How to make salted duck eggs, how to make salted duck eggs

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

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

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.

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, 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;

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 to reach a saturated state when pickling, and the salt water is poured into the jar after cooling, and the duck eggs that are washed and dried are put into the brine one by one, the mouth of the altar is sealed, and the ventilation is placed in a ventilated place, 25 days can be;

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 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 degree liquor, and 1 kg of refined salt, 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.

It is better to add an appropriate amount of liquor.

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

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

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

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 dear! Salted duck eggs are a traditional Chinese food with a strong salty taste and aroma. To make salted duck eggs, you need to prepare duck eggs and brine, and the specific steps are as follows:

1.Pick fresh duck eggs and wash them with water. 2.

Prepare the brine: Add an appropriate amount of table salt to the water and stir well until the salt is completely dissolved. 3.

Soak the eggs in the brine, making sure that the eggs are completely covered with the brine. 4.Remove the soaked duck eggs and wash the salt off the surface with clean water.

5.Sprinkle a thin layer of salt evenly on the surface of the duck egg with fine salt to increase the saltiness. 6.

Place the duck eggs in an airtight container and place them in a cool, ventilated place to ferment and wait for them to rise. 7.The fermentation time depends on personal taste and temperature and humidity, and generally takes about 15-20 days.

During the fermentation process, the eggs need to be turned over at regular intervals to ensure that the eggs are evenly salted. 8.After the fermentation is completed, take out the duck eggs, wash the salt on the surface with clean water, and dry them for later use.

The above are the basic steps of making salted duck eggs, in addition, the saltiness of salted duck eggs can be adjusted according to personal taste, and you can make your favorite salted duck eggs.

Here's how to make salted duck eggs:

Ingredients: duck eggs, salt.

Excipients: high liquor, water.

1. Prepare an appropriate amount of grinding imitation fresh duck eggs and clean them.

2. Pour the liquor into a large bowl, put the salt into another bowl, put the washed duck eggs into the liquor first, remember to let the salted duck eggs can be completely soaked in the wine, if there are more duck eggs, you can soak them in batches.

3. Ensure that each duck egg can be soaked in wine for 3 minutes, then it can be fished out, put it directly in salt, wrap it in a circle, and try to wrap it evenly.

4. Wrap the sticky duck eggs in tin foil, remember to wrap them tightly, put them in a large container, and put them in a cool place to start pickling, about a month.

Precautions for making salted duck eggs

1. Choose fresh duck eggs: Choosing fresh duck eggs is the key to making salted duck eggs. Fresh duck eggs have a smooth shell with no breakage and cracks.

2. Clean duck eggs: Before making salted duck eggs, you should use clean water to carefully clean the dirt and bacteria on the surface of duck eggs.

3. Fried duck eggshell: In order to increase the shelf life of duck eggs, the pores on the surface of duck eggs can be closed to prevent salt water from penetrating into the inside of duck eggs. The method is to lightly fry the duck eggshell with hot oil to harden it.

4. The concentration of the brine: The brine used to make salted duck eggs and eggplant needs to be prepared according to personal taste. Typically, about 200 grams of table salt is added to each kilogram of water. It can be adjusted to your liking.

5. The temperature of the brine: The temperature of the brine has a great influence on the quality of the salted duck eggs. Generally speaking, the temperature of the brine should be kept between 15-25 degrees Celsius, too high or too low will affect the quality of salted duck eggs.

Here's how to make salted duck eggs:

Ingredients: 30 duck eggs.

Excipients: 200 grams of salt, 3 grams of Sichuan pepper, 1000 grams of cold boiled water, 50 grams of liquor.

Steps: 1. Because I like to eat, I simply get more. Prepare 30 duck eggs, the selection of eggs is also particular, with a smooth surface without cracks of the "green skin" duck eggs as the best, after buying back to wash and dry naturally!

2. Prepare a bowl of high liquor (generally use 52 degrees of high liquor, and the brand is not limited).

3. Put the washed and dried duck eggs into the liquor and wrap them around, this step is very critical, and the salted duck eggs rely on this to get oily.

4. Put the duck eggs wrapped in wine into an oil-free container and dry for about 1 hour!

5. First dissolve the salt in boiling water to reach a saturated state (concentration of about 20%). At the same time, put in the peppercorns and make the pepper brine!

6. Pour the pepper salt water into the jar, (the jar must be washed in advance to ensure that there is no oil and no water), and the washed and dried duck eggs are put into the salt water one by one, the amount of water is not over the egg surface, seal the mouth of the altar, place it in a ventilated place, and the altar can be opened to take eggs in about 25-30 days (about 27 days in summer, and about 45 days in winter).

7. The salted duck eggs marinated in this way have a lot of oil in the yolk and the taste is particularly fragrant. I plan to use my own salted egg yolk when making egg yolk mooncakes this year!