What delicious things can be made with salted duck eggs

Three-color steamed eggs. 3 preserved eggs, 3 cooked salted duck eggs, 3 eggs, cooking wine, sesame oil, salt.

Method: Peel the preserved eggs and salted duck eggs and cut them into small cubes of about 2 cm;

Beat the eggs, mix well with cooking wine, sesame oil, salt, and diced eggs;

Take a deep bowl, coat the inner wall with vegetable oil, pour in the mixed egg cube, cover, heat over high heat for 15 minutes, cool and take it out upside down, cut it into cubes, and put it on a plate.

Salted duck eggs with cucumbers.

Ingredients: cucumber, salted duck eggs, garlic, ginger, and rice vinegar.

Method: Cucumber cut into small cubes.

Blanch to remove the raw flavor, blanch it in boiling water, then drain it and set aside.

The salted duck eggs are boiled and the yolks are pureed.

The egg whites are also pressed into a puree.

Grind garlic and ginger into a puree, stir-fry with oil until fragrant, then add egg yolk and stir-fry first, and then add egg whites to stir-fry, both stir-fry until fragrant.

Add some rice vinegar and chicken essence, stir well.

Then pour over the diced cucumber and mix well.

Love tips: There are two, one is to blanch the cucumber, blanching too much will be soft, in fact, generally speaking, the cucumber can not be blanched, but this will be more hygienic, because the knife may not be able to ensure that the raw and cooked food are used separately, right; The second is that the saltiness of salted duck eggs is different, and you can taste the taste after mixing it at the end and decide whether to give salt or not.

Hello How to make delicious salted duck eggs: 1. Wash and drain the duck eggs. 2. Prepare a small bowl of high liquor, a small half bowl of salt, enough to hold a glass jar of all duck eggs (wash with boiling water and dry).

3. Soak all the drained duck eggs in liquor, then roll them in salt, and then put them in a glass jar. Sealed glass jars. 4. Place the jar in a cool place and let it stand for 15-20 days, take it out, cook it, and eat it.

You can refer to Hope it helps you and wish you a great life

The first method of pickling: Wash the duck eggs ready to be marinated and drain the water. Prepare a small bowl of high liquor, a small half bowl of salt, and a glass jar or porcelain jar for duck eggs (wash with boiling water and dry).

Soak the drained duck eggs in white wine, roll them in salt, then put them in a jar and seal them well. Place the jar in a cool place for 15-20 days, take it out and cook it, and it is ready to eat.

The second method of pickling: Wash and drain the duck eggs to be marinated. An appropriate amount of star anise, ginger and Sichuan pepper are boiled in water to create a fragrance, and an appropriate amount of sugar and white wine is added to stir well into brine.

Add boiling brine with loess (or plant ash), add 500 grams of salt, stir into a paste, and then put the duck eggs into the mud one by one to evenly stick the mud, put them in a container and seal them. After 20 days, take out the duck eggs, wash the soil, cook them and eat them.

The third pickling method: Put an appropriate amount of ginger, star anise, and pepper into 4 kg of water to boil the fragrance, add 1 kg of salt, 50 grams of white wine and a little sugar to stir well, and let it cool for later use. Wash and drain 50 duck eggs in cool water.

Then clean a porcelain jar with boiling water that can hold 50 duck eggs and drain it. Put the duck eggs into the jar, then pour in the completely cooled brine, preferably over the duck eggs, and seal the lid well. Place the jar in a cool place for 15-20 days, remove and cook to eat.

Fourth pickling: Wash and drain a few duck eggs. Wash and drain the porcelain jar with boiling water.

Prepare a bowl of hot sauce and a bowl of salt. Roll the duck eggs one by one in a hot sauce bowl, then in a salt bowl, then put them in a porcelain jar, sprinkle a little salt on them, and seal the jar lid. After placing the jar in a cool place for 30 or 40 days, take it out and cook it to make a spicy salted egg.

You can also marinate your favorite salted duck eggs with various flavors according to the above methods, as long as you add different ingredients to the boiling brine, or add different seasonings to the paste. Wait.

First of all, do not clean the duck eggs, because the cleaned duck eggs are not breathable, the sealing is not good, and they are easy to break in the process of pickling, and secondly, the duck eggs are dipped in high liquor, which can be sterilized and disinfected, and finally the duck eggs dipped in high liquor are rolled in salt and sealed with plastic wrap for pickling.

Prepare a little loess and salt, wash the prepared duck eggs, wrap them in a layer of loess, and then wrap them in a layer of salt, and leave them for a month.

First of all, we have to peel and wash these duck eggs, then marinate them with white wine, salt, ginger, pepper and other auxiliary materials, put them in a clean glass jar, and then stir them so that the juice fully covers the surface of the duck eggs.

Wash the duck eggs, dry them, salt them in one bowl and pour wine in one bowl. Duck eggs are rolled on the white wine first, rolled evenly in a salt bowl, wrapped in plastic wrap, made one by one, after all are rolled, put them in a cool place and let them stand for a month.

Method: Ingredients: duck eggs (think a few [snickering r]) salt, liquor.

When everything is ready, put the duck eggs in the liquor and roll them evenly, roll them evenly in the salt, then put them in a sealed bag, seal them for 20 to 25 days, and steam them before eating.

The method of making salted duck eggs in our countryside is relatively simple, buy 30 duck eggs, wash them, dry them, wash the jars, put salt, put cool boiled water, and then put in the washed duck eggs, and let them stand for a month to eat, which is very delicious.

1. Spiced salted duck eggs

Ingredients: fresh duck eggs, Sichuan pepper, cinnamon, fennel, salt, ginger, white wine, rice wine.

Method:

1. Take duck eggs, Sichuan pepper, cinnamon, fennel, salt, ginger, and put them in water and boil.

2. After the duck eggs are boiled and cooled, put them in a sealable container, noting that the container must be completely dry.

3. Add an appropriate amount of rice wine and liquor, seal and store, and take it out for cooking after 30-40 days.

2. Liquor salted duck eggs

Ingredients: fresh duck eggs, 60% liquor, salt, Sichuan pepper, cinnamon, fennel, ginger.

Method:

1. The same steps as spiced salted duck eggs, pour water into the pot, add cinnamon and other ingredients and duck eggs, boil and let cool.

2. Pour some white wine into a small bowl and soak the washed and dried duck eggs for a while.

3. Take a plate and put an appropriate amount of salt, and roll the soaked duck eggs on the plate a few times.

4. Put the boiled salted duck eggs in a completely dry sealable container, or replace them with a plastic bag, being careful not to let the plastic bag break.

5. Pour all the liquor rolled over the duck eggs into the container, seal it, and put it in a cool place for 45 days before it can be cooked and eaten.