Method for making preserved eggs

1. The secret recipe for making preserved eggs is mainly: 200 eggs, 6-7 kg of plant ash, about 1.5 kg of quicklime, at least 6 ounces of salt (which can be adjusted appropriately), about 5 ounces of alkaline noodles, and about 5 ounces of dried yellow mud. It is best to prepare more fine sawdust, because it is fast to consume and has enough water, so it is best to prepare more in case of emergency.

2. Take 100 eggs at a time: First, take about 4 kilograms of half a basin of water, put it in about 2 ounces of alkaline noodles, and after it is completely melted, put in an egg to check the specific gravity of alkaline water. The egg floats to reveal a head the size of a dollar coin just right. If it doesn't show, add alkaline noodles, if it shows more, add water. Materials such as quicklime are just right.

When the materials are ready, the production will begin. First, dissolve alkaline water, and then add quicklime. After the lime is completely dissolved, add plant ash, yellow mud and salt, and stir evenly to form slurry. Bring kitchen gloves, put the eggs in, dip them evenly in the materials, and take them out and wrap them with rice husk or sawdust.

4. Finally, put it into a food bag and put it in a box for sealed preservation. A week in summer is usually good and a month in winter. It is best to spot check twice in the middle. The method is simple. Shake an egg, as long as you feel the elastic vibration inside, the water sample inside will continue to shake.