Homemade preserved eggs

Health preserved eggs do not contain lead poison and are rich in various amino acids and trace elements required by the human body. Nutritious and delicious. The processing methods for preserved eggs are described below:

(a) Select fresh eggs (chicken, duck, goose, quail egg can be used as raw materials), cracked eggs, scattered yellow eggs, steel shell eggs, sand shell eggs should not be taken. Fresh eggs cannot be washed with water, dirty eggs can be wiped with a cloth.

(b) take lime, soda ash, salt into the container, add boiling water, stirring for 30 minutes, to be cooled and then add zinc oxide, iron oxide, potassium iodide, gynostemma and selenite, mixed into powder. Take 500 grams of powder into a plastic container, add 7 kg of cold boiled water, stir well with a wooden stick, and wait for all the bubbles to disappear in the infusion.

(c) Place fresh eggs in jars, jars, plastic bags and other containers at a rate of 100 duck eggs or 120 eggs made from 500 grams of infusions. Pour the prepared infusion into the container, submerge the whole egg, seal the container, place it in the back light, and maintain the temperature above 20°C. The preserved egg can mature within 10 days. Mature preserved eggs are washed with cold water and dried, placed in plastic bags or altars, and eaten as they come. The preserved eggs usually produce pine flowers in about 30 days, and the finished products are not deteriorated in storage for a year or so.

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