How to marinate eggs in sesame sauce, how to marinate eggs in sesame sauce

General practice: 1. Prepare peanut butter dregs in advance, wash 10 catties of raw eggs, and then roll them in pure grain wine, and each egg must be soaked in pure grain wine, which can not only disinfect and sterilize, but also accelerate the rate of pickling.

Add salt to the sesame juice dregs, if you don't like salty, you can only put 8 taels, if you like to eat salty, you can put 1 catty of salt, and then put all the raw eggs soaked in pure grain wine into the sesame juice and wrap them in sesame juice.

3. Put the raw eggs wrapped in salty sesame juice dregs into the pickled cabbage jar, pour all the sesame juice in the basin into the jar after it is full, drop a small amount of pure grain wine, tie the mouth of the altar with a film bag, 10 catties of raw eggs, and be able to hold two jars.

4. Then put the altar in a cool and naturally ventilated area, and wash and boil it after 40 days, and you can feast on it.

Eggs marinated in peanut butter.

5kg of fresh eggs, wash and wipe with warm boiled water. 1000 1500 grams of sesame juice residue, 1000 grams of edible salt, stir well with the residue, roll the raw eggs in the residue, put it into the jar and stack it well, pour the remaining hemp juice residue into the jar, seal the lid, put it in a cool place, you can take it in 30 days, it has a unique flavor, and the residue left after eating can also be used for pickling pickles again.

Eggs marinated in peanut butter.

Put the hemp juice in water and gradually adjust it evenly, use a spoon to drip out the hemp juice to produce a strip of mortar consistency, clean the raw egg shell, brush the hemp juice evenly on the raw egg shell, and then roll it on a layer of salt evenly, put it in a closed clay pot after all it is done, put it in a shady area for 30-40 days, and boil it after removing it to take it.

Sesame sauce eggs are commonly known as spiced sesame sauce eggs, which are very different from the salted eggs that we often come into contact with, characterized by soft and salty fragrance, tender and smooth taste, and prominent five-flavored flavors, which belong to the more characteristic farmhouse dishes of Tianjin Jixian County. The main ingredient of sesame sauce eggs is eggs, the method is not very complicated, and after mastering it, we can also make it ourselves at home. So, what is the preparation of sesame sauce eggs?

Let's take a look.

Nutrition facts. Sesame sauce eggs are nutritious, rich in fat, protein, and various amino acids required by the human body. It also contains calcium, phosphorus, iron and other minerals and various trace elements and vitamins necessary for the human body, and is easier to be absorbed by the human body.

Production. The process of making sesame sauce eggs includes fresh egg cleaning, wrapping the pickle, sealing the pickle, cleaning the pickle, and steaming the pot.

Directions for serving. Sesame sauce eggs can be eaten directly after peeling off the shell, without dipping in any seasoning, and the saltiness is moderate, so there are many ways to eat. Lunch and dinner can be cut into corners and eaten as a snack, and you can peel it off and eat it as a casual snack while chatting with friends!

This egg has the characteristics of high nutritional value, no pollution, pure taste, delicate taste, fragrant lips and teeth, and easy to use. It is especially suitable for growing children, teenagers, the elderly and pregnant women! It is a good gift to honor parents, relatives and friends, and employee welfare.

Key benefits: Sesame sauce eggs are made of unique deep sedimentary rocks and dozens of precious seasonings at the foot of Panshan Mountain in Jixian County, refined by special technology, containing minerals and trace elements required by the human body, rich in protein nutrition, good taste, unique taste, long aftertaste, and is the top product of calcium supplementation in summer.

Tips: The saltiness of sesame sauce eggs is about the same as that of stir-fried vegetables, due to the season and pickling time factors, individual egg yolks may have no oil, such as sesame sauce puree falling, seasoning is not completely impregnated, and the quality of eggs is not the same, resulting in egg yolks not oily, egg whites. Especially in winter.

The weather is cooler, the egg yolk is not as good as in summer, the egg yolk will also be absorbed by the egg white when the weather is cold, but the egg yolk is generally relatively sandy, the egg yolk does not produce oil at low temperature, adding heat can improve the oil yield, you can soak in hot water for a few minutes or steam it slightly, but it can not be heated in the microwave.

Sesame sauce eggs are the special food of Tianjin Jixian County, it is different from the salted eggs commonly sold in the market, low salt, spiced oil, tender taste, moderate saltiness, rich nutrition, since eating once the whole family has fallen in love with this fragrant egg! So, I also learned how to make it, even if I don't go to Tianjin, I can eat sesame sauce eggs, and now I will introduce my method of making sesame sauce eggs.

Look at it, the oily egg yolk looks delicious.

First of all, prepare the sesame paste residue, I bought it in the vegetable market sesame oil workshop, generally 1 yuan a catty, this pot is 4 catties.

Wash 10 catties of eggs, and then roll them in liquor, and soak each egg in liquor, which can be sterilized and disinfected, and speed up pickling.

