Do”Songhua Egg” at home. The method is very simple. It does not contain additives and can be eaten in 7 days. Eating lead-free is more at ease.
Songhua Danye It is called”preserved egg”, which is the”handle” in the cold dish industry.
China has a long history of eating Songhuadan. Songhua Egg has a unique flavor and is invincible on the table as a daily appetizer and snack.
Songhua eggs are very delicious, but the only thing that makes people worry about”lead”. Some people think that Songhua eggs contain a lot of lead, which is bad for the body, but the taste is really delicious, so they continue to eat in the midst of entanglement. In fact, with the development of technology nowadays,”lead-free technology” Songhuadan has long been available. And you can do it yourself at home.
Many friends who like to do it yourself must also Want to make your own Songhuadan at home! It’s actually very simple to make Songhua Dan at home, and it doesn’t contain any messy additives. The maturity time of the Songhua Eggs has a lot to do with the temperature. At the current temperature, you can eat them in about 7 days. It is more at ease to make your own lead-free Songhua Eggs.
[The practice of Songhuadan]
The process of making Songhua Eggs is relatively simple. There are several points that need to be paid attention to. In the end, I summarized them, such as what kind of egg to choose and how to pay attention to the thinness of the mud Change, otherwise it will become a”bad guy” or a”bad guy”. Everyone must patiently read the precautions.
Material:25 duck eggs (or eggs), preserved eggs 140 grams of powder and appropriate amount of herbal tea.
First, fresh eggs, clean and dry Moisture. Discard cracked eggs and discard eggs with cracked skin. Fresh and intact eggs should be used.
Second, make tea, Black tea or green tea is fine. Do not filter the tea residues. Use only tea water. After boiling and filtering, let it cool before use. Be sure to use herbal tea.
Third, find a pot, pour 140 grams of preserved egg powder, add herbal tea water, and stir until a paste. Don’t pour it all at once. Pour it while stirring until it becomes puree. Let it sit for an hour before using it.
Fourth, put the eggs in the beaten preserved eggs Roll in the batter so that the egg is covered with a thick layer, without revealing the shell.
Fifth, put the battered egg In a plastic bag, you don’t need to put too much in a bag at home, just put 20-25. Then tie the mouth of the plastic bag tightly and seal it. Do not put the plastic bag directly underground, you can put it on the table or stool. It can also be put in a jar and covered with a lid.
First, the eggs should be fresh, preferably within a week. Also, when you take it out of the refrigerator, there will be water drops on the egg after it is warmed up, so you can’t use it directly when you take it out of the refrigerator.
Secondly, when battering the egg, Wear gloves because the lime inside can irritate the skin.
Third, one hour after it becomes a paste, Wrap the egg again. In the first 10 minutes, the paste will change significantly. Be careful not to freeze. If it looks too thick, add some tea, if it is too thin, add some preserved egg powder. After 10 minutes, it was relatively stable.
Fourth, don’t be anxious. Don’t shake the jar until it’s mature. It will affect the formation of the egg.
Fifth, you can’t bask in the sun.
Sixth, eggs and duck eggs 20-30 degrees 4- Mature in about 5 days, 15-20 degrees in 5-8 days, 10-15 degrees in 10-13 days, quail eggs20 It matures in about 3 days at -30 degrees, and matures in about 5 days at 15-20 degrees. It matures in about 7 days at 10-15 degrees. The specific maturation time depends on the actual situation. When it is about the time, you can open it and check the maturity. If you don’t think it is good, continue to pickle. If you think it is OK, wash off the mud and save it.
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