Who has a way to make salted eggs? What is the ratio of salt to eggs to water when making salted egg

1. Yellow sand pickled egg method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, and appropriate amount of water. When pickling, pour the yellow sand into the basin first, add refined salt, essential oil and water, stir into a paste, and then put the washed and dried fresh eggs into the slime one by one, take out the eggs after the eggs are evenly stuck with the sediment, put them in a food bag or other containers, and take them out after 3 weeks to wash off the sediment and cook.

If there is no yellow sand, you can use other sediment instead, if the stickiness of the sand is not good, you can add a small amount of clay.

2. Saturated brine salting method. The amount of water and salt depends on the number of eggs. When marinating, the table salt is first dissolved in boiling water to reach a saturated state (concentration of about 20%).

After the salt water cools, pour it into the jar, and put the washed and dried eggs into the salt water one by one, seal the mouth of the jar, put it in a ventilated place, and open the altar to take the eggs and cook them in about 25 days. The salted eggs pickled in this method have a lot of oil in the yolk and are particularly fragrant.

3. Batter pickling method. Take an appropriate amount of flour, mix it into a paste with hot water, add a little five-spice powder and white wine and mix well. Then the washed and dried eggs are coated in batter one by one, then rolled on a layer of salt, put them in the jar, and seal the mouth of the jar.

The salt blends with the batter to allow the salt to penetrate into the eggs, and it can be removed and cooked after 25 days.

4. Liquor immersion method. Prepare 1 kg of eggs per 5 kg of eggs and 60 degrees of liquor, and kg of refined salt. When soaking, the dried eggs are first soaked in the liquor one by one, then rolled on the refined salt, put them in a container, sealed and placed in a dry, cool and ventilated place, and can be taken out and cooked in about 30 days.

5. Pickling of spicy salted eggs. Prepare a bowl of hot sauce and refined salt, wash a few fresh eggs, wash the porcelain jar with water when pickling, and wipe it dry after scalding with boiling water, dip the eggs in the hot sauce one by one, and then roll it again in the refined salt, and then gently put it into the porcelain jar, sprinkle a little refined salt on the top, cover it and seal it strictly with kraft paper, place it in a cool and ventilated place, and you can open the jar and cook it after 30-40 days.

6. Pickling of spicy salted wine-flavored eggs. Take the thick spicy sauce and liquor, mix evenly according to the ratio of 8:2, put the washed and dried eggs one by one into the evenly rolled and dipped, and then roll them again in the refined salt, and then put them into the porcelain jar, tightly seal the mouth, and marinate for 70-90 days.

This pickled egg is spicy red, full of wine aroma, salty and slightly spicy, and has a pleasant taste.

7. Pickling spiced salted eggs. Take Sichuan pepper, cinnamon, fennel, ginger, refined salt, boil with the same amount of water for 20 minutes, pour it into a porcelain jar, soak the washed eggs in, seal the mouth of the altar, and cook it after 40 days. This egg has a strong aroma and is slightly salty.

Skillfully made salted duck eggs (trick, exclusive tips!) )

Choose fresh duck eggs (eggs and goose eggs are also available), two salts, 56 degrees red star two pot heads, thick plastic bags (multiple thin bags can also be combined), and they are not breathable. Steps:

1.Wash the surface of the duck eggs with clean water (must be cleaned);

2.Air-dry the washed duck eggs, taking care that they must be completely dry, otherwise they are easy to perish;

3.Soak the dried duck eggs with wine, and then roll them with two salts;

4.Put the duck eggs in a thick plastic bag and seal them;

5.Store the plastic bag in a cool corner and avoid light for 20 days;

6.After 20 days, take it as you go, keep it sealed if you don't eat it, and keep it in place.

Features: long shelf life, all oil.

I used to make salted eggs when I was in Japan, and I ate them myself. No bounty, no motivation.

The ratio of salted eggs to salt is 2:1.

The practice of marinating salted eggs is as follows:

Prepare ingredients: 3 catties of fresh eggs, 6 catties of cool white boiling, appropriate amount of salt.

1. Wash the eggs.

2. Control the moisture and put it in a clean container.

3. Put salt in the boiling water, and let the boiling water cool for later use.

4. Put the spare eggs in the cooled salt water, pay attention to the water must not be over the eggs, generally half more water than eggs.

