How to cook salted eggs? How to make salted eggs delicious

Brine-cured eggs:

First boil 5 kg of water, pour in 1 kg of salt, stir well, dissolve all the salt, and wait for the brine to cool and set aside. Then put 100 fresh eggs cleaned with a cloth into a jar or jar, the eggs should be flattened, pressed with bamboo or wood chips, and then poured in salt water. The salt water should be 10 cm higher than the egg surface, and the mouth of the tank should be tightly sealed.

The salted egg tank should be placed in the room of 20, and it is generally necessary to marinate for 30-40 days.

Yellow mud pickled eggs: Wipe duck eggs with a dry cloth (do not wash with raw water). Choose pure deep yellow mud to dry and mash, add water (preferably cold boiled water) and salt, stir well, and mix into a paste. After rolling the eggs in the mud, gently put them into the tank, and seal the cylinder mouth with plastic film, generally 25-30 days.

If you spray some sorghum wine on the muddy surface, the aroma will be more mellow and long.

Salted and spicy duck eggs: Stir into a non-flowing hot sauce puree with seventy percent of dried spinach leaves, chili sauce, salt, etc., wipe the duck eggs with a cloth for later use, wash the jar, drain the water, and spray a small amount of liquor above 60° in the jar. Wrap the duck eggs in a jar with chili pepper and put them in the jar, and they can be taken out and eaten in 25 days.

Spiced salted eggs: take 100 fresh eggs with 120 grams of cinnamon, 70 grams of fennel, 70 grams of chili pepper, 100 grams of licorice, 50 grams of Sichuan pepper powder, 250 grams of salt, add kilograms of water, decoction for 1 hour, discard the residue after cooling, add kilograms of yellow mud, 50 grams of salt, stir evenly, put it in the tank, seal it with a lid after it is full. It is marinated for 40-50 days in winter and only 25-30 days in summer.

It is to soak and marinate salted eggs in 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 eggs can be matured.

Salted eggs processed by saline immersion should not be stored for a long time, otherwise black spots are prone to appear on the eggshell.

Prepare a jar, brush it clean, do not have raw water and oil stains, then boil the water, and put the salt in the ratio of one pound of water to four taels of salt. Place the eggs in a jar first, pour the brine into the jar after the salt water cools, seal it, and eat it after 20 days.

There are two kinds: 1. Raw eggs: put eggs and brine together and marinate for about 30 days.

2. Cooked eggs: After peeling the hard-boiled eggs, boil peppercorns, star anise, salt and water, and put the eggs in it after boiling and then marinate.

Stir the burned soot and salt with water, then wrap the surface of the egg and let it sit for a month.

Buy fresh duck eggs, wash them, put them in water with peppercorns and salt to marinate, then seal them, and marinate them for half a month.

Wash the eggs, roll them in the liquor, roll them with a layer of refined salt, and put them all in a sealed container for 15 days.

Just wash the duck eggs and soak them in salt water. But be very salty, salty salt water. Yu Shao has to soak for a month.

Soak it in salt water and yellow mud and put in a little oil, it takes about 15 days.

Soak it in salt water and yellow mud liquid overnight, then take it out to dry, put it away, and it will be good for a week.

Soak fresh duck eggs in salted water, about 3 months is better.

It is generally most convenient to soak in salt water for a week or two.

Wash the eggs in warm water, put them in salted cold boiled water, if you want to be faster, you can use chopsticks to knock out the cracks, or just put them inside, put them in a cool place, and the salt should not be too much.

The preparation of salted eggs is as follows:

Ingredients: duck eggs, salt, high liquor, water.

Tools: tin foil, bowls, basins, containers.

1. Prepare an appropriate amount of fresh duck eggs and clean them.

2. Pour the liquor into a large bowl, put the salt into another bowl, put the washed duck eggs into the liquor first, remember to let the salted duck eggs can be completely soaked in the wine, if there are more duck eggs, you can soak them in batches.

3. Ensure that each duck egg can be soaked in wine for 3 minutes, then it can be fished out, put it directly in salt, wrap it in a circle, and try to wrap it evenly.

4. Wrap the sticky duck eggs in tin foil, remember to wrap them tightly, put them in a large container, and put them in a cool place to start pickling, about a month.

Precautions for marinating salted duck eggs.

1. The duck eggs are cleaned in advance to avoid the dirty things on the eggshell from being soaked in the eggs after a long time of pickling, so that it is not clean and unhygienic to eat, but remember to wipe the surface moisture after cleaning, and do not let the duck eggs be stained with raw water and pickled, otherwise the salted duck eggs will easily deteriorate and will be damaged.

2. Liquor should be used in height, soaking duck eggs, on the one hand, it can play a role in increasing flavor, on the other hand, it can also play a role in preservative, soaking duck eggs in liquor does not need too much liquor, you can pour a bowl of liquor, let the duck eggs be soaked individually, just remember that each duck egg should be completely soaked in the liquor for 3 minutes, and the soaked duck eggs should not be wiped dry, directly wrapped in salt, otherwise they will not be sticky.

3. The thicker the salt wrap, the saltier the duck eggs will be, so remember not to wrap too much salt, but pay attention to be even, otherwise there will be a piece of salty and a light situation, tin foil or plastic film to wrap the duck eggs, the whole process of pickling needs to be placed in a cool place.

Introduction: Salted eggs can not only be eaten alone, but also can be matched with many ingredients. Here's what I'm sharing with you. The practice of salted eggs is complete, welcome to learn from it!

Stir-fried bitter gourd with salted eggs

Ingredients:130 grams of salted duck eggs, 250 grams of bitter gourd.

Excipients:20 grams of red pepper.

