Homemade salted duck eggs, how to make homemade salted duck eggs

Ingredients: 40 duck eggs, 3 kg of sesame residue, 500 grams of light soy sauce, 400 grams of salt, 100 grams of white vinegar.

Steps: 1. Before pickling, the duck eggs should be cleaned in clean water, and then placed on a hollow shelf to dry the water.

2. Take a large basin without oil, add half a basin of cold boiled water, then add 100 grams of white vinegar, and stir well. Place the dried duck eggs in a basin and soak for 20 minutes.

3. Put the sesame residue into a basin, add 300 grams of salt, stir evenly, then add 500 grams of light soy sauce and mix into a slurry.

4. Put the duck eggs in the middle with the mixed mud, and slowly wrap the duck eggs, a thin layer, and the duck eggs can not be seen.

5. Put the duck eggs wrapped in mud into the waterless and oil-free old-fashioned jar one by one.

6. After all are placed, cover the top of the jar with several layers of plastic wrap or plastic bags, seal it with a rope, and put it in a cool and ventilated place.

7. After marinating for 35 days, peel off the soil, cook the duck eggs, and serve.

Accessories: 12 sea duck eggs, half a bowl of high liquor, appropriate amount of fine salt, 1 roll of plastic wrap.

Here's how:

1. Prepare materials;

2. Wash and dry the sea duck eggs until there is no water;

3. Pour a small half bowl of white wine into the bowl, roll the sea duck eggs in one side, and then roll the sea duck eggs in the salt, and wrap them with salt;

4. Prepare a clean bag, put the duck eggs wrapped in salt one by one, or wrap the salted sea duck eggs in a layer of plastic wrap;

5. Add a little bit of liquor to the remaining salt and mix well, pour it into the bag, roll the duck eggs again, grasp the bag, and dry in the sun for half a day. Marinate for 28-30 days before eating, 38-42 days in winter is best.

Ingredients: 20 duck eggs, 400 grams of salt.

Excipients: 2500 ml of water, 80 grams of high liquor, 5 grams of Sichuan pepper.

1. Put water in the pot and add salt.

2. Add Sichuan peppercorns.

3. Bring the heat to a boil until all the salt is melted and let cool thoroughly.

4. Put the dried duck eggs in a clean container.

5. Pour in 80g of liquor, then pour in pepper and salt water until the duck eggs are submerged, and buckle a plastic plate near the lid to avoid the duck eggs from floating; Place in a cool place.

The skin of the duck eggs of the queen of heaven has been stained with pepper water.

7. Take out the duck eggs and rinse them, put them in a steamer, and steam them on high heat for 20 minutes.

8. Take it out and serve.

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.

hello！I am a salted duck egg that is dense and soft and rich in oil. Crack open the eggshell, pick the surface of the salted duck egg with chopsticks, and the red and bright oil flows out of the coarse sand egg yolk.

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

You can make salted duck eggs yourself, and you don't have to spend money to buy them anymore, try them all.

Teach you a good way to marinate salted duck eggs, and you can make them yourself at home.

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

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

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

Teach you how to marinate salted duck eggs.

It is better to add an appropriate amount of liquor.

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

Teach you a good way to marinate salted duck eggs, and you can make them yourself at home.

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

Prepare chicken and duck eggs, wash them and put them in the pot, close them and let them stand for 20 days, and the delicious salted duck eggs are ready.

You can make salted duck eggs yourself, and you don't have to spend money to buy them anymore, try them all.

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

Method 1. Ingredients: 40 duck eggs, 600 grams of salt, about 10 star anise, 1 handful of peppercorns, 50 grams of liquor Xiaozhi, a little sugar, about 5 catties of water.

Production process: 1. Clean the duck eggs, cool and dry the water, clean the container, and wipe the water.

2. Put star anise, Sichuan pepper, sugar and the water consumed by the skillful amount in the casserole to boil over high heat to bring out the fragrance.

Method two. 1. First take out a clean basin filled with water, add salt in it, stir while adding salt, let the salt completely dissolve in the water, until there are salt particles in the basin that cannot be dissolved, do not add salt, then the concentration of the salt water is adjusted, pour the salt water into the container of pickled salted duck eggs, and the salt water just wipe the duck eggs.

2. Use saturated salt water, when boiling salt water, keep adding salt to the water until you find that there is salt floating on the water surface, stop heating and let it cool, and scoop off the floating salt with a colander to marinate. When pickling, put less liquor in the salt water, and the pickled duck eggs have the most sock oil, and they are pickled for about 25 days in spring.

