松花蛋检验，结果如何？（图文视频）

夏天的夏

夏天的夏
俺写写侬乐乐，欢迎转载，转载请告之。
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春天试做的松花蛋，一直没有吃呢！刚刚腌制结束的有一股不喜欢的碱味，后一直用蜂蜡密封着。现在鲜蛋不够吃了，耐心等待的送花蛋终于可以登上舞台了！

配方： 5%强碱+5%盐的水溶液， 腌制2周左右，时间随温度调整

 

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