What is the proportion of pickled salted eggs, for example, how much salt and how much water is ther

The ratio of salted eggs to salt is 2:1.

The practice of marinating salted eggs is as follows:

Prepare ingredients: 3 catties of fresh eggs, 6 catties of cool white boiling, appropriate amount of salt.

1. Wash the eggs.

2. Control the moisture and put it in a clean container.

3. Put salt in the boiling water, and let the boiling water cool for later use.

4. Put the spare eggs in the cooled salt water, pay attention to the water must not be over the eggs, generally half more water than eggs.

5. The container is sealed, and the salted eggs are marinated after about half a month.

6. Marinated salted eggs.

A pound of eggs with salt is generally about 10%, that is, a pound of eggs 50 grams of salt water is more than eggs.

Guidance on the practice of salted duck eggs: There are two ways to marinate salted eggs: water pickling method and mud wrapping method.

Take pickled salted duck eggs, for example; Water pickling method: 50 duck eggs are washed and dried and placed in the jar. Then use 750 grams of salt and an appropriate amount of Sichuan pepper and fennel, add water to boil, cool thoroughly and pour into the jar (it is advisable to just submerge the fresh eggs).

Finally, seal the mouth of the altar tightly. After 20 days, it can be taken out for cooking. If you want to make the egg yolk more oily, you can add 50-100 grams of soju to the salt water.

Mud wrapping method: wash 50 duck eggs and dry them for later use. Then add 850 grams of salt, 250 grams of tea, 250 grams of raw rice, and boil it on a hot fire to make about 200 ml of thick juice.

Finally, pour 75 grams of this salty tea juice and rice wine into the yellow mud or red mud and mix well, evenly wrap the whole body of duck eggs, and put it into a jar to seal. After a month, it can be taken out for cooking. You can also wash and dry the duck eggs first, and then use boiling water to scald and soak the dried red clay into a paste.

Wrap the duck eggs in the mud, dip the ends in salt, put them in the jar of salt, and then put them in the jar to seal the mouth of the jar. After half a month, it can be taken out and cooked.

Scrambled eggs with leeks.

How much salt do you put in a pound of leeks? I believe that all stir-fried dishes are put at hand, including restaurant chefs, and they will not weigh them with scales.

However, for novices, it is difficult to grasp the amount of experience. Especially at this stage, staying at home for so long and cooking by yourself is facing this very real problem. A stir-fry dish is either salty or light, not to the taste, and cannot be poured out.

Therefore, at this time, I came back to my senses, and there were so many ways to cook.

Cooking with salt, watching the restaurant chef or the family often cook, are all very casual spoons dug into the pot, right? And it's basically so accurate, it's salty and light every time. In fact, this cooking technique has been learned through countless failures.

I have cooked a lot of times, and gradually I have a spectrum, so I have an accurate head, no matter what kind of dishes are fried, I can put it at will, and the saltiness is just right.

However, the real chef is not casual, although it looks casual. If you look closely, after the chef stir-fries the vegetables with salt, he will scoop some vegetable soup and taste it, mainly to taste the saltiness. The star-rated kitchen also has a special person to taste the dishes.

There is also a scientific basis for how much salt to put in stir-frying. Why can't people eat salt every day? Because the human body has a salt content, it must also maintain a stable value.

If you don't eat salt or eat less, the salt content decreases; Eating too much salt content will have adverse effects on the body, and serious will cause diseases.

The salt content of the human body is, but when the food you eat is also this salt content, you will feel light. Because cooking also needs to consider ingredients, soup and other loss factors, coupled with the body's digestion and excretion of food, cooking salt should be taken into account these factors, to increase the amount of salt, for the amount of vegetables, it will feel salty and appropriate.

How much salt to put in a pound of leek scrambled eggs depends on how many eggs are scrambled. One egg is also scrambled, and ten eggs are still scrambled. Not to mention that a dish doesn't require a pound of leeks, and a pound of leeks can be fried in two plates.

