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Yichun Songhua preserved egg
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¡¡¡¡Yichun Songhua preserved egg has more than 100 years history beginning ?from Qing dynasty Guangxu age . The production from manual to helf machine become more and more larger .The type also developed from ash and Songhua to water dip and dope preserved egg .
For the Yichun Songhua preserved egg ,the albumen is glittering and translucent ,the pattern color is beautiful . Albumen and vitelline in the clear levels .The vitelline is coagulate but not concretionary ,is collective but not flowing .On the section drawing ,from outside to inside ,it is the Black red ,bean green ,dark ash ,black ash and tea red ,named Five color Songhua preserved egg . It is flexible and aroma , palatable , liked by many persons all over the word .
Material : fresh egg : 200pcs , lime : 2.8 kg ,neat alkali : 0.5 kg ,raw poeder :20~30 g ,tea :10 kg , salt : 0.2~0.3 kg ;
Execution Process
- Prepare : Songhua preserved egg is made of ?material liquid . First ,put the red tea into a vat , then immit some ?hot water to dunk the tea .? ?After that , orderly put the lime, neat alkali ,salt , raw poeder into the vat, ?mix them and waiting for cooling .
- operation ?: put the fresh egg into the vat ?slowly and dip into the liquid but not float .After 5~10 days , the egg white begins to freeze ,in this pahse ,please ?don¡¯t ?remove the vat and egg to lest effecting freeze ?; After about 35 days ?, going into the ripe phase : because of ?the chemistry , the pattern will be displayed slowly ?. The mature eggshell is not only full but also? brickle? . This time , the Sunhua preserved egg is ok .
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