▲ "Peeled eggs mixed with strawberries, or the first time." Photo/Weibo @ Song Yixiaoyiyi
-Fengwujun Language-
Egg scent technology, oriental magic
Niche tastes, national cuisine
Peeled eggs, mysterious magic from the East.
The recent hit TV series "Son-in-law" (also known as: The Birth of the Skin Egg) has brought fire to the "old Internet celebrity" - the skin egg. In the play, Ning Yi, played by Da Lin Zi (Guo Qilin), relies on selling leather eggs to help the Su family make a comeback, if Jiangning City also has a science and technology board, "Egg Fragrance Technology" is absolutely riding the dust.
▲ "At first glance it is quite frightening, but after tasting it, it is not envious of God", which may be the first poem to describe the skin egg. Photo/ Screenshot of the TV series "Son-in-law"
But as many people as they love it, as many people hate it.
In the eyes of foreigners, it has been rated as the first of the "world's most disgusting food", known as the "Eye of Satan", "a thousand-year-old egg", even The Grandfather has lost his expression management when he eats it; but when it is transformed into a vest, the golden skin egg has become a guest of honor in major Michelin restaurants, and countless people are willing to be dominated by Oriental magic...
▲ What a golden egg! Isn't it the egg of my big Henan! Photography / Lan Lan Photo / Figureworm ・ Creative
For Chinese, the skin egg is also mysterious - the northerners mostly call it "pine flower egg", the southerners generally call it "leather egg", and the Central Plains people think that the local "egg change" is unparalleled in the world;
Jiangsu, Zhejiang, and Shanghai like to eat peeled eggs the most like cold mix; Jiangxi people are good at simmering soup with peeled eggs; northeasterners have to pour pine blossom eggs into sausages; southwestern people have found the best companion for peeled eggs and invented pepper peeled eggs; Cantonese people use white porridge to impress the peeled eggs, a skinny egg lean porridge is warm and soft, and there is no peculiar smell at all...
▲ The article mentions the distribution map of the eggs in various places. Drawing/Wu Pan
So, why can the skin eggs with a small taste become a national delicacy?
<h1 style="text-align: center;"> Jiangsu, Zhejiang, and Shanghai, and the leather egg is the last tenderness</h1>
When I saw Da Linzi pull out a plate of leather eggs to seduce his sister, I was really relieved for him - fortunately, he took out the leather eggs, not "living beads".
▲ Leather eggs have such a charm! Photo/TV series "Son-in-law"
After all, the story takes place in Jiangning (the ancient name of Nanjing)! No duck could escape from Nanjing, and now not even a duck egg could be found. For the people of Baoyou District, the leather egg is too gentle, in addition to the "living beads" and "Wang eggs" in Nanjing, as well as the "Dongyang urine eggs" in Jinhua, Zhejiang, which are much darker than the leather eggs.
▲ Nanjing, fried eggs on the side of the road, this is already the darkest map I can find. Figures/MarketMap
Therefore, in Jiangsu, Zhejiang and Shanghai, the peeled egg is small and fresh, and it is a cool breeze in the sweltering and humid summer of Jiangnan. The country's favorite to eat peeled eggs mixed with tofu and cold mixed eggs, non-bao postal district people, from northern Jiangsu to southern Zhejiang, every family has its own unique ingredients.
Of course, when you and a Wu-speaking area crowd want "a skin egg", they may also give you this:
▲ According to the people in Wuyu District, it should be "three skin eggs". Photo/ "God of Gamblers"
Many people do not know that Jiangsu Gaoyou, which is famous for double yellow salted duck eggs, has another specialty, songhua eggs. Gaoyou man Wang Zengqi especially wrote about cold mixed skin eggs: with skin eggs, tofu and pork floss, drizzled with soy sauce and sesame oil, cold mix to eat, the secret of making this dish is to chop the ginger into fine powders and sprinkle on the eggs - this is a typical northern Jiangsu and Suzhong eating method;
▲ One thing said, I fell in love with the pile of meat floss. Photography / YX Diagram / Figureworm Creative
From Nanjing to the south, including Shanghai, Hangzhou and other southern Jiangsu and northern Zhejiang, eating peeled eggs mixed with tofu is much simpler: only put soy sauce. This is in line with the taste of "thick oil and red sauce" in and around Shanghai. The dried egg mixed with tofu with only soy sauce is not as rich as the sesame oil and ginger juice, but the Q bomb of the peeled egg and the coolness of the tofu can be more prominent, the flavor is pure, and the taste is extreme.
