Bad egg processing
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1. The dosing standard is based on 120 fresh duck eggs. It requires 50 kg of high-quality glutinous rice (75 kg of cooked glutinous rice), 1.5 kg of salt, 200 g of sweet wine drug and 100 g of liquor drug.
Second, the processing method
1, use rice full, white color, no odor, impurities less glutinous rice. The glutinous rice was panned and placed in a cylinder for 24 hours with fresh water. After removing the immersed glutinous rice, rinse it with clean water and pour it into the steamer to level it out. After adding boiling water to the pot, place it in the pot and cook until the steam rises from the rice layer and add the lid. Steam for 10 minutes, remove the hot water on the surface of the rice with bamboo shoots to make the rice steam evenly. Steamed again for 15 minutes to make the rice thoroughly cooked. Then put the steamer on the rice rack and rinse with water for 2 to 3 minutes to reduce the rice temperature to about 30°C.
2, after the water poured rice, drain water, pour into the tank, add sweet wine medicine and liquor medicine, fully stir evenly, take a flat rice surface, and in the middle dig a small hole on the big and small (above diameter 30 cm). The cylinder mouth is covered with a clean and dry grass cover, and the cylinder is covered with a straw mat for insulation. After 22 to 30 hours, when the depth of the wine sauce is 3 to 4 cm deep, straw mats can be removed, and the wine juice is poured on the bad surface with a spoon every 6 hours to make it fully brewed. After 7 days, the distiller's grains were mixed well and left to stand for 14 days to mature for bad eggs.
3. Select qualified fresh duck eggs, wash and dry them. Hand-held bamboo pieces (13 cm long, 3 cm wide, 0.7 cm thick), tapping the longitudinal side of the egg and tapping two times from the bulk part, hitting once again in the small head to make the shell slightly cracked, and the eggshell membrane Can't break.
4. The jars used for bad eggs were cleaned and disinfected beforehand. When filling the eggs, first spread a layer of lees on the bottom of the altar, and discharge the broken eggs upwards. The gap between the eggs and the eggs should not be too tight. Add the second layer of the lees and put on the second layer of eggs. Spread a layer of lees and sprinkle with salt. Generally 120 eggs per altar. Then, seal the altar mouth with kraft paper, cover with a bamboo basket, tie it tightly with a rope, and store it. In general, every four altars are stacked, with three sheets of paper placed on the mouth of the altar, and the uppermost floor is pressed against the bricks above the mouth. Generally after 5 months or so, you can make it worse.
Third, the product features mature bad eggs, eggshell soft, natural shedding. The protein was milky, soft, jelly-like and the egg yolk was orange and red. Bad eggs are cold food products, do not have to cook seasoning, scratch the eggshell membrane can be eaten, the taste is mellow and delicious, aftertaste is endless.