Pinghu scrambled eggs [Zhejiang Pinghu specialty]

What is Pinghu rotten egg? Authentic Zhejiang Pinghu specialty: Pinghu scrambled eggs

Summary:Do you want to know what Pinghu scrambled eggs are? This article is a detailed introduction to the special product of Pinghu, Zhejiang Province - Pinghu Fried Egg. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Pinghu Fried Egg. The full text takes about 13 minutes to read, mainly including the basic introduction of Pinghu Fried Egg and its nutritional value? What are the product characteristics of Pinghu fermented eggs? How did the history of Pinghu's spoiled eggs come about? The production method of Pinghu fermented eggs and the awards and honors of Pinghu fermented eggs

Basic introduction of Pinghu fermented eggs

Pinghu fermented eggs were once listed as tribute and received a gold medal from Emperor Qianlong.

. After liberation, it received high praise both domestically and internationally. Ordinary poultry eggs are hard shelled, while the rotten eggs in Pinghu, Zhejiang are soft shelled. Because after being soaked, the eggshell falls off and only a thin film covers the egg body. The protein is milky white and the yolk is orange red, with a delicious taste. As long as you gently use chopsticks or forks to break the soft shell, it can be eaten. If you steam it to eat, it will lose the flavor of spoiled eggs

Duck eggs - The nutritional composition of eggs and their products is not significantly different, mainly containing rich protein, fat, vitamins, and inorganic salts. The protein content of whole eggs is about 13-15%, and the yolk has less moisture than the egg white Duck eggs should be neat and tidy. If using the same method as eggs, the curing time should not be advanced, otherwise it will affect its unique flavor

How did the history of Pinghu spoiled eggs come about

Method for making Pinghu fermented eggs

1. Brewing wine and making lees: This mainly includes selecting glutinous rice, soaking, steaming rice, pouring rice, making lees, and other work

2. Selected glutinous rice: glutinous rice with plump grains, white color, no odor, and few impurities should be selected as the raw material for brewing distiller's grains

3. Soaking (soaking rice): Wash the selected glutinous rice and soak it in cold water in a tank. The soaking time varies depending on the temperature. Generally, soak it for 20 hours at temperatures above 20 ℃, 24 hours at temperatures between 10-20 ℃, and 28 hours at temperatures below 10 ℃. If the temperature rises or falls, the soaking time of rice should also be shortened or extended accordingly<4. Steaming rice: Take out the soaked glutinous rice, rinse it with clean cold water, and pour it into a steaming bucket (put the bucket into the steamer). The rice surface should be flat. At the beginning of steaming, do not add a wooden lid. Wait for the steam in the pot to rise through the glutinous rice before adding a wooden lid. After about 10 minutes, open the wooden lid and use a broom (made of bamboo shreds) dipped in hot water to sprinkle it evenly on the surface of the upper layer of glutinous rice in the steaming bucket, so that the rice evaporates evenly and prevents the upper layer of rice from becoming stiff due to insufficient moisture. Pour water and cover it with a wooden lid. Steam for another 10 minutes, then open the wooden lid and stir the rice with a wooden stick. Cover the wooden lid and steam for about 5 minutes until the rice is fully cooked. This process is also known as the ripening of glutinous rice<5. Dripping rice: also known as pouring water, place the steamed rice in a steaming bucket on the rice rack, rinse with clean water for 2-3 minutes, and cool the hot rice to around 30 ℃ to adapt to the life and development of bacterial strains (yeast and koji)

6. Making lees: After pouring water on the steamed rice, drain off the water and pour it into a vat (about 110 kilograms of rice is steamed from 75 kilograms of glutinous rice per vat). Then mix it with medicinal herbs (275-300 grams of Shaoyao and 100-150 grams of Sweetener). The herbs must be finely ground first, and the dosage should be slightly reduced or increased according to the temperature. Mix the herbs evenly with the rice, flatten and compact the surface, and dig a hole in the middle (make a concave circular hole with rice). The diameter of the hole is about 30 centimeters, and the hole should be deep into the bottom of the vat. Do not leave rice at the bottom of the hole

After the rice is poured into the vat, a straw mat for insulation must be wrapped around the outside of the vat, and the vat mouth should be covered with a clean and dry straw cover to promote the smooth progress of saccharification and fermentation. After 22-30 hours, the temperature can reach around 35 ℃, and the liquid (liquor) in the pond has a depth of 3-4 centimeters. A bamboo stick should be used to prop up the grass cover by about 12 centimeters to lower the temperature inside the tank and prevent excessive temperature from damaging the distiller's grains, causing them to turn red in color and bitter in taste. To ensure the normal progress of alcohol fermentation, when the wine is full in the pool, sprinkle the wine with a spoon on the surface of the lees and the surrounding walls of the tank every 6 hours or so to fully ferment the lees. After 7 days of pouring the wine juice into the jar, the alcohol will mature in 14 days and can be used for processing scrambled eggs

High quality alcohol has a white color, a slightly sweet taste, and a strong aroma, with an alcohol content of about 15%. Normal distiller's grains have a temperature of 11 degrees when measured by a Bourbon meter. If the wine lees are red in color and have a sour or spicy taste, they are considered bad lees and should not be used for processing spoiled eggs

Awards and honors for Pinghu fermented eggs

Listed as a tribute during the Qianlong period of the Qing Dynasty and awarded the "Emperor Qianlong's Imperial Beijing Brand"

In 1901 (the first year of Xuantong), it won the "Gold Medal of the Nanyang Encouragement Association"

In 1957, it won the "National Remanufactured Egg Excellence Award"

In 1981, it won the "Ministry of Commerce Quality Product Certificate"

In 1984, it won the "Ministry of Commerce Quality Product Certificate"

In 1984, it was rated as the "Best Daily Consumer Product in Zhejiang Province" by consumers

In 1985, it won the "Zhejiang Province Quality Product Certificate"

In 1986, he won the "Third Prize for Scientific and Technological Progress in Zhejiang Province"

In 1986, he won the "Golden Eagle Award" for Zhejiang Province's new and excellent products

In 1987, he won the "Jade Rabbit Award" for Zhejiang Province's commercial office's famous and excellent products.

Won the Gold Award at the First China Food Expo in 1988

Won the "High Quality Product" Certificate from the Ministry of Commerce in 1988

Won the "Zhejiang High Quality Product" Certificate in 1989

Won the "Junma Award" for Zhejiang Province's New Excellent Product in 1990

Won the "Zhejiang Fine Product" Certificate in 1991

Won the "Excellent New Achievement Award" at the China Food Industry New Achievement Exhibition in 1991

Won the "Silver Award" at the Zhejiang Agriculture Expo in 1998

Won the title of "China Time honored Brand" from the Ministry of Domestic Trade in 1999

Won the "Excellent New Achievement Award" at the China Food Industry New Achievement Exhibition in 1991

Gold Award of Zhejiang Agricultural Expo "

Won the" Gold Award of Zhejiang Agricultural Expo "

Won the" Famous Brand Product of Zhejiang Province "

Won the" Famous Brand Product of Jiaxing City "in 2004

Won the "Zhejiang Agricultural Expo Gold Award" in 2004