Just scramble four eggs according to a pound of leeks, a total of nearly 600 grams, this volume needs to put grams of salt. If the taste is light, you can put 5-6 grams.

If you can't get it, you can buy a kitchen electronic scale.

More than a dozen pieces of one, continuous weighing for a period of time will have a spectrum, you can also use the empirical method, just put it at hand.

You prepare a basin of washed and dried eggs, followed by a bowl of white wine and salt. Remember that the eggs must be dried without a little moisture, roll them in wine, roll them in salt again, and put them in an airtight jar for 7 to 15 days before eating.

The first sentence writes about the relationship between plum and snow, because the main feature of plum is that it is not afraid of the cold, and the bigger the snow, the more it can show this characteristic of plum blossoms, on the contrary, in the case of beautiful winds and sunshine, it is difficult to express this characteristic of plum blossoms, so it is said that "there is no snow without plum and no spirit".

The second sentence writes about the relationship between snow and poetry. When it snows, it is difficult for the laity to find the poetry in it and compose poetry; Even poets, if they lack Yaxing, they can't write poetry, and this is no different from laypeople, so it is said that "there is snow and no poetry and vulgar people".

The last two sentences write about the relationship between plums, snow and poetry, plum blossoms have long bloomed, because there is no snow, so there is still a lack of poetry. Until dusk, the sky is full of snowflakes, plum blossoms become refreshed against the background of the snowflakes, and the snowflakes are embellished with plum blossoms, and they also become colorful and interesting. In the face of this situation, the poet also flourished in poetry, and the two poems were completed in one wave.

According to experience, 10 grams of salt for an egg is relatively standard, with the size of the egg now, it is already seven or eight, generally speaking, a pound of pickled eggs needs to be matched with less than half a pound of salt, the amount of salt is more, the saltier it will be relative to the taste. The curing time will be relatively short. , it is estimated that ten catties should be 700 grams.

Salt ratio for pickled eggs

The amount of salt used to marinate salted eggs varies depending on the region and habits. When using a high-concentration salt solution, the osmotic pressure is large, the water loss is fast, and the taste is too salty and not fresh; If the salt content is less than 7%, the antiseptic ability is poor, and at the same time, the maceration time is prolonged, the maturity period is delayed, and the nutritional value is reduced. In short, too much salt will hinder the flavor of the finished product, and too little will not achieve the purpose of preservative.

If the weight of the egg is calculated, the amount of salt used is generally about 10%, which can be adjusted appropriately according to local customs.

How to marinate eggs

1. Salted eggs

When marinating, the salt is first dissolved in boiling water to be saturated (that is, the salt water 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. Pickled eggs in white wine

When soaking, the washed and dried eggs are first soaked and dipped in white wine one by one, then rolled with refined salt, put them in a container, and it is ready for about 30 days. This method is the easiest.

3. Five-spiced eggs

Take an appropriate amount of Sichuan pepper, spiced star anise, garlic, ginger, refined salt, put the same amount in water and boil for 20 minutes, pour 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 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).

5. Marinate in rice soup

It is said that the salted egg yolk produces the most oil by adding rice soup or boiled rice noodles with yellow or red mud and adding salt (the amount of salt is not proportional, but is added according to the saltiness and lightness of the saltiness required).

Specific steps to marinate eggs

Ingredients: 100 eggs, 10 catties of water, 3 catties of coarse salt, star anise peppercorns, 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.

Ingredients: eggs, peppercorns, ginger, liquor, salt.

Steps: > Step 1: Wash and dry the eggs.

Step 2: Preparation of materials required.

Step 3: Add water to the pot and boil with pepper and ginger for 5 minutes.

Step 4: It is best to use a small jar and put the dried eggs into the jar <>

Step 5, put salt after the pepper water is cooled and warm, the amount of salt needs to be more, 5 spoons of soup spoon, very salty <>

Step 6: Pour the water into the jar after it cools, and spread over the eggs.

