Step 2, pour the preserved egg powder into the container, immediately mix it with the cool tea water just filtered out, and add it in small quantities in several times, and finally it will become a paste, not too thin (it is best to let the batter hook the preserved egg)
Step 3: Put the eggs in a container with gloves and coat them with a layer of preserved egg paste (the batter wakes up early, so that the preserved egg powder can be fully combined with the tea water). It is advisable to roll the eggs around without seeing the skin, and then put them in the jar (a wide-mouth thick plastic bottle is also acceptable, and a well-sealed container must be used). I don't have it at home, so I have to do all the small steel pots in turn, cover the container tightly, or use thick packaging bags for 2 to 3 layers. Do not leak steam, put it in a ventilated place in the room.
Step 4, the control of temperature is very important for the establishment of preserved eggs. If the temperature is controlled above 20 degrees, the preserved eggs can be made successfully in more than half a month. If the temperature is below 10 degrees, they should be wrapped in quilts or clothes for thermal insulation. Because the regions of the country are different, the making time is different, and the above data information should be clear according to their own specific conditions.
Step five, the egg yolk of the preserved egg is close to dark green, and the egg white is light yellow, which is similar to that of crystal jelly. It is the most smooth situation that it is not easy to discharge liquid after peeling. Once the preserved eggs are perfected, the egg white will gradually turn into a liquid state in 2 to 4 days, and it is declared unsuccessful. Therefore, it is necessary to distinguish the 1-2 eggs that will be formed in advance and peel them off within 2 days. Try to seal the package as soon as possible after opening it, otherwise it will be cured again, and once it is perfected, it will be terminated immediately.
Step 6, take the preserved eggs off immediately after they are cured, wash off the surface preserved egg powder, drain and dry in the sun for 1-2 days before taking them, or store them in the refrigerator, which is very delicious.
Preserved egg food practices: 1. Preserved egg mixed with tofu Ingredients: a box of tofu, 2 preserved eggs, pork floss, onion, soy sauce, rice vinegar, sesame oil and sugar.
Practice:
1. Boil the tofu with water, take it off and cool it with cold water bubbles, then cut it into thick pieces and put it in a dish;
2. Cut the preserved egg into several pieces with a knife and put it next to the tofu, put the pork floss and onion, and sprinkle the seasoning on it.
2. Songhua Chicken Leg Ingredients: chicken leg, preserved egg, ginger, rice wine, white pepper and edible salt.
Practice:
1. Cut ginger into powder, add rice wine, white pepper and edible salt to adjust sauce, remove bones from two chicken legs, control the moisture, and marinate the chicken legs in seasoning juice for 2 hours;
2. Shake off the ginger foam on the chicken leg, smooth the skin down to the fresh-keeping bag, put a cut preserved egg in the middle, wrap the chicken leg tightly with the fresh-keeping bag, wrap a layer of tin foil paper outside and set it, put it in a stainless steel steamer for 20 minutes, put it in the refrigerator for 2 hours, and cut it into pieces before taking.
3. Luffa preserved egg soup Ingredients: Luffa preserved egg
Practice:
1. Luffa. Sliced preserved eggs;
2. Add some oil to the cold pot, add a little ginger foam to saute, pour in preserved eggs, stir fry slightly, add a proper amount of water to boil, add loofah pieces after boiling, and add a proper amount of edible salt after boiling for 3-5min.
4. Preserved egg ribs porridge Ingredients: appropriate rice, preserved rice, lean pork and preserved eggs.
Practice:
1. Wash the rice and steamed rice and soak them for a while early;
2. Chop the lean pork, add ginger and garlic, soy sauce, monosodium glutamate and edible salt and mix; When the porridge is popular, turn to Chinese fire, add dumpling stuffing, turn to slow fire after the meat fades,
Add the preserved eggs after 3.30 minutes, and cook for 3-5 minutes. You can also sprinkle a little chopped green onion to make it more delicious.