CN108094921A - A kind of glutinous rice goose egg production method - Google Patents
A kind of glutinous rice goose egg production method Download PDFInfo
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- CN108094921A CN108094921A CN201810096296.XA CN201810096296A CN108094921A CN 108094921 A CN108094921 A CN 108094921A CN 201810096296 A CN201810096296 A CN 201810096296A CN 108094921 A CN108094921 A CN 108094921A
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- goose egg
- glutinous rice
- egg
- goose
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- 241000272814 Anser sp. Species 0.000 title claims abstract description 92
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 58
- 235000009566 rice Nutrition 0.000 title claims abstract description 58
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000013601 eggs Nutrition 0.000 claims abstract description 101
- 241000209094 Oryza Species 0.000 claims abstract description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000013305 food Nutrition 0.000 claims abstract description 21
- 239000000945 filler Substances 0.000 claims abstract description 18
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 15
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 14
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 14
- 235000014103 egg white Nutrition 0.000 claims abstract description 14
- 210000000969 egg white Anatomy 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 14
- 235000020097 white wine Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000011888 foil Substances 0.000 claims abstract description 6
- 230000000873 masking effect Effects 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 240000004713 Pisum sativum Species 0.000 claims description 5
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000015241 bacon Nutrition 0.000 description 4
- 240000005605 Clitoria ternatea Species 0.000 description 2
- 235000008358 Clitoria ternatea Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of glutinous rice goose egg production method, includes the following steps：Goose egg in white wine is soaked, the goose egg whole body of dipped white wine is stained with salt after taking-up, then is rolled in yellow mud in goose egg, when wrapping has finished, which is put into closed container, seals up for safekeeping 20 60 days；Modulate glutinous rice filler：It when soak at room temperature 68 is small in clear water by glutinous rice, is then impregnated 60 120 seconds in 90 degrees Celsius or more hot water, pull rear cold water cleaning out and glutinous rice and auxiliary food materials is mixed to form glutinous rice filler；Goose egg after sealing up for safekeeping is taken out and then goose egg is cleaned up with clear water, cracks osculum from goose egg end, the egg white in goose egg is poured out from osculum, retain yolk in goose egg, glutinous rice filler is inserted from osculum, to wrap up goose egg with masking foil or dish leaf after filling up, food steamer is put into and cooks.The present invention develops a kind of brand-new goose egg culinary art eating method, and the everyways such as nutrition, appearance increase；Without any chemical addition agent in manufacturing process, pure artisan craftsmanship makes, safe and healthy.
Description
Technical field
The invention belongs to field of food, are related to a kind of glutinous rice goose egg production method.
Background technology
Glutinous rice is the rice of glutinous rice shelling, is known as glutinous rice in southern china, and the north is then known as glutinous rice more.Glutinous rice is that manufacture is viscous
Property snack, as rice-pudding, mixed congee, various sweets primary raw material, glutinous rice be also brewing fermented glutinour rice（Sweet rice wine）Primary raw material.Glutinous rice
It is full of nutrition containing protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch etc.;Because it is fragrant
Glutinous stick-slip is often used to that local delicacies is made, deep to be liked by everybody.Glutinous rice is rich in B family vitamin, the warm taste of energy, in help
Gas.To deficiency-cold in spleen and stomach, be off one's feed, abdominal distension diarrhea has mitigation.Containing abundant nutritional ingredient in goose egg, as protein,
Fat, minerals and vitamins etc., protein content are less than egg;Fat content is higher than other eggs, also contains in goose egg
Multivitamin and minerals.
The content of the invention
The present inventor passes through multiple exploration practice, combines goose egg and the strong point of glutinous rice, discloses a kind of glutinous rice
Goose egg production method.
Glutinous rice goose egg production method of the present invention, includes the following steps：
Goose egg in white wine is soaked, the goose egg whole body of dipped white wine is stained with salt after taking-up, then is rolled in yellow mud in goose egg,
When wrapping has finished is put into closed container and seals up for safekeeping 20-60 days；
Modulate glutinous rice filler：When by glutinous rice, soak at room temperature 6-8 is small in clear water, then impregnated in 90 degrees Celsius or more hot water
It 60-120 seconds, pulls rear cold water cleaning out and glutinous rice and auxiliary food materials is mixed to form glutinous rice filler；
Goose egg after sealing up for safekeeping is taken out, and then goose egg is cleaned up with clear water, and selection seals that rear appearance is good, and free from flaw is no different up for safekeeping
The goose egg of taste cracks osculum from goose egg end, the egg white in goose egg is poured out from osculum, retains yolk in goose egg, egg white stream
Glutinous rice filler is inserted from osculum after complete, to wrap up goose egg with masking foil or dish leaf after filling up, food steamer is put into and cooks.
Preferably, the yellow mud select pollution-free natural yellow mud make popular disinfection dry in the air it is cool after obtain.
Preferably, it is described auxiliary food materials include green pea, bacon, fresh corn grain and flavoring, it is described auxiliary food materials with
The volume ratio of glutinous rice is 1:1.5-5.
