![Princess Tun Egg [Liaoning New Local Specialty]](https://i.gtylx.com/i.png)
What is Princess Egg Village? Authentic Liaoning New Local Specialty: Gongzhutun Eggs
Summary:Do you want to know what Gongzhutun Eggs are? This article is a detailed introduction toLiaoning's new local specialty - Princess Tun Egg. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Princess Tun Egg. The full text takes about 8 minutes to read, mainly including the basic introduction of Princess Tun Egg and its nutritional value? How did the history of Princess Egg Village come about? How to make Princess Tun eggs and identify their authenticity? Wait
Basic Introduction to Gongzhutun Eggs
Gongzhutun Town is a well-known town for egg chicken production.
. Gongzhutun Town's eggs have the advantages of good quality, correct color, and large size, and are sold very well in Guangzhou, Shenzhen, Fujian, Hong Kong and other placesHow did the history of Princess Egg Village come aboutHow to make Gongzhutun eggs
Tomato and egg soup
Materials
Two tomatoes, two agaric, a small section of green onion, three eggs (scattered), a little starch water, salt, a little green vegetable leaves (I use rape leaves), sesame oil
Methods
(1) Cut tomatoes (peeled), agaric, green vegetable leaves into small pieces, and onion into chopped onion
(2) Put oil in the pot, heat up the oil, add chopped scallions and stir fry. Then add tomatoes and fungus, stir fry briefly, add salt, and finally pour in water and bring to a boil
(3) After the water boils, turn on the stove to low heat, pour starch water into the pot to make the soup slightly thicker, then pour in the beaten egg mixture, stir for a while, and turn off the heat Finally, add green cabbage leaves and sesame oil, completeEgg selection:
1. Sensory identification of eggshells: Observe the appearance, shape, color, and cleanliness of eggs with your eyes. High quality fresh eggs, with clean, intact, and dull shells, and a layer of white frost on the shell, with a bright color. Low quality fresh eggs with cracked or cracked shells; Eggshell damage, egg white overflow, or mild mold spots on the outside of the shell. Newer fresh eggs have a darker shell, a broken and larger opening on the surface, and most of the egg white flows out. Poor quality fresh eggs, with the powder and frost on the surface of the eggshell peeling off; The shell color is shiny and appears as dark gray or dark black, with oil sample leaching; There are more or larger mold spots
2. Hand touch identification: that is, touching the surface of the egg with your hand to see if it is rough, weighing the weight of the egg, and flipping the egg on the palm of your hand. High quality fresh eggs have rough eggshells and appropriate weight. Low quality fresh eggs, with cracked, dented or damaged eggshells, and a smooth feeling when touched by hand; More recent fresh eggs have broken eggshells and protein leakage. Lightweight to handle; When the egg is held in the palm and flipped over, it always faces downwards (shell attached egg). Poor quality fresh eggs have a smooth texture when touched, but when weighed, they may be too light or too heavy
3. Ear to ear identification: Hold the egg in your hand, gently shake it to make the eggs collide with each other, and listen carefully for its sound; Or shake your hand and listen to its sound. The sound of high-quality fresh eggs hitting each other is crisp, and there is no sound when holding the eggs and shaking them. The low-quality fresh eggs make a dull sound (cracked eggs) when bumped with each other, and the contents have a flowing sensation when shaken by hand. Poor quality fresh eggs collide with each other, making creaking sounds (hatching eggs) and empty sounds (splashing eggs). When holding an egg and shaking it, the contents make a shaking sound
4. Nose odor identification: that is, gently inhale the hot air onto the eggshell with your mouth, and then smell its scent with your nose. Good quality fresh eggs have a slight lime flavor. The low-quality fresh eggs have a slight lime or moldy taste. Poor quality fresh eggs have bad odors such as moldy, sour, and foul odors<5. Fresh egg identification: Open the fresh egg and place its contents on a glass or porcelain dish. Observe the color, consistency, and characteristics of the egg yolk and egg white, whether there is blood, whether the embryo is developing, and whether there is any odor
How did the history of Princess Egg Village come aboutHow to make Gongzhutun eggs
Tomato and egg soup
Materials
Two tomatoes, two agaric, a small section of green onion, three eggs (scattered), a little starch water, salt, a little green vegetable leaves (I use rape leaves), sesame oil
Methods
(1) Cut tomatoes (peeled), agaric, green vegetable leaves into small pieces, and onion into chopped onion
(2) Put oil in the pot, heat up the oil, add chopped scallions and stir fry. Then add tomatoes and fungus, stir fry briefly, add salt, and finally pour in water and bring to a boil
(3) After the water boils, turn on the stove to low heat, pour starch water into the pot to make the soup slightly thicker, then pour in the beaten egg mixture, stir for a while, and turn off the heat Finally, add green cabbage leaves and sesame oil, completeEgg selection:
1. Sensory identification of eggshells: Observe the appearance, shape, color, and cleanliness of eggs with your eyes. High quality fresh eggs, with clean, intact, and dull shells, and a layer of white frost on the shell, with a bright color. Low quality fresh eggs with cracked or cracked shells; Eggshell damage, egg white overflow, or mild mold spots on the outside of the shell. Newer fresh eggs have a darker shell, a broken and larger opening on the surface, and most of the egg white flows out. Poor quality fresh eggs, with the powder and frost on the surface of the eggshell peeling off; The shell color is shiny and appears as dark gray or dark black, with oil sample leaching; There are more or larger mold spots
