How are salty, fragrant and flavorful salty eggs made?

There are many ways to make eggs, and when we are tired of eating tea eggs, we can try other methods。For example, the salt bureau eggs, although the salt bureau eggs seem very simple. But it's not so easy to succeed, if the salt eggs are done well, its taste is very delicious, and it is more salty and fragrant.

If we can't eat the fishy smell in the eggs, we can also choose to bring a few to eat when we go on a trip. It is very convenient and is a must-have snack at home. <>

Salty and flavorful salty eggsToday we are going to make the salt bureau eggs, we will first prepare 8 eggs, clean it and put it in a bowl. Then we add water, the water to cover the eggs, we use two spoonfuls of white vinegar to soak the eggs for 20 minutes. Everyone knows that white vinegar has a softening effect, and we pour it into the egg to let it soften the shell.

To make our Yanju eggs more flavorful, we need to prepare salt at this time, and Yanju chicken powder bought in the supermarket. <>

How exactly did it come outWe put a layer of kitchen paper on the bottom of the rice cooker and put the eggs in it. Add an appropriate amount of salt and salt board chicken powder, and you can add a little more water. We used the steamed rice mode to make this egg, and when the first cooking mode was finished, we found that there was still a small amount of water in the bottom of the pot.

At this time, we press the cook button again to make it cook again, and when the second cook button jumps, we can turn it on. <>

At this time, we found that the water in the pot for boiling eggs had dried up, and at this time we took out the eggs and dried them to eat。It can be said that the method is quite simple, and children and adults like to eat it very much, which is not only fragrant but also very delicious. When we have eaten enough boiled eggs, we can also choose to eat some flavored eggs, which is also very good.

And the ** of eggs is not expensive, people can try to make their own at home when they are fine, it is very delicious.

Prepare the eggs, wash them and place them in a casserole. Add salt to taste. Add water again and the water level will not exceed the eggs. Cook over heat and cook until the water is dry. Dry boiled and ready to eat.

Clause. 1. Prepare two catties of coarse salt, scrub the eggs and dry them. Clause.

2. Put the eggs in a pot, put a layer of eggs, and sprinkle a layer of coarse salt. Clause.

3. Put the pot with coarse salt and eggs on the stove and heat it for 30 minutes.

It is a duck egg that is soaked in salty water for a long time, and a certain amount of spices are added to marinate it, and the flavor can penetrate into the interior after marinating for a long time.

Ingredients: 5 salted duck eggs, 500ml of water, 100g of salt, 30ml of high liquorWash the eggs and dry them (or let them dry).

2.Put 500ml of water in a pot and bring to a boil, pour in 100g of salt and bring to a boil to melt. After cooling thoroughly, add 30ml of high liquor and stir well.

3.Pour salted boiled water into a container that can be sealed, and gently crack the eggshell (you can knock it with a small iron spoon or pick it up with your hand and knock it on the cutting board), dip it in salt water, and seal. The temperature is high in spring and summer, and it can be done in a cool place for a week.

As it is now, the temperature is low in autumn and winter, and it generally takes about two weeks to get into the flavor and produce the oil when it is stored indoors.

Pickled salted eggs, 10 pounds of eggs, 2 pounds of salt, 1 tael of peppercorns, a little star anise, cinnamon, fresh ginger 1 tael slices, eggs washed and dried, to wipe it, put it in the container, the rest of the ingredients are put in the pot and boiled to cool, add to the container where the eggs are placed, the water should not pass the eggs, and the pickling can be eaten for 50 days.

Dry-pickled salted eggs.

Soak the washed eggs in white wine, then put the eggs in the salt and roll them around, until they are evenly covered with salt, and then put them in a plastic food bag that does not leak, tie the mouth of the bag tightly and seal it, and after a week, the salted eggs will be pickled.

There are many ways to pickle this home-cooked convenience dish, salted eggs. Raw pickling, cooked pickling, mud pickling, dry pickling, paper pickling, ......There are various pickling methods, each with its own short and long. Some people are not pickled well, have a sour smell or half shell, burst when cooked, or are too salty to eat.

I use sand pickling, and after repeated verification and comparison, the sand pickling effect is the most ideal. Moreover, the advantages of sand-pickled eggs are that they use less salt, and secondly, sand protection prevents fly bites and mold contamination. The third is that it is not bad for a long time, the egg yolk is oily for a long time, and the egg white is not bad and soft.

