How to marinate duck eggs? How to marinate duck eggs

Prepare duck eggs, wash them, add white wine, and put them in a cool place for 25 days.

How to cook salted duck eggs? Put the eggs in water and soak them in salt for 10 minutes, then scrub them clean, pour white wine on a plate, add 13 spiced salts, and marinate them naked.

Duck eggs are dipped in white wine and salt, wrapped in plastic wrap, and placed in a jar to marinate for 30 days.

Salted duck eggs, easy to learn, let's try it together.

Teach you how to marinate salted duck eggs.

The market buys fresh duck eggs, washes them with clean water, wipes off the water with a clean towel, and then puts them in a cool and dry place to dry. Then prepare a little high-concentration liquor, put the duck eggs in the liquor and roll them around, then wrap the duck eggs in a uniform layer of salt, and put them in a sealed jar for about 40 days.

Wash the duck eggs first, dry them neatly into a glass container, sprinkle a layer of salt, and seal them for 30 days.

Wash the duck eggs. Prepare two bowls, one for liquor and one for salt. Then first pass the duck eggs, white wine. Dip in salt. Repeat this three times. The duck eggs are then marinated for a month. If you want to eat it, just take it out and cook it.

Salted duck eggs are delicious when pickled like this, teach you a new way to pickle duck eggs, and ensure that all of them are oily!

Traditional method of marinating duck eggs: marinating duck eggs in salt water.

Teach you a good way to marinate salted duck eggs, and you can make them yourself at home.

Salt is first added to the mixed soil, and then the duck eggs are put in the mud and covered in a layer of soil to marinate.

Pickled salted duck eggs are mainly made by salting. When the fresh egg is pickled, the salt sludge outside the egg or the salt in the salt water solution seeps into the egg through the eggshell, shell membrane and egg yolk film, and the water in the egg also continues to seep out. When the eggs are cured and matured, the concentration of salt in the egg liquid is basically similar to that in the sludge or salt water solution.

The hypertonic salts cause the water of the cell body to be removed, thus inhibiting the life activities of bacteria. At the same time, table salt can reduce the activity of proteases in eggs and the ability of bacteria to produce proteases, thereby slowing down the rate of spoilage of eggs. The infiltration of salt and the exudation of water change the character and flavor of the egg.

In order to obtain high-quality salted duck eggs, fresh eggs must be used, and the amount and concentration of salt, ambient temperature and marinating time can be flexibly controlled according to different salting methods.

1. Soaking wine and applying salt method, which is a convenient processing method for salted duck eggs. Prepare two bowls and fill each with a small half bowl of white wine and salt. Wash and dry the fresh duck eggs, first roll them in wine (so that the eggs are fragrant), and then roll them in salt so that each part of the duck eggs is stained with wine and salt.

Then put the duck eggs into a plastic bag, tie the bag tightly to isolate the air, and then put on an extra plastic bag, and tie the bag tightly. You can eat it after about two weeks, if you leave it for a long time, it will be too salty, and after cooking, soak it in boiling water for a period of time to reduce the salty taste. The advantage of this method is that it does not require special containers or spices.

2. The saltwater soaking method is to soak and marinate salted duck eggs with salted water. During processing, the brine concentration is prepared to 20% (80% boiling water, 20% salt), and the raw eggs are washed and soaked in salt water, and the top layer of the egg should be pressed with a bamboo fence or other things to prevent the top egg from floating and exposing the water. The tank is covered and sealed for about 30 days, and the salted duck eggs can be matured.

The salted duck eggs processed by the saltwater immersion method should not be stored for a long time, otherwise black spots are easy to appear on the eggshell.

3. Pickled five-spice salted duck eggs, five-spice salted duck eggs are fresh duck eggs processed with condiments. Pickling method: first remove the loose yolk eggs and cracked eggs that are not easy to process in the fresh duck eggs, and then wash and drain the fresh duck eggs.

Generally, 100 fresh duck eggs with 120 grams of cinnamon, 70 grams of fennel, 50 grams of chili powder, 750 grams of salt, and 3000 grams of water; Boil for 1 hour, discard the residue after cooling, and then add 50 grams of five-spice grains to make a mud that is not thick or thin. When marinating, take 3 5 fresh duck eggs with your left hand, put them in the mud, put the eggs stained with mud into the small vat with your right hand, and seal them tightly with a lid after filling them to prevent air leakage. Spiced marinated salted duck eggs can ripen in 25 to 30 days in summer, 40 to 50 days in spring and autumn, and taste best in 70 to 80 days.

