What are some ways to marinate salted eggs?

There are two straightforward and simple ways to do this.

1. Simple method: put two catties of salt into water and boil, let it cool; Wash the eggs and put them in the salted water that is cool, remember to let the water cool, otherwise the eggs will be cooked. Seal and marinate for a month, until the egg shakes and hears the sound and can be eaten, although there is no red heart of salted duck eggs, but it is delicious.

2. The fastest method: using a pressure cooker to marinate salted eggs is the fastest, and it only takes 3-4 hours to marinate them! Method:

First of all, use cold boiled water and salt to prepare a saturated salt solution, put the fresh eggs without damage, put them in the pressure cooker, pour in the saturated salt solution, and submerge the eggs, and the volume of the eggs and salt solution does not exceed three-quarters of the total capacity of the pressure cooker. Then install the pressure cooker lid with a rubber ring, cover it on the pressure cooker and screw it tightly, and then take the pump to connect its air duct to the air outlet hole of the pressure cooker lid to inject air into the pot. Then remove the pump, cover the high-pressure valve, and leave it for 3-4 hours.

Finally, remove the high-pressure valve, open the pressure cooker, and remove the eggs. Because the eggs are soaked in saturated salt, under the action of high-pressure air, the salt solution quickly penetrates into the eggs, so they are quickly marinated in a short time, and the saltiness of the pickled duck eggs is relatively uniform.

Salted eggs, also known as salted eggs, pickled eggs, flavored eggs, etc., are a kind of reconstituted eggs with special flavor and easy to eat, which is the food that urban and rural people love to eat, and is a kind of special food with a unique flavor to be pickled.

The production of salted eggs is extremely common, and there are productions all over the country, among which the pickled salted eggs in Gaoyou, Jiangsu Province are the most famous, which are large and have the characteristics of fresh, fine, tender, pine, sand and oil. Pickled salted eggs processed with double yolk eggs have a beautiful color and unique flavor. Therefore, in addition to the major cities in China, Gaoyou pickled salted eggs are also exported to Hong Kong, Macao and Southeast Asian countries, well-known at home and abroad.

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 pickled 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.

Process: Pour the salt into cold boiled water to dissolve, add dry loess and stir 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 pickled salted eggs to ripen is about 35 days in spring and autumn, about 20 days in summer, and about 55 days in winter. When pickled salted eggs are eaten after they are ripe, the eggs are first taken out and washed, and they are ready to eat when cooked.

2. The saltwater soaking method is to soak salted eggs in 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 eggs can be matured.

Pickled salted eggs processed by the brine immersion method should not be stored for a long time, otherwise black spots are prone to appear on the eggshell.

3. Pickled five-spice pickled salted eggs, five-spice pickled salted eggs are processed from fresh eggs with condiments. Pickling method: first remove loose yolk eggs and cracked eggs that are not easy to process in fresh eggs, and then wash and drain the fresh eggs.

Generally, 100 fresh 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 eggs with your left hand, put them in the mud, put the eggs stained with mud into the small tank with your right hand, and seal them tightly with a lid after filling them to prevent air leakage. Spiced pickled 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.

4. Soaking wine and salting method, which is a convenient processing method for salted eggs. Prepare two bowls and fill each with a small half bowl of white wine and salt. Wash and dry the fresh eggs, first roll them in wine (so that the eggs are fragrant) and then roll them in salt so that each part of the eggs is stained with wine and salt.

Then put the eggs in a plastic bag, tie the bag tightly to isolate the air, and then put 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.

Answer: water pickling method (my favorite method, operable, simple, and clean, the disadvantage is that the salt is less or it will stink after a long time) Preparation materials: 35 eggs Grams of salt, high liquor, Sichuan pepper, star anise, storage box with lid, a board (press the eggs to prevent them from floating). 1.

Wash the eggs and let them dry, and then overhaul the high liquor. 2.Add water, salt, peppercorns, star anise, boil, let cool, and pour into the storage box.

3.Put in the eggs, the water must be covered with the eggs, the eggs will float up, press with a board and close the lid. I pickled it on March 23 and took it out on May 3rd, and after it was cooked, it looked like ** above, and the egg yolk was oily.

The egg whites will be slightly salty.

Ingredients: eggs, water, salt, Bayuanjiao.

