If you want to cut preserved eggs without sticking to the knife, you can scald them in boiling water with a knife, or cut them with thread, which will cut them beautifully. Every place in life is full of fun, but there are also some problems. But human wisdom is infinite. Whenever you encounter a problem that needs to be solved, just think about it and you will find a solution. For example, cutting preserved eggs today, we all know that the yolk always sticks to the knife, which is very sticky and annoying.

How can I prevent the yolk from sticking to the knife? Let's have a look. Preserved eggs usually appear on our table in the form of appetizing cold meals, so these methods taught to you today are also consulted by professional cold food chefs. This method is more suitable for us to use at home. Blanch the water on both sides with a knife, and then cut the eggs, which will be very easy, will not touch the yolk, and will be easy to shape.

However, chefs who cook cold meals in restaurants usually don't use this method because it takes time. Also, preserved eggs will have a little effect on the taste after entering the water. Cut the eggs with thin thread. Chefs of cold dishes in restaurants usually use this method because it is not only fast, but also does not affect the taste. Clean the thin thread, then hold the end of the thin thread and cut the egg.

The thin thread is sterilized and harmless to human body. This method is very simple and easy to use, and it is another big step without scalding water. It can be said that the preserved eggs made by the second method are clean and beautiful, and are welcomed by many chefs and friends. We can use this method at home by ourselves this time. Simple and uncomplicated, the gospel of babies who love preserved eggs.