How to process bad eggs? The poor eggs of Sichuan Syria and the bad eggs of Zhejiang Pinghu have unique flavors of soft quality, rich wine flavor, delicious taste and long aftertaste. They are famous in China and foreign countries and are one of China's famous specialty foods. They have a long history. Eggs are delicate, sweet and mellow, yellow-red in protein, and red in egg yolk. They can be stored for 3 years without deterioration, and the processing of bad eggs in Syria is carried out in three stages. (1) Selecting eggs, washing eggs, knocking eggs, ingredients, and loading cylinders: Remove the abnormal eggs such as broken egg, mute egg, preserved egg, short egg, and water-ringed egg. Wash the raw egg with clean water. The preparation method of the auxiliary materials is to use 5 kg of glutinous rice to steam into sweet glutinous rice, 1 kg of red sugar, 1 kg of 68-degree white wine, and 1.5 kg of salt in glutinous rice, mix well, and then coat a layer of eggs and put it on the altar. So far (one show defeat altar with 150), and finally cover a top mash, seal the mouth of the altar. (2) Dregsing: After the jar is sealed for 3 to 4 months, the hard shell has been dissolved and shedding, and the egg is peeled, but it cannot be broken. After husking, soak in high spirits for 2 days and then install the altar one by one. In addition to the original glutinous rice, the altar was added with 1 kg of brown sugar, 0.5 kg of salt, 25 grams of dried tangerine peel, 25 g of pepper, and 2 kg of caramel (when brown sugar was browned into brown sugar). (3) For the third time, the altar is stored for 3 to 4 months after the second altar is sealed, and the altar needs to be turned again. The purpose is to make the bad eggs in the whole altar evenly brewed and sealed and stored after overturning the altar. 1 The year is basically mature. Keep 3 to 5 years old. The best quality.
Ningxia
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More
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Season:from
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Ingredients:horseradish
Delivery:20
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MOQ:25TONS
Payment:T/T
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