Cut with one knife, the pine blossom egg was cut in half, but it was all glued to the knife! Especially if you cut it down with your hands, it is still sticky to death, and a little force will break the pine blossom egg. Friends who often make cold mixed pine blossom eggs, do they often encounter this?
In this issue:
When cutting pine flower eggs, how to not stick to the knife and not scatter flowers;
How to deal with pine blossom eggs so that there will be no stimulating taste and irritating taste;
Pine blossom egg stick knife, scattered flower look
Many netizens said: Cut the pine flower egg with a rope, so that it does not stick to the knife, and does not scatter flowers. It is convenient and convenient, especially without washing knives, killing two birds with one stone!
Experiment of cutting pine blossom eggs with string
It is true that a thin rope can cut the pine blossom egg, and it is true that you can also use a knife to wash the knife! But everyone found that no, so cut out of the pine blossom egg, the shape is not neat, not beautiful, and we go to the restaurant to eat the cold mixed pine blossom egg, the sale is really a big gap!
In fact, when you want to cut pine flower eggs, do not stick to the knife, do not scatter flowers, chefs are doing this, before cutting one more step can be! Let's take a look!
<h1 class= "pgc-h-arrow-right" > steamed nine and boiled eight, and then cut without sticking</h1>
What is Steam nine boiled eight? This means that before cutting the pine flower egg, steam for nine minutes or boil for eight minutes, so that after the yolk inside solidifies, there will be no sticky knife and scattered flowers when cutting!
Why steam it or cook it and then cut it?
Why are all pine blossom eggs loose?
In fact, pine blossom eggs are raw duck eggs when pickling, but in the process of pickling, we use a strong alkali solution to produce a chemical reaction, thereby changing the nature of pine blossom eggs, so that raw duck eggs become cooked duck eggs! Just like our boiled eggs, it is also the chemical reaction that uses temperature to make eggs produce protein!
And because the yolk is in the middle position, if the pickling time is too long, although the yolk will solidify, the egg white will return to liquefaction again from curing, so the sugar heart pine blossom egg that everyone eats now is only to prevent the egg white from liquefying!
But it is precisely because the yolk is not completely solidified, so the cut will stick to the knife, not cut well will scatter flowers, if steamed or boiled, let the yolk solidify, so that there will be no problem!
<h1 class="pgc-h-arrow-right" > how to deal with the pungent taste and texture of pine blossom eggs? </h1>
The reason why pine blossom eggs have a pungent taste and a pungent taste is because after being pickled with strong alkali, the thiamine acid contained in the original duck egg is decomposed into hydrogen sulfide and ammonia, coupled with the smell of the ingredients in the impregnated liquid, so it will have a pungent taste and irritating taste!
One steamed and one boiled, one sour one onion = perfect pine blossom egg
Steaming and boiling, in addition to helping the yolk solidify, there is also a benefit is that it can reduce the ammonia in the pine blossom egg, so that the pungent smell will be much lighter!
The most unbearable thing is a bite of pine blossom eggs down, the burning sensation of the whole mouth is very strong, I feel that I am not eating pine blossom eggs, but lime eggs!
First of all, pine blossom eggs will use puree when marinating, and the most indispensable in the mud is soda ash and lime! Both of these substances are alkaline raw materials. Therefore, if in the process of marinating pine blossom eggs, whether it is used in excess, or the shell of pine blossom eggs is broken, or even the marinating time is too long, it will cause the chemical components contained in the puree to enter the egg.
Not only that, in the process of pickling pine flower eggs, the protein in the egg white will be decomposed to produce ammonia, especially when the soda ash is put more, the more ammonia is generated, and the pine flower eggs that come out of this way will cause certain stimulation to the oral mucosa and gastric mucosa, which is why eating a bite will cause tongue pain, and the mouth has a strong burning sensation!
How to solve it?
In addition to steaming, when eating, adding a little vinegar can well neutralize the alkalinity of pine blossom eggs and reduce the content of ammonia very well. Therefore, the most common way to eat pine blossom eggs is cold mix, and it is basically vinegar!
What if some friends don't like to be jealous? Another way is to mix the pine blossom egg with green onion, so that you can neutralize the pungent taste and texture of the pine blossom egg! So, that's why it's said, one steamed and one boiled, one vinegar and one onion = perfect pine blossom egg!
What if I find irritation in my mouth when I eat it?
The quality of the pine blossom egg is good or not, for the complete appearance, no one knows before the entrance, so once you eat the irritating pine blossom egg, you can immediately gargle with weakly acidic water or milk, and hold it in your mouth for a while!
Because milk is rich in protein, it can protect the oral mucosa. Water with weak acidity plays a role in neutralizing alkalineity!
The above is the content shared with you today, I hope to help you! If this article is helpful to you, please forward it and let more friends know! Finally, thank you for watching, thank you!