2 1 day to check the maturity of egg replacement. So as to judge whether to leave the warehouse or not, and finally dry.
The last step of drying is very important. You can't use direct sunlight, just put it in a cool place to dry.
The delicious Henan "changed eggs" can be enjoyed!