Crystal Clear---homemade Eggs
1.
Wash the duck eggs to clean the surface stains.
2.
Lay it flat in a ventilated place to dry.
3.
Stir 250 grams of egg powder with water to form a thin paste, soak the duck eggs one by one.
4.
Then evenly coat with a layer of dry powder, so that the eggshell is not exposed.
5.
Put it into a fresh-keeping bag, squeeze out the excess gas, fasten the fresh-keeping bag and seal it in a cylinder for 30 days.
6.
Take out the fresh-keeping bag and open it, and expose the egg in the air to ventilate and anneal to remove the alkali smell.
7.
Wash off the dry paste of the epidermis, and that's it.
Tips:
1. Biandan and Songhuadan are preserved eggs, but the ingredients and taste are completely different. Songhua eggs are made from duck eggs, soaked in the solution for about 30 days to mature. Egg-changing is to wrap the eggs or duck eggs with lime, edible alkali, and salt as ingredients.
2. When the expiration date, samples should be taken at any time for identification. If the egg yolk and egg green have been condensed, it means that it has become, and should be opened and dried. For example, the egg yolk and egg blue are still thin, indicating that it has not changed yet and needs to be changed. If the egg yolk has solidified and the egg green becomes thin, it means that it has aged and turned into soup.
3. After the eggs are turned, they should be cooled immediately. There are two methods: one is drying and the other is drying. If the egg becomes tender, it is best to ventilate and dry it (without the sun), so that the lime mud on the surface dries slowly and can continue to take effect to make the egg suitable. If the eggs have become suitable in the tank, use the method of sun drying (not exposed to the sun in summer) to quickly dry the surface lime mud. However, the sun-dried is not as long as the cool-dried storage time.
