Prepare ingredients 30 eggs, 15 loose eggs, 20 grams of salt, chicken powder, 10 grams of soda, 100 grams of warm water

Operation Steps Step 1: All 30 eggs into the basin, the eggs should be selected some fresh, that is, the yolks are not dispersed, the egg white viscous and not dilute, so that the egg protein content is high, easy to solidify, if the Not very fresh eggs, do out of the loose egg intestines are not firm.

The second step: the loose egg peeling spare, loose egg to use duck eggs, duck skin egg yolk is more compact, and the head is large, the yolk is complete and not loose, do come out of the loose egg sausage clean taste good.

The third step: use an electric whisk to beat the eggs, electric whisk to open low speed, if you do less at a time, you do not need an electric whisk, use chopsticks to stir well can be.

Step 4: beat the whisk until the egg yolk and egg white are completely mixed on it, can not be whipped, and can not hit too many bubbles, otherwise steamed out of the loose egg intestines are not firm.?

Step 5: Chop the puffed egg, you can use a knife dipped in water to cut, to prevent sticking knife.?

Step 6: Mix the chopped loose eggs with the egg mixture, and then stir it so that the loose eggs and egg mixture are evenly distributed.?

Step 7:?10 grams of soda ash with 100 grams of warm water, and then poured into the egg mixture and puffed eggs, stirring a little so that the egg mixture and soda ash fully mixed, after a while the egg mixture will turn dark green. The amount of soda can be increased or decreased appropriately, if you like dark color and firm texture, put a little more soda, but not too much, more affect the taste. After mixing the lye water, add 20 grams of salt and the appropriate amount of chicken powder and mix well.

Step 8: Fill the sausage casings with the pineapple eggs and egg mixture, filling them vertically downward, which helps to expel the air from the bottom of the casings.? And it gives the loose eggs a more even distribution.

Step 9: Wrap the sausage tightly with cotton thread, divide it into segments, and steam it in a pot.?

Step 10: Steam for half an hour after the water boils. Steamed puffball sausage is greenish in color and slightly swollen in volume, so don't dunk the sausage too tightly.

The tenth step: after cooling, sliced plate can be eaten, you can use soy sauce, cilantro, chili peppers, vinegar into a sauce to dip eat.

Tips

1, loose egg sausage to do a good job, the egg should be beaten and stirred, but not whipped.

2, loose eggs choose yolk more solid, do not use loose.

3, in the egg liquid must be added to the pasta alkaline water, added alkaline water will become solid egg liquid, taste Q spring firm, and steamed volume will not expand too much, more flavorful

4, enema should be put up the sausage coat, from the top to the bottom of the enema, so that it will make the egg liquid and the distribution of the egg and loose eggs evenly.

5, steamed turquoise egg sausage should be kept refrigerated.