The bad egg is made from high-quality glutinous rice. It is a unique traditional food in China. It is most famous for the bad sheep in Zhejiang and the Yibin in Sichuan.
First, the ingredients standard
According to the calculation of 120 fresh duck eggs, 50 kg of high-quality glutinous rice (75 kg of cooked glutinous rice), 1.5 kg of salt, 200 g of sweet medicinal liquor and 100 g of white wine are needed.
Second, the processing method
1. Use glutinous rice with full rice, white color, no odor and less impurities. The glutinous rice is first panned and placed in a tank and soaked in water for 24 hours. After the dipped glutinous rice is removed, rinse it with water and pour it into the steaming bucket to level it. After adding water to the pot, boil it in a pot and wait until the steam rises from the rice layer. Steam for 10 minutes, use a small bamboo pole to remove hot water on the rice surface, so that the rice is swollen evenly. Cover with steam for 15 minutes to make the rice ripe. Then put the steamer on the rice bowl and rinse with water for 2 to 3 minutes to reduce the temperature of the rice to about 30 °C.
2, the rice after dripping, drain the water, pour into the tank, add the sweet wine and white wine, stir well, shoot the rice noodles, and dig a small round hole in the middle (the upper diameter is about 30 cm). The cylinder mouth is covered with a clean and dry grass cover, and the cylinder is covered with a straw mat for heat preservation. After 22 to 30 hours, when the wine in the hole is 3 to 4 cm deep, the insulation mat can be removed, and the wine juice is poured on the surface with a small spoon every 6 hours to make it fully brewed. After 7 days, mix the vinasse and mix it for 14 days to make it ripe for the bad eggs.
3. Use fresh duck eggs of qualified quality, wash and dry. Hand-held bamboo pieces (length 13 cm, width 3 cm, thickness 0.7 cm), tap the longitudinal side of the egg and tap twice from the big part, and then hit again in the small head to make the eggshell slightly cracked, and the eggshell membrane Can't break.
4. The jars used for bad eggs are cleaned and disinfected in advance. When loading the eggs, first lay a layer of distiller's grains on the bottom of the altar, and discharge the broken eggs to the top of the egg. The egg and the egg should not be too tight. Add the second layer of the grain, put the second layer of eggs, and finish the layer by layer. Spread a layer of distiller's grains and sprinkle with salt. Usually 120 eggs per jar. Then, seal the altar mouth with kraft paper, cover the bamboo raft, tie it tightly with a rope, and put it into stock. Generally, every four altars are stacked, and the altar mouth is padded with three pieces of paper, and the upper layer of the altar is pressed against the upper brick. Generally, after about 5 months, the maturity can be made.
Third, product features
Mature bad eggs, eggshells are soft and naturally fall off. The protein is milky white and soft jelly, and the egg yolk is orange-red semi-solidified. The bad egg is a cold food product. It does not need to be cooked and seasoned. It can be eaten by cutting the eggshell membrane. The taste is mellow and delicious, and the aftertaste is after eating.
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