How to make fresh duck eggs, how to eat fresh duck eggs and how to do it

Marinated salted duck eggs:

Fresh duck eggs, water, coarse salt, ginger, star anise, Sichuan pepper, sugar, white wine Method: 1Dry the fresh duck eggs and put them in jars.

Shade dry) 2.Take the amount of water that can completely submerge the duck eggs, and put the appropriate amount of ginger, star anise, and peppercorns into the water and boil, turn off the heat after the fragrance is cooked, add coarse salt, a little sugar and white wine. (The amount of coarse salt is limited to saturation, add salt to the water in divided spoons, stir and melt each time, and then add a new spoonful until the salt does not melt in the water.)

3.After the brine has cooled completely, pour it into a jar with fresh duck eggs, preferably over the egg noodles. The jar is covered, sealed, and stored for about 20 days before it is basically marinated. When you want to eat it, take out the duck eggs and cook them in water before eating.

Note: Putting white wine is the key to more oil in salted eggs, and you must not forget it. Because liquor can accelerate the coagulation of proteins in the egg, so that the oil in the yolk is squeezed out. There is no strict rule on the amount of liquor, I made ten duck eggs and put about ten grams of liquor.

First: wash the duck eggs, and second: find a container.

Three: Put the duck eggs in the container. Four:

After the pot is ready, put salt in the water - add more salt - after boiling the water - after the water has cooled - pour into the container of duck eggs - pass the duck eggs. Put it in a cool place - after 7 days it can be eaten.

How to make homemade duck eggs? Separate the duck egg whites and yolks, sprinkle with a layer of salt, let them sit for two days, take them out and clean up the egg yolks, be sure to clean them up or they will be too salty.

Duck eggs will only run oily when they do this.

Ingredients:

Ingredients: Appropriate amount of duck eggs.

Seasoning: Appropriate amount of salt, appropriate amount of liquor.

Method:

1.First of all, of course, you have to buy back the raw duck eggs! The shell is dirty, isn't it? Don't wash, don't wash with water, I rubbed it with white wine.

2.There is no thick plastic bag, so I use a casserole to soak it, and first put a layer of salt on the bottom of the casserole.

3.Then put the duck eggs that have been rubbed with white wine.

4.Sprinkle a layer of salt on top and cover the eggs.

5.Pour in cold boiled water and a small amount of white wine (Xiao Xiao often soaks in wine, so Jiujiang is often prepared at home, about 30 degrees), and soak the duck eggs.

6.Saturated brine + an appropriate amount of liquor is successful in marinating salted eggs'What you need!

7.The brine must reach a saturated state, that is, after the cold boiled water is poured, the salt begins to dissolve, and at the end, the bottom of the casserole is still in a state where a layer of salt is not dissolved.

9.Wrap the casserole in a plastic bag, I was afraid of overflowing, so I put it in a plastic basin and put it in a cool place.

10.My casserole is relatively small, and some of the duck eggs are not fully soaked, so I will turn the duck eggs over every few days.

The preparation of duck eggs includes duck egg lean porridge, fried duck eggs with onions, salted duck eggs with red oil, fried duck eggs with leeks, and fried duck eggs with tea tree mushrooms.

1. Duck egg and lean porridge.

Wash the rice and soak it in oil and salt for 30 minutes. The salted duck eggs are cooked, shelled and diced, the pork is washed and diced for later use. Boil enough water, add rice (together with soaked rice, oil and salt) and boil until the porridge is ready.

Add pork and salted duck eggs and cook for a while, then season with salt and monosodium glutamate, boil 2 or 3 times, sprinkle with chopped green onions, and then put in a bowl.

2. Scrambled duck eggs with onions.

Crack the duck eggs in a large bowl, beat with salt and a pinch of pepper, peel, wash and dice the onion. Rinse the ham and cut it into thin strips or mince and set aside. Put a small amount of oil in the wok, heat it, fry the onion cubes for a while, shovel it out, let it cool and pour it into the duck egg mixture with the ham, and mix well.