Preferably, it is described seal up for safekeeping the time summer be 20-30 days, winter be 40-60 days.
Preferably, further include and select egg step before processing, select the egg step to be specially：Shell is selected without damaged and rotten peculiar smell
Goose egg, and goose egg under light is irradiated to observation, selects the lower yolk form of light perspective complete；Yolk, egg white line of demarcation are clear
It is clear；Yolk, the uniform goose egg of egg white color.
Glutinous rice goose egg production method of the present invention develops a kind of brand-new goose egg culinary art eating method taste, battalion
The everyways such as foster, appearance increase, and goose egg is allowed to produce higher value.Without any chemical addition agent in manufacturing process,
Pure technique making of knocking off, it is safe and healthy.
Specific embodiment
The specific embodiment of the present invention is described in further detail below.
Glutinous rice goose egg production method of the present invention, includes the following steps：
Goose egg in white wine is soaked, the goose egg whole body of dipped white wine is stained with salt after taking-up, then is rolled in yellow mud in goose egg,
When wrapping has finished is put into closed container and seals up for safekeeping 20-60 days；Seal up for safekeeping the time according to local climate and season etc. determine, in the summer
It is generally in season 20-30 days, winter is generally 40-60 days.
White wine is used for deodorization, and salt can prevent goose egg from rotting.
Modulate glutinous rice filler：When by glutinous rice, soak at room temperature 6-8 is small in clear water, then in 90 degrees Celsius or more hot water
It impregnates 60-120 seconds, pull rear cold water cleaning out and glutinous rice and auxiliary food materials is mixed to form glutinous rice filler.
Auxiliary food materials selected according to personal taste, can be green pea, bacon, fresh corn grain and flavoring such as fragrance,
The volume ratio of salt etc., the auxiliary food materials and glutinous rice is 1:1.5-5.
Goose egg after sealing up for safekeeping is taken out and then goose egg is cleaned up with clear water, and it is good that rear appearance is sealed in selection up for safekeeping, free from flaw
The goose egg of free from extraneous odour cracks osculum from goose egg end, the egg white in goose egg is poured out from osculum, retains yolk in goose egg, egg
Glutinous rice filler is inserted from osculum after clear stream is complete, to wrap up goose egg with masking foil or dish leaf after filling up, food steamer is put into and cooks.
Before being processed, the goose egg having good quality can be selected, selects the egg step to be specially：Shell is selected without damaged and change
The goose egg of matter peculiar smell, and goose egg is irradiated to observation under light, select the lower yolk form of light perspective complete；Yolk, egg white point
Boundary line is clear；Yolk, the uniform goose egg of egg white color.
Specific embodiment 1
Goose egg in white wine is soaked, the goose egg whole body of dipped white wine is stained with salt after taking-up, then is rolled in yellow mud in goose egg,
When wrapping has finished, which is put into closed container, seals up for safekeeping 29 days；
Modulate glutinous rice filler：When by glutinous rice, soak at room temperature 6 is small in clear water, then impregnated 60 seconds in 95 degrees Celsius of boiling water,
Rear cold water is pulled out to clean 1 minute and 1 kilogram of glutinous rice and auxiliary food materials are mixed to form glutinous rice filler；It is blue or green pea to aid in food materials
Beans, bacon, 300 grams of fresh corn grain mixture.
Goose egg after sealing up for safekeeping is taken out and then goose egg is cleaned up with clear water, and it is good that rear appearance is sealed in selection up for safekeeping, free from flaw
The goose egg of free from extraneous odour cracks osculum from goose egg end, the egg white in goose egg is poured out from osculum, retains yolk in goose egg, egg
Glutinous rice filler is inserted from osculum after clear stream is complete, to wrap up goose egg with masking foil or dish leaf after filling up, food steamer is put into and cooks, water
It is steamed 60 minutes after opening.
Specific embodiment 2
Goose egg in white wine is soaked, the goose egg whole body of dipped white wine is stained with salt after taking-up, then is rolled in yellow mud in goose egg,
When wrapping has finished, which is put into closed container, seals up for safekeeping 50 days；
Modulate glutinous rice filler：When by glutinous rice, soak at room temperature 3 is small in clear water, then impregnated 60 seconds in 95 degrees Celsius of boiling water,
Rear cold water is pulled out to clean 1 minute and 1 kilogram of glutinous rice and auxiliary food materials are mixed to form glutinous rice filler；It is blue or green pea to aid in food materials
Beans, bacon, 800 grams of fresh corn grain mixture.
Goose egg after sealing up for safekeeping is taken out and then goose egg is cleaned up with clear water, and it is good that rear appearance is sealed in selection up for safekeeping, free from flaw
The goose egg of free from extraneous odour cracks osculum from goose egg end, the egg white in goose egg is poured out from osculum, retains yolk in goose egg, egg
Glutinous rice filler is inserted from osculum after clear stream is complete, to wrap up goose egg with masking foil or dish leaf after filling up, food steamer is put into and cooks, water
It is steamed 60 minutes after opening.
