Preserved egg production method and recipe

Preserved egg, also known as songhua egg or gray-wrapped egg, is a traditional Chinese egg cooking method. It tastes very fresh and refreshing and has good nutritional benefits. There are many ways to make preserved eggs. It can usually be used as a cold dish, especially in summer, and has a certain effect of cooling down. It can also be made into porridge, such as preserved egg and lean meat porridge, which is also popular with many people.

1. Stir-fried preserved eggs Ingredients: 3 preserved eggs, half a green pepper, half a carrot, 2 slices of ginger, 2 tablespoons of sweet potato starch, 2 cloves of garlic, sesame oil, sugar, soy sauce paste, black peppercorns. Method: 1. Heat the oil in a pan until it is 80% hot, cut the preserved eggs into 1/8 pieces, and evenly coat them with sweet potato starch. 1. Put the flour-coated preserved eggs into the pan and fry until the eggs float up and the surface turns golden brown (about 1 minute) and then take them out; 2. Fry the garlic cloves and ginger slices, add the green pepper cubes and carrot slices and stir-fry for a while, then add the preserved eggs, add seasonings and mix well, pinch black pepper and serve.

2. Salted Egg Songhua Balls Ingredients: 5 Songhua eggs, 10 salted eggs, 750 grams of lean and fat meat, 2 eggs, appropriate amounts of scallion shreds, red pepper shreds, salt, MSG, soy sauce, pepper, and sesame oil. Method: 1. Chop the lean and fat meat into salted pork mince, put it in a bowl, add eggs, salt and MSG to adjust the taste, steam the salted egg yolks, and cut the Songhua eggs into small pieces; 2. Squeeze the minced meat into meatballs, add a salted egg yolk to each one, and then evenly roll them with a layer of chopped Songhua eggs, put them in an oiled plate, put them in the steamer for about 5 minutes and take them out; 3. Put the steamed meatballs on a plate, drizzle with soy sauce, sprinkle with scallion shreds and red pepper shreds, pour hot oil to bring out the aroma.

3. Preserved egg and lean meat porridge Ingredients: Preserved egg, rice, meat, sesame oil, onion, ginger, salt as appropriate

Method: 1. Wash the rice, put it in water, pour in sesame oil, stir well and set aside to soak for 30 minutes. Peel and thinly slice the ginger and chop the scallions. Cut the preserved eggs into small pieces. 2. Cut the meat into slices, then into strips, and finally into small pieces. Place in a bowl, add 1/4 teaspoon (1 gram) of salt, stir well and marinate for 20 minutes. 3. Pour clean water into the pot, bring to a boil over high heat, then pour in the meat and cook for a while. When there is foam on the water surface, skim it off thoroughly with a spoon, then pour in half of the preserved egg pieces, then pour in the shredded ginger and cook for about 2 minutes. 4. Pour in the soaked rice and cook on low heat for 40 minutes. Stir with a spoon in the same direction every 5 minutes to prevent the preserved egg from sticking to the bottom of the pot. 5. Finally, pour in the remaining half of the preserved egg and continue cooking for 10 minutes. Add the remaining salt and chopped green onions before drinking.

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