How do you marinate salted eggs? Hurry!!

Salted eggs? Tea eggs?

Hehe, I also love to eat drops

1000 grams of eggs, 25 grams of tea leaves, 2 grams of Sichuan pepper, 5 grams of ingredients, 5 grams of cinnamon, 3 grams of cumin, 10 grams of refined salt, 50 grams of soy sauce, 10 grams of green onions, 5 grams of ginger.

Method: (1) Boiled eggs. Place the eggs in an aluminum pot, add water, and cook gradually over medium heat.

Then, pour out the boiling water, rinse it with cool water, and tap the eggshell lightly until there is a crack. (2) Put half a pot of water in the aluminum pot of tea, boil it over a strong fire and then use medium heat, put in eggs, refined salt, soy sauce, green onions, ginger slices, put the tea leaves, peppercorns, ingredients, cinnamon, cumin in a gauze bag, put it in the pot, boil for about 1 hour, remove from the pot, and let it cool naturally. (3) After cooling, take out the gauze bag, pick out the green onion and ginger, put the egg together with the soup in a clean large bottle, and take it as you go.

Tea eggs are not nutritious, so to speak!

Probably salted duck eggs!

Ingredients: 24 duck eggs.

Star anise 2 grains.

Sichuan pepper 1 4 cups salted water.

Preparation:1. Wash the eggs and wipe them dry.

2。Wash the container and wipe it dry.

3。Measure about how much water you need to marinate the salted eggs.

To make the marinade: 1. Put star anise, Sichuan peppercorns, and a good amount of water in a pot and bring to a boil over high heat.

2。Flameout. 3。Add the salt several times, stirring well each time until saturated.

4。Let the marinade cool.

Preparation: 1. Carefully place the duck eggs in a container, fill with marinade and store in a cool, dry place.

After a week, all the yolks will be oily.

Takeaways: 1. Add wine to marinate faster, I don't like the smell of alcohol, so I don't add it.

2。It is recommended that the container be filled with marinade.

3。The so-called salt saturation is that solid salt appears at the bottom of the pot and no longer dissolves.

4。After the yolk of the duck egg is oily, it is recommended to take out the duck egg and wash it, wipe it dry and store it.

I haven't had salted eggs, only salted duck eggs.

I don't know if you can get my materials?

Ingredients: bean ash from soybean stalks, salt, water.

Method, add salt to a pot of water (according to how much water you add, the saltier the better) to boil, wait for it to cool by itself, find a large bottle, spread a layer of bean ash, gently put a layer of eggs, then put ash, then put eggs, and so on. Then pour salt water into it, cover it and wait for a month to see the effect, it will take longer to wait until the yolks are transparent.

Haha,,The above is my mother's most natural practice... Scold.. It's been a little longer...

Egg pickling is not delicious! With duck eggs.

1. Salted eggs in brine method: when pickling, the salt is dissolved in boiling water, in a saturated state as the degree, until the brine cools, the washed and dried eggs are put into the brine one by one, and a small cup of liquor is poured into the salt water, the mouth of the jar is sealed, and the altar can be opened and taken out for cooking in about 30 days. This method of pickling salted eggs is simple and fast, and the yolk has a lot of oil, which is particularly fragrant and delicious.

2. Method of pickling salted eggs in liquor: When soaking and pickling, first put the washed and dried eggs in the liquor and dip them one by one, then roll on the refined salt, put them in a container, and it will be ready for about 30 days.

3. Five-spice salted egg method: take an appropriate amount of Sichuan pepper, five-spiced star anise, garlic, ginger, refined salt, put the same amount in water and boil for 20 minutes, and pour it into the porcelain jar. Then soak the washed eggs in and seal the mouth of the altar, and it will be ready after 40 days.

This kind of pickled duck eggs are fragrant and slightly salty.

1. [Preparation of raw materials]: 10 eggs, 20ml of high liquor, 30 grams of salt, appropriate amount of plastic wrap, and a plastic bag.

2. First wash the eggs with clean water, and then put the eggs into the pickled eggs and expose them to the sun for 1 hour until the water on the surface of the eggs is completely dry. Washed eggs must be exposed to the sun, otherwise the eggs will stink.

3. Put the dried eggs into the high liquor, so that each side of the egg is completely coated with liquor, and then put the eggs into the salt, so that each side of the egg is stained with a layer of salt.

4. Wrap the salted eggs completely in plastic wrap (there was no plastic wrap before, they were all wrapped in plastic bags), then put all the eggs into the sealed bottle, and wait patiently for 10 days to eat.

1. 2 and a half pounds of eggs with a pound of salt, the amount of water is subject to the amount of water that can soak all the eggs, and a little liquor is also needed (liquor can make 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).

2. Wash 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.

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

1. Soak the eggs in the liquor, when soaking and pickling, first put the washed and dried eggs in the liquor and dip them one by one, then roll on the refined salt, put them in the container, and it will be ready for about 30 days. This method is the easiest.

2. Five-spiced eggs Take an appropriate amount of pepper, five-spiced star anise, garlic, ginger, refined salt, put the same amount in water and boil for 20 minutes, and pour it into the porcelain jar. Then soak the washed eggs in and seal the mouth of the altar, and it will be ready after 40 days. This kind of pickled duck eggs are fragrant and slightly salty.

