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

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.

Teach you how to marinate salted duck eggs.

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

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.

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, press 8:

The proportion of 2 is evenly mixed, the washed and dried duck eggs are put into the evenly rolled and dipped one by one, and then rolled again in the refined salt, and then put into the porcelain jar, tightly sealed, and marinated 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 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.

How to make salted duck eggs:

1. First of all, of course, you have to buy back the raw duck eggs, don't wash them with water, and wipe them with white wine. If you don't have a thick plastic bag, soak it in a casserole, and put a layer of salt on the bottom of the casserole first.

2. Put the duck eggs that have been rubbed with white wine into it. Sprinkle a layer of salt on top and cover the eggs. 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.

3. Saturated brine + appropriate amount of liquor is a necessary condition for the success of pickling salted eggs. 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.

4. The liquor must be put in, so that the salted eggs soaked will produce more oil, and the taste will be more fragrant, and you can't smell the wine at all after cooking. Wrap the casserole in a plastic bag, so that it cannot overflow, just put it in a plastic basin and put it in a cool place.

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.

Duck eggs are dipped in white wine and salt, wrapped in plastic wrap, and placed in a jar to marinate 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!

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

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.

Cut the green pepper into slices, first put the salted duck eggs in the pot and fry them, pour the oil again, put the green peppers down and fry them first, and then pour in the salted duck eggs and stir-fry them together, add seasonings, and fry for two minutes to get out of the pot.

Wash the duck eggs, soak them in wine, bury them with coarse salt, seal them and put them in a cool and ventilated place, and they can be eaten after a month.

Wash the duck eggs, bury them with coarse salt, seal them and put them in a cool and ventilated place, and they can be eaten after a month.

Teach you to laugh like a smile, and he touches only pickled salted duck eggs.

hello！I am a salted duck egg covered with dense sand 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.

The practice of oily salted duck egg letter search.

First, first of all, prepare all kinds of raw materials:

1. About 30 raw duck eggs. Because the pickling cycle is relatively long, more pickling is so that you don't have to look at the pickled container in a daze when you want to eat.

2. About two catties of coarse-grained sun-dried salt. Refined salt has limited salinity due to the powder being too fine, and there are more additives in the salt that is too fine.

3. A few milliliters of high liquor. Baijiu can make pickled salted duck eggs appear "oily", as for why this effect is achieved, I did not conduct in-depth research, but only referred to the experience of others.

4. Containers that can be sealed. It's best to be ceramic, but I don't have it at home, so I use an empty oil drum, and after washing it, cut the whole bucket into two parts, the upper and lower parts, and when I put everything in, the two parts are pressed together and the outside is glued with scotch tape. But the sliding pin is, I think it's better to use ceramic, and I'm going to buy one when I come across it.

Of course, you can also use a larger glass container. Note that stainless steel containers should never be used, because salt will corrode stainless steel and cause the dissolution of harmful substances in stainless steel.

2. Making saturated brine The method of pickling salted duck eggs I introduced today requires the use of saturated brine. What is saturation? It is to put salt in the water and drain the front until the salt can no longer be dissolved in the water.

1. Put the pot on the stove, put an appropriate amount of water in the pot, and boil until the water boils.

2. Continuously put the prepared salt into the boiling water, stirring while putting it, and use about two catties of salt. Until no matter how much you stir, no matter how much you stir, you can't dissolve more salt in the boiling water, which means that no matter how much you stir, you will always find that there is white salt at the bottom of the water that cannot be dissolved.

At this point, saturated salt water is done. Note that during the stirring process of adding salt, do not turn off the heat, and ensure that the water is always slightly boiling.

3. Cool the saturated salt water for later use.

3. Wash the raw duck eggs one by one under the faucet, and it is best to brush the surface of the raw duck eggs very clean with a brush, and the strength should not be too great, so as to ensure that the raw duck eggs put in the pickling container can not be damaged.

Fourth, the pickling process.

1. Pour the saturated salt water into the pickling container, and pour in about one or two high liquor (above 50 degrees).

2. Carefully put the raw duck eggs that have been washed and controlled with clean water into the saturated salt water. Due to the large proportion of saturated brine, raw duck eggs are floating in saturated brine.

3. After all the raw duck eggs are in place, seal the container. Pay attention to the detail in the upper part of the barrel, which is the effect of the two parts pressing together again. Since this barrel has already been marinated.

