How do you marinate duck eggs? Kneel and beg!! 5

Salted duck eggs, also known as pickled duck eggs, are the food that urban and rural people love to eat, but their pickling methods are very particular, and the pickling method is better.

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, add refined salt, essential oil and water, stir into a paste, and then put the washed and dried fresh duck eggs into the slimy mud 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.

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 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 salt water cools, pour it into the jar, and put the washed and dried duck 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 duck eggs marinated 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 duck eggs are coated in batter one by one, and 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 duck eggs and 60 degrees of liquor per 5 kg and 1 kg of refined salt. When soaking, the dried duck 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 number of fresh duck eggs, wash the porcelain jar with water when pickling, and wipe dry it after scalding with boiling water, dip the duck 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 duck eggs one by one into an even rolling dip, and then roll them again in the refined salt, and then put them in the porcelain jar, tightly seal the mouth, and marinate for 70-90 days.

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

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

You can wash the duck eggs, put the duck eggs into the pickle jar, then boil the boiling water to cool, pour it into the pickle jar until the water is submerged in the duck eggs, then add salt, seal the pickle jar, and it will be about a month later.

Evenly coat the duck eggs with wine and coat them with a layer of salt. Put it in an airtight plastic bag, put it for 15-20 days and you can eat it. It's convenient and delicious!

Wash well. Put it in the tank. Water. Salting. The water is going to flood the duck eggs.

Take the salt and put it in a clay pot to marinate for a month.

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

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

Duck eggs are a kind of eggs, larger than eggs, the color of the shell of duck eggs is white, and eggs can be distinguished, because duck eggs are electrically fishy, so they are generally pickled and eaten. So, how to marinate duck eggs?

How to eat duck eggs.

Breakfast on the first day, boiled duck eggs. The egg whites are refreshing and delicious. The egg yolk is fresh and tender. There is no fishy smell, which is very suitable for children. It is also one of the nutritious breakfasts for the family.

Breakfast the next day was duck egg crepes with chives. Before I started eating, the whole room was filled with fragrance. The taste is very strong, full of the fresh fragrance of duck Zheng Xiao eggs.

Breakfast on the third day was fried eggs. The whole family loves to eat. After the egg whites are fried, they become slightly transparent, and the yolk is a beautiful golden brown. Spread it out, it's a big one. Compared to other eggs, it has a special taste. It's delicious.

Duck shouted how to marinate the manuscript eggs.

1. Prepare liquor, salt, and salted eggs.

2. Salted eggs are sealed, and let's look at the salted duck eggs flowing with oil after 30 days!

3. I bought a large amount of salt and boiled it to hydrate the salt.

4. Put in Sichuan pepper and white wine, let it cool, and put the duck eggs that have been rubbed with the head of the second pot into it.

5. Put it in the jar, put it in a cool place, and you will be ready to eat it soon!

How to preserve duck eggs.

It is best to store in the refrigerator in a refrigerated compartment. It can be stored for 30 days at room temperature and 75 days at 0 to 4 degrees. You can eat it slowly without worrying about spoilage.

Liancheng white duck eggs, every duck egg. They are all washed before being packaged, so there is no need to worry about contamination from feces or other things. It is relatively durable.

Take any one out to take pictures, they are all fat and white, clean and clean. There is no need to worry about contamination by bacteria, and you can rest assured that it is hygienic when you eat it.

Are you asking how to marinate salted duck eggs?

Or is it preserved eggs?

Duck egg treatment] 40 duck eggs, clean and dry, cool and white open a pot with 100 grams of white vinegar and soak for 20 minutes, the purpose is to make the eggshell soft and easier to taste, after soaking, take out the water again and dry the water after loading the jar salted duck egg marinating method [sauce production] mountain spring water 2L, salt 500g, spices: 5g pepper, 3 bay leaves, 2 small sections of cinnamon, 5 star anise, 10 grams of ginger, add 100 grams of high liquor after boiling, turn off the fire and put the salted duck eggs marinating method [brewing method] After the sauce is turned off the fire and cooled, it is added to the duck egg jar prepared in advance, and it can be flavored in about 25 days, and it begins to turn the sand and flow oil for more than 35 days, which is the marinating method of salted duck eggs.

Ask if the duck eggs are sealed and covered after marinating.

It's to be sealed and covered.

Question: How many days can I eat pickling?

Do you still have questions? If not, can you give me a thumbs up!

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

1. Wash the duck eggs, wipe them dry or dry them with water.

3. Place the dried duck eggs in the jar.

4. Pour in salted water, press a bamboo curtain or plate, soak all duck eggs in salted water, cover, and marinate for 30 45 days, the duck eggs will have a slightly salty taste at 30 days, and the duck egg yolk will have a lot of oil in 45 days; Pickled eggs are related to the warmth of hail, which is faster in summer and slower in autumn and winter.

