Chinese delicacy. Tin.

In a direct translation from the Chinese "Songhua" means "flowers of pine" ("tribute" - "eggs"), as After cleaning the shell, they solidified and translucent, visible mesh patterns resembling pine needles. The richer pattern - the higher the quality of the eggs.
To prepare sunhuadan duck eggs are commonly used. In folk prescription them soaked in a mixture of burnt lime, salt and water. Now eggs left for 40-60 days in a liquid consisting of caustic soda, salts, and tea leaves. In some regions, act differently: wrap crude from the shell eggs separately in a mixture of caustic soda, salt and wheat husks, and in 2-3 weeks they are ready to eat.

Some foreigners disdain to try this wonderful, truly Chinese dish because sunhuadan also called "hundred-year" or "millennial" eggs, which, of course, is an exaggeration.

Ready-preserved eggs, soft, smooth, elastic at the same time; yolk becomes a dark, gelatinous. Because sodium hydroxide and ammonia emissions during cooking eggs, sunhuadan may be slightly alkaline smell and taste be viscous.

A small amount of a mixture of vinegar, ground ginger and soy sauce will help to neutralize these effects and improve the taste of the dish.


See also


Subscribe to our groups in social networks!

New and interesting