Step 7: Finally, pour in an appropriate amount of liquor and cover with a lid.

Step 8, pour water around the altar lid to seal, so that no air enters, and the lid can be opened after 1 month in a cool place, but during this period to keep water around the altar.

Dear, hello, this question is from Tomato classmates, it takes a little time to inquire about the information, please wait patiently.

It is recommended to put about 30-50 grams of salt for a pound of pickled eggs, and 300-500 grams of salt for 10 pounds of pickled eggs. The specific needs to be distinguished according to the pickling method: 1. Adjust the brine to pickle the eggs, and add 50 grams of salt and 250 grams of water to a pound of eggs.

Because it is a more common practice to adjust salted eggs, you can add some star anise cinnamon spices to the water at the same time to increase the flavor, and the pickled eggs will be more flavorful, but it is precisely because salted eggs need to be salted to cover the eggs, and the overall water is more, so the salt needs to be added more to be pickled in place; 2. Eggs marinated in plastic wrap, add 30 grams of salt to a pound of eggs, no need to add water. Pickled eggs in plastic wrap are a method that has become popular recently, making salted eggs will be easier and more convenient, eggs do not need brine, only need to be wrapped in salt liquor, so the demand for salt is much less, and it is too salty to eat if you add more.

The ratio of 5 catties of eggs to a catty of salt. Just put one pound and two taels.

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

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.

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.

5. Pickling of spicy salted eggs. Prepare a bowl of hot sauce and refined salt, wash a few fresh eggs, wash the porcelain jar with water when pickling, and wipe it dry after scalding with boiling water, dip the eggs in the hot sauce one by one, and then roll it again in the refined salt, and then gently put it into the porcelain jar, sprinkle a little refined salt on the top, cover it and seal it strictly with kraft paper, place it in a cool and ventilated place, and you can open the jar and cook it after 30-40 days.

6. Pickling of spicy salted wine-flavored eggs. Take the thick spicy sauce and liquor, mix evenly according to the ratio of 8:2, put the washed and dried eggs one by one into the evenly rolled and dipped, and then roll them again in the refined salt, and then put them into the porcelain jar, tightly seal the mouth, and marinate for 70-90 days.

This pickled egg is spicy red, full of wine aroma, salty and slightly spicy, and has a pleasant taste.

7. Pickling spiced salted eggs. Take Sichuan pepper, cinnamon, fennel, ginger, refined salt, boil with the same amount of water for 20 minutes, pour it into a porcelain jar, soak the washed eggs in, seal the mouth of the altar, and cook it after 40 days. This egg has a strong aroma and is slightly salty.

How much salt do you put in a kilogram of salted eggs.

The ratio of salted eggs is 100 ml of water, 40 grams of salt. I saw someone's pickled egg oil online. I was jealous, so I tried it as prescribed and it worked.

When eggs are soaked in salt, they cannot dissolve in the brine. Before you marinate the eggs, wipe them clean and bathe them with a high count of wine. It means rolling eggs into a bowl full of wine, picking them up, rolling them in salt, filling them with salt and wrapping them in a plastic bag or bag.

Remember to pile the salt evenly around the eggs. It's best to keep it in the sun. At noon in April, the sun basked for three hours.

After drying, keep it in jars for a month instead of in the refrigerator.

How much salt do you need for 10 pounds of salted eggs.

It is advisable not to put too much salt in salted eggs because if too much salt is put in it, nitrite will be produced, which can lead to carcinogens. If the taste of salt is too strong, there will be a certain amount of water in the body, which is not suitable for excretion, resulting in edema of the body. Secondly, it is recommended to add a certain amount of vinegar and rice wine when marinating eggs.

Vinegar can be used to sterilize, while rice wine can remove the fishy smell of eggs. Usually marinated with 10 kg of water and 1 pound of salt.