Chapter 208 Salted Duck Eggs and Zongzi [Three Updates]
The process of pickling duck eggs is simple. Tu Rongrong and the others started the machine and poured the eggs into a large pool of water to soak. Of course, the pool is not empty and filled with only water. There is a soft brush in the pool to scrub away the dirt and feces on the eggs.
When the fixed time comes, a net bag will rise from under the pool to scoop up the duck eggs that have been almost 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 of about 20-30℃ for one minute. Only then can they be wrapped in yellow mud mixed with rice wine.
It is really simple to pickle salted duck eggs. You just need to do the preliminary cleaning work, wipe off the water from the washed duck eggs and let them dry for a while, then you can coat them with yellow mud and put them in the jar for pickling.
Of course, the yellow mud is mixed with rice wine and a large amount of salt. This salt is the coarse salt that Tu Rongrong asked Tu Che and others to dry on the beach of the Aquamarine Star. It is convenient and free of cost.
The ocean area of Aquamarine is not small, so salt and other things can be dried at will. The salted duck eggs in their food factory do not require fine salt, only coarse salt is enough, so Tu Rongrong does not think the cost is too high.
After coating the duck eggs with a large amount of salt and yellow mud, the machine puts the duck eggs into large vats and seals them. These large vats are all large pottery vats produced by the brick kiln built by Tu Che.
It just so happens that the belly of this ceramic jar is very big and the opening is not small, so there is no need to worry about difficulties in taking out the salted duck eggs later when using it to pickle the salted duck eggs. Moreover, Tu Rongrong feels that it is better to pickle salted duck eggs in a ceramic jar than in a plastic bucket.
Tu Rongrong was walking in the workshop. She was also wearing a clean white coat and a hat. She walked in the workshop and explained the functions of these processes to her fans bit by bit. Of course, she was not stingy in telling the audience how to pickle salted duck eggs.
The steps and methods are very simple. The only materials needed to pickle salted duck eggs are yellow mud, yellow wine and a large amount of salt, so Tu Rongrong doesn't think there is anything wrong with telling others.
Just like in the 21st century, anyone in China who wants to pickle salted duck eggs only needs to search the Internet for the recipe. However, not everyone's pickled salted duck eggs taste the same. Some people's pickles are particularly delicious, while others are hard to describe. It all depends on personal skills and feelings.
Tu Rongrong is not afraid that someone will steal her business after knowing the method of making salted duck eggs. What's more, there are so many people in the galaxy, so she is not worried at all that her salted duck eggs cannot be sold.
Nowadays, intellectual property protection and privacy protection are very strong. Tu Rongrong registered a patent for salted duck eggs. Although the patent fee is not expensive, she is not worried that someone will steal her business. After all, her fans all know that this is an ancient method that she "restored", not "restored" by others.
[Goddess, why did you wash the duck eggs and then cover them with yellow mud? Don't you think it's redundant?]
[Anchor, are you looking for trouble? ]
[Duck eggs are really cute.]
[I didn't notice it earlier and thought the streamer had enabled all permissions. I almost fell into the machine and realized that the touch and pain permissions seemed to be disabled.]
"That's right. We're visiting a food factory, not cooking in our own kitchen, so I didn't enable all permissions." Tu Rongrong shrugged and said, "Also, there are a lot of machines in the factory. If you accidentally bump into something and get hurt, you won't be hurt in real life, but it will hurt when all five senses are synchronized."
【The goddess is very thoughtful.】
[The goddess is so smart and thoughtful. ]
【The goddess is a warm-hearted fairy. 】
[Goddess, you are awesome.]
"As for why the duck eggs are washed so clean and then covered with yellow mud, it is because the washing step can wash away some dirt. Didn't you notice that there is dirt and feces on the unwashed duck eggs?" Tu Rongrong walked to the duck eggs that had no emotions yet, picked up a duck egg and looked at it in front of the camera.
"If it's not cleaned, there's some mud and feces on it that smells really bad, so it needs to be cleaned to get rid of the odor. Of course, you can also simply wash away the bacteria, the kind that's easier to clean."
"Then we filter and sterilize the yellow mud. After mixing it with high-concentration white wine and yellow wine, it can also sterilize it. And the flavor of the wine will make the pickled salted duck eggs taste better."
"This yellow mud is different from the dirt and feces on the shells of unwashed duck eggs, so washing the duck eggs is not unnecessary. It is a basic safety and hygiene issue."
[Yes, yes, yes, I hadn't noticed until the goddess told me that these unwashed duck eggs are a bit smelly.]
[So this is what duck poop smells like? Kind of stinky, huh?]
[Goddess, is it true that salted egg yolks can be used to make many delicious dishes? ]
Is the egg yolk pastry delicious?
What is Zongzi? Is it delicious?
【Wow, I'm really looking forward to it.】
"Zongzi..." Tu Rongrong said with some nostalgia, "Zongzi is a delicacy that must be eaten during an ancient Chinese festival, the Dragon Boat Festival on the fifth day of the fifth lunar month."
"Legend has it that during the Spring and Autumn Period of ancient Earth, our Chinese ancestors used it to worship their ancestors. From the Spring and Autumn Period to the 21st century, zongzi has evolved over thousands of years and developed a variety of flavors."
"Zongzi can be sweet or savory. They can be filled with sweet fillings like red beans, mung beans, peanuts, candied dates, fruit, or jam, red bean paste, mung bean paste, etc.; they can also be filled with savory fillings like braised pork, bacon, Chinese sausage, pork belly, meat floss, etc."
"Zongzi can be wrapped in bamboo leaves, zong leaves, reed leaves, etc."
"Well, it takes a week or two to pickle the salted duck eggs. How about I make rice dumplings for you then? It happens to be summer on our planet now, so maybe we can have a Dragon Boat Festival?" Tu Rongrong looked at Tu Che and asked.
Tu Che looked at her helplessly and said, "It was already early summer when we first came here. Now, several months have passed and it's almost the end of summer. And you're just saying you want to eat zongzi?"
"The Dragon Boat Festival you are talking about 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 make up for it. We can have another official Dragon Boat Festival next year on the fifth day of the fifth lunar month. And the Dragon Boat Festival is not just about eating rice dumplings, we can also race dragon boats."
"We can have a grand celebration then." Tu Rongrong said happily, "So we can just make up for the Dragon Boat Festival now and then have a formal one tomorrow."
(End of this chapter)
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