5. The container is sealed, and the salted eggs are marinated after about half a month.

6. Marinated salted eggs.

A pound of eggs with salt is generally about 10%, that is, a pound of eggs 50 grams of salt water is more than eggs.

Guidance on the practice of salted duck eggs: There are two ways to marinate salted eggs: water pickling method and mud wrapping method.

Take pickled salted duck eggs, for example; Water pickling method: 50 duck eggs are washed and dried and placed in the jar. Then use 750 grams of salt and an appropriate amount of Sichuan pepper and fennel, add water to boil, cool thoroughly and pour into the jar (it is advisable to just submerge the fresh eggs).

Finally, seal the mouth of the altar tightly. After 20 days, it can be taken out for cooking. If you want to make the egg yolk more oily, you can add 50-100 grams of soju to the salt water.

Mud wrapping method: wash 50 duck eggs and dry them for later use. Then add 850 grams of salt, 250 grams of tea, 250 grams of raw rice, and boil it on a hot fire to make about 200 ml of thick juice.

Finally, pour 75 grams of this salty tea juice and rice wine into the yellow mud or red mud and mix well, evenly wrap the whole body of duck eggs, and put it into a jar to seal. After a month, it can be taken out for cooking. You can also wash and dry the duck eggs first, and then use boiling water to scald and soak the dried red clay into a paste.

Wrap the duck eggs in the mud, dip the ends in salt, put them in the jar of salt, and then put them in the jar to seal the mouth of the jar. After half a month, it can be taken out and cooked.

Scrambled eggs with leeks.

How much salt do you put in a pound of leeks? I believe that all stir-fried dishes are put at hand, including restaurant chefs, and they will not weigh them with scales.

However, for novices, it is difficult to grasp the amount of experience. Especially at this stage, staying at home for so long and cooking by yourself is facing this very real problem. A stir-fry dish is either salty or light, not to the taste, and cannot be poured out.

Therefore, at this time, I came back to my senses, and there were so many ways to cook.

Cooking with salt, watching the restaurant chef or the family often cook, are all very casual spoons dug into the pot, right? And it's basically so accurate, it's salty and light every time. In fact, this cooking technique has been learned through countless failures.

I have cooked a lot of times, and gradually I have a spectrum, so I have an accurate head, no matter what kind of dishes are fried, I can put it at will, and the saltiness is just right.

However, the real chef is not casual, although it looks casual. If you look closely, after the chef stir-fries the vegetables with salt, he will scoop some vegetable soup and taste it, mainly to taste the saltiness. The star-rated kitchen also has a special person to taste the dishes.

There is also a scientific basis for how much salt to put in stir-frying. Why can't people eat salt every day? Because the human body has a salt content, it must also maintain a stable value.

If you don't eat salt or eat less, the salt content decreases; Eating too much salt content will have adverse effects on the body, and serious will cause diseases.

The salt content of the human body is, but when the food you eat is also this salt content, you will feel light. Because cooking also needs to consider ingredients, soup and other loss factors, coupled with the body's digestion and excretion of food, cooking salt should be taken into account these factors, to increase the amount of salt, for the amount of vegetables, it will feel salty and appropriate.

How much salt to put in a pound of leek scrambled eggs depends on how many eggs are scrambled. One egg is also scrambled, and ten eggs are still scrambled. Not to mention that a dish doesn't require a pound of leeks, and a pound of leeks can be fried in two plates.

Just scramble four eggs according to a pound of leeks, a total of nearly 600 grams, this volume needs to put grams of salt. If the taste is light, you can put 5-6 grams.

If you can't get it, you can buy a kitchen electronic scale.

More than a dozen pieces of one, continuous weighing for a period of time will have a spectrum, you can also use the empirical method, just put it at hand.

You prepare a basin of washed and dried eggs, followed by a bowl of white wine and salt. Remember that the eggs must be dried without a little moisture, roll them in wine, roll them in salt again, and put them in an airtight jar for 7 to 15 days before eating.