The method of sand-pickled eggs is:

One pound of eggs, one pound of fine sand, three taels of water, one or two salts, peppercorns, spices, tea, wine, sugar, and monosodium glutamate at will. The container should be buried in the sand and covered with a layer of salty sand and eggs, and finally all of them should be buried in the sand and covered to prevent dry consumption. Before eating, take it out and cook it in the sand. Sand can be used repeatedly.

First of all, make salted eggs with sea salt, not table salt.

1 Salted eggs, when marinating, dissolve the salt in boiling water to saturate it (that is, the brine is a little salty and bitter). Wait for the brine to cool, put the washed and dried eggs into the brine one by one, and pour a small cup of liquor into the brine water, seal the mouth of the jar, and open the jar to cook in about 30 days. This method of pickling salted eggs is simple and fast, and the yolk has a lot of oil, which is particularly fragrant and delicious.

In addition, it should be noted that the benefit of sea salt eggs is that the taste is positive, the egg yolk from the edible salt is not oily, not delicious, don't say that sea salt does not contain iodine, in fact, it is no problem to eat a few a day, and the iodine in the vegetables we usually eat is enough.

After mixing salt with water, put in the washed raw eggs, the salted water should be submerged in the eggs, cover the jar, about a month or so, take out and cook it and you can eat it, if it doesn't feel too salty, you can marinate it for a few more days.

You find a jar to wash the inside, put the salt in the boiling water until it is salted, wait for the water to cool, put the cold brine into the jar, wash the eggs, and put them in the cold salt water. The water should be full of eggs, and then the mouth should be sealed with plastic sheet, and you can eat it after a month.

Soak in water for two days after cooking, and change the water often if possible, so that the egg white will not be salty, and the egg yolk will remain oily.

Put it in water and boil it, or eat it with rice

Homemade spiced salted duck eggs.

Main ingredient duck eggs: appropriate amount of seasoning coarse salt: appropriate amount of liquor: appropriate amount of Sichuan pepper: appropriate amount of star anise: appropriate amount of fennel: appropriate amount of cinnamon: appropriate amount.

I like fried rice with eggs, and I just take out the duck egg yolk with boiled salted duck eggs on top, cover it thickly with a layer (several) and crush it with a spoon, and then follow the fried rice to eat the rustle in the mouth, and the yellow rice that comes out of the oil is more fragrant, drinking white porridge and eating salted duck eggs is a must-have side dish for breakfast, and I also mention that our own pickled salted duck eggs are generally more white than the ones sold outside, and the yolk is more oily!

Material Collection Diagram:

1. Wash the raw duck eggs you bought and dry them with kitchen paper.

2. Wash and dry the duck eggs with high white wine and dip them again.

3. Measure the amount of water needed for the container of pickled duck eggs in advance, add star anise, Sichuan pepper, bay leaves, and ginger to the water, and simmer for 5 minutes after boiling.

4. Then add salt and stir constantly until the brine is saturated.

5. Add a little high liquor.

6. After the marinade is prepared, let it cool and remove it, cinnamon, ginger, and set aside.

7. Clean the sealed container of pickled duck eggs, control the moisture, pour in the marinade and carefully put the duck eggs that have invaded the wine, and inject the marinade into a little under the bottle, not too full.

8. Put it in the kitchen cupboard or in a cool place for about 30---40 days.

Cooking skills. 1. The amount of salt is generally saturated, and saturation refers to the fact that the salt added to the boiled water will not dissolve until it is slightly more normal.

3. The purpose of adding wine is to make the duck egg pickling taste faster, and it seems to be easier to produce oil.

4. The mouth of the bottle must be tightly sealed.

5. There is also an oil home remedy, in the last few days, in order to produce more oil, you can take the bottle to the sun to bask in the sun, but don't forget this stubble, about 2 times a day, half an hour each time.

6. In addition, don't keep opening the lid if you have nothing to do, you can turn it over if you want to turn it over in the middle, we are not hypocritical.

7. Duck eggs are sold in the big free market, and when you sell them, bring a flashlight to take a light or bad bastard.

8. In the end, China is very big, and I watched the director of the duck factory in Mudanjiang, so he wrapped the salt with wine and put it in a small plastic bag. I have also seen the small towns in the south put the jar in the jar and change the saliva often, and I have also seen the factory production to enlarge the salt water in the plastic bag, in short, it is the wisdom of Linlin. You have a good trick to talk to everyone about the comments, and don't brag about wedged the defeated Qi Bojia to death, as far as you are authentic, let's try more, can you keep our mother's recipe the best?

By the way, one last word: the next time you use this soup to marinate duck eggs, remember to add some new water, seasonings, and salt, and then cook it to cool, it is recommended not to use it more than twice.