What are the methods for making spiced eggs?

Preserved eggs are a very common food in life. This kind of food has a very high nutritional value and is often made from chicken eggs or duck eggs. However, some people like five-spice preserved eggs very much because the five-spice preserved eggs taste very good and can retain the original nutrients of eggs. The operation method is also very simple. So what are the methods for making five-spice preserved eggs?

First, what are the methods for making five-spice preserved eggs? Mix lime, alkali, salt, wood ash and seasoning powder thoroughly to make preserved egg powder. Dissolve the preserved egg powder with tea water and stir to make preserved egg sticky material. Put fresh eggs into the paste one by one and roll them. Then put the fresh eggs stuck with the paste into a container and seal it. The method for making the egg powder is as follows: weigh lime, alkali, salt, wood ash and seasoning powder in a ratio of 3:3:2:1:1 respectively, mix them well to make the egg powder, and 50 eggs can be made with every 250 grams of egg powder. The method of making the egg-changing sticky material is: boil tea leaves into tea water, pour it into a container with egg-changing powder while it is still hot, dissolve and stir evenly, and wait until the temperature drops below 30℃.

Second, put the alkaline flour, salt, lime, loess, and Guangdan in a vat, and put the other ingredients into a pot to boil. After all the ingredients are put in, anneal them, transfer the boiled water into the alkaline flour and lime vat, stir evenly, filter, and cool to soak the eggs. The soaking period is about 5 to 6 days. It takes 7 to 10 days in cold weather, which is about 30 days faster than the maturity period of ordinary preserved eggs. The ingredients prepared once can be used four times. When making it for the second time, add 2 kg of alkali and 1 kg of salt to the water used for the first time, and follow the same method as above. The brewing time is 11 to 12 days. When using it for the third time, add 2.5 kg of alkaline flour and 1 kg of salt to the water used for the second time. The method is the same as above and the soaking time is 16 to 17 days. When making it for the fourth time, add the remaining materials used for the third time with the same amount of alkali and salt as the third time, and soak for 18 to 20 days.

What are the methods for making five-spice eggs? Except for lime, put all the ingredients into a pot and boil them. After boiling, take out the juice, then slowly add lime and stir into a paste. If the paste is thin, you can add wood ash to adjust it until it is suitable for rolling on fresh duck eggs. The qualified fresh duck eggs that have passed the inspection should be rolled in the cooled paste, then fished out, put into rice husks or sawdust, rolled dry and put into a jar. Seal the jar for 6 to 7 days and then open the jar for inspection.