How do you marinate goose eggs? The best way to marinate goose eggs How to marinate goose eggs

Boil the large grains of salt in water, pour them into a glass or porcelain container, wash the goose eggs, and soak them in salt water for about 10 days.

1. Prepare 300 grams of goose eggs, one kilogram of edible salt, an appropriate amount of water, and then prepare a clean jar.

2. Wash the goose eggs and dry them, boil the water with salt, and after all the edible salt is melted, let the water cool, and then pour the water directly into the jar, so that the salt water is completely submerged in the goose eggs, seal the mouth of the altar, and the goose eggs can be pickled after about a month.

3. When boiling the brine, add an appropriate amount of Sichuan pepper pie and ingredients to make the goose eggs have a strong aroma and a better taste.

1. When pickling goose eggs, you can prepare 30 grams of goose eggs, one kilogram of edible salt, an appropriate amount of water, and then prepare a clean jar.

2. Wash the prepared fresh goose eggs with clean water and dry them, place the water cup on the surface in a clean jar, put the prepared water into the pot, put the edible salt into the pot and boil together, and after the edible salt is all melted, turn off the fire and pour it directly into the jar after cooling down, so that the salt water is completely submerged in the goose eggs, seal the mouth of the jar, and the goose eggs inside can be marinated after about a month.

3. When marinating goose eggs, you can also add an appropriate amount of pepper and ingredients when boiling brine, so that the pickled goose eggs can have a strong aroma and taste particularly good.

1. A small handful of Sichuan peppercorns, 3 star anise, 3 bay leaves, 2 cinnamon bark, 3 ginger slices, goose eggs, cool boiled water, 50 grams of high liquor, etc.

2. Prepare an appropriate amount of goose eggs and clean them in water, clean the dirt on the surface of the goose eggs, and have a layer of film on the surface of the goose eggs to be cleaned, which can reduce the time for goose eggs to be pickled.

3. After cleaning the goose eggs, put them in the sun to dry the water on the surface, pour an appropriate amount of cool boiled water into the basin, add a large spoon of white vinegar to it, and soak the dried goose eggs in vinegar water for 1 hour to make the skin of the goose eggs softer, so that the goose eggs can be marinated faster, and the yolks of the goose eggs can be oiled and sandy.

4. Next, prepare the seasoning for pickled goose eggs, a small handful of peppercorns, 3 star anise, 3 bay leaves, 2 cinnamon pieces, 3 ginger slices, pour water into the pot, put these seasonings into the pot, add an appropriate amount of salt, stir evenly to dissolve the salt, boil the water over high heat for 3-5 minutes, and let it cool at room temperature after boiling.

5. Prepare a waterless and oil-free glass jar, put the goose eggs into the glass jar, pour in the cool seasoning water, and finally pour in about 50 grams of high liquor, add some liquor to make the goose eggs salty faster, no white film and oil, and then cover the lid and marinate in a warm place away from light for about 20 days before eating. According to this traditional method, the goose egg whites marinated are not salty, and the egg yolks are all oily, which is particularly enjoyable to eat.

1. When marinating goose eggs, you can also use the high liquor at home, and when pickling, you need to prepare fresh goose eggs, high liquor and edible salt.

2. After cleaning the goose eggs, dry the moisture on the surface, then pour the prepared liquor into a clean basin, soak the goose eggs in the high liquor for 30 seconds, take them out and roll them in the edible salt for a week, so that the surface is covered with edible salt, and then wrap it in plastic wrap.

3. Put the wrapped goose eggs on the plate, expose them to the sun for a noon, and then move them to a cool and ventilated environment, marinate them for 40 to 50 days, then remove the plastic wrap and edible salt and cook them in the pot, the taste is just right, and the egg butter is particularly attractive.

1. Ingredients: 17 goose eggs, 20 peppercorns, star anise, a small piece of cinnamon, a bay leaf, 300 grams of sea salt, and 100 ml of Erguotou liquor.

2. Wash the skin of the goose eggs and let them dry.

3. Pick an appropriate amount of water in the pot, put in Sichuan pepper, star anise, cinnamon, bay leaves, **, turn to low heat and cook for another 10 minutes after boiling, add sea salt and stir until melted, turn off the heat and let cool.

4. Put the goose egg yard in a clean and waterless utensil prepared in advance, take out the seasoning in the boiled brine, pour the water into the sealed box, and the water should be submerged over the goose egg.

5. Pour in the liquor, cover with a lid, put it in a cool place, and marinate for 30-35 days.

6. Wash the skin of the pickled salted goose eggs, put them in a pot and add water to cover the goose eggs, and boil for 20 minutes after the water is boiled before eating.