Weird Little Preserved Egg
by Food Fun Vegetable House
Favorite
Difficulty
Easy
Time
10m
Serving
2
Preserved eggs, also known as songhua eggs, change eggs, etc., are foods processed from eggs, which have a unique flavor, not only delicious, but also promote appetite. When I was a child, I could eat a bowl of white rice with a preserved egg. While eating, he counted the white snowflakes on the preserved eggs. [Welcome to exchange food, please search WeChat public account: "Shiqucaiwu" or directly add EJM2467]
Every time I go back to my hometown, my mother always asks me to bring a lot of preserved eggs from my home. In my impression, every time when we go to the market, the hawker who wraps preserved eggs will set up a small stall, a bucket of water, a pile of tuned plant ash, and a pair of gloves, and then wait for the person who will process the preserved eggs. In fact, the process of wrapping preserved eggs is not complicated. First, you will have duck eggs or goose eggs, but there are fewer eggs. Simply clean them, and then evenly wrap them with the adjusted plant ash. Finally, wrap the surface with a layer of wood dust and take it home in a cool place Store for more than 15 days.
The most important thing to make preserved eggs is the black shell that is wrapped, which is usually blended with quicklime, yellow plum powder, tea powder, soda ash, and plant ash. Therefore, the preserved eggs are more alkaline. I really admire the first person who discovered preserved eggs. Maybe it's a coincidence, maybe it's a good intention, to have such a delicacy today.
Because of the special taste of preserved eggs, whether it is raw food, cold dressing, or soup, it is a very good choice. Today’s plate of strangely flavored preserved eggs, topped with sour radish, coriander, and chives, is sour and appetizing.
Every time I go back to my hometown, my mother always asks me to bring a lot of preserved eggs from my home. In my impression, every time when we go to the market, the hawker who wraps preserved eggs will set up a small stall, a bucket of water, a pile of tuned plant ash, and a pair of gloves, and then wait for the person who will process the preserved eggs. In fact, the process of wrapping preserved eggs is not complicated. First, you will have duck eggs or goose eggs, but there are fewer eggs. Simply clean them, and then evenly wrap them with the adjusted plant ash. Finally, wrap the surface with a layer of wood dust and take it home in a cool place Store for more than 15 days.
The most important thing to make preserved eggs is the black shell that is wrapped, which is usually blended with quicklime, yellow plum powder, tea powder, soda ash, and plant ash. Therefore, the preserved eggs are more alkaline. I really admire the first person who discovered preserved eggs. Maybe it's a coincidence, maybe it's a good intention, to have such a delicacy today.
Because of the special taste of preserved eggs, whether it is raw food, cold dressing, or soup, it is a very good choice. Today’s plate of strangely flavored preserved eggs, topped with sour radish, coriander, and chives, is sour and appetizing.