After passing through Hangzhou, people's preferences for eating peeled eggs have changed again - whether it is Jinhua in western Zhejiang or Wenzhou in the east, they all like to add some vinegar. This is based on science: the skin egg needs to be alkali added during the production process, so if you just eat the skin egg, you will have the feeling of being "throated", adding a little vinegar can directly neutralize some of the alkalinity, making the skin egg more smooth and delicious.
▲ The enhanced version of the shallot mixed with tofu is to put another circle of peeled eggs. Photography / Little Superman Qingqing Picture / Figureworm ・ Creativity
The Jiangxi people next door to Zhejiang have a more gentle way of dealing with the skin egg - the skin egg meat cake soup.
Nanchang people love to drink crock pot soup, skin eggs and meatloaf seem to be incompatible, but under the slow simmering of small fire, the amino acids in the skin eggs are integrated into the soup, and the grease aroma of the meatloaf is integrated, which is more delicious than chicken soup and has no grease. Nanchang people eat a bowl of hot mixed powder in the morning, drink a cup of skin egg cake soup, and are full of vitality all day long.
▲ Nanchang's skin egg meatball crock pot soup is moving to watch. Photography / Mr. MRx Mr. Xia Photo / Figureworm Creative
<h1 style="text-align: center;"> Min Yue, who said that the skin egg is not delicate? </h1>
In Fujian and Guangdong, where food production is more elaborate, if you take the peeled egg directly cut it and cut it and mix it to eat, it will be a bit lazy.
How do Fujian people eat peeled eggs? They first dragged a roast duck leg, removed the bones, wrapped the whole skin egg into the duck meat, and then stuffed it into the refrigerator to freeze and shape, which is the legendary Fujian famous snack - "peeled egg duck roll".
▲ Peeled egg duck roll. Photo/Photographer Kapok Photo/MarketMap
When eating, take out the egg and duck rolls and slightly thaw them, then cut into thin slices and dip them in soy sauce mustard. The smoky aroma of roast duck and the smooth texture of the skin egg Q bounce combine to create a strange aroma, making it a first-class appetizer.
As for Guangdong, pi eggs have more strange ways to eat. Convenient breakfast industry of the shoulder handle "skin egg lean porridge" is the invention of cantonese people - rice grains boiled to flowering, before the pot plus lean meat shreds, peeled egg grains, after a stir, rice soup to the skin egg gentle wrapped, at this time who is embarrassed to say that the taste of the skin egg rushed, it has become a porridge in the endless flavor of the small cute.
▲ Skinned egg lean porridge. Photography /melomeloGao figure/figure worm creative
There are also "three-color eggs", which are served on the table with black, white and yellow, which are cute and uncomplicated: the peeled eggs and salted duck eggs are cut into small pieces and spread to the bottom of the bowl, poured with fresh egg liquid and steamed, and the mold can be sliced. When eating, it can be dipped in soy sauce, vinegar, small red pepper, etc., the aroma of fresh eggs, the freshness of salted duck eggs and the alcohol of peeled eggs are mixed together, and three kinds of egg flavors can be eaten in one bite, and the proper "egg and egg collection".
▲ Three-colored eggs, also called onyx eggs, what a group of heroes gather, it is clear that the eggs meet. Photography/Call Me Head Chef Photo/MarketMap
In Cantonese snacks and Hong Kong-style desserts, there is a dim sum that sounds niche but has a high status in lao Guang's heart: skin soufflé. In the traditional wedding customs of Guangdong, the woman should distribute the gift cake to relatives and friends in advance, announcing that the little girl in the family will leave the cabinet, and this skin soufflé is a taste in the cake.
The skin soufflé is similar in appearance to the egg yolk puff pastry, but the crust is different. The skin soufflé can not be less is the perilla ginger, that is, the crushed ginger shredded with perilla, sugar first marinated, and then rubbed into the puff pastry, after the pickled ginger is less spicy and more sweet, just neutralized with the taste of the peeled egg.
▲ Peeled soufflé, which looks a lot like egg yolk puff pastry. Photo/Photographer Kapok Photo/MarketMap
I have to say that the first bite of the skin soufflé is the crispy aroma of the cake crust, and then the taste of perilla ginger rushes straight out, which is really weird, but after biting the skin egg, the aroma will smoothly fuse, and the more you eat, the more you love it.
<h1 style="text-align: center;"> Henan, egg change is egg change!" </h1>
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How to anger a Fellow Henan?
You just have to tell him that the egg is the skin egg, the thorn mustard is the basil, and the mustard egg is the "basil peel egg" - a dish that sounds extremely outrageous and magical, and the combination of East and West.
▲ Jing mustard turned into eggs, authentic Henan flavor. Graph/Network
Different from the pine blossom eggs made of duck eggs in other regions, Henan's "egg change" can only use eggs, and it shows a noble goose yellow. After the shelling of the egg, clear and transparent, a change of egg cut into four petals, poured seasoning, sprinkled on the top of a handful of turquoise mustard, in terms of color matching, it is already cool. Finally, pour some sesame oil, the smell of the smell, really tempting.
