User:Zhaaaaoooo/sandbox

= Shi egg = Early Shi-eggs were dead eggs that had fetal buds but did not move during the hatching process. Later, Shi-eggs were made of eggs and dietary alkali appeared.

Production
While making a Shi egg, knocked the big end of an egg, pour out the egg liquid in the pox and add salt, MSG, and edible soda. In the process of steaming, in order to avoid the adhesion of the egg liquid and the eggshell, it is necessary to put an appropriate amount of baking soda, which is a kind of edible alkali (the surface looks similar to cotton white sugar), so that the steamed shi egg will not adhesion to the eggshell. It is easy to peel, and the surface of the shi egg peeled off is smooth and beautiful.

Then refill into the eggshell and steam in the pot and fire. Wait for the water boiled and set a small fire, and at the same time, lift the lid to let the heat radiate for a while. When the water vapor in the pot is not obvious, replace the lid. Wait for the steam to overflow again, lift the lid again to dissipate the heat. Repeat this for a few times, and use bamboo sticks or chopsticks to insert into the egg and pull them out. No egg liquid overflows, and the shi egg is ready.

Generally, if adding the appropriate amount of baking soda, the real egg will show a bright yellowish color similar to a chicken cake. The reason why most people see a green real egg is actually because of too much baking soda.