Put 8 taels to 1 pound of salt in 4 catties of sesame sauce residue, our family does not like to eat too salty, only put 8 taels, you can put 1 catty of salt if you like to eat salty, and then put all the eggs soaked in liquor into sesame sauce and wrap them in sesame sauce residue.

Put the eggs wrapped in the salty sesame sauce residue into the pickle jar, pour all the sesame sauce in the basin into the jar after it is full, drop a few drops of liquor, tie the mouth of the jar tightly with a fresh-keeping bag, 10 catties of eggs, I filled two jars.

Then put the altar in a cool and ventilated place, wash and cook it after 40 days, and you will be able to feast on it.

The egg whites are delicate, the egg yolk is rustling with oil, and the fragrance of sesame sauce and the fragrance of eggs are mixed together, which is very unique.

How to cook sesame sauce flavored eggs?

The first way to make is to mix with sesame sauce and salt to mix loess or grass ash, pay attention to the amount of sesame sauce to be larger, otherwise it will taste light after pickling, mud or grass ash should be used with cold boiled water, it is impossible to produce water, after the marl is closed, the egg or duck egg is wrapped in the mud and placed in the jar, after 40 days, the altar can be opened and eaten, take a small amount to try it first, if it is not yet tasty, you can continue to place.

Sesame sauce eggs are pickled with sesame sauce, handmade, the egg white is light gray, the egg yolk is bright yellow, the practical sesame sauce eggs are people's pursuit and enjoyment of nutrition, but also a gift to relatives and friends and the distribution of benefits of the best products This product comes from the farmer's chai eggs, they feed on cereals and microorganisms in the soil, and are pure natural pollution-free food.

The second way: the production method is to mix the loess or grass ash with sesame sauce and salt, pay attention to the amount of sesame sauce to be larger, otherwise the taste will be light after pickling, the mud or grass ash should be used with cold boiled water, it is impossible to produce water, after the marl is closed, the egg or duck egg is wrapped in the mud and placed in the jar, 40 days later the altar can be opened to eat, take a small amount to try it first, if it is not yet tasty, you can continue to place. Sesame sauce eggs are pickled with sesame sauce, handmade, the egg white is light gray, the egg yolk is bright yellow, the practical sesame sauce eggs are people's pursuit and enjoyment of nutrition, but also a gift to relatives and friends and the distribution of benefits of the best products This product comes from the farmer's chai eggs, they feed on cereals and microorganisms in the soil, and are pure natural pollution-free food.

Ingredients: 300g noodles; Excipients: 50 grams of sesame paste, 2 coriander, 1 cucumber.

1. Add a little salt to the eggs and beat them, don't add too much salt, just a little salty.

2. Pour the egg mixture into a flat pan and fry it into a cake.

3. Cut the fried omelet into strips.

5. Prepare some shredded cucumber and coriander.

6. Boil the noodles in a pot and boil the noodles, and remove the boiled noodles from the boiled water to cool.

7. Put the noodles in a container, add egg strips, cucumber and coriander.

8. Pay in 2 tablespoons of sesame sauce, mix well, and the finished product is as follows:

Method 1

2 pounds of eggs and a half with a pound of salt, the amount of water is subject to the amount of eggs that can be soaked, and a little liquor is also needed (can make the eggs oily, if there is no liquor, it must be very salty to produce oil, and it is easy to add liquor to produce oil).

Method:1Wash and wipe the container dry to avoid dirt entering the eggs due to unclean containers, boil the water, add salt, stir until all the salt is dissolved, cool and set aside. The water should be boiled, and raw water should not be used, otherwise it is easy to produce peculiar smells.

2.Wipe the eggs clean, place them in a jar and pour cold salted water into a container until they are all submerged. Add 20ml of liquor to the noodles and cover tightly. It can be eaten after about 20 days.

Method. Second, in spring, the egg harvest, is really the best time to pickle salted eggs, the specific preparation method is: wash the fresh eggs, dry them (can not be dried in the sun), and put them in the jar.

Then in a pot, according to the ratio of four kilograms of water for every fifty eggs, put an appropriate amount of ginger, star anise, and Sichuan pepper into the water and boil. After the aroma is boiled, add 1 kilogram of coarse salt, a little sugar and 50 grams of white wine.

After the brine is completely cooled, pour it into the jar of fresh eggs, preferably over the egg noodles. Cover the jar, seal it, and store it for about 20 days before you can open it and eat.

Among them: putting liquor is the key to more oil in salted eggs, and it must not be forgotten. Because liquor can accelerate the coagulation of proteins in the egg, so that the oil in the yolk is squeezed out.

Method. 3. The simplest solution is: after washing, soak it in white wine for a while, sprinkle it with salt, seal it in a plastic bag, and eat it after 20 days.

Method. Fourth, select 50 eggs of good breeds, wipe them clean with a cloth, and put them in the jar (be careful not to soak them in cold water, otherwise the salted egg core is easy to turn black). In addition, take 10 chives and tie them into onion knots, 4 slices of ginger, 25 grams of peppercorns, put them in a pot together, add 4 kg of water, boil for a while, overflow the fragrance, put 1 kg of salt, and continue to boil. When cooled to warm water (about 30), add 50 grams of good liquor, 25 grams of white sugar, and an appropriate amount of monosodium glutamate, and cool to form marinating water.

