How to eat bad eggs in Pinghu, Zhejiang

One: Bad eggs belong to cold food. No need to cook, no need to add seasoning. You can eat it by cutting the eggshell membrane. The taste is mellow and delicious, and the aftertaste is constant after eating.

Second, it is said that a brewer in Shaoxing, Zhejiang Province introduced this craft to Shaanxi in the late Qing Dynasty.

Three: Rotten eggs are made of fresh duck eggs with high-quality glutinous rice grains, which is a unique traditional food of the Han nationality in China. The rotten eggs in Pinghu, Zhejiang, Shaanxi and Yibin, Sichuan are the most famous. Because after bad stains, the eggshell falls off, and only a film wraps the egg body. Its protein is milky white and its yolk is orange. It's delicious. Just gently break the soft shell with chopsticks or fork and you can eat it. If you steam it, you will lose the smell of bad eggs.

4. Editing of processing methods

Rice selection

1. Choose glutinous rice with full grains, white color, no peculiar smell and few impurities. Firstly, the glutinous rice was washed and put into a jar, and soaked in clear water for 24 hours. Take out the soaked glutinous rice, rinse it with clear water, and pour it into a steaming bucket to spread it flat. Boil the pot with water, then put it into the pot to cook. When the steam rises from the rice layer, cover the pot. Steam for 10 minute, and use a small bamboo broom to remove the hot water from the rice noodles at one time to steam the rice evenly. Cover the pot and steam for 15 minutes, so that the rice is cooked thoroughly. Then put the steaming bucket on the rice shower rack and drench it with clear water for 2 ~ 3 minutes to reduce the temperature of rice to about 30℃.

Treating drenching water

2. Drain the drenched rice, pour it into the jar, add the sweet wine medicine and the white wine medicine, stir well, pat it into a square surface, and dig a round hole (about 30 cm in diameter) in the middle. The cylinder mouth is covered with a clean and dry straw cover, and the cylinder is covered with a straw mat for insulation. After 22-30 hours, when the wine juice in the cave is 3-4 cm deep, you can take off the insulation straw mat and pour the wine juice on the bad noodles with a small spoon every 6 hours to make it fully brewed. After 7 days, the distiller's grains are evenly mixed and allowed to stand 14 days, and then aged, which can be used for bad guys.

Select quality

3. Choose qualified fresh duck eggs, wash them and dry them. Hand-held bamboo pieces (length 13cm, width 3cm, thickness 0. 7 cm), aim at the longitudinal edge of the egg and tap it twice from the big head, and then tap it again at the small head to make the eggshell crack slightly and the eggshell membrane cannot be broken.

Cleaning and disinfection

4. Wash and disinfect the jar for bad eggs in advance. When loading eggs, first lay a layer of distiller's grains on the bottom of the jar and drain the broken eggs upward. The eggs should not be too tight. Add the second layer of distiller's grains, put the second layer of eggs, and fill them layer by layer. Spread a layer of distiller's grains on it and sprinkle with salt. Generally, each jar contains 120 eggs. Then, seal the jar mouth with kraft paper, cover it with bamboo poles, tie it tightly with ropes, and put it in storage. Generally, every four altars are stacked, and the altar mouth is padded with three pieces of paper, and the top altar mouth is padded with paper and then pressed on the brick above. It usually takes about 5 months to mature.