Chinese Food
Homemade preserved egg
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Pitan is the most feared Oriental mysterious food for the crooked fruit people. It is also the limit of a Tao's dark cooking. Make complaints about the preserved egg. Preserved eyes are shining with excitement. I once made a preserved egg and fried egg and crispy preserved egg. Today, a Tao will show us how to make a self-made preserved egg. I'm sure you will be more interested. Why am I so confident? Because Tao knows our helpers. For example, the day before yesterday, we sent out the method of black pepper rice cake and beef granules. We also carefully linked the previous method of rice cake. As a result, many people asked how to make black pepper juice. In fact, I was relieved to see that everyone was so thorough. At least I didn't ask how to raise my cattle. That homemade preserved egg is still in my ability range. Please don't ask me how to mix preserved egg powder by myself after reading it. I can't really do this.
Cooking ingredients
Cooking Steps
Step1:Let's make tea with 160g hot water and 2 packets of black tea. Although we only use 135g of black tea water, the tea will absorb water and produce loss. So the hot water for tea making can be a little more.
Step2:Pour 135g black tea water into 150g preserved egg powder. Pay attention to the best use of glass bowl or porcelain bowl. Do not use metal containers. Because egg powder is alkaline. It is easy to react with metal containers.
Step3:The main ingredients of preserved egg powder are plant ash, quicklime and soda ash. We don't need to touch them with our hands during the whole process. Mix them with chopsticks to make powder slurry. PVC gloves should also be worn for subsequent coating of powder slurry. The mixture is hot. It can't be used to marinate eggs directly. It needs to stand for 12 hours. Wait for the cooling and chemical reaction to finish.
Step4:The pasted pastes that have been placed are creamy, lifted with a scraper, and will slide down slowly. The pastes in this state are easy to cover the whole body of the egg evenly.
Step5:Today we use eggs, duck eggs and quail eggs to make preserved eggs.
Step6:In fact, these three kinds of eggs can be used to make preserved eggs. There may be differences in the names of different places. There are also Songhua eggs, changed eggs, grey wrapped eggs, etc.
Step7:The main difference between preserved eggs made from different eggs is that the time of curing is different. After all, the size is different. Take the best room temperature as an example. Quail eggs should be marinated for 4 days, eggs for 12 days and duck eggs for 14 days. If your room temperature is only 10 degrees, the curing time will double. In short, the salting time is directly proportional to the size of the egg and the room temperature.
Step8:Evenly wrap the eggs around with preserved egg powder, and then fasten them with fresh-keeping bags. This step even is the key word. Neither too thick nor too thin, nor uneven thickness.
Step9:Different eggs have different maturities, so dressing should be differentiated. Put the sealed eggs in a box. Put the date label on them. Put towels on top and bottom. It can keep the temperature constant. However, the room temperature of preserved eggs should not be too low or too high. It is easy to fail if the temperature is lower than 10 ℃ or higher than 30 ℃.
Step10:And then put it into a relatively closed space. Because the weather in Guangdong is really good. The average temperature is 20 degrees. So a Tao successfully finished the production of preserved eggs. If you have a low temperature at this time, o
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Cooking tips:1. The biggest difficulty in making preserved egg is that the variety and size of the egg, the brand technology of preserved egg powder, the room temperature humidity and other variables are consistent. Any change of factors will affect the mature time of preserved eggs. So although the self-made preserved egg looks simple, the whole process is very precise. Basically, it's the first time to make a preserved egg. It's not very good. It's based on this. You can make adjustments later. Then you'll succeed. 2. If you plan to make your own preserved eggs for a long time, you need to fix the variety and size of the eggs, do not change the brand of preserved egg powder, and have a relatively constant temperature storage environment, so that you can have a long-term stable output. There are skills in making delicious dishes.