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

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

Wash the duck eggs, soak them in white vinegar, water, salt, pepper and bay leaves, seal and marinate for one month.

You can make salted duck eggs yourself, and you don't have to spend money to buy them anymore, try them all.

Pickled salted duck eggs are better with saturated brine, and 360 grams of salt are put into every 1 kg of water at room temperature to make saturated brine, and the ratio of saturated brine is slightly different at different temperatures.

The container for water required for marinating is different, the individual size of the egg is different, and the water that can be added is also different.

Here's how it works:

Find a container that can hold five catties of duck eggs, pay attention to the appropriate container with a certain height of margin, and then put it on the scale to weigh it and remember. Put in the duck eggs, slowly pour in tap water, stop when the water has submerged all the eggs, and then remove all the eggs. Weigh out the weight, and subtract the original container weight is the weight of the water added, here assuming that the weight of the water is kilograms, then, according to the proportion, about 540 grams of salt should be added, 540 grams of salt should be weighed, slowly added to the water in stages, and constantly stirred, until it is no longer dissolved (not enough salt can be added), after making, and then put in the duck eggs, at this time, the duck eggs will float up, you can use something to gently press the duck eggs, do not let the eggs float to the surface, otherwise it will stink.

Generally, it can be eaten after 20-30 days, depending on personal preference, the time can be slightly shorter or longer. If it is too short, the salt content of the egg will be lighter, and if it is too long, the egg will be very salty.

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

Wash the duck eggs with clean water, dry the water in the sun, heat the pot to fry the salt to dry the water, put in an appropriate amount of pepper powder, pour it into a bowl to cool, put in rapeseed oil and mix thoroughly, pour a high degree of liquor into the bowl, wrap the duck eggs in white wine, then wrap them in salt, wrap them in plastic wrap, put them in a container, cover them, and put them in a place where they can bask in the sun, about 25 days.

Ingredients: 25 duck eggs.

1 small bowl of high liquor (56° Beijing Erguotou).

Salt 250 grams.

Five-spice powder half pack.

Cinnamon three small pieces.

8 bay leaves.

1 large glass kimchi jar.

The practice of homemade salted duck eggs.

After buying fresh duck eggs (duck eggs must be selected fresh and large without damage (the yolk is also large, and the damaged ones will be pickled at that time)), brush the surface with a toothbrush, wipe the surface moisture after washing, and dry the surface moisture on the balcony for a morning (do not expose to the sun, turn it in the middle).

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Prepare water that can completely submerge the duck eggs in the pot, add cinnamon, bay leaves, five-spice powder, slowly add salt and stir constantly, cook until the salt can no longer melt off the heat (saturated brine), put it in a clean container and let it cool.

Prepare a small bowl of high liquor, put each duck egg in a circle and take it out immediately and slowly put it into the jar, add the cooled spiced salt water, and finally drop four or five drops of liquor in the jar to seal the jar in a cool place and save it, paste the date of production, open it at fifteen days and gently turn the position of the duck egg to prevent the upper layer from not smelling.

High liquor is the key to making duck eggs oily, but duck eggs should not be soaked in wine, otherwise the egg white will not taste good.

The egg white is the best to eat in sixteen or seventeen days, not too salty, the egg yolk is the best after twenty-five days, if the middle of the egg yolk is yellow-white, it is not pickled, and it needs to be marinated for a few days.

1. Yellow sand pickled egg method: prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, appropriate amount of water, pour yellow sand into a basin when pickling, add refined salt, essential oil and water, stir into a paste of Wushouzhou, and then put the washed and dried fresh duck eggs into the slime one by one, take out the duck eggs after evenly sticking to 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 them;

2. Saturated brine pickling method: the amount of water and salt is determined according to the number of duck eggs, the salt is dissolved in boiling water when pickling, and the saturated state is reached, and the salt water is cooled and poured into the jar, and the duck eggs that are washed and dried are put into the brine one by one, sealed at the mouth of the jar, and placed in a ventilated place, 25 days;

3. Batter cover 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 wrap the washed and dried duck eggs one by one in the batter, then roll on a layer of salt, put it in the jar, seal the mouth of the jar, and 25 days;

4. Liquor soaking method: according to every 5 kg of duck eggs and 1 kg of 60 degrees of liquor, and 1 kg of refined salt, when soaking and pickling, the dried duck eggs are first soaked in the liquor one by one, and then rolled on the refined salt, put them in a container, sealed and placed in a dry, cool and ventilated place, and can be used for 30 days.

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

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

You can make salted duck eggs yourself, and you don't have to spend money to buy them anymore, try them all.

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