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How to make a changed egg
1. plant ash method: for every 50 fresh eggs, use 5 taels of alkali, 0.5 taels of black tea powder, 2 taels of salt, 3-4 taels of quicklime, 2 kg of boiled water, and plant ash 1 kg. The production method is: first put the black tea powder, alkali, salt and lime into a jar, and then put 2 kg of boiling water. After all the lime is melted, mix it evenly, then slowly add plant ash, stirring while adding it until it is paste, and make a package. Then, the fresh eggs were coated with wrapping material for 2 minutes, covered with chaff, and sealed in the jar. After 7 days, turn the eggs in the jar up and down once, then seal them and put them in the shade. One month in summer and about two months in other three seasons, you can eat it. The temperature must be kept above 15℃ in winter.

2. Simple method: Use 0.5 taels of salt, 2.5 taels of alkali, 0.5 taels of tea, 5 drops of lemon oil, 5 drops of peppermint oil and 5 kg of water for every 50 fresh eggs. Preparation method: clean eggs, filter with tea decoction, and add mixed solution of water, alkali, salt, lemon oil and peppermint oil. After the immersion liquid is cooled, the egg is immersed and sealed for more than ten days in summer to solidify. It takes a little longer to soak in winter. If you want the egg to look good, you can add a little alumina after cooling the immersion liquid. After the preserved eggs are made, they are taken out and dried, and packaged with waxed paper for preservation.

3. Soda soaking method: prepare 5% sodium hydroxide solution with caustic soda and water, then add 4% salt, 2% tea powder and 0.2% alumina to prepare soaking solution. Then put the washed fresh eggs in and leave them at room temperature of 25℃ for 28 days, then pour out the soaking solution, seal the container, and take them out after 24 or 5 days.