How to marinate duck eggs, how to marinate duck eggs

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, add refined salt, essential oil and water, stir into a paste, and then put the washed and dried fresh duck eggs into the slimy mud one by one, take out the duck eggs after evenly sticking to 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 them.

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 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 salt water cools, pour it into the jar, and put the washed and dried duck 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 duck eggs marinated 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 duck eggs are coated in batter one by one, and 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 duck eggs and 60 degrees of liquor per 5 kg and 1 kg of refined salt. When soaking, the dried duck 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 number of fresh duck eggs, wash the porcelain jar with water when pickling, and wipe dry it after scalding with boiling water, dip the duck 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 duck eggs one by one into an even rolling dip, and then roll them again in the refined salt, and then put them in the porcelain jar, tightly seal the mouth, and marinate for 70-90 days.

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

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

Preparation; A small bowl of vinegar essence can submerge the duck eggs just right. A small half bowl of refined salt. There are a few eggs, a plastic bag, and you can hold all the eggs.

Pickling method. 1.Take a duck egg and put it in a small vinegar bowl, flip it and take it out, put it in a small bowl of refined salt, flip it over, take it out, and put it in a plastic bag.

After making all the duck eggs according to the above procedures, put them in a plastic bag. Tie the mouth and put it in the cupboard.

It can be eaten in 5 days if it has a light flavor and 7 days if it has a heavy taste. Salted egg yolks can be oiled.

Before marinating, wash the duck eggs with white wine and put them in a jar.

Then boil the brine, pepper, the big ingredient, the coarse salt (don't use refined salt, use coarse salt for pickling), pour the boiled brine into the jar, spread over the eggs, and cover the lid.

The exact time depends on the season.

You can eat it in ten days in summer, and it will be longer in winter.

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.