How do you drown hard boiled eggs and how do you marinate hard boiled eggs?

After a circle, after being evenly covered with salt, it is then put into a plastic food bag that does not leak, and the mouth of the bag is tightly sealed, and after a week, the salted eggs are pickled.

There are many ways to pickle this home-cooked convenience dish, salted eggs. Raw pickling, cooked pickling, mud pickling, dry pickling, paper pickling, ......There are various pickling methods, each with its own short and long. Some people are not pickled well, have a sour smell or half shell, burst when cooked, or are too salty to eat.

I use sand pickling, and after repeated verification and comparison, the sand pickling effect is the most ideal. Moreover, the advantages of sand-pickled eggs are that they use less salt, and secondly, sand protection prevents fly bites and mold contamination. The third is that it is not bad for a long time, the egg yolk is oily for a long time, and the egg white is not bad and soft.

The method of sand-pickled eggs is:

One pound of eggs, one pound of fine sand, three taels of water, one or two salts, peppercorns, spices, tea, wine, sugar, and monosodium glutamate at will. The container should be buried in the sand and covered with a layer of salty sand and eggs, and finally all of them should be buried in the sand and covered to prevent dry consumption. Before eating, take it out and cook it in the sand. Sand can be used repeatedly.

How to pickle salted eggs (3). Mud wrapping method: 10 catties of eggs, washed and dried.

Then use one catty of salt seven taels and five coins of black tea plus half a catty of raw water, and boil it into a thick juice (about 200 ml) on a hot fire. Pour this salty tea juice and rice wine in half into the loess and mix well, evenly cover the eggs, and then put it in a jar and seal it for a month.

Break the shell, put it in a basin, add an appropriate amount of water, salt, and peppercorns.

Pickling eggs is very simple, after the eggs are boiled, let the salted water cool, and marinate them directly. If the quantity is smaller, you can even boil it and then put it in water to marinate, but the taste is not as good as not knocking the skin.

Use a container similar to a rice wine jar and wipe it clean, and you can't have any grinding. Roll the hard-boiled eggs in salt a few more times, then a few more times and coat them in a layer of salt. Put it in the jar. Seal with plastic wrap, cover with a lid, marinate for 2 weeks and eat.

Break the egg shell with a spoon Put salt in the water and put a little pepper to boil, the salt water is cool, pour some wine (pickle faster), put it in the jar and seal it well, prevent flies, and generally 20 to 30 days can be used

1.Peel off the shell of the egg after it is cooked. 2.

Bring the water, vinegar, sugar, salt, white pepper, cloves, wet mustard and thinly sliced ginger together to a boil. 3.Put the peeled eggs in the bottle, then pour them into the cooled soup, seal them for 3-4 days and start eating.

Hard-boiled eggs are more delicious when marinated, and it tastes good to see how she makes them.

Pickling method of boiled eggs: dissolve salt water in boiling water, with a concentration of about 10%, soak the cooked eggs in, press a small porcelain plate on it, and do not let the eggs float to the surface.

Use a container similar to a rice wine jar and wipe it clean, and you can't have any grinding. Boiled the hard-boiled eggs in salt a few times, then in the white wine a few times, and coated in a layer of salt. Put it in the jar. Seal with plastic wrap, cover with a lid, marinate for 2 weeks and eat.

How to marinate eggs:

Ingredients: 4 hard-boiled eggs, 220 grams of salt, 550 ml of water, 2 grams of Sichuan peppercorns, 1 piece of cinnamon, 1 large ingredient, 1 tablespoon of white wine.

Steps: 1. Boil saturated brine, take a pot of salt, water and spices, boil and let it cool.

2. Dip the eggs in liquor one by one and put them into the prepared glass bottles.

3. Pour the cooled saturated salt water into the bottle and fill it completely.

4. Close the bottle and wait for about 10 days to take it out before eating, do you have any other questions? If you are satisfied with the service of Nanfeng, please give a review, I wish you a happy life and good health

Ask about the ratio of brine.

A pound of eggs: 220 grams of salt.

Raw eggs, star anise, cinnamon, peppercorns, bay leaves, cumin, white wine.

Utensils: bottles, jars, jars, jars, jars, ceramics, glass, mud, in short, containers that can hold the eggs you want to pickle, wash and dry them for later use.

Homemade eggs marinated in oil.

Method: Make water in the pot (the amount of water should be submerged in the container), add star anise, cinnamon, pepper, bay leaves, cumin and cook for 20 minutes after the water is boiled. Add salt to the water, dissolve slowly until the salt water is saturated, turn off the heat and let cool and pour into a container.

Wash and dry raw eggs or air dry them and gently put them into a container with water, drop more than a dozen drops of liquor before the lid (play a role in sterilization), pour the wine and cover it tightly (pay attention to sealing) If you don't want to eat too salty, you can eat it in about 20 days, if you like salty and oily, it is estimated that it will take thirty or forty days, take it out and cook it after pickling (by the way, keep the water, you can use it next time, boil it before use), this egg is fragrant, slightly salty and delicious.

Hello, glad that your question was answered as follows: eggs, sesame residue, boiled water, light soy sauce, salt, white vinegar. Step 1:

Put the fresh eggs you bought back into a basin, add an appropriate amount of water, add 10 grams of high liquor, and clean the chicken manure and dirty things on the surface of the eggs Step 2: Add half a basin of cool boiled water to the basin, add 200 grams of white vinegar, put the cleaned eggs into the basin, soak them for 1 hour, and then take them out, put them on a hollow shelf, and dry the water. Step 3:

When marinating salted eggs, don't just put salt, add more of it, the eggs are not stinky or bad, and they are all sand and oil! This is the sesame residue left over from sesame oil, and it is used to pickle eggs, which is better than red clay, and the pickled eggs are all sandy and oily. Add an appropriate amount of sesame residue to the basin, add salt to the sesame residue according to the ratio of 3 taels of salt for one pound of eggs, and then stir well.