The practice of marinating salted duck eggs.

1.Pour cinnamon, star anise, cumin, peppercorns and cloves into the pot, add 1 liter of water and bring to a boil, then turn to low heat and cook for 10 minutes, then let cool thoroughly for later use.

2.After the duck eggs are gently washed, wipe off the water, pour the liquor into a bowl, soak the dried duck eggs into the liquor one by one and roll them again, so that they are soaked in liquor, and then take them out and put them in the salt and roll them again, so that the duck eggs are stained with salt all around.

3.Gently place the salted duck eggs into a clean, airtight container with no water and no oil (I use the largest glass sealed jar in IKEA), then pour in the glucose powder and the remaining salt, and then pour in the spice water that has cooled thoroughly so that the water covers the duck eggs.

4.Finally, pour all the liquor rolled over the duck eggs into the can, seal it and put it in a cool and ventilated place for 45 days before eating.

How to marinate duck eggs:

Preparation: 25 duck eggs, appropriate amount of refined salt, 500 ml of high liquor (55 degrees).

1. Fresh duck eggs are cleaned with a brush. Wipe off the water and place it in the sun to ventilate and dry thoroughly (not in high temperatures).

2. Pour Bishu liquor into an oil-free and water-free container, put the duck eggs into the soaking, and take out the duck eggs immediately after soaking.

3. Put salt in a waterless and oil-free dish, put the duck eggs into the dish, and evenly coat them with salt.

4. Wrap the salted duck eggs separately in plastic wrap.

5. Then put it in a plastic bag or jar and seal it for storage (store it in a cool place, about 45 days in spring and autumn).

6. Put the marinated duck eggs in a pot under cold water, turn to the small and medium-sized stupid heat for 7-10 minutes after boiling (it is easy to break after boiling).

Here's how to marinate duck eggs:

Tools Materials: 30 fresh duck eggs, 5 catties of water, 1 catty of salt, 100 grams of high liquor, sponge, large bowl, pot, jar.

1. Clean the fresh duck eggs first, the surface of the duck eggs is dirty, clean it with a clean sponge, there are a total of 30 duck eggs, cracks or broken eggs must be picked out and dried for later use.

2. Then put all the duck eggs into a large bowl, add high white wine and soak for 20 minutes, the higher the degree of the wine, the more fragrant the duck eggs will be.

3. Boil 5 catties of water and 1 catty of salt, the water in the pot will slowly dissolve the salt after boiling, turn off the heat and let it cool after all of it is boiled.

4. After completely cooling, we prepare a waterless and oil-free jar, first put the soaked duck eggs into it, then pour in 100 grams of liquor, and finally pour in all the cooled salt water, cover the lid and seal it and put it in a dark place to marinate for 1 month. The higher the temperature, the shorter the marinating time, so it is faster to make salted duck eggs on a hot day.

After a month, the pickled duck eggs are boiled in a pot under cold water, and after the water is boiled, they continue to cook for 12 minutes to get sleepy, and they are cooked after being fished out, and they can be eaten directly.

The marinating method for duck eggs is as follows:Tools: plastic wrap, paper towels, jars.

Ingredients: white wine, salt, duck eggs.

1. Pour 600 grams of white wine into 500 grams of duck eggs and soak for 30 minutes.

2. Prepare 100 grams of edible salt and evenly coat the duck eggs with edible salt.

3. Wrap the duck eggs in a paper towel.

4. Soak it in white wine again.

5. Wrap it in edible salt pants.

6. Wrap in plastic wrap.

7. Put the duck eggs wrapped in the jar and place them in a cool place.

8. Marinate for 20 days.

There are many ways to marinate salted duck eggs, but I chose the liquor immersion method. To put it simply, it is one pound of duck eggs, two pounds of salt, three taels of white wine, pickled for a month, and the pickling is okay.

The amount of water and salt is determined by the number of duck eggs. When marinating, the table salt is first dissolved in boiling water to reach a saturated state (concentration of about 20%). After the brine has cooled, pour it into the jar and add the liquor.

