Monday, October 20, 2014

Gooseberry


Also known as Preserved Egg, Black Egg, or even egg Hundred Years Egg Centenary is one of the curiosities of Chinese dining table pedestal base cuisine. Eggs may be duck, chicken or goose, provided it is kept in a mixture of clay, ash, salt, lime and rice straw for several weeks or months, depending on the method of preparation. After this period, the yolk becomes a dark green and creamy. And the light turns transparent brown jelly as if crystallized.
It is believed that the method of egg production centennial began more than five centuries, and was enhanced after its discovery dining table pedestal base during the Ming Dynasty, the region of Hunan, when a home owner found duck eggs in the mortar that was used to do your homework, two months before. After experimenting, he decided to try to produce, adding salt to improve the taste. And from this ancient experience, it was found the 'recipe' Egg Centenary, much appreciated by the Orientals.
Gooseberry
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