Zheng Oak. 3. Pickling of plant ash. Grass ash and table salt are dipped in water and eggshells (most of the products sold in the market are pickled in this way).

4. Pickled rice soup, with rice soup or the soup after boiling rice noodles and yellow mud or red mud, and add salt (the amount of salt is not proportional, according to their own requirements of salty and light to add), it is said that this pickled salted egg yolk produces the most oil.

Pickled salted eggs are a traditional delicacy. Salted eggs are golden in color, the skin is covered with a layer of fine calcification, and the salty aroma is rich and mellow. To make this dish, you need to prepare ingredients such as eggs, mineral water, salt, and tea leaves.

First of all, wash the fresh eggs with running water, add mineral water to the basin, put in the eggs, and cover the eggs with the water surface. In particular, it is necessary to ensure that the quality of the mineral water is clean, so as not to affect the quality of salted eggs. Then add an appropriate amount of salt to the water, stir well, add an appropriate amount of salt according to the taste, and then add tea and other spices to give the eggs a rich fragrance.

Pour the mixed solution into a sealed glass bottle, then place the eggs one by one, close the lid and make sure the eggs are soaked in the solution. Place the eggs at room temperature and gently shake the bottle at regular intervals to spread the tea leaves evenly on the surface of the eggs, ensuring that the eggs are evenly pickled.

After 7-10 days of marinating, you can take out the eggs and taste them, and if you think they are salty enough, you can put them in the refrigerator for preservation. Remember to pay attention to hygiene to avoid bacteria when pickling large potatoes, so as not to cause food poisoning.

In short, pickling salted eggs requires careful work, but as long as you master the proportions and steps, you can make delicious and nutritious salted eggs.

1. Prepare an appropriate amount of eggs, the eggs we buy back from the market are very clean eggs, in fact, the surface of the eggs is very dirty, there will not only be a lot of dust on it, but also a lot of bacteria remaining, so you must clean it carefully before making it, and it is best to clean it several times.

2. After the eggs are cleaned, add enough water to a large bowl, then add a small bottle of white vinegar to the water, stir well with chopsticks, and then gently put the eggs into the vinegar water and soak the eggs for about 3 hours. Soaking eggs with vinegar has two effects, first, vinegar has a good sterilization and disinfection effect, and soaking eggs can clean the eggs more thoroughly;Second, vinegar can soften the shell of the egg, making the shell thinner, and the eggshell is thinner, making it easier to absorb the flavor when marinating.

3. When the soaking time is up, rinse with water, wash twice more, and rinse the vinegar water on the surface. After washing, you can put it on the cutting board to dry the moisture on the surface of the egg, or you can use kitchen paper to dry the moisture, in short, the surface of the egg can not remain water, if the egg still has residual moisture, it is easy to deteriorate when pickling.

4. After the moisture on the surface of the eggs is dry, add an appropriate amount of high liquor to one bowl, and then add an appropriate amount of salt and peppercorn powder to another bowl, and stir wellThen put the eggs in the high white wine and roll them together, so that the eggs are wrapped in white wine, and then put the eggs into a bowl with salt and pepper powder, and roll them evenly to let the seasoning wrap the whole body;Follow this procedure for all the eggs.

5. Prepare plastic wrap and wrap the wrapped eggs in plastic wrap, which must be wrapped tightly, so that it is more conducive to picklingAfter the eggs are wrapped, put them all in the bag, then tie the mouth of the bag tightly, tie it tightly, tie it and put it in a cool place for pickling, and you can eat it after marinating for about half a month.

1. Spiced salted eggs: raw eggs, star anise, cinnamon, peppercorns, bay leaves, cumin, and liquor. Put water in the pot (the amount of water should be submerged in the container), add star anise, cinnamon, pepper, bay leaves, cumin and simmer for 15 minutesAdd salt to the water, slowly dissolve until the salt water is saturated, turn off the fire and cool and pour it into the container, wash and dry the raw eggs and gently put them into the container with the water, drop more than a dozen drops of liquor before the lid (play the role of 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.

After marinating, take it out and cook it before serving.

2. Salted eggs in yellow sand: 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 first, add refined salt, essential oil and water, stir into a paste, and then put the washed and dried fresh eggs into the slime one by one, take out the eggs after the eggs are evenly stuck with 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.

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.

3. Liquor salted eggs: prepare ingredients for every 5 kg of eggs and 1 kg of 60-degree liquor and kilograms of refined salt. When soaking, the dried 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.

The easiest way to marinate salted eggs:Ingredients: 60 eggs, 200g of refined salt, appropriate amount of high liquor, 1 egg container, appropriate amount of plastic wrap.

Steps: 1. Select the intact eggs, wash them with running tap water and dry them for later use.

2. Wash the container containing eggs, scald it with boiling water or disinfect it with alcohol, and then dry it for later use.

3. Pour the refined salt and white wine into two bowls.

4. Take a bath in a white wine bowl with the washed and dried eggs.

5. Roll it in a salt bowl until it is covered with salt.

6. Put it in the container and stack it in turn.

7. After repeating this, seal the mouth of the container with plastic wrap and store it for about a month.

8. The salted eggs with rich fragrance and delicious oily are ready.