1. First put an appropriate amount of water in the pot, then put in the star anise and bring to a boil.

2. At this time, put fresh eggs into the jar.

3. At this time, it is very important to pour the boiled water cold.

4. Finally, wait quietly for fifteen days, then cook and serve.

Homemade salted eggs.

Soak the washed eggs in white wine, then put the eggs in the salt and roll them around, until they are evenly covered with salt, and then put them in a plastic food bag that does not leak, and seal the bag tightly, 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.

Buy a jar, put a few catties of salt, put water, and put eggs when knocking out cracks in each egg, and cover it for five to seven days to eat.

Wash the eggs and put them in the jar, put salt in the boiling after the water boils, and then let the salted water cool and pour it into the eggs, which can be salty in more than 20 days.

Wash the eggs with water, wipe them dry, pour a bowl of high white wine and a bowl of salt, roll the eggs in the wine, wrap them in a circle of salt, prepare a plastic bag, put the eggs in your pocket, and they will be delicious for 15 days.

Eggs are rich in nutrients, and eating more eggs is beneficial to people's health.

The mud wrapping method is troublesome to operate, because it has to be mixed with mud, and it is necessary to choose a certain amount of soil, which is not very operable, but the advantage of this method is that it will not be bad for a long time.

Prepare the ingredients, eggs, salt, clay, thirteen spiced eggs wash and dry, thirteen spices pour into the soil, add water, and puree, wrap the eggs in a layer of mud, and then roll the salt evenly, and put it in a container

Put it for about a month to cook out the finished product is the egg white has a little salty taste, the egg yolk has just risen and does not produce oil, this has been eaten, like to eat a little lighter salted eggs can now take out a few and then steam on the pot to eat, like to eat salted eggs with a heavier taste, you can marinate for ten days.

Description:

Brain nootropics, egg yolk in lecithin, triglycerides, cholesterol and vitelline, has a great effect on the nervous system and physical development, after lecithin is digested by the body, it can release choline, choline can improve memory in all age groups.

To protect the liver, the protein in eggs has a repair effect on liver tissue damage, and the lecithin in egg yolk can promote the regeneration of liver cells, and can also increase the amount of plasma protein in the human body, and enhance the metabolic function and immune function of the body.

Prevention and treatment of arteriosclerosis, American nutritionists and medical workers use eggs to prevent and treat atherosclerosis, and obtained unexpected and amazing results, they extract lecithin from eggs, walnuts, pig liver, and give 4 to 6 tablespoons to cardiovascular patients every day, after 3 months, the patient's serum cholesterol decreased significantly, and satisfactory results were obtained.

The best way to marinate salted eggs is as follows:Ingredients: 14 eggs, an appropriate amount of high liquor, 150 grams of salt, an appropriate amount of tin foil, and 1 container for pickling.

Steps: 1. Wash the raw eggs and dry them.

2. Pour the salt into a large bowl of liquor above 50 degrees.

3. Pour the liquor into a basin or large bowl, put the washed eggs in it and soak for 3 minutes.

4. Take out the eggs and roll them with a layer of salt along with the wine.

5. Cut the tin foil in advance and wrap it tightly with tin foil. Wrap all the remaining rounds, put them in a container, seal them, and place them in a cool place.

6. After a month, you can take out two to try, and if there is no oil, continue to marinate again.

The steps to marinate salted eggs are as follows:

Ingredients: 8 fresh chicken eggs, 1 tablespoon of cold boiled water, 10 grams of high liquor, a little salt, kitchen paper towels, sealed jars, etc.

1. Prepare the ingredients and utensils, put an appropriate amount of eggs in a large bowl and wash them with water, then prepare a bowl, pour some high liquor, pour an appropriate amount of salt, kitchen paper towels or absorbent cloth, a waterless and oil-free sealed jar or plastic wrap.

2. Use a kitchen towel to dry the washed eggs.

3. Put the dried eggs into the liquor and roll them.

4. Put the eggs of the boiled liquor directly into the table salt and evenly coat them with a layer of salt.

5. Put the eggs in a sealed jar, or wrap them in plastic wrap and put them in a plastic bag, as long as the eggs are sealed.

6. Put the finished Shenzheng eggs in a sunny place, evenly dry for a day, one day, no need to dry every day, this is the key to oil, after drying it in a cool place at home, you can eat it in 3-4 weeks.