Pinghu dross egg(ping hu zao dan )

Pinghu dross egg method:

Raw materials for making Pinghu dross eggs:

10 grams of duck eggs, 500 grams of Xiangzao brine, 400 grams of vinegar.

The processing steps of Pinghu dross egg are as follows:

1. Choose fresh and tidy duck eggs, wash them, and put them into a small jar. Add vinegar and seal the jar. After about a week, the eggshell becomes soft. Take it out carefully, wash off the vinegar taste with cold water, and drain.

2. Pour out the vinegar in the small jar, wash the jar, put the duck eggs in gently, pour in the Xiangzao bittern, and seal the mouth of the jar. After about a week, you can eat it and steam it as you like.

The characteristics of Pinghu dross egg are as follows

"Dross egg" protein is milky white, flexible and tender, egg yolk is semi solidified, orange red, gorgeous and pleasing to the eye, with strong smell, sweet and refreshing sand, and long aftertaste.

To make Pinghu dross eggs, we should pay attention to:

Duck eggs to pheasant neat, such as eggs with the same method. Curing time should not be advanced, otherwise it will affect its unique flavor.

Pinghu dross egg

Pinghu dross egg is a famous traditional food in Pinghu City, Zhejiang Province. It is made of high-quality glutinous rice and lees. It is produced in Pinghu, Zhejiang Province and Yibin, Sichuan Province, and Pinghu is the most famous.

Generally, eggs are hard shelled, while eggs in Pinghu, Zhejiang are soft shelled. The egg shell falls off after being stained with grains, and only a layer of film covers the egg body. Its protein is milky white, and the yolk is orange red. It tastes delicious. As long as you gently break the soft shell with chopsticks or forks, you can eat it. If you steam it, you will lose the flavor of dross eggs.

Characteristics of dishes

Pinghu dross egg is a famous traditional food in Pinghu City, Zhejiang Province. It is made of high-quality glutinous rice and lees. It is produced in Pinghu, Zhejiang Province and Yibin, Sichuan Province, and Pinghu is the most famous.

Pinghu dross egg was once listed as a tribute and was awarded a gold medal by Emperor Qianlong. After liberation, it was highly praised at home and abroad. Generally, eggs are hard shelled, while eggs in Pinghu, Zhejiang are soft shelled. The egg shell falls off after being stained with grains, and only a layer of film covers the egg body. Its protein is milky white, and the yolk is orange red. It tastes delicious. As long as you gently break the soft shell with chopsticks or forks, you can eat it. If you steam it, you will lose the flavor of dross eggs.

Pinghu dross egg has a production history of more than 250 years. In the Qing Dynasty, it was awarded the "imperial gold medal" by Emperor Qianlong, and has been well-known ever since. Pinghu dross egg is made of high quality glutinous rice and lees, which lasts about 5 months. The alcohol, sugar, organic acid, salt and other substances in the wine gradually permeate into the fresh duck eggs during the process of lees. A series of physical and chemical reactions are produced. The protein in the protein and yolk gradually denaturates and solidifies due to the long-term effect of alcohol and organic acid, and makes the whole egg obtain unique aroma and sweetness. During the formation of dross eggs, amino acids and soluble sugar increased, which brought sweet and delicious taste and easy to digest and absorb.

Dross egg is suitable for raw food, because alcohol has bactericidal effect, so raw food is good for human body. If you eat it after cooking, it will not only lose its original unique flavor, but also produce bitter taste. When eating, put the dross eggs in a bowl or dish, and use a knife or chopsticks to gently scratch the egg membrane. Then you can use chopsticks or spoons to eat them. After eating, the aftertaste will be endless.

Pinghu dross egg is rich in nutrition. Yu Ruomu, a famous nutritionist in China, praised it as "delicious food and nutritious food". According to the determination, the dross egg contains 15.8 grams of protein, 24.8 grams of calcium, 11.1 grams of phosphorus and 0.31 grams of iron per 100 grams, and contains 18 kinds of amino acids necessary to maintain human metabolism. Pinghu dross egg is not only a good cold food, but also has many functions, such as increasing appetite, helping digestion, maintaining the normal function of nervous system and promoting blood circulation. It can promote the growth and development of human body and maintain vigorous vitality.

Production method

Zhejiang cuisine

[ingredients] 10 goose eggs, 400g vinegar and 500g marinated lees

1. Choose fresh and tidy duck eggs, wash them and put them into a small jar. Add vinegar and seal the jar.

After about a week, the eggshell becomes soft. Take it out carefully, wash off the vinegar taste with cold water, and drain.

2. Pour out the vinegar in the small jar, wash the jar, put the duck eggs in gently, and pour in the fragrant lees,

And seal the mouth of the jar. After about a week, you can eat it and steam it as you like.

nutritive value

1. "Dross egg" is a unique national food in China. It is produced in Pinghu, Zhejiang Province and Yibin, Sichuan Province, among which Pinghu is the most famous. During the reign of Emperor Qianlong of the Qing Dynasty, he made a tribute, which won the praise of Emperor Qianlong. It was used as a gift for relatives and friends as a good wine.

2. "Dross egg" protein is milky white, flexible and tender, egg yolk is semi solidified, orange red, gorgeous and pleasing to the eye, with strong smell, sweet and refreshing sand, and long aftertaste.

The nutritional components of goose eggs and their products are similar, mainly rich in protein, fat, vitamins and inorganic salts. The content of protein in whole egg is about 13-15%, and the water content in yolk is less than that in egg white

3. Goose eggs to pheasant neat, such as eggs with the same method.

4. Curing time should not be advanced, otherwise it will affect its unique flavor.

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Chinese PinYin : Ping Hu Zao Dan