How to marinate salted duck eggs, how to marinate salted duck eggs

1. Pickling method of salted duck eggs.

Salted duck eggs are marinated in two ways, marinated with water and pureed.

Water pickling method: Take 50 duck eggs as an example, wash the duck eggs first, then dry them and put them in the jar. Then put in 750 grams of salt, at the same time put in the appropriate amount of fennel and pepper, pour in water and boil, and wait until it is cooled to the inside of the altar, it must be sealed and preserved in the mouth of the jar, after about 20 days or so, it can be taken out, cooked and eaten, if you want to make the egg yolk have more oil, you can put 50-100 grams of soju in the brine, the effect will be more significant.

Mud wrapping method: 50 duck eggs are washed first, dried, put into a pot, and then 850 grams of salt, 250 grams of tea, 250 grams of raw rice, boiled into 200 ml of thick juice. Then the thick juice and 75 grams of rice wine are put into the red mud or yellow mud and stirred evenly, and then the whole body is covered with duck eggs, sealed in the jar for a month, that is, it can be taken out and boiled and eaten.

You can also soak the washed duck eggs in boiling water and red clay into a paste. Then wrap it with duck eggs, put some salt in the jar, seal the jar, and wait until half a month later you can take it out and eat.

2. How much salt is appropriate for marinated salted duck eggs.

We can't control the amount of salt when marinating salted duck eggs, which will cause duck eggs to be unpalatable, and will become easy to spoil, so if we put too much salt, it will not be delicious, very salty, and very bad for health. You might as well give it a try when you put salt in it. The pickled water is boiled out, after we boil the water, put in the salt, don't put too much at one time, we can put it once, taste it, so that we will not put too much salt, the salt will not melt after a certain extent, so the brine is saturated, we use the saturated brine for pickling is not too salty, and after the water cools, the precipitated salt is poured out, so that the duck eggs can be pickled.

How to marinate salted duck eggs.

Ingredients preparation: 5 kg of duck eggs, 1 kg of coarse salt 2 taels, 4 star anise, 5 bay leaves, 1 piece of cinnamon, a small handful of Sichuan pepper, 3 taels of high liquor.

Steps]——

Step 1: Soak the duck eggs in clean water, scrub them several times with a brush, wash off the dirt on the surface of the duck eggs, and pay attention not to bump into them when washing, so as to prevent the existence of invisible cracks, otherwise the pickled duck eggs are easy to stink, and then put the duck eggs in the sun for about an hour, so that the duck eggs are easier to oil.

Step 2: Prepare a pot without oil stains, add a little more than 6 catties of water to the pot, add 4 star anise, 5 bay leaves, a piece of cinnamon and a small handful of dried peppercorns in the water, and then pour in 1 catty of 2 taels of coarse salt, boil for 3 minutes, turn off the fire and cool after cooking the fragrance of each spice for later use.

Step 3: Put all the duck eggs into a glass jar, be careful not to break them when you put them, then pour the cooled water into the jar, pour 3 taels of high liquor on the top, and then cover and seal the marinade for 30 days before you can open the jar and take out the cooked food, so that the marinated duck eggs are guaranteed to be sandy and oily.

Teach you how to marinate salted duck eggs.

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

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!

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

There are two ways to marinate salted duck eggs: dry and water-pickled. 1.Dry pickling is faster and simpler, and dry pickling is to roll the duck eggs in white wine and fine salt one after another.

However, dry pickling is afraid of uneven pickling, some duck eggs are oily, and some are not oily. The solution is as simple as taking a piece of plastic wrap and wrapping each duck egg individually. You don't have to worry about the salt not sticking firmly and falling off the duck eggs during pickling.

Duck eggs that are marinated to the right extent should be washed off the surface salt, otherwise they will become saltier and saltier. After removing the salt, put it in the refrigerator and it can be stored for 2 weeks.

2.Marinating is the process of soaking duck eggs in saturated brine. Both methods have their own advantages, the water pickling is slower, but the pickling is even, and you can also add some spices to become spiced salted duck eggs.

To get the yolk oily, the duck eggs need to be marinated for 25-30 days. At this time, the egg whites will be salty, and they can be used to stir-fry pumpkin, fried rice, fried vegetables or something. If the egg whites are not salty, they should only be marinated for about 20 days, but the egg yolks will not be oily.

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.

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 and see if they are broken when washing.

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

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.

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

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

First of all, the washed duck eggs are soaked in white wine, and then the duck eggs soaked in wine are put in the salt and rolled around, so that the surface of the duck eggs is stained with salt, put them in the sun and exposed to the sun, wrap them in plastic wrap after two days, and then place them in a cool and ventilated environment to marinate for 25 days, so that they are pickled.

It is best to choose grain wine for the liquor of pickled salted duck eggs, and the degree must be high, so that the salted eggs can quickly rise from oil and sand, and the taste is more fragrant. It can also be disinfected, sterilized, and preserved, and has a long storage time. The marinating time must be sufficient, if the time is too short, the salted eggs will not absorb the flavor, and there will be no oil and sand, so it should be marinated for at least about 25 days.

How to buy salted duck eggs:

1. Gently shake the egg.

Take the salted duck eggs in your hand and shake them gently, the salted duck eggs should have a slight trembling sensation, if the feeling is not right and there is an abnormal sound, it means that the duck eggs have deteriorated.

2. Look at the appearance.

The shell of a good quality salted egg is clean, smooth and round, there should be no cracks, and the shell is cyan. Poor-quality salted eggs have a dull shell with white or black spots, which are easy to break and have a relatively short shelf life.

Prepare some eggs or duck eggs and wash them well to get rid of the odor. After washing, dry the moisture on the surface of the eggshell. Dip a small towel in white vinegar and wipe the eggshells clean without getting wet.

Coarse salt and liquor for later use. Salted duck eggs, also known as green skin, green eggs, pickled duck eggs, were called salted pestles in ancient times, and are Chinese characteristic dishes. Salted duck eggs have a long history in China, and are loved by the common people and are also popular in the market.

Food features:

During the Qing Dynasty, there were many workshops in Dianbian, processing Songhua eggs and green fruits, which were transported to Beijing, Tianjin and Bao by land and water, and were very popular in the market. Some products are also exported overseas. Among them, the red heart salted egg is more prestigious, it is salty and delicious, fragrant and overflowing, it is the top product of calcium supplementation in summer, and the shelf life is 100 days at room temperature.

The product is characterized by the red color of the egg core and is highly nutritious. It is rich in fats, proteins, and various amino acids that the body needs. In addition, salted duck eggs are rich in calcium, iron and other inorganic salts, and the calcium and iron content are higher than those of eggs and fresh duck eggs, so they are a good food for supplementing calcium and iron in summer.

A simple identification method for selecting salted duck eggs is that the shell of a good quality pickled egg is clean, shaking has a slight trembling feeling, after peeling off the eggshell, the saltiness is moderate, the oil is more delicious, and the butter comes out with chopsticks.