How to make preserved eggs: First prepare dry tea leaves and put them into the teapot, then pour in 150 grams of boiling water. After the tea leaves are brewed, take the first strong tea. Do not use the tea leaves, but soak them for a while, so that the flavor of the tea leaves will be better. Thicker. Pour the preserved egg powder into a container, add the preserved egg powder directly with the tea water that has been filtered out and let it cool. Add in small amounts several times until it becomes a paste. It should not be too thin, so that the paste can catch the preserved eggs.
Wake up the paste in advance so that the preserved egg powder and tea water can be fully integrated. Wearing gloves, put the eggs into the container and coat with a layer of preserved egg paste. It is better to roll it around so that the egg skin cannot be seen, and then put it into the jar. Do everything in sequence, cover the container tightly, or tie it tightly with 2 to 3 layers of thick plastic bags. It cannot leak air and should be placed in a cool place indoors. The temperature should be controlled above 20 degrees, and it can be successfully marinated for about half a month. If the temperature is below 10 degrees, it needs to be wrapped in a quilt or clothing to keep it warm.
The yolk of a successfully prepared preserved egg is close to dark green, and the egg white is yellow, similar to a jelly state. The most successful state is that no liquid will flow out after peeling. Judge in advance to peel 1-2 eggs to check the condition within 1-2 days before they are about to take shape. Be sure to seal the bag immediately after opening it, otherwise it will affect the continued marinating. Once mature, stop marinating immediately. Once the preserved eggs are mature, it will take another 2 to 4 days for the egg whites to slowly turn into liquid.