Then add an appropriate amount of cool boiled water, the amount of water can be less than the eggs. Then mix into a relatively thin slurry. The ratio of sesame residue, water, and salt is about 5 4 1.

The fourth step of the sealed glass jar of pickles with a special wine jar with faucet 10 catties of kimchi jar pickles sealed glass jar: take a waterless and oil-free glass jar, put the dried eggs into the glass jar one by one, pay attention to handle gently, do not break the eggs, and then pour the prepared mud into the glass jar. Cover with a lid, seal tightly and marinate in a cool, ventilated place for 35 days.

Step 5: Take out the eggs after pickling, clean the mud on the surface, put them in the pot and cook them for ten minutes, the eggs are cooked and cooled, they can be eaten, and the salted eggs with sand and oil are ready. After more than a month, the eggs are sand and oily, which is very delicious!

Step 1: Preparation.

First, you need to prepare some eggs, soy sauce, white vinegar, water, and a frying pan, then rinse the eggs with water.

Step 2: Submerge the eggs.

Put the eggs in a pot, pour enough water, the amount of water should be submerged over the eggs, add an appropriate amount of soy sauce and white vinegar, bring to a boil over high heat, turn to low heat, and cook for 10-15 minutes. During the period, pay attention to the amount of water, always maintain the infiltration of the eggs, and add water and soy sauce halfway. When the eggs are cooked, turn off the heat, lift the pot off the stovetop, and let the eggs sit in the pan for 15 minutes to allow the soy sauce to penetrate well.

Step 3: Allow to cool.

Use chopsticks to remove the eggs and put them on a clean plate, let them cool slightly, and then gently pat the surface of the eggs with your hands to make the surface of the eggs cracked and easy for the soy sauce to penetrate.

Step 4: Put in the refrigerator.

Take a fresh plastic bag or glass bottle, put the eggs with chizai, pour in the soy sauce juice of the previously boiled eggs, pay attention to the water to submerge the eggs, add a small spoon of sugar, shake evenly, put the lid on, put it in the refrigerator, and refrigerate for 2 hours.

Step 5: Enjoy a delicious submerged egg.

About 2 hours later, Dan Meng took out the soaked eggs with overflowing sauce, tore off a piece of egg shell, soy sauce and eggs blended with each other, the taste was delicious, and the taste was delicious.

Summary. Drowning eggs is a simple and delicious way to make them, not only delicious but also easy to make. Follow the above steps and operate it truthfully, and the whole family can taste the rich flavor of deepened eggs.

Ingredients: high liquor, eggs.

Flavoring: Salt.

2. The eggs are fresh, the first step is to clean them, wipe off the surface impurities, and then dry the water, remember to be air-drying, and the pickled eggs can not be with raw water.

3. Prepare two more empty bowls, also waterless and oil-free, pour liquor into one bowl, pour salt into one bowl, and a roll of plastic wrap, which can be used for a while.

4. To start making, first pick up an egg, put it in the liquor, and gently roll it around for a while.

6. In the last step, wrap it around with plastic wrap a few times, pull up the closing place, seal it as much as possible, or fix it with a small rubber band for girls to tie their hair, the effect is better.

7. Another box, or a large vat, paste the pickling date on the outside, put the eggs in turn, and put them in a cool place, it needs to be explained that the oil can be produced in about 25 days in summer, and it can be very beautiful in 30 days, and the effect in winter is almost good, and it will take 45 days to achieve the effect.

8. Don't be in a hurry to eat pickled eggs, at least 20 days of pickling, because the transition period of nitrite is half a month, eating in advance will affect health, pickled eggs should be cooked before eating, and after 40 days, all of them are flowing oil and sand, salty and delicious.

Ingredients: 5 servings.

20 eggs.

400 grams of refined salt.

Accessories. 3 star anise.

20 grams of Sichuan peppercorns.

1 piece of cinnamon. 6 grams of tangerine peel.

20 grams of high liquor.

Water to taste. 4 grams of ginger.

Step 1: How to make salted eggs.

Prepare the ingredients. Step 2: To make salted eggs**.

Wash the eggs.

Step 3: A home-cooked way to marinate salted eggs.

Allow to dry the moisture on the surface.

Step 4: A simple way to marinate salted eggs.

Dry and place in a pot of pickled eggs.

Step 5: How to eat salted eggs.

Prepare a clean pot and put the appropriate amount of water to a boil.

Step 6: How to make pickled salted eggs.

Put Sichuan pepper, cinnamon, star anise, and tangerine peel into the bag and tie it tightly.

Step 7: How to scramble salted eggs.

Add to boiling water.

Step 8: How to cook salted eggs.

Add the ginger slices, bring to a boil over high heat, reduce the heat to medium and cook for about 20 minutes.

Step 9: How to stew salted eggs.

Add salt, stir until completely melted into saturated brine, and turn off the heat.

Step 10: How to stir-fry salted eggs.

Cool thoroughly and add the liquor and stir well.

Step 11: How to stir-fry salted eggs.

Pour into a jug of pickled eggs.

Step 12: How to make salted eggs.

Put the bag in as well, cover and marinate for 1 month. After marinating, wash the eggs and put them in a pot to steam.

Finished product drawing. Cooking skills.

The marinated water can be reused.