5. Marinate until you feel that the saltiness is just right, take out the duck eggs, wipe them clean, roll them into a roll with paper and put them in the refrigerator for refrigeration (fresh-keeping grid) for storage, and cook them as you eat, so that the duck eggs will not become more and more salty because they are still soaked in salt-burning water, and they will not be stored because they are all cooked, and the egg whites of the duck eggs will become hard and not delicious.

1. Salt five-spice pickling method. Ingredients: duck eggs, salt, cinnamon, star anise, fennel, Sichuan pepper.

First of all, put the cinnamon, star anise, fennel, and pepper into an appropriate amount of water, boil for 30 minutes over low heat, make marinade water, and then wash the fresh duck eggs and roll them in the liquor, and then gently put the marinade water and duck eggs into the pickling jar, seal it for more than 1 month and then cook and eat.

2. Salted duck eggs marinated in yellow sand. Ingredients: duck eggs, yellow sand (loess), salt, oil.

First of all, the yellow sand salt, oil and water are stirred evenly into a paste, the fresh duck eggs are washed and evenly coated with yellow sand mud, and then put them in a sealed jar, placed in a ventilated place, and after marinating for about 1 month, the duck eggs can be taken out and washed and boiled for consumption.

3. Salted duck eggs marinated in white wine. Ingredients: duck eggs, white wine, salt. First of all, wash the duck eggs and soak them in liquor, then roll them in salt a few times, wrap them in a layer of salt and put them in a sealed jar, keep them in a cool and ventilated place, and they can be taken out and boiled after about a month.

4. Salted duck eggs. Ingredients: duck eggs, salt.

First of all, pour the prepared salt into the boiling water, when the concentration of salt reaches 20%, you can turn off the fire and wait for the salt water to cool, and then pour the cooled salt water into a clean and dry jar, and then wash the duck eggs one by one and gently put them into the jar, put them in a cool and ventilated place and seal them for about a month, and then they can be taken out and boiled for consumption.

5. Spicy salted duck eggs. Ingredients: duck eggs, chili paste, salt.

First of all, the jar is washed and dried, then the duck eggs are washed and evenly coated with chili sauce and then coated with a layer of salt, and then gently put into the jar one by one, and finally you can sprinkle a little more salt, put it in a cool and ventilated place and seal it for about a month, and then you can take it out and cook it to eat.

The most authentic method of marinating duck eggs is as follows:

Tools Ingredients: 20 fresh duck eggs, 500 grams of salt, 1850 grams of water, 30 ml of white sky celery wine above 50 degrees. Fight over.

1. The dirty things on the surface of the duck eggs should be washed and dried.

2. Boil water in a pot, pour in salt and bring to a boil, then pour it into a large bowl to cool. Note that the bowl with salt water should be salt-resistant, which can be enamel (must be defective), ceramic or glass.

3. After the duck eggs are dried, take a rice bowl, pour in a high degree of liquor above 50 degrees, and roll the duck eggs in it.

4. After rolling the duck eggs through the liquor in turn, they should also be dried.

5. After the salt water is thoroughly cooled, carefully put in the duck eggs that have been rolled through the liquor, pour in the salt water, and pour in the remaining liquor over the duck eggs in front of them.

6. Because the duck eggs will float on the surface of the water, press them with a plate.

7. This is the duck egg on the 24th day, the egg yolk has been oiled on the side of the bridge, and there are still some white spots in the center, but the salinity of the egg white at this time is just right. If you want the egg yolk to produce more oil, continue to marinate.

8. This is the egg on the 30th day, the white spot in the center of the yolk is basically gone, and the most authentic salted duck egg is ready.

The most authentic method of marinating duck eggs is as follows:Tools Materials: duck eggs, chives, ginger, Sichuan pepper, salt finger molds, sugar, liquor, dry rags, pots, glass jars or ceramic jars.

1. Wipe the fresh duck eggs with a dry cloth, boil a pot of salted water, and tie a handful of chives into knots. Old ginger, Sichuan pepper and salt are added to the pot and boiled into salt water, and the amount of condiments can be determined according to the number of duck eggs.

2. After the brine is cooled, put an appropriate amount of liquor and sugar into the mu, and mix it into brine. Put the mixed brine into a jar, preferably with glass or ceramic, and disinfect it with liquor.

3. Put the dried duck eggs into the jar and seal them.

4. Wait until about 30 days, you can open it and cook it.

5. The salted duck eggs that come out of this way are sandy and oily.