The first sentence writes about the relationship between plum and snow, because the main feature of plum is that it is not afraid of the cold, and the bigger the snow, the more it can show this characteristic of plum blossoms, on the contrary, in the case of beautiful winds and sunshine, it is difficult to express this characteristic of plum blossoms, so it is said that "there is no snow without plum and no spirit".

The second sentence writes about the relationship between snow and poetry. When it snows, it is difficult for the laity to find the poetry in it and compose poetry; Even poets, if they lack Yaxing, they can't write poetry, and this is no different from laypeople, so it is said that "there is snow and no poetry and vulgar people".

The last two sentences write about the relationship between plums, snow and poetry, plum blossoms have long bloomed, because there is no snow, so there is still a lack of poetry. Until dusk, the sky is full of snowflakes, plum blossoms become refreshed against the background of the snowflakes, and the snowflakes are embellished with plum blossoms, and they also become colorful and interesting. In the face of this situation, the poet also flourished in poetry, and the two poems were completed in one wave.

The ratio of 100 ml of water to 40 grams of salt is sufficient. Boil a pot of boiled water, add an appropriate amount of salt after the water is boiled. Preparation and return to saturated brine.

Saturated brine is to put salt while boiling when preparing brine, and the salt is no longer dissolved in the water, and there is a crystalline precipitation that is saturated. If you dip it in some salt water to taste, it is like the salty and bitter taste of seawater. The amount of salt water is prepared according to the amount of eggs, and it is advisable to soak all the salted egg noodles.

If you really want to know the exact amount of water, you can measure it after filling the water during the egg cleaning process.

Homemade salted eggs: 1. Materials.

Ingredients: 100 grams of liquor above 50 degrees, 100 grams of salt, 30 eggs or duck eggs.

Excipients: 2 large food and hunger bags.

Second, the practice. 1. Put the wine and salt in a small bowl.

2. Take an egg that has been washed and dried with a towel and put it in a bowl with wine, roll it around, shake off the wine and take it out.

3. Put it directly into the bowl with salt, and roll a layer of salt with the wine.

4. Put it in a grocery bag (2 grocery bags are stacked on top of each other).

5. Tie the food bag without loopholes, wrap it tightly in a cool place, take out two for about a month (about 25 days in summer, about 40 days in winter) and try it first.

Ingredients: 10 eggs, 220 grams of salt, 550 ml of water, Sichuan pepper, cinnamon, spices, and liquor.

Production method: 1. Let's make saturated salt water first: take a clean pot, put salt, water and spices in it, boil it and let it cool for later use.

2. Evenly dip the eggs in the liquor one by one and put them in the bottle.

3. Pour the cooled saturated brine into the bottle with the eggs and fill the bucket core completely.

4. Close the bottle and indicate the production time.

5. After waiting for 38 days, the pickled eggs are ready. Open the bottle and take out an egg, put it in the pot and cook it, the egg butter is shiny.

Second, salted eggs with native eggs produce the most oil.

The reason why salted eggs can produce oil is because the yolk itself contains fat, and the pickling process only forces out the fat in the egg yolk. The oil content in native eggs is significantly higher than that of foreign eggs, so only by marinating them can more oil be produced.

3. Adding white wine or rice wine can quickly produce oil.

When marinating salted eggs, you can add an appropriate amount of white wine or rice wine, the amount of wine does not need too much, but they are the key to making salted eggs quickly empty and quickly produce oil, because white wine and rice wine can accelerate the coagulation of proteins, so as to squeeze out the oil in the egg yolk faster. At the same time, white wine or rice wine also helps the salt penetration, so that the curing time is also greatly shortened, and the curing process can be completed in about 10 days.

Fourth, exposure to the sun is also the key to the oil of salted eggs.

After the salted eggs are marinated, you need to expose the salted eggs to the sun for half a day, which is also a key step to make the salted eggs more oily. It's not clear what role the sun can play, but salted eggs that have been exposed to the sun can indeed produce more oil, probably because some of the moisture in the eggs is removed, and at the same time, the temperature is used to let more oil in the yolk escape. This should be the same as when we are in the sun, ** will produce a lot of oil.

If you do all three of the above, you'll be able to marinate the oily, salted eggs with ease.

Put 80 grams of salt and 125 grams of water into one pound of eggs.