2. Hand touch identification: that is, touching the surface of the egg with your hand to see if it is rough, weighing the weight of the egg, and flipping the egg on the palm of your hand. High quality fresh eggs have rough eggshells and appropriate weight. Low quality fresh eggs, with cracked, dented or damaged eggshells, and a smooth feeling when touched by hand; More recent fresh eggs have broken eggshells and protein leakage. Lightweight to handle; When the egg is held in the palm and flipped over, it always faces downwards (shell attached egg). Poor quality fresh eggs have a smooth texture when touched, but when weighed, they may be too light or too heavy
3. Ear to ear identification: Hold the egg in your hand, gently shake it to make the eggs collide with each other, and listen carefully for its sound; Or shake your hand and listen to its sound. The sound of high-quality fresh eggs hitting each other is crisp, and there is no sound when holding the eggs and shaking them. The low-quality fresh eggs make a dull sound (cracked eggs) when bumped with each other, and the contents have a flowing sensation when shaken by hand. Poor quality fresh eggs collide with each other, making creaking sounds (hatching eggs) and empty sounds (splashing eggs). When holding an egg and shaking it, the contents make a shaking sound
4. Nose odor identification: that is, gently inhale the hot air onto the eggshell with your mouth, and then smell its scent with your nose. Good quality fresh eggs have a slight lime flavor. The low-quality fresh eggs have a slight lime or moldy taste. Poor quality fresh eggs have bad odors such as moldy, sour, and foul odors<5. Fresh egg identification: Open the fresh egg and place its contents on a glass or porcelain dish. Observe the color, consistency, and characteristics of the egg yolk and egg white, whether there is blood, whether the embryo is developing, and whether there is any odor
How to make Gongzhutun eggs
Tomato and egg soup
Materials
Two tomatoes, two agaric, a small section of green onion, three eggs (scattered), a little starch water, salt, a little green vegetable leaves (I use rape leaves), sesame oil
Methods
(1) Cut tomatoes (peeled), agaric, green vegetable leaves into small pieces, and onion into chopped onion
(2) Put oil in the pot, heat up the oil, add chopped scallions and stir fry. Then add tomatoes and fungus, stir fry briefly, add salt, and finally pour in water and bring to a boil
(3) After the water boils, turn on the stove to low heat, pour starch water into the pot to make the soup slightly thicker, then pour in the beaten egg mixture, stir for a while, and turn off the heat Finally, add green cabbage leaves and sesame oil, complete Egg selection: 1. Sensory identification of eggshells: Observe the appearance, shape, color, and cleanliness of eggs with your eyes. High quality fresh eggs, with clean, intact, and dull shells, and a layer of white frost on the shell, with a bright color. Low quality fresh eggs with cracked or cracked shells; Eggshell damage, egg white overflow, or mild mold spots on the outside of the shell. Newer fresh eggs have a darker shell, a broken and larger opening on the surface, and most of the egg white flows out. Poor quality fresh eggs, with the powder and frost on the surface of the eggshell peeling off; The shell color is shiny and appears as dark gray or dark black, with oil sample leaching; There are more or larger mold spots 2. Hand touch identification: that is, touching the surface of the egg with your hand to see if it is rough, weighing the weight of the egg, and flipping the egg on the palm of your hand. High quality fresh eggs have rough eggshells and appropriate weight. Low quality fresh eggs, with cracked, dented or damaged eggshells, and a smooth feeling when touched by hand; More recent fresh eggs have broken eggshells and protein leakage. Lightweight to handle; When the egg is held in the palm and flipped over, it always faces downwards (shell attached egg). Poor quality fresh eggs have a smooth texture when touched, but when weighed, they may be too light or too heavy 3. Ear to ear identification: Hold the egg in your hand, gently shake it to make the eggs collide with each other, and listen carefully for its sound; Or shake your hand and listen to its sound. The sound of high-quality fresh eggs hitting each other is crisp, and there is no sound when holding the eggs and shaking them. The low-quality fresh eggs make a dull sound (cracked eggs) when bumped with each other, and the contents have a flowing sensation when shaken by hand. Poor quality fresh eggs collide with each other, making creaking sounds (hatching eggs) and empty sounds (splashing eggs). When holding an egg and shaking it, the contents make a shaking sound 4. Nose odor identification: that is, gently inhale the hot air onto the eggshell with your mouth, and then smell its scent with your nose. Good quality fresh eggs have a slight lime flavor. The low-quality fresh eggs have a slight lime or moldy taste. Poor quality fresh eggs have bad odors such as moldy, sour, and foul odors<5. Fresh egg identification: Open the fresh egg and place its contents on a glass or porcelain dish. Observe the color, consistency, and characteristics of the egg yolk and egg white, whether there is blood, whether the embryo is developing, and whether there is any odor