The steps of pickling salted duck eggs are very simple. Tu Rongrong and the others also started to start the machine, pouring baskets of duck eggs into a large pool for soaking. Of course, the pool is not empty with only water. There are soft brushes in the pool that can brush off the mud and poop on the duck eggs.
After the fixed time is up, a net bag will rise up from the bottom of the pool to pick up the duck eggs that have been brushed and send them to the conveyor belt. After two more brushings, the eggshells of the duck eggs are cleaned.
The washed duck eggs enter the next process, which is to wipe off the water stains on the eggshells, and then bake them at room temperature at about 2 or 30c for one minute before they can be wrapped in yellow mud mixed with rice wine. .
Pickling salted duck eggs is really simple. You only need to do a good job of cleaning in the early stage, dry the cleaned duck eggs and dry them for a while, then wrap them in yellow mud and put them in a tank for pickling.
Of course, the rice wine and a large amount of table salt are mixed in the yellow mud. These table salts are the rough salt that Tu Che and the others dried on the seaside of Seablue Star, which is convenient and cost-effective.
Aquamarine's ocean area is not small, so salt and other things can be dried casually. The salted duck eggs in their food factory don't need fine salt, they only need coarse salt, so it doesn't feel that the cost is too high. .
After being coated with a lot of salt and yellow mud, the machine puts the duck eggs into large vats and seals them up. These large vats are all ceramic vats produced by the brick kiln that Tu Che built at the beginning, and they are all very big. kind.
It just so happens that this kind of pottery jar has a big belly, and the opening is not too small, so you don’t have to worry about the difficulty in getting the salted duck eggs when you use it to pickle salted duck eggs, and Tu Rongrong feels that using a pottery pot to pickle salted duck eggs is better than using a plastic bucket do better.
Tu Rongrong walked in the workshop, she also wore a clean white coat, and walked in the workshop with a hat to explain the functions of these processes to fans bit by bit. Of course, she did not hesitate to tell the audience about the salted duck eggs. pickling method.
The steps are very simple and the method is very simple. The materials needed to marinate salted duck eggs are yellow mud, rice wine and a lot of salt, so Tu Rongrong doesn't think there is any harm in telling others.
Just like in the 21st century, people in China who want to pickle salted duck eggs only need to search the Internet for the method, but not everyone’s salted duck eggs have the same taste. It is very delicious, and some people can't describe it in a word. It all depends on personal craftsmanship and feeling.
Tu Rongrong is not afraid that someone will steal her business after knowing how to make salted duck eggs, not to mention that there are so many people in the whole interstellar, she is not worried that her salted duck eggs will not be sold at all.
The current property rights protection and privacy protection are very strong. She has registered the patent of salted duck eggs. Although the patent fee is not expensive, she is not worried that someone will steal her business. After all, her fans know This is her ancient method of "recovery", not someone else's "recovery".
[Goddess, why did you wash the duck eggs and then wrap them in yellow mud? Don't you think it's unnecessary?]
[Anchor, are you looking for trouble?]
[Duck eggs are really cute.]
[I didn't pay attention just now, I thought the anchor had enabled all the permissions, but I almost fell into the machine only to find out that the tactile and pain permissions were not enabled?]
"That's right, we're visiting a food factory and not cooking in the kitchen at home, so I don't have all the permissions." Tu Rongrong shrugged and said, "And there are a lot of machines in the factory. If you get hurt somewhere, you are fine in reality, but the synchronization of the five senses will also hurt."
[The goddess is very thoughtful.]
[The goddess is so smart and caring.]
[The goddess is a heart-warming little fairy.]
[Goddess, what a goddess, the goddess is awesome.]
"As for why the duck eggs are washed so clean and then covered with yellow mud, it is because this step of washing can clean some dirty things. Have you not noticed that there is mud and poop on the unwashed duck eggs? ?” Tu Rongrong walked to the side of the still emotional duck egg, picked up a duck egg and showed it to the camera.
"If you don't wash it, there will be some mud and poop smell on it, so you need to wash it to get rid of the smell. Of course, you can simply wash off the bacteria, which are the ones that are easier to wash off."
"Then we screened all the yellow mud and sterilized it. After mixing high-concentration white wine and rice wine, it can also be sterilized. And with the taste of wine, the taste of pickled salted duck eggs will be better. a little."
"The yellow mud is different from the dirt and poop on the shells of duck eggs that have not been washed, so washing duck eggs is not a superfluous thing, it is the most basic safety and hygiene issue."
[Yes, yes, I didn't notice that the goddess didn't tell me, these duck eggs that haven't been washed are a bit smelly.]
[So this is the smell of duck poop? It smells a little huh?]
[Goddess, is it true that salted egg yolk can make a lot of delicious food?]
[Is the egg yolk crisp delicious?]
[What is Zongzi? Is it tasty?]
[Wow, I'm looking forward to it.]
"Zongzi..." Tu Rongrong said with some nostalgia, "Zongzi is an ancient Chinese food that needs to be eaten during festivals, which is the Dragon Boat Festival on the fifth day of the fifth lunar month."
"It is said that during the Spring and Autumn Period of the ancient earth, our Chinese ancestors used it to pay homage to their ancestors. From the Spring and Autumn Period to the 21st century period of the ancient earth, zongzi has evolved for thousands of years, and has developed a variety of flavors."
"Zongzi has sweet and salty fillings. It can be filled with red beans, mung beans, peanuts, candied dates, fruit or jam, red bean paste, mung bean paste and other sweet fillings; it can also be wrapped with braised pork, bacon, sausage, pork belly, Salty fillings such as meat floss."
"Zongzi can be wrapped in bamboo leaves, zongzi leaves, and reed reed leaves, etc."
"Well, the salted duck eggs can be marinated in a week or two. How about I make zongzi for you? It happens that our planet is summer now, maybe we can also make up for the Dragon Boat Festival?" Tu Rongrong looked at Tu Che asked.
Tu Che looked at her helplessly and said, "It was already early summer when we came here, and now it's almost the end of summer after a few months, why did you say you want to eat zongzi?"
"The Dragon Boat Festival you mentioned is in the middle of summer, right? Don't you think it's a bit late to eat rice dumplings now?" Tu Che said with a smile.
"Oh, we can continue to make up for it. Tomorrow, on the fifth day of May, we can officially celebrate the Dragon Boat Festival. And the Dragon Boat Festival is not only for eating zongzi, but also for dragon boat racing."
"At that time, we can do it in a lively manner." Tu Rongrong said happily, "So let's make up for the Dragon Boat Festival now, and celebrate it officially tomorrow."