How to marinate duck eggs with huangni?

Pickling quail eggs with yellow mud is mainly mixed with water. Then add salt and roll it up with eggs. After rolling well. Put it in the jar. Seal it up. It can be eaten after a month.

Use yellow mud to marinate salted duck eggs, such duck eggs are more delicious, not only easy to run oil, but also salted eggs are more even. Because salt and mud are mixed and they enter through the shell of the duck egg, it is easier to marinate the salted duck eggs with oil. In addition to the mud that can be used to pickle, some old people also use plant ash to pickle, and the effect is similar.

Clean the eggs first. Whether it is the duck eggs laid by your own ducks or the duck eggs bought at the market, before pickling, you must pick them out by yourself, pick out the cracks and breaks, and then clean the duck eggs one by one, you can use a toothbrush, or a steel wool ball. Because the eggs have a film on the surface, after washing off, this makes it easier for salt to enter, thus shortening the curing time.

After washing, place in a ventilated place to dry the moisture on the surface.

The second is pickled salted duck eggs. The operation is also very simple, first put the dried salted duck eggs in white vinegar and soak them one by one for a while, you need to pay attention to the fact that they must be completely soaked. It can also be replaced with a high degree of liquor, such salted duck eggs are more likely to run oily.

Then take out the salted duck eggs, put them in the salt and carefully wrap them in a layer of salt, and then carefully pack them in a waterless and oil-free jar one by one, and place them in a ventilated, cool and dry place, the salted duck eggs marinated by this method generally only need about 20 days, and they can be eaten when cooked.

Clean the duck eggs and put them on a drum with yellow clay so that they can smoke.

Pickled, three months will do.

There are many ways to marinate salted duck eggs, but I chose the liquor immersion method. To put it simply, it is one pound of duck eggs, two pounds of salt, three taels of white wine, pickled for a month, and the pickling is okay.

The amount of water and salt is determined by the number of duck eggs. When marinating, the table salt is first dissolved in boiling water to reach a saturated state (concentration of about 20%). After the brine has cooled, pour it into the jar and add the liquor.

Put the washed and dried duck eggs into the salt water one by one, seal the mouth of the altar, put it in a ventilated place, and open the altar to take the eggs for cooking in about a month.

Homemade salted duck eggs].

Ingredients: 50 fresh duck eggs, appropriate amount of white vinegar, appropriate amount of water, appropriate amount of salt, 200ml of high liquor.

Method] 1. First clean the fresh duck eggs with white vinegar (you can use a small brush with soft bristles).

2. Wipe off the water and air dry for later use.

3. Take a clean and oil-free stainless steel basin, boil the water, pour in the salt to dissolve.

4. Wait for it to cool down naturally, add the liquor and stir well;

5. Pour the salted boiled water into a large airtight container, and gently soak the duck eggs in the salted water.

6. Pour the cold salted water into the jar, cover the duck eggs, seal the mouth of the jar, and wait for 30 to 40 days before eating.

Lao Huang is stored and eaten in winter, which is more fragrant than meat!

Wash the duck eggs and see if they are broken when washing.

Salted duck eggs, easy to learn, let's try it together.

Duck eggs are dipped in white wine and salt, wrapped in plastic wrap, and placed in a jar to marinate for 30 days.

Prepare duck eggs, wash them, add white wine, and put them in a cool place for 25 days.

How to cook salted duck eggs? Put the eggs in water and soak them in salt for 10 minutes, then scrub them clean, pour white wine on a plate, add 13 spiced salts, and marinate them naked.

The traditional method is to wrap the duck eggs in salt water and mud, and there are also those that are soaked directly in salt water, pay attention to the salt can be put more, and the raw duck eggs should not be spoiled, and the cooked ones can not be so pickled. Just let it go for ten days.

1.Wash and dry the eggs;

2.Lao Baigan poured it into a bowl, poured salt into another bowl, first rolled the eggs in the wine, then put the salt in the salt and rolled it full of salt, and finally put it in a fresh-keeping bag, and processed the eggs one by one, and put them in the bag;

3.Tie the mouth of the bag tightly, use a few more bags, tie them all, and put them in a cool place for about 25 days, and you're good to go.

You can soak it in salt water and seal it for about 20 days, or you can use red sand to add salt and then wrap the duck eggs in soil and seal it for 20 days.

1.Buy duck eggs and wash them and put them in a suitable container, preferably with a lid;

2.Bring the water to a boil, turn off the heat, and put 3 to 4 star anise and 3 peppercorns in itIn the ratio of 2 taels of salt to a duck egg, put the salt into the freshly boiled water to dissolve;

4. After the water is cooled, pour it into the container containing the duck eggs, completely cover the duck eggs 5, drop a few drops of liquor into the container, cover the lid, and marinate for 40 days.

6, After 40 days, take it out and cook for 10 minutes, then put it in cold water 7, the duck eggs that are successfully marinated, after cooking, the yolk is oily and very attractive.