如何制作鸡蛋壳磨粉?

Ingredients:

• 100 grams (3.5 ounces) of fresh eggshells
• 100 grams (3.5 ounces) of water

Instructions:

1. Rinse and dry the eggshells: Wash and pat dry the eggshells thoroughly to remove any dirt or impurities.
2. Grind the eggshells: Add the rinsed and dried eggshells to a food processor and grind them into a fine powder.
3. Add water: Add 100 grams (3.5 ounces) of water to the eggshell powder and grind again until a fine, smooth paste is formed.
4. Filter the paste: Use a fine-mesh sieve to filter the paste and remove any large particles.
5. Dry the paste: Air dry the filtered paste in a well-ventilated area or use a dehydrator to remove any remaining moisture.
6. Store the paste: Store the dried egg shell powder in an airtight container in a cool, dry place.

Tips:

• Use fresh, high-quality eggs for the best results.
• The grinding process can be done with a mortar and pestle, a blender, or a food processor.
• The paste can be stored for up to 6 months.
• Use the egg shell powder in various culinary applications, such as baking, frying, and seasoning.