What are the ways to make salted eggs? How to make salted eggs delicious

Materials. Ingredients: 300 grams of pork leg meat, 1 salted duck egg.

Excipients: 1 2 tsp salt, 1 4 tsp white pepper, 2 tsp light soy sauce, 1 small piece of ginger, 1 tsp corn starch.

1.Prepare the ingredients you will use.

2.Chop the pork leg meat.

3.Salty egg whites are added to the minced meat.

4.Add pepper to taste.

5.Add a small half teaspoon of salt.

6.Finally, add the cornstarch.

7.Stir in one direction for a while to let the ingredients absorb the flavor and the meat to become stronger.

8.Put the minced meat on a plate and flatten it, and chop the salted egg yolk and stack it on the meatloaf.

9.Finally, sprinkle with shredded ginger and steam for 20 minutes.

10.After steaming, pour out the gravy from the plate, add an appropriate amount of light soy sauce and stir well.

11.Then pour the juice evenly over the surface of the quiche.

12.Made, done.

Egg yolk meat: Ingredients: cooked salted eggs, pork belly, egg whites, salt, chicken essence, soy sauce, sesame oil, appropriate amount of starch.

Method: Wash and chop the pork belly; Remove the yolk from the cooked salted egg and gently flatten it. Put the pork belly in a bowl, add the starch, egg white, salt, chicken essence and a little soy sauce and sesame oil and stir well.

Put the pot on the fire, pour oil into the heat, put in the flattened egg yolk, fry the fragrance and put it at the bottom of the bowl, put the delicious minced pork belly on it, steam it in the steamer for about 20 minutes, take it out, pour it into the plate, pour it on the plate, pour it with soy sauce and sesame oil.

Steamed pork with salted eggs: Raw materials: pork, pepper noodles, salted eggs, light-colored soy sauce, dry starch, peanut oil, and monosodium glutamate.

Method: Chop the pork, add salt, monosodium glutamate, salted egg white, dry starch and stir until it is gummed, then add a little peanut oil and mix well, then put it on a plate and flatten it. Flatten the salted egg yolk, put it on the meatloaf, steam it over medium heat, take it out, mix it with an appropriate amount of soup and light-colored soy sauce, and pour it on the meatloaf.

Stuffed lotus root with salted eggs: Ingredients: 3 salted eggs, 300 grams of lotus root, 100 grams of pork belly, salt, monosodium glutamate, a little rock sugar, white sugar, chicken broth, soy sauce, starch, ginger.

Method: Peel and wash the lotus root; Remove the yolk from the salted egg and insert it into the lotus root; Slice the pork belly and set aside. Put the pot on the heat, pour in an appropriate amount of water, add ginger slices and rock sugar, add salt and monosodium glutamate, put in the lotus root and pork belly slices inlaid with salted egg yolk, bring to a boil over high heat, turn to low heat and cook until the lotus root is ripe, and take it out.

Cut the lotus root into slices, place it on a plate, and drizzle it with a sauce made of chicken broth, soy sauce, chicken essence, salt, starch, and sugar.

Salted Egg Duck Meat Roll: Ingredients: 300 grams of duck breast, 100 grams of pork fat, 3 eggs, 3 salted eggs, salt, monosodium glutamate, pepper, starch, 5 grams of minced ginger.

Method: Chop the duck meat and pork fat finely; The salted eggs are boiled and yellowed; Make the eggs into egg skins and set aside. Add minced duck meat and minced fatty meat, add minced ginger, salt, pepper and starch and mix well.

Use egg skins to steam the mixed duck minced meat, fatty minced meat and salted egg yolk together in the steamer, then take out the slices and put them on a plate.

Stir-fried Yunnan cucumber with salted yellow shrimp: Ingredients: 10 salted eggs, 250 grams of fresh shrimp, 500 grams of Yunnan cucumber, 15 ml of light soy sauce, appropriate amount of salt.

Method: Cook the salted eggs, take the egg yolk and grind it into powder; Fresh shrimp clean; Yunnan melon seeds, sliced. Put the pot on the heat, heat the oil, add the shrimp and fry until golden brown, remove and drain the oil; Blanch the Yunnan melons in boiling water and remove them to dry.