Then pour the water into the jar full of eggs and gently press it with a bamboo ring to prevent the eggs from floating. Finally, tie the mouth of the altar tightly with a plastic bag, seal it and store it indoors, and it can be eaten after 30 days. Salted eggs marinated in this method are moderately salty, with a good flavor in oil.

Method. 5. Ingredients: 100 eggs.

10 pounds of water. 3 pounds of coarse salt.

Star anise peppercorns. Sliced ginger with sugar.

50 grams of liquor.

Process: 1. Wash and dry the fresh eggs and put them in the jar.

2. Put enough water, salt, pepper, star anise, sugar, and ginger slices into the water and boil, stir from time to time, boil and cool and add liquor.

3. Filter the water with gauze and pour it into the jar, it is advisable to cover the egg noodles, cover and seal the jar, store it for about 20 days, and it will be basically marinated, and it can be cooked.

Note: Putting white wine and sugar is the key to more oil in salted eggs, which can accelerate the coagulation of proteins and squeeze out the oil in the egg yolk.

Preparation of eggs marinated in tahini.

Pickled eggs in tahini (commercial practice).

5 kg of fresh eggs, wash and dry with warm water. 1000 1500 grams of sesame sauce residue, 1000 grams of salt, stir evenly with the slag, roll the eggs in the slag, put it in the jar and stack it, pour the remaining sesame sauce residue into the jar, seal the lid, put it in a cool place, it can be eaten in 30 days, it has a unique flavor, and the slag left after eating can also be used to pickle pickles again.

Eggs marinated in tahini (home recipe).

Add water to the sesame sauce and mix it slowly, pick it up with a spoon and drip the sesame sauce to form a linear consistency, wash the shell of the egg, brush the adjusted sesame sauce evenly on the egg shell, and then evenly roll on a layer of salt, put it in a closed jar after all is done, place it in a cool place for 30-40 days, and cook it in water after taking it out and eat it.

The production method is to mix with sesame sauce and salt mixed with loess or grass ash, pay attention to the amount of sesame sauce to be larger, otherwise it will taste light after pickling, mud or grass ash should be used with cold boiled water, it is impossible to produce water, after the mud is closed, the egg or duck egg is wrapped in the mud and placed in the jar, 40 days later, the altar can be opened to eat, take a small amount to try it first, if it is not yet delicious, you can continue to place.

Sesame sauce eggs are pickled with sesame sauce, handmade, the egg white is light gray, the egg yolk is bright yellow, the practical sesame sauce eggs are people's pursuit and enjoyment of nutrition, but also a gift to relatives and friends and the distribution of benefits of the best products This product comes from the farmer's chai eggs, they feed on cereals and microorganisms in the soil, and are pure natural pollution-free food.

First of all, wash the raw eggs, soak them in white wine, and tumble them again. Then put the raw eggs soaked in white wine into the sesame juice, wrap them in sesame juice, add an appropriate amount of salt, and then put the eggs into the pickled cabbage jar. Finally, pour the sesame juice into the jar, drop a small amount of liquor, and seal it for preservation.

It is recommended to put the sealed jar in a cool and ventilated place, wait 30 to 40 days, and then wash and cook the eggs before eating.

When putting eggs into the sauerkraut jar and destroying them, pay attention to handling them gently, stack them well, and do not break the eggs. Confessional state.

Sesame sauce eggs are rich in a variety of minerals and nutrients, which are easily absorbed by the body and are suitable for all ages.

Ingredients: 150 grams of pumpkin, 3 eggs, 1 tablespoon of black sesame paste, 70 grams of oil bean skin, 50 grams of celery leaves.

Excipients: 1 gram of five-spice powder, a little pepper, 30 grams of chives, an appropriate amount of flour, an appropriate amount of salt, 30 grams of coriander, a little shredded green onion, and an appropriate amount of light soy sauce.

Steps: 1. Wash the celery leaves and cut them into thin strips.

2. Peel the pumpkin and rub it into a fine silk stool cover.

3. Chop the chives into small pieces and set aside.

4. Knock all the raw materials into the eggs, pepper and five-spice powder and stir well.

5. Add an appropriate amount of flour (about 90 grams) and water and stir evenly into a paste, the batter should not be too thin or too thick (too thin to form, too thick and can not be spread).

6. Heat the electric baking pan, wipe the draft with a layer of shallow oil, pour in the egg batter, and flatten the scraper.

7. Turn over when one side is golden brown, and sear the other side until golden brown.

8. Add an appropriate amount of pepper and salt to the black sesame paste and mix thoroughly.

9. Cut the coriander into sections, oil bean skin, and green onion into shreds.

10. Add a little oil to the electric baking pan and fry the shredded green onions first.

11. Add shredded bean skin and a small amount of light soy sauce to taste.

12. The parsley can be served.

13. Smear the baked omelet with black sesame sauce.

14. Sprinkle with fried vegetables and roll up and serve.