Source: Food Explorer
In China's vast and profound food culture, preserved eggs, as a unique traditional food, are deeply loved by people for their unique taste and flavor. It is not only a delicacy on the table, but also a gastronomic symbol that carries countless family memories and emotions. Today, let's go into the kitchen together, explore the mystery of making preserved eggs, and make our own delicious taste and heritage.
Preparation stage: material selection and tools
The first task in making preserved eggs is to carefully select the raw materials. High-quality duck eggs are the basis for making high-quality preserved eggs. When choosing, you should ensure that the shell of the duck eggs is intact and free of cracks, uniform in color, moderate in size, and good freshness. In addition, it is also necessary to prepare some necessary auxiliary materials, such as quicklime, soda ash (also known as edible alkaline noodles), salt, black tea powder or yellow mud, plant ash, etc., which will work together to give the duck egg a unique flavor.
In terms of tools, in addition to the common pots and pans, you also need to prepare some containers that can be sealed, such as clay pots, plastic buckets, etc., for marinating preserved eggs. At the same time, for safety and hygiene, all tools and containers should be thoroughly washed and dried before use.
Preparation of the marinade
The preparation of the marinade is one of the key steps in making preserved eggs. In general, the recipe for the marinade will vary depending on the region and individual tastes, but the basic principles are similar. Here's a basic way to prepare a marinade:
1. **Reaction between quicklime and water**: First, add an appropriate amount of quicklime to clean water, stir well, wait for it to fully react and let it settle still. The purpose of this step is to provide an alkaline environment for the marinade using the calcium hydroxide produced by the reaction of quicklime with water.
2. **Mixed materials**: Add soda ash, table salt, black tea powder (or yellow mud, plant ash, depending on the recipe) to the above calcium hydroxide solution in a certain proportion, and continue to stir evenly. Here, soda ash and salt help to enhance the pickling effect, and black tea powder adds color and flavor to the preserved eggs.
3. **Filtration and Adjustment**: Use gauze or strainer to filter out impurities in the marinade to ensure that the liquid is clear. The concentration of the marinade can be adjusted appropriately as needed to achieve the best curing effect.
The curing process
1. **Cleaning duck eggs**: Wash the selected duck eggs one by one with water to remove the dirt on the surface. Be gentle to avoid damaging the eggshell.
2. **Dry duck eggs**: Dry the cleaned duck eggs in a cool and ventilated place to make sure that there is no moisture on the surface of the eggshell, so as not to affect the marinating effect.
3. **Marinating Operation**: Gently place the dried duck eggs into the prepared marinade, making sure that each duck egg is fully submerged in the marinade. Then, seal the mouth of the container tightly with a lid or sealing film and place it in a cool, ventilated place for marinating.
4. **Curing time**: The length of marinating time will directly affect the taste and flavor of preserved eggs. Generally speaking, when the temperature is higher in summer, the curing time is shorter, about 20-30 days; In winter, when the temperature is low, the curing time needs to be extended appropriately, which may take 40-50 days or more. The specific time can be adjusted according to the actual situation and personal taste.
Finished product handling and preservation
When the preserved eggs are marinated, a series of processing tasks are required. First, remove the pickled preserved eggs from the marinade and rinse the surface with clean water to remove any residue from the surface. Then, the water is dried and ready for consumption or further processing.
Attention should also be paid to the preservation of preserved eggs. Due to its high salt and alkaline content, it has a certain antiseptic effect. However, in order to maintain their best taste and flavor, it is recommended to store preserved eggs in a cool and ventilated place, away from direct sunlight and high temperature and humidity. At the same time, it is necessary to pay attention to sealed storage to prevent bacterial contamination and odor invasion.
Tasting and pairing
The finished preserved eggs are dark and bright in color, the egg whites are solidified into a transparent shape, and the yolk becomes soft and delicate, melting in the mouth, with a unique fresh fragrance and alkaline aroma. Not only can it be eaten as is, as a side dish with a snack or breakfast, but it can also be combined with a variety of ingredients to create a delicious meal. For example, preserved egg lean pork porridge, preserved egg tofu, green pepper preserved eggs, etc., are all classic dishes that are deeply loved by people.
epilogue
By making preserved eggs by ourselves, we can not only enjoy the satisfaction brought by the food, but also deeply appreciate the charm of traditional culture and the warmth of family inheritance. In this process, careful preparation and patient waiting at every step are the love and pursuit of a better life. We hope this article will spark your interest and passion for traditional food making, and let's explore more delicious and possible things in the kitchen.