How do you drown chickens? After the water boils, put salt, let the water cool, and then put the chi

Method.

1. 2 pounds and a half of eggs 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. Materials: 100 eggs, 10 kilograms of water, 3 kilograms of coarse salt, star anise, Sichuan pepper, sugar, ginger slices, 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.

This approach is not very good, first choose harmless (fresh) eggs have skills, if there is a bad one, you drown out the bad eggs! You can choose the sticky mud flooding method, because it is a loose body, that is, there is something missing in the selection of a certain egg, and it can be picked out when the quality is bad, so that a mouse feces will not spoil a pot of porridge.

Basically right. If you want something delicious, you can also boil some tea.

No, it's boiling hydrated salt, cooling, putting eggs.

Hello dear, I'm glad to answer for you:, the answer is: Let the chicken skin of vegetarian chicken look more like real chicken skin, in a dish that removes part of the fat and uses five taels of vegetarian chicken 1 dark soy sauce 1 spoon of salt 1 gram of rock sugar 30 grams of cinnamon 1 piece of star anise 1 piece of tangerine peel A little bay leaf 2 pieces of salad oil 25 grams of fluffy five-spice vegetarian chicken The practice of vegetarian chicken is cut into pieces, not too thin.

Heat the oil in a pan, add the vegetarian chicken, and fry until golden brown on both sides. The fried vegetarian chicken is immediately put into purified water (without heating), and the front and back sides are turned over, and the vegetarian chicken will foam after soaking, and the internal tissues will become soft. I scooped it up while frying it and soaking it in water, and I picked it up and set aside after all this step was done.

Heat the pan with cold oil, add tangerine peel, bay leaves, cinnamon and star anise, and stir-fry over low heat until fragrant. Add water, rock sugar, dark soy sauce and salt to prepare the soup wheel. You can try the flavor and fine-tune the saltiness to your liking.

Put the vegetarian chicken in the soup, cover the pot and cook until the juice is reduced. You don't have to be too tight to collect the juice, so I like this fluffy vegetarian chicken with soup. Remove the cinnamon and star anise, put on a plate, and sprinkle with chopped shallots.