The simplest way to make preserved eggs

Preserved eggs are also called changed eggs or song eggs. They are a traditional way of cooking eggs in my country. Many people like to eat preserved eggs. There are many ways to cook preserved eggs. For example, you can make preserved eggs by wrapping them in mud, which is a relatively simple method. You can also make preserved eggs by rolling them in flour. For home cooking, it is okay to choose a simpler method. Using these methods, it usually takes half a month to a month to complete the task.

The method of making preserved eggs with mud is to put 110-120 grams of salt and 100-110 grams of alkali into a basin, pour in strong tea water and stir well, add 400 grams of lime gradually, and finally pour in sifted wood ash to make a mud of appropriate dryness and thinness. This is the amount for 100 eggs. Coat the eggs evenly with mud, roll them in a layer of sawdust or bran, seal them in a jar, and at an air temperature of 17-25℃, they can be opened and eaten in about 30 days.

The method of making preserved eggs by rolling in powder is to put 120 grams of lime powder, 100 grams of edible alkali and 80 grams of salt into a pot, mix well and stir-fry until hot. This is the amount for 100 eggs. First roll the eggs in a layer of thin paste, then put them into the pot and roll them in a layer of hot flour, then put them in a jar and seal it. Half a month in summer and one month in winter is enough.

(1) Prepare the liquid : Put 75g of black tea powder into a large jar and soak it with boiling water. Then add 2200g of lime in several times. Dissolve 300g of pure alkali with boiling water. Finally, add 300g of salt, 350g of mulberry ash, and 30-35g of ethylenediaminetetraacetic acid. Stir well and it is done. (This amount can make 100 duck eggs) (2) Soaking: Place the duck eggs evenly in a small long tank, slowly pour in the cooled liquid, and soak for 25-30 days. (3) Apply mud and bran paste: Take out the eggs, wash them with cold water, dry them, and apply yellow mud paste and bran mixed with the liquid on them. After 3-5 days, the eggs will be ready.

Preparation materials for the five-spice preserved eggs : 5000 grams of alkaline flour, 100 grams of southern Guangxi, 100 grams of fennel, 1500 grams of lime, 100 grams of hawthorn, 100 grams of cloves, 750 grams of loess, 500 grams of tea, 50 grams of jade fruit, 250 grams of Guangdan, 4000 grams of salt, 100 grams of piper longum, 300 grams of pepper, 750 grams of wood ash, 100 grams of ginger, 100 grams of Chendan, 250 grams of cypress branches, 78 kilograms of water, 50 grams of Amomum villosum, and 500 grams of fennel. (Applicable to 150 duck eggs) Put alkaline flour, salt, lime, loess and Guangdan in a vat, put other raw materials in a pot and boil them. After all the raw materials are boiled, anneal them. Pour the boiled water into the alkaline flour and lime vat, stir evenly, filter and cool to soak the eggs. The soaking period is about 5-6 days. It takes 7-10 days in cold weather, and this method matures about 30 days faster than ordinary preserved eggs.