Divide the mixture or celery mixture into two parts, fry each part with 2 tablespoons of oil and put it on a plate, and pour in an appropriate amount of soy sauce and sesame oil. When scrambling eggs, pay attention to the heat of the oil; If you want the ham to be fragrant, you can stir-fry it with the onion cubes first.

3. Salted duck eggs with red oil.

Pick large duck eggs and rinse them first. After the duck eggs are wiped dry, they are soaked in white wine for a while. Then find a plate and wrap it in a thick layer of salt when the surface is not completely dry, and wrap it thickly in plastic wrap.

After all of them are wrapped, put them in a bag, put them in a cool place for more than a month to get oily, remember to cook them one by one, if there is no oil, you can increase the time appropriately.

4. Scrambled duck eggs with leeks.

Wash the leeks and cut them about half an inch long, cut the green peppers about the same size, knock the duck eggs into the bowl, whip evenly, heat the pot, pour in a little more oil than the general stir-fry, pour in the egg liquid after heating, and then quickly disperse it, the egg liquid has just solidified, shovel it into pieces, and then put it in a bowl.

No need to add oil, directly pour leeks and green pepper shreds into the pot and stir-fry until cooked, the leeks and green peppers are almost fried, add an appropriate amount of salt and light soy sauce, adjust the taste, pour the scrambled eggs back into the pot, stir-fry and mix well.

5. Scrambled duck eggs with tea tree mushrooms.

Beat the duck eggs into a bowl and stir with the fish sauce; Soak the tea tree mushrooms in warm water for 10 minutes, wash them, and cut them into sections. Heat the wok and pour in an appropriate amount of duck fat, then pour in the stirred duck eggs, fry until golden brown on both sides, then remove and cut into strips. Add the tea tree mushrooms to the hot oil in a hot pan and cover the pot and simmer.

When the tea tree mushrooms are cooked, add an appropriate amount of chicken powder and stir-fry well. Put the sliced duck eggs in and continue to stir-fry a few times before they come out of the pan.

The preparation of sweet vinegar eggs is as follows:Ingredients: 5 duck eggs, appropriate amount of oil, 2 tablespoons of vinegar, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 2 tablespoons of water.

Steps: 1. Prepare 5 duck eggs.

2. Heat oil in a hot pan, beat in duck eggs, and fry over low heat.

3. Fry until golden brown on both sides, put on the side, beat in the duck eggs and continue to fry.

4. When all the duck eggs are fried, turn off the heat first.

5. Add 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sugar and 2 tablespoons of boiling water to a bowl and stir well.

6. **Pour the prepared sauce into the pot and bring to a boil with the duck eggs on high heat.

7. Bring to a boil over high heat and turn to low heat, and simmer slowly until the juice is reduced.

8. The fragrant sweet vinegar egg is out of the pot.

Fresh duck egg pancakes are the best, retain the original flavor of the eggs, and are easy to operate, and the persistent method is as follows:

Ingredients: 100 grams of all-purpose flour, 2 duck eggs, 160 grams of water, appropriate amount of chopped green onions, 1 slice of cheese.

Excipients: a small amount of edible oil, a small amount of salt.

Steps: 1. Add flour and eggs to a bowl. Add a little salt, just a little to the bottom of the spice spoon. I didn't hold it.

2. Add water and stir until there is no dry powder and it flows naturally.

3. Add the green onion and a slice of cheese, chop and add.

4. Brush the non-stick pan with a thin layer of oil, pour in a spoonful of batter, and turn the pan to spread the batter evenly. Pay attention to the whole process of low fire, the fire is large, the batter will solidify at once, and it will not be flat.

5. After the batter is solidified, squeeze a little tomato sauce and roll it up from one end.

6. After the cake is fried, squeeze a little more tomato sauce to make it more flavorful.