Preserved egg practice

The method of making preserved eggs is as follows:

Preparation materials: duck egg 10, food-grade sodium hydroxide 35g, black tea powder 20g, salt 40g and water 1000g.

1, clean the duck eggs, and then rinse them with clean and cooled boiling water.

2. Take out a container and pour the salt and black tea foam into the container.

3. Stir the materials evenly.

4. Take out another container and put in sodium hydroxide.

5. Then slowly pour in the salt and black tea foam that were stirred evenly before.

6. Stir well until sodium hydroxide is completely dissolved.

7. Then put the duck eggs in the container.

8. Slowly pour the evenly stirred sodium hydroxide into the container of duck eggs.

9. Cover and seal.

10, paste the production date.

1 1, marinated for 55 days, and can be opened.

12, take out a duck egg.

13, wash your face.

14, shelling.

15, peel off the shell and eat.