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

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, mix evenly according to the ratio of 8:2, put the washed and dried duck eggs one by one into an even rolling dip, and then roll them again in the refined salt, and then put them in the porcelain jar, tightly seal the mouth, and marinate 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 Sichuan 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.

The fastest and easiest way to make salted duck eggs.

Wipe the duck eggs whole with white wine. Boil the water, cool, add salt, pepper, star anise, add duck eggs, the water should overflow all the duck eggs, put it in a cool and backlit and ventilated place, 15 to 20 days.

It's not so troublesome, it's OK to ensure that you use cooked water, only add salt, the purest, the most natural, remember to seal it!

Generally about 50 days, depending on the season and weather.

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

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.

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

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.

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

Prepare duck eggs, wash them, add white wine, and put them in a cool place for 25 days.

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.

The marinating method for salted duck eggs is as follows:Ingredients: 14 duck eggs, an appropriate amount of high liquor, 150 grams of salt, an appropriate amount of tin foil, and 1 container for pickling.

1. Wash the raw duck eggs and wipe them dry.

2. Pour the salt into a large bowl of liquor above 50 degrees.

3. Pour the liquor into a basin or large bowl, put the washed duck eggs in it and soak for 3 minutes.

4. Take out the duck eggs and roll them with a layer of salt along with the wine.

5. Cut the tin foil in advance and wrap it tightly with tin foil. Wrap it all, put it in a container, seal it and place it in a cool place.

6. After a month, you can take out two to try, if Wang Haoyuan has no socks and oil, continue to pickle again.

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.

The specific preparation method is: wash the fresh duck eggs, dry them (not dry them in the sun), and put them in the jar. Then in a pot, according to the ratio of four kilograms of water for every fifty duck eggs, put an appropriate amount of ginger, star anise, and Sichuan pepper into the water and boil.

After the aroma is boiled, add 1 kilogram of coarse salt, a little sugar and 50 grams of white wine. After the brine is completely cooled, pour it into the jar of fresh duck eggs, and it is advisable to cover the egg noodles. Cover the jar, seal it, and store it for about 20 days before you can open it and eat.

Among them: putting liquor is the key to more oil in salted eggs, and it must not be forgotten. Because liquor can accelerate the coagulation of proteins in the egg, so that the oil in the yolk is squeezed out.

The salted duck eggs will have a chemical reaction, making them spicy red, full of wine aroma, salty and slightly spicy, and the taste is pleasant.