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.