Glutinous rice goose egg production method of the present invention develops a kind of brand-new goose egg culinary art eating method taste, battalion
The everyways such as foster, appearance increase, and goose egg is allowed to produce higher value.Without any chemical addition agent in manufacturing process,
Pure technique making of knocking off, it is safe and healthy.
Previously described each preferred embodiment for the present invention, if the preferred embodiment in each preferred embodiment
It is not apparent contradictory or premised on a certain preferred embodiment, each preferred embodiment can arbitrary stack combinations
Use, the design parameter in the embodiment and embodiment merely to clearly state the invention verification process of inventor, and
It is non-to limit the scope of patent protection of the present invention, scope of patent protection of the invention is still subject to its claims, all
It is the equivalent structure variation made with the description of the present invention, similarly should be included within the scope of the present invention..
Claims (5)
1. a kind of glutinous rice goose egg production method, which is characterized in that include the following steps：
Goose egg in white wine is soaked, the goose egg whole body of dipped white wine is stained with salt after taking-up, then is rolled in yellow mud in goose egg,
When wrapping has finished is put into closed container and seals up for safekeeping 20-60 days；
Modulate glutinous rice filler：When by glutinous rice, soak at room temperature 6-8 is small in clear water, then impregnated in 90 degrees Celsius or more hot water
It 60-120 seconds, pulls rear cold water cleaning out and glutinous rice and auxiliary food materials is mixed to form glutinous rice filler；
Goose egg after sealing up for safekeeping is taken out, and then goose egg is cleaned up with clear water, and selection seals that rear appearance is good, and free from flaw is no different up for safekeeping
The goose egg of taste cracks osculum from goose egg end, the egg white in goose egg is poured out from osculum, retains yolk in goose egg, egg white stream
Glutinous rice filler is inserted from osculum after complete, to wrap up goose egg with masking foil or dish leaf after filling up, food steamer is put into and cooks.
2. glutinous rice goose egg production method as described in claim 1, which is characterized in that the yellow mud selects pollution-free natural yellow mud
Make popular disinfection dry in the air it is cool after obtain.
3. glutinous rice goose egg production method as described in claim 1, which is characterized in that the auxiliary food materials include green pea, cured
The volume ratio of meat, fresh corn grain and flavoring, the auxiliary food materials and glutinous rice is 1:1.5-5.
4. glutinous rice goose egg production method as described in claim 1, which is characterized in that described to seal the time up for safekeeping and be in summer
20-30 days, winter was 40-60 days.
5. glutinous rice goose egg production method as described in claim 1, which is characterized in that further include and select egg step, choosing before processing
Egg step is specially：Goose egg of the shell without damaged and rotten peculiar smell is selected, and goose egg is irradiated to observation under light, selects light
The lower yolk form of perspective is complete；Yolk, egg white line of demarcation are clear；Yolk, the uniform goose egg of egg white color.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810096296.XA CN108094921A (en) | 2018-01-31 | 2018-01-31 | A kind of glutinous rice goose egg production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810096296.XA CN108094921A (en) | 2018-01-31 | 2018-01-31 | A kind of glutinous rice goose egg production method |
Publications (1)
| Publication Number | Publication Date |
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| CN108094921A true CN108094921A (en) | 2018-06-01 |
Family
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| CN201810096296.XA Pending CN108094921A (en) | 2018-01-31 | 2018-01-31 | A kind of glutinous rice goose egg production method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338366A (en) * | 2019-08-14 | 2019-10-18 | 谢玉蓉 | A kind of salty goose egg preparing ingredients of glutinous rice |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661362A (en) * | 2016-02-24 | 2016-06-15 | 吴晓伟 | Glutinous rice-containing instant duck eggs and making method thereof |
| CN105831785A (en) * | 2016-03-30 | 2016-08-10 | 薛霞 | Salted duck egg filled with glutinous rice and preparation method thereof |
| CN106690120A (en) * | 2017-01-24 | 2017-05-24 | 青岛工学院 | High-nutrition black rice salted duck egg |
-
2018
- 2018-01-31 CN CN201810096296.XA patent/CN108094921A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661362A (en) * | 2016-02-24 | 2016-06-15 | 吴晓伟 | Glutinous rice-containing instant duck eggs and making method thereof |
| CN105831785A (en) * | 2016-03-30 | 2016-08-10 | 薛霞 | Salted duck egg filled with glutinous rice and preparation method thereof |
| CN106690120A (en) * | 2017-01-24 | 2017-05-24 | 青岛工学院 | High-nutrition black rice salted duck egg |
Non-Patent Citations (1)
| Title |
|---|
| 刘宝家，等: "《食品加工技术、工艺和配方大全续集1（上）》", 30 June 1993, 北京：科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338366A (en) * | 2019-08-14 | 2019-10-18 | 谢玉蓉 | A kind of salty goose egg preparing ingredients of glutinous rice |
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