Edible salt: 3 Liang

Quicklime: 3 Liang

Soda soda: 3 Liang

Black tea: a little.

Plant ash: Seven.

Rice husk: appropriate amount (or sorghum husk and grass ash instead)

Clear water: right amount

(1) Stir-fry the salt in the pot, and then take it out and grind it when the explosion stops.

(2) Sprinkle massive lime, chop it into powder, and sieve it for later use.

(3) Boil water, black tea and salt in a pot, then pour them into a jar with quicklime, soda ash and plant ash, stir them evenly to make them paste, and then wrap the eggs with them. It should be noted that gloves must be worn when operating to prevent strong alkali from harming the skin.

(4) Roll the wrapped eggs back and forth on the rice husk, cover the rice husk and put them in another jar.

⑤ After the cylinder is full, seal it with yellow mud, salt and water.

Generally, it takes 25 days in spring and autumn, 20 days in summer and 30 days in winter to become preserved eggs. This method is simple and easy to use, no matter how many eggs are used, it is very suitable for families.

Preserved eggs, also known as preserved eggs, preserved eggs, and gray-wrapped eggs. , fresh and smooth, unique flavor. The main raw materials for making preserved eggs are quicklime, soda ash, salt, black tea and plant ash (containing calcium oxide and potassium hydroxide).