Chinese Food
Quail preserved eggs with rice and wine
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Cooking ingredients
Cooking Steps
Step1:Fresh duck eggs / eggs / quail eggs should be placed at room temperature for more than half a day in advance. Pick out damaged eggs. If duck eggs and quail eggs are too dirty, wipe them with wet kitchen paper or towe
Step2:Brew 5g tea with 150ml boiling water to obtain strong tea. Cool to room temperature and filter out the te
Step3:Add 2G salt to a prepuce of egg powder. Add 110120ml strong tea in 23 time
Step4:Make it sticky. Wait for 12 hours. Let the preserved egg powder react full
Step5:Put the cleaned eggs in the batter. Cover the batter evenly
Step6:Take it out and put it into a plastic bag / jar for sealing. Put it in the shade. Marinate it for 25 days according to the temperatur
Step7:The preserved preserved preserved egg shakes without movement. The protein solidifies into jelly. The yolk solidifies a little. Stop pickling after pickling. Wash the preserved egg powder on the surface. Dry it and put it in a cool and ventilated plac
Step8:Let it cool for a few days to get rid of the alkali taste. The yolk core will harden slowly. It's edible
Cooking tips:1. When mixing the batter, do not over mix it, or the preserved egg powder will solidify immediately; 2. If the batter is allowed to stand for 12 hours, it will be dry. Add a little 1020ml of strong tea to dilute it; 3. Above 30 ℃, quail eggs will be preserved for 1.53 days, duck eggs / eggs for 36 days; 2030 ℃, quail eggs for 35 days, duck eggs / eggs for 610 days; 1020 ℃, wrapped with cotton cloth for heat preservation, quail eggs for 57 days, duck eggs / eggs for 815 days; 4. If yolk It can be sealed and pickled without solidifying at all; it is not allowed to marinate solid directly, or the alkali will be too strong. There are skills in making delicious dishes.