And the best egg change, egg white Q bullet, egg yolk soft glutinous, there is a loose heart inside. At the critical point of flow and solidification, the "heart egg yolk" is the most wonderful place of this peeled egg, without any sauce, one inhalation, dense and refreshing two tastes into one, both the gentleness of the loose egg, and the Q bomb of the brine egg, the layered sense of taste unfolds in the mouth.
▲ The heart becomes an egg. Photography /melomeloGao figure/figure worm creative
For Henan people, egg change is egg change, and there is only one kind of egg change in the countries of the world.
<h1 style="text-align: center;"> northeast, everything can be filled with sausages!" </h1>
When I was a child, I always thought that songhua eggs had an inexplicable connection with the songhua river in northeast China. Later, I learned that pine blossom refers to the "pine flower-like crack" mainly produced by magnesium crystals when the peeled egg is pickled.
▲ Although the pine blossom egg does not necessarily come from the Songhua River, when I see this crack, I think of the rime on the river in my hometown, don't ask, ask is nostalgia. Photography /ccccccccr figure/figure worm ·creativity
Probably love to be able to make dumplings and wine "cold plate", northeast people always seem to love a variety of flavors, various forms of "original sausages", harbin alone, there are red intestines, dry intestines, powder intestines, tea intestines, jujube intestines, egg intestines... The enhanced version of the egg intestine is the "pine flower egg intestine".
Egg intestine, is made of fresh pure egg liquid made of sausage, although the appearance is smooth and tender, but the taste is always a little bit of original stimulation, fortunately there is "not fresh" but full of flavor of the pine blossom egg, the pine blossom egg chopped, poured into the flavor of the egg liquid, stirred, poured into the casing, boiled sliced can be eaten, with the pine blossom egg blessing of the pine blossom egg intestine, not only the taste is more abundant, but also a lot of "chewing head", can be described as killing two birds with one stone.
▲ Pine blossom egg intestine. Photography / Kong Yan Photo / Market Map Network
If you are too vegetarian for "egg and egg", pine blossom chicken leg and pine flower ham are better choices. A large processed chicken leg or ham is used as a "casing coat", and the pine blossom egg is stuffed into it, and baked and smoked with fruit wood. The intestines that come out of this have three layers of flavor —
The first is the caramelized crispy chicken skin on the outside, shiny and creaking; in the middle is the tight and tender chicken thigh meat, which is the most enjoyable to chew in a big mouth; the innermost layer is the pine blossom egg that brings umami substances, which enhances the flavor of the meat and skin to the extreme, which is the finishing touch.
▲ Chicken thighs with pine blossoms. Photography /melomeloGao figure/figure worm creative
<h1 style="text-align: center;"> Hunan, the pepper skin egg is unparalleled in the world!" </h1>
If there is a dish that can dominate the pi egg jianghu, the fresh and hot pepper peel egg should not be tolerated. Rolling pepper peeled eggs is definitely not exclusive to Hunan people, and there are similar practices in southwest regions such as Sichuan and Guizhou.
First burn the surface of the pepper out of the "tiger skin" pattern, in the past the farmer will often be directly thrown into the soil stove, similar to the Guizhou people to do "boiled pepper", so that the burned pepper has the most pyrotechnic gas;
▲ Chili peppers with "tiger skin" burned out. Photography / AMickYs daily sharing Of pictures / figure worms · creativity
Then put the chili pepper "dry sautéed" with natural fruit wood, the peeled peeled egg, garlic and salt together in the bowl to "beat" rotten, beating, is the meaning of grinding.
The taste of peeled eggs is rushed, but the pepper and garlic are more exciting, to counter the violence with violence, the spicy taste and garlic flavor are fully stimulated in a single impact, and the peeled eggs that are involved in it are also covered up with their own "alkali taste" that is not good enough, leaving only the aroma of the inner protein and the external flexible taste. Hunan people make pepper skin eggs, but also put in eggplant, together with a paste, more layered, absolutely belong to the "rice killer".
▲ Roll the pepper peeled egg. Photography /FAN Food Photography Photo/Figureworm Creative
The same is a leather egg, Cantonese people choose to use porridge to impress it, Hunan people choose to use peppers to mash it, Jiangxi people use crock pot soup to assimilate it, Northeast people use casings to contain it... Niche skin eggs, always able to find their own unique positioning and significance throughout the country, have become the national cuisine of Chinese.
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Text | Sweet, September
So what do you think
Which peeled egg is the best to eat?