4. Wait patiently for ......

After five or two months, the container is opened, the marinated duck eggs are taken out and cooked in water. After peeling it off, I found that the duck egg yolk was flowing with fragrant oil, and the egg yolk was crispy and fragrant, which was really delicious.

Processing method. 1. The salt mud coating method is to mix salt water and loess into a slurry, and evenly coat the eggs to process and make salted eggs.

Preparation of salt mud (calculated on the basis of 150 eggs): table salt 0 6 kg to 0 75 kg, dry loess 0 65 kg to 0 75 kg, cold boiled water 0 4 kg to 0 45 kg.

Tempting salted egg yolk.

Processing process: 1. Pour the salt into cold boiled water to dissolve, add dry loess and stir into a paste. Take 3 to 5 eggs each time and put them into the salt mud, so that the eggshells are all covered with salt mud and put them in the tank, and pour the remaining salt mud on the egg surface after the basic filling, cover and seal.

The time required for salted eggs to ripen is about 35 days in spring and autumn, about 20 days in summer, and about 55 days in winter. When the salted egg is eaten after it is ripe, the egg is first taken out and washed, and it is ready to eat when cooked.

2. The saltwater soaking method is to soak and marinate salted eggs in salted water. During processing, the brine concentration is prepared to 20% (80% boiling water, 20% salt), and the raw eggs are washed and soaked in salt water, and the top layer of the egg should be pressed with a bamboo fence or other things to prevent the top egg from floating and exposing the water. The tank is covered and sealed for about 30 days, and the salted eggs can be matured.

Salted eggs processed by saline immersion should not be stored for a long time, otherwise black spots are prone to appear on the eggshell.

3. Pickled spiced salted eggs, spiced salted eggs are fresh duck eggs processed with condiments. Pickling method: first remove the loose yolk eggs and cracked eggs that are not easy to process in the fresh duck eggs, and then wash and drain the fresh duck eggs.

Generally, 100 fresh duck eggs with 120 grams of cinnamon, 70 grams of fennel, 50 grams of chili powder, 750 grams of salt, and 3000 grams of water; Cook for 1 hour, cool the source of the banquet and discard the residue, and then 50 grams of five-spice grains to make a mud that is not thick or thin. When marinating, take 3 5 fresh duck eggs with your left hand, put them in the mud, put the eggs stained with mud into the small vat with your right hand, and seal them tightly with a lid after filling them to prevent air leakage. Spiced salted eggs can ripen in 25 to 30 days in summer, 40 to 50 days in spring and autumn, and taste best in 70 to 80 days.

4. Soaking wine and applying salt method, which is a convenient salted duck egg processing method for cracking. Prepare two bowls and fill each with a small half bowl of white wine and salt. Wash and dry the fresh duck eggs, first roll them in wine (so that the duck eggs are fragrant), and then roll them in salt so that every part of the duck eggs is stained with wine and salt.

Then put the duck eggs into a plastic bag, tie the bag tightly to isolate the air, and then put on an extra plastic bag, and tie the bag tightly. You can eat it after about two weeks, if you leave it for a long time, it will be too salty, and after cooking, soak it in boiling water for a period of time to reduce the salty taste. The advantage of this method is that it does not require special containers or spices.

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!

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

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.

Plastic bags can be used to marinate salted duck eggs.

1.Wash the fresh duck eggs and soak them in white wine for a while.

2.Remove the duck eggs and roll them in a circle of salt so that the surface sticks to the salt 3Put it in a plastic bag, tie it tightly, and leave it for a month.

【Homemade Salted Duck Eggs】Steps.

1. Wash and dry the fresh duck eggs.

2. Prepare salt (ordinary table salt is enough, I used about three-quarters of the bag), about a bowl of high liquor (two pots are fine).

3. Soak the duck eggs in white wine for about 20-30 seconds.

4. Roll the duck eggs soaked in white wine in a salt pile to make them stained with a layer of salt.

5. All duck eggs are processed according to the above steps and put in a fresh-keeping bag.

6. Tie the sealed bag tightly (more than 2 bags are best), put it in a ventilated and dry place, marinate for about 30-40 days, and cook it when eating.

Tip: After putting the duck eggs in a plastic bag (or bottle), if you feel that the salt is not enough, you can sprinkle some salt evenly, because the salt may not be very even.