Seasoning:2 grams of chicken essence, 25 grams of vegetable oil, 3 grams of salt, 10 grams of shallots, 5 grams of garlic.

Method:

1. Boil, peel and cut the salted duck eggs into cubes.

2. Cut the bitter gourd in half and cut it into oblique slices.

3. Cut the shallots into sections and slice the garlic.

4. Cut the chili pepper into oblique slices.

5. Stir-fry the chives, chili peppers and garlic slices, add bitter gourd, pour a little water and stir-fry, cover the pot and simmer for 2 minutes.

6. Finally, put in the salted eggs, add a little salt, chicken essence powder and stir-fry a few times to serve.

Salted egg steamed meatloaf

Ingredients:200g of ground pork and a salted duck egg.

Excipients:Chicken essence, pepper, light soy sauce, peanut oil, dry starch, salt, stock to taste.

Method:

1. Add salt, monosodium glutamate, salted egg white, pepper and dry starch to the minced pork until it is gelatinized.

2. Add a little peanut oil and mix well, then put it on a plate and flatten it.

3. Put the salted egg yolk on the meatloaf.

4. Put in the steamer for 15 minutes.

5. Mix well with an appropriate amount of stock and light-colored soy sauce and pour it on the meatloaf.

The plate of steamed meatloaf should be smeared with a layer of oil first, and when the meatloaf is steamed, it is not easy to stick to the plate.

Ingredients: 20 duck eggs, 400 grams of salt.

Excipients: 2500 ml of water, 80 grams of high liquor.

1.First of all, clean the shell of the duck egg, do not wash it with water, and rub it with white wine.

2.Soak in a casserole or thick plastic bag, first placing a layer of salt on the bottom.

3.Then put the duck eggs that have been rubbed with white wine.

4.Sprinkle a layer of salt on top and cover the eggs.

5.Pour in cool boiled water and a small amount of white wine (about 30 degrees) and soak the duck eggs.

6.Saturated brine + an appropriate amount of liquor is a necessary condition for the success of pickled salted eggs.

7.The brine must reach a saturated state, that is, after the cold boiled water is poured, the salt begins to dissolve, and at the end, the bottom of the casserole is still in a state where a layer of salt is not dissolved.

9.Wrap the casserole in a plastic bag, I was afraid of overflowing, so I put it in a plastic basin and put it in a cool place.

10.My casserole is relatively small, and some of the duck eggs are not fully soaked, so I will turn the duck eggs over every few days.

If I'm not mistaken, the one with a lot of ash out there is preserved eggs! I don't know if you want to make salted eggs or preserved eggs?

1. Steamed tofu with salted eggs.

Ingredients: Ingredients: 120 grams of salted duck eggs, 500 grams of tofu (north); Seasoning: 25 grams of sugar, 35 grams of vegetable oil.

1) Soak the tofu in water and cut it into small cubes;

2) Break the salted duck eggs and put them in a bowl, separating the egg yolk and egg whites;

3) Stir the egg whites with chopsticks, add sugar, pour them into the tofu, and mix gently;

4) Cut the egg yolk into small grains in a hot oil pan, disperse on the tofu, add vegetable oil, and then put it in the steamer and steam for six or seven minutes.

2. Steamed pork with salted eggs.

Ingredients: Ingredients: 200 grams of salted duck eggs, 300 grams of pork (fat and lean); Seasoning: 4 grams of monosodium glutamate, 4 grams of salt, 30 grams of peanut oil, 5 grams of starch (peas).

1) Chop the pork, add refined salt, flavor powder, corn starch and mix well, stir until gelatin, then add salty egg white, peanut oil, mix well and put it on the plate to spread evenly.

2) Flatten the salted egg yolk with a knife, put it on the meat surface, steam it in the basket, take it out, mix it with light soy sauce and two soups, pour it on the meat surface, and it is ready to eat.

Salted duck eggs are pickled eggs with fresh duck eggs as the main raw material, which is nutritious, rich in fat, protein and various amino acids, calcium, phosphorus, iron, various trace elements, vitamins, etc., which are easy to be absorbed by the human body, and have a moderate salty taste, suitable for all ages. The eggshell is cyan, and the appearance is round and smooth, also called "green egg". Salted duck eggs are a kind of reconstituted eggs with special flavor and easy to eat, salted duck eggs are a good accompaniment to meals, and the color, fragrance and taste are very attractive.

hello！I am a salted duck egg that is dense and soft and rich in oil. Crack open the eggshell, pick the surface of the salted duck egg with chopsticks, and the red and bright oil flows out of the coarse sand egg yolk.

Prepare chicken and duck eggs, wash them and put them in the pot, close them and let them stand for 20 days, and the delicious salted duck eggs are ready.

First of all, clean the eggs, wipe off the surface water, prepare a certain amount of rice soup or wine, put the eggs in and soak them thoroughly, take them out, put them in a container with salt and roll them around. Finally, place the salted eggs in a container (e.g. a glass jar) and close the lid. After 28-32 days, it can be taken out and eaten.

Super simple salted duck egg recipe :

1.Duck eggs (eggs. Goose eggs are fine), the fresher the better, so that the shelf life is longer2

Carefully wash the shell of the egg with clean water (otherwise there will be bacteria in the egg hole)3Put it on a plate and air dry it thoroughly (be sure to dry it thoroughly) 4Wrap the air-dried eggs in white wine (regular liquor such as Erguotou will do), and then coat them thickly with salt.

5.Place the eggs in a well-sealed plastic bag and tie the bag tightly. It's best to put a few more bags on the outside to ensure a good seal.

6.Keep this pack of eggs in a cool place for 20 days. After 20 days, you can eat a few and take a few, and you must tie the straps tightly after you finish it!