五香皮蛋故名思义具有五香味,因其成热期短,所以称为速熟五香皮蛋。这种皮蛋的原料选择配比如下:新鲜鸭蛋1000个,纯碱3.5—4公斤,生石灰10公斤,食盐2公斤,红茶末2公斤,草木灰0.5公斤,桂子、桂南、毕剥、丁香、豆蔻、山楂、沙仁、良姜各50克,花椒和大茴香各0.5公斤。具体加工方法:除生石灰外,将全部配料放在锅内加水熬煮,熬好后取出料液,再慢慢加入生石灰搅拌成糊状;用草木灰调整糊泥的稠度,待糊 Spiced preserved egg name has five fragrance, because of its short heat, so called cooked spiced preserved egg. This preserved egg raw material selection ratio is as follows: 1000 fresh duck egg, soda 3.5-4 kg, lime 10 kg, salt 2 kg, 2 kg of tea at the end, 0.5 kg of ash, cassia, Guinan, Bi stripping, clove, cardamom, Hawthorn, Sha Ren, galangal 50 grams, pepper and anise each 0.5 kilograms. Specific processing methods: In addition to quicklime, all the ingredients on the pot with water boil, boil, remove the liquid, and then slowly add lime mixed into a paste; with ash to adjust the consistency of paste, to be paste