Heat the oil, put the salted egg yolk in the stir-fry until fragrant, then add the shrimp and Yunnan melon to fry together, add the light soy sauce and mix well.

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.

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.

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.

Salted eggs, also known as salted eggs, pickled eggs, flavored eggs, etc., are a kind of reconstituted eggs with special flavor and convenient consumption.

The principle of salted egg pickling.

1. The role of saltsalted eggs is mainly made of salt. 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 dehydrate the cell body, 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.

To obtain high-quality salted eggs, it is necessary to choose fresh eggs and flexibly control the amount and concentration of salt, ambient temperature and marinating time according to different salting methods.

2) Processing method of salted eggs.

1. The salt mud coating method is to mix salt water and loess into a slurry, and evenly coat the eggs to process and make salted eggs.

Preparation of salt mud (calculated on the basis of 150 eggs): table salt 0 6 kg to 0 75 kg, dry loess 0 65 kg to 0 75 kg, cold boiled water 0 4 kg to 0 45 kg.

Tempting salted egg yolk processing: Salt is poured into cold boiled water to dissolve, and dried loess is added and stirred into a paste. Take 3 to 5 eggs each time and put them into the salt mud, so that the eggshells are all covered with salt mud and put them in the tank, and pour the remaining salt mud on the egg surface after the basic filling, cover and seal.

The time required for salted eggs to ripen is about 35 days in spring and autumn, about 20 days in summer, and about 55 days in winter. When the salted egg is eaten after it is ripe, the egg is first taken out and washed, and it is ready to eat when cooked.

2. The saltwater soaking method is to soak and marinate salted eggs in salted water. When processing, the brine concentration is prepared into 20 (boiling water 80, salt 20), take the raw egg and wash it and put it into the brine to soak, and the top layer of the egg should be pressed with a bamboo fence or other thing to prevent the top egg from floating and exposing the water surface. 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.

3. Pickled spiced salted eggs, spiced salted 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 salted 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.

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.

Now there is also a lazy version of making salted eggs, and there are two ways.

The first is to wrap the salted eggs in Hanfu liquor, then wrap them in salt, fill them with salt, and then wrap them in a fresh-keeping bag.

The second is to wrap the salted eggs in Hanfu liquor, then put water and a lot of salt in a large bottle, stir well, and put the salted eggs wrapped in white wine.

The method is simple and effective, I hope it can help you.

Salted duck eggs are so delicious that my family makes many homemade salted duck eggs every year to satisfy their cravings.

There are many ways to make salted duck eggs, and according to the method, you can make delicious salted duck eggs.

The first, 1Wash the salted duck eggs and dry them (pay attention to the moisture must be dried) 2Pour the liquor in a clean bowl (because the liquor has been soaked in duck eggs and can no longer be eaten, so the amount should be controlled by yourself, don't pour too much) 3

In another clean bowl, pour in an appropriate amount of salt, add a little peppercorn noodles, and stir well. 4.Put the dried duck eggs into the white wine bowl and soak for a minute, then put them in the salt and pepper noodle bowl and wrap them well, put them in a bag that can be sealed, wrap the duck eggs at a time, and finally seal the bag and put it in a cool and ventilated place (note that you can't bask in the sun!). , about half a month to eat salted duck eggs with oily salted duck eggs are ready.

The second, 1Put the ashes of the plants and trees through a fine sieve, 2Add salt and fart to the loess and stir it evenly into a slurry.

3.Wash the duck eggs and let them dry. 4.

Wrap it in mud and then plant ash 4Place the duck eggs in a sealed bag or jar. A month's left delicious salted duck eggs can be served.

The third, and simplest, is 1Boil the water, let it cool, add the salt, stir until the salt is completely melted. 2.

Dry the washed duck eggs for 3Put the stirred brine into a sealed jar, pour in a little liquor, and put in the dried eggs 4Seal the jar and wait for half a month of delicious salted duck eggs to be served!