How to make the home version of lead-free preserved eggs and Q bombs golden and healthy?

Preserved eggs are a special food in China. Once a foreigner was shocked by their dark appearance after seeing preserved eggs, thinking that they were the eggs of some monster. As we all know, this is a common food on the table in China. The most common preserved egg method is preserved egg tofu, which is a cold dish and very delicious. There are preserved eggs and lean porridge, nourishing and nourishing.

Preserved eggs, like ordinary chicken and duck eggs, are rich in protein, which is not only helpful for human digestion and absorption, but also a person with a bad appetite who eats a few mouthfuls of preserved eggs will be immediately tempted by the taste inside. At the same time, preserved eggs also have the function of clearing away heat and relieving summer heat. In the hot summer, ordering a plate of preserved eggs and a few bottles of beer is also unique.

However, it should also be noted that preserved eggs should not be eaten more, because preserved eggs are preserved with strong alkali substances. If you eat preserved eggs in moderation, the alkaline substances in preserved eggs can be neutralized by gastric acid. However, excessive use of preserved eggs will cause excessive alkalinity in the stomach, which is harmful to the body.

Almost all the preserved eggs we see every day are black. Although such preserved eggs are delicious, the lead content in their eggs is particularly high. Excessive intake of this heavy metal is very harmful to health. So friends who want to eat preserved eggs may wish to see how to make lead-free preserved eggs, which are both nutritious and delicious.

Name of the dish: homemade lead-free preserved eggs

Required ingredients:

Preserved egg powder 150g, black tea water 135g, 3 eggs, 3 duck eggs and quail eggs 10.

Cooking process:

1. First, we put two bags of black tea into a cup and add160g of hot water to soak the tea leaves. Pour out the tea after soaking and put it in a bowl for later use.

2. Pour all the prepared preserved egg powder into another bowl. Then pour all the black tea water into the preserved egg powder and stir it in one direction with chopsticks. Pay attention to the bowl of preserved egg powder, and use glass bowl instead of metal bowl, because preserved egg powder is alkaline and easily reacts with metal.

3. After pouring all the black tea water, put on PVC gloves, stir the preserved egg powder into paste with chopsticks, and then let the preserved egg paste stand at room temperature 1 to 2 hours. Because preserved egg powder is alkaline, it will react chemically with water to generate heat, so it is mixed and put aside for a period of time.

4. After cooling, the paste will be creamy and become very moist. Pick it up with a spoon and the paste will slowly slide down. This paste state is the best choice for preserved eggs.

5. Put the egg in a bowl, put on disposable gloves and roll the egg back and forth to make it full of paste.

6. After dipping the eggs, take them out. Put the duck eggs in a bowl and continue to roll them until they are full of paste.

7. Finally, put the quail eggs in a bowl and roll them back and forth, so that the whole body is covered with paste. Different kinds of eggs have different volumes and curing time. The smallest quail eggs should be preserved for 4 days, the eggs should be preserved for 12 days, and the largest duck eggs should be preserved for 14 days.

8. After all the eggs are wrapped, tie the preserved eggs tightly with a fresh-keeping bag. Each bag contains at most 3 preserved eggs, and the air in the bag should be removed.

9. Every bag should contain the same kind of preserved eggs. After binding, write the factory date on the label paper, and then stick each label paper on the bag. Prepare a sealed box with a towel at the bottom. Put the bag on the towel.

10, put it all in, cover it and seal it. Marinate at about 20 degrees.

1 1, 4 days later, 12 days later, 14 days later. Take out different kinds of preserved eggs from the box and open the plastic bag.

12. The paste on the surface of preserved eggs has solidified. Wash the paste with water and put it in a cool and ventilated place for 2-3 days. Then peel off the eggshell and find that the egg white is Q-shaped and there is a heart in the yolk. Peel off all the preserved eggs, plate them, play with QQ, and eat them cold or directly.

Cooking skills:

1, and temperature is also the main condition affecting the curing time. The lower the temperature, the longer the curing time. If stored at room temperature of 10℃, the curing time of all preserved eggs needs to be doubled.

2. When preserved eggs are just salted, there will be a strong alkaline smell on the eggshell, so after washing the paste with water, it will take several days to dispel the alkaline smell.

3. The applied paste should be even, not too thick, not too thin, and not too thin and too thick. In this case, the preserved egg will be dull if it is too thick, and it will not get in if it is too thin.

The best temperature of preserved eggs is 25 degrees Celsius. If the conditions at home are not suitable for making preserved eggs, it can wait until autumn if it is too hot, and it can wait until spring if it is too cold.