Put the washed and dried duck eggs into the salt water one by one, seal the mouth of the altar, put it in a ventilated place, and open the altar to take the eggs for cooking in about a month.

Homemade salted duck eggs].

Ingredients: 50 fresh duck eggs, appropriate amount of white vinegar, appropriate amount of water, appropriate amount of salt, 200ml of high liquor.

Method] 1. First clean the fresh duck eggs with white vinegar (you can use a small brush with soft bristles).

2. Wipe off the water and air dry for later use.

3. Take a clean and oil-free stainless steel basin, boil the water, pour in the salt to dissolve.

4. Wait for it to cool down naturally, add the liquor and stir well;

5. Pour the salted boiled water into a large airtight container, and gently soak the duck eggs in the salted water.

6. Pour the cold salted water into the jar, cover the duck eggs, seal the mouth of the jar, and wait for 30 to 40 days before eating.

Lao Huang is stored and eaten in winter, which is more fragrant than meat!

Wash the duck eggs and see if they are broken when washing.

Salted duck eggs, easy to learn, let's try it together.

Prepare duck eggs, wash them, add white wine, and put them in a cool place for 25 days.

The traditional method is to wrap the duck eggs in salt water and mud, and there are also those that are soaked directly in salt water, pay attention to the salt can be put more, and the raw duck eggs should not be spoiled, and the cooked ones can not be so pickled. Just let it go for ten days.

1.Wash and dry the eggs;

2.Lao Baigan poured it into a bowl, poured salt into another bowl, first rolled the eggs in the wine, then put the salt in the salt and rolled it full of salt, and finally put it in a fresh-keeping bag, and processed the eggs one by one, and put them in the bag;

3.Tie the mouth of the bag tightly, use a few more bags, tie them all, and put them in a cool place for about 25 days, and you're good to go.

You can soak it in salt water and seal it for about 20 days, or you can use red sand to add salt and then wrap the duck eggs in soil and seal it for 20 days.

1.Buy duck eggs and wash them and put them in a suitable container, preferably with a lid;

2.Bring the water to a boil, turn off the heat, and put 3 to 4 star anise and 3 peppercorns in itIn the ratio of 2 taels of salt to a duck egg, put the salt into the freshly boiled water to dissolve;

4. After the water is cooled, pour it into the container containing the duck eggs, completely cover the duck eggs 5, drop a few drops of liquor into the container, cover the lid, and marinate for 40 days.

6, After 40 days, take it out and cook for 10 minutes, then put it in cold water 7, the duck eggs that are successfully marinated, after cooking, the yolk is oily and very attractive.

The method of pickling duck eggs is very simple, first prepare the duck eggs, then put them in a closed glass jar, then pour in salt, white vinegar, millet pepper, and sugar for pickling, and then put the glass jar in a cool place, and the pickled duck eggs can be eaten in a few days.

Wash the eggs and put them in an oil-free and water-free glass bottle. After the duck eggs are placed, add water, edible salt and liquor to the glass bottle, and then seal them. After a while, you can eat it.

First prepare fresh eggs, wash them and coat them with plant ash, then put them in a jar, add a small amount of salt, then pour some liquor, seal the jar, and it is ready to eat in a week.

There are two ways to marinate salted duck eggs: dry and water-pickled. 1.Dry pickling is faster and simpler, and dry pickling is to roll the duck eggs in white wine and fine salt one after another.

However, dry pickling is afraid of uneven pickling, some duck eggs are oily, and some are not oily. The solution is as simple as taking a piece of plastic wrap and wrapping each duck egg individually. You don't have to worry about the salt not sticking firmly and falling off the duck eggs during pickling.

Duck eggs that are marinated to the right extent should be washed off the surface salt, otherwise they will become saltier and saltier. After removing the salt, put it in the refrigerator and it can be stored for 2 weeks.

2.Marinating is the process of soaking duck eggs in saturated brine. Both methods have their own advantages, the water pickling is slower, but the pickling is even, and you can also add some spices to become spiced salted duck eggs.

To get the yolk oily, the duck eggs need to be marinated for 25-30 days. At this time, the egg whites will be salty, and they can be used to stir-fry pumpkin, fried rice, fried vegetables or something. If the egg whites are not salty, they should only be marinated for about 20 days, but the egg yolks will not be oily.