The practice of pickled eggs, how to make pickled eggs delicious, and the homely practice of pickled

Eggs and liquor.

Edible salt, peppercorns, spices, tea, cumin, ginger slices, cinnamon, wolfberry spiced pickled eggs.

Mix and soak the liquor, Sichuan pepper, spices, tea leaves, cumin, ginger slices, cinnamon, and wolfberries for 24 hours.

Wash and dry fresh eggs.

Dry the eggs first in the liquor mixture to ensure that the surface of the eggs is fully soaked.

Then roll well in the salt.

Cover the inside of the sealed jar with a fresh-keeping bag and put the rolled eggs into the crisp-keeping bag.

Once everything is placed, tie the bag tightly.

Seal the jar with a lid and place it in a cool and dark place.

When marinated for 20 days, the egg whites already have a salty taste.

It looks like it has been marinated for 33 days haha, and the oil has already begun to come out. The egg yolk already has a rustling texture and is very fragrant.

1.Prepare the ingredients: 9 eggs, 220 grams of salt, 550ml of water, cinnamon, spices, peppercorns and wine.

2.Boil saturated brine: Take a pot and put salt, water and spices in it, boil it and let it cool.

3.Dip the eggs in white wine one by one and put them in the bottle.

4.Pour the cool, saturated brine into the bottle and fill it completely.

5.Close the bottle and write a label indicating the time of production and the amount of material used.

6.Attach the label to the bottle and wait for the results after 35 days.

7.On day 38, open the bottle and take out an egg, put it in a pot and cook it.

8.The most exciting moment has come, wow! A lot of oil came out.

If you want to marinate meat in winter, you can put some wine in the marinated brine (which is boiled with spice, star anise, pepper, soy sauce and other ingredients) and use it to marinate eggs, which is very delicious. It can be used for two things, and there is no waste at all.

1. Yellow sand pickled egg method. 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.

2. Saturated brine salting method. The amount of water and salt depends on the number of eggs. When marinating, the table salt is first dissolved in boiling water to reach a saturated state (concentration of about 20%).

After the salted water cools, pour it into the jar, and put the washed and dried eggs into the salted water one by one, and put in a little fragrant liquor. Seal the mouth of the altar, put it in a ventilated place, and you can open the altar to take eggs and cook in about 25 days. The salted eggs pickled in this method have a lot of oil in the yolk and are particularly fragrant.

Pickled eggs. 3. Batter pickling method. Take an appropriate amount of flour, mix it into a paste with hot water, add a little five-spice powder and white wine and mix well.

Then the washed and dried eggs are coated in batter one by one, then rolled on a layer of salt, put them in the jar, and seal the mouth of the jar. The salt blends with the batter to allow the salt to penetrate into the eggs, and it can be removed and cooked after 25 days.

Pickled eggs. 4. Liquor immersion method. Prepare 1 kg of eggs per 5 kg of eggs and 60 degrees of liquor, and kg 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.

1. Salted eggs, first dissolve the salt in boiling water when pickling, and take the saturated state as the degree (that is, the brine is a little salty and bitter). Wait for the brine to cool, put the washed and dried eggs into the brine one by one, and pour a small cup of liquor into the brine water, seal the mouth of the jar, and open the jar to cook 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. 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.

3. 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.

4. Pickling plant ash, putting plant ash and salt, and dipping eggshells with water (most of the ones sold in the market are pickled in this way).

5. Pickled in 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 saltiness and lightness), it is said that this pickled salted egg yolk produces the most oil.

1. 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 pressure cooker is the fastest way to marinate salted eggs, and it only takes 3-4 hours to marinate them. The method is: first prepare a saturated salt solution with cold boiled water and salt, put the fresh eggs without breakage into the pressure cooker, pour the saturated salt solution into the eggs, and the volume occupied by the eggs and salt solution does not exceed three-quarters of the total capacity of the pressure cooker.

Then put the pressure cooker lid on the rubber band, cover the pressure cooker, and screw it tightly. Then take the pump and 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.

3. Spiced salted eggs: raw eggs, star anise, cinnamon, peppercorns, bay leaves, cumin, and liquor. Make water in the pot (the amount of water should be submerged in the container), add star anise, cinnamon, peppercorns, bay leaves, cumin and simmer for 15 minutes after the water boils; Add salt to the water, dissolve slowly until the salt water is saturated, turn off the heat and cool and pour it into a container, wash and dry the raw eggs or air dry them and gently put them into the container with the water.

1. To marinate eggs, you need to clean the eggs first and dry the moisture on the surface;

2. Then soak the eggs in warm water and salt for 30 minutes, and then soak the eggs in white wine for 20 minutes.

3. Take out the white-soaked eggs from the wine basin and put them in the salt pile.

4. Finally, seal the eggs with fine salt with plastic wrap and put them in a slightly cooler place, and wait for a week before eating.

1. Salt curing method.

Wash the eggs, dry them, put them in the melted concentrated salt water, seal them, and you'll be good for a month.

2. Five-spice pickling method.

Boil ginger, peppercorns, bay leaves, cinnamon, coarse salt, add water and pour into a jar. Wash and dry the eggs, place them in a jar and seal them. After a month, you can.

3. Liquor pickling method.

Eggs, liquor, and salt are prepared in a ratio of 5::. First, soak the washed and dried eggs in white wine one by one, then roll them with fine salt one by one, and then put them in the egg picker. Seal and place in a cool, dry place. After a month, it can be taken out for cooking.

4. Spicy pickling method.

Wash the eggs, dry them, dip them in hot sauce, coat them with fine salt, put them in a container, sprinkle them with a layer of salt on top, seal them, place them in a cool and ventilated place, and start cooking them after a month.

5. Batter pickling method.

Mix the flour into a paste with hot water, add an appropriate amount of five-spice powder, pour white wine, and stir well. Then coat the washed and dried eggs one by one and roll them in fine salt. Then put it in the jar and seal it. After 20 days, it can be taken out and cooked.