Fine and oily! If you want to marinate delicious salted duck eggs, how to choose duck eggs?

If you want to marinate delicious salted duck eggs, you should choose the duck eggs of the native duck, the best duck raised by yourself, the best eggs laid at the first time, can be marinated after a month of storage, and the quality of the eggs is not so good for too long.

Optimistic about the origin. The origin of salted duck eggs is very important, the duck eggs produced in the water town, the quality is very good, only the duck eggs are delicious. I hope mine can help you.

The first thing to choose duck eggs is to see if the duck eggs are clean and whether there are blood stains, do not buy those with blood stains, and the second is to choose a well-proportioned head with no tiny holes at both ends, beware of fake duck eggs. The third is to shake it gently, choose one that does not have a tremor sensation, and the fourth is to smell if there is a peculiar smell.

1. We clean the duck eggs and dry them completely. Tips: Because the surface of duck eggs is very large, if you do not wash it thoroughly, it is easy to wash it is not clean, especially salted duck eggs need to be marinated for a long time, which does not dare to guarantee whether the bacteria on the surface will invade the inside.

Also, after cleaning, it must be dried thoroughly, otherwise it will easily break.

2. At this time, we prepare a basin of boiling water, then pour half a bowl of salt into it, stir it with chopsticks until all the salt melts away, and then put the pot of boiling water aside to cool. Tips: When we marinate salted duck eggs, we are not allowed to let them come into contact with raw water, which is because raw water pickling is very unhygienic, and it is easy to marinate duck eggs.

Although boiling water is hygienic, it cannot be marinated in heat, which will spoil the duck egg soup.

3. At this time, we prepare a clean and dry jar, we put the duck eggs neatly inside, and finally pour in the salt water that we cool, and let the salt water cover the duck eggs, and then we seal them and put them in a cool place. Tips: If you don't have a glass jar at home, you can also choose to use plastic, the key is to seal it well, easy to preserve, and when you put the duck eggs, remember to be careful to handle them gently, otherwise the duck eggs will be broken and bad.

When we marinate the duck eggs for about 20 to 25 days, at this time, we cook the duck eggs, and you can find that there is a lot of oil, and the saltiness is just right.

1. Prepare a basket of large and round duck eggs, a bowl of salt and a bottle of liquor, and the degree of liquor must be high.

2. Brush each duck egg with a brush, then rinse it with water and drain it. Be careful not to use too much force during the brushing process, so as not to break the duck eggshell.

3. After all the duck eggs are washed, pour the white wine and white vinegar into a bowl, and then soak the duck eggs in the bowl for 20 minutes, the amount of wine and vinegar in the bowl is just enough to pass the duck eggs, it is best to soak 3 duck eggs at a time, take them out after soaking, and soak 3 more until all the duck eggs are soaked.

4. Then, put the soaked duck eggs in a salt bowl, roll back and forth, so that the duck eggs are stained with salt all over the body, and so that all the remaining duck eggs are made and set aside.

5. Prepare a plastic wrap, open the plastic wrap, put the duck eggs on the plastic wrap, and then wrap each duck egg tightly with plastic wrap.

6. With the above steps, soak all the duck eggs, soak them in wine, roll salt, and wrap them in plastic wrap.

7. In this way, after all the duck eggs are wrapped, put them on a plate, set aside, and the plastic wrap must be wrapped thicker, not just a few layers will not be wrapped.

8. Next, prepare a few sealed bags, put all the wrapped duck eggs into the sealed bag, and do not accumulate the duck eggs in the sealed bag. Expel the air from the sealed bag, buckle the sealed bag, and write a production date as a mark.

9. Finally, put the duck eggs into the sealed jar and put the sealed jar in a ventilated place at room temperature. Sealed cans can be canned fruits after purchase, empty bottles after eating canned food, or other bottles and cans, as long as they are large containers.

10. From the first day of pickling, after 40 days, open the jar, sprinkle the plastic wrap, wash and cook, cut the salted duck egg vertically with a knife, and you will see the duck egg yolk that is red and oily.

11. The salted duck eggs made in this way have salty egg whites but not bitter, and egg yolks are fragrant but not greasy.

The more oil from the marinated salted duck eggs, the better the salted duck eggs are pickled. The marinating method of salted duck eggs with oil has the method of marinating with water and the method of marinating with mud, if you want to have more oil from salted duck eggs, you can add shochu or ordinary liquor when pickling, and the wine can squeeze out the oil in the egg yolk, and it must be sealed. After about half a month, the salted duck eggs with a lot of oil were pickled.

Guidance on how to marinate salted duck eggs: There are two ways to marinate salted eggs: water pickling and mud wrapping.

Take pickled salted duck eggs, for example; Water pickling method: 50 duck eggs are washed and dried and placed in the jar. Then use 750 grams of salt and an appropriate amount of Sichuan pepper and fennel, add water to boil, cool thoroughly and pour into the jar (it is advisable to just submerge the fresh eggs).

Finally, seal the mouth of the altar tightly. After 20 days, it can be taken out for cooking. If you want to make the egg yolk more oily, you can add 50 to 100g of soju in the salt water.

Mud wrapping method: wash 50 duck eggs and dry them for later use. Then add 850 grams of salt, 250 grams of tea, 250 grams of raw rice, and boil it on a hot fire to make about 200 ml of thick juice.

Finally, pour 75 grams of this salty tea juice and rice wine into the yellow mud or red mud and mix well, evenly wrap the whole body of duck eggs, and put it into a jar to seal. After a month, it can be taken out for cooking. You can also wash and dry the duck eggs first, and then use boiling water to scald and soak the dried red clay into a paste.

Wrap the duck eggs in the mud, dip the ends in salt, put them in the jar of salt, and then put them in the jar to seal the mouth of the jar. After half a month, it can be taken out and cooked.

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. Wash the fresh duck eggs, dry them (not in the sun) and put them in jars.

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.

The above is the method of marinating salted duck eggs with more oil, and the three tops of health remind you that salted duck eggs with more oil are better.

With the all-round promotion of a well-off society, people are not only satisfied with the problem of food and clothing, but also the quality of food they pursue. When people get older, they especially like to drink porridge and eat one or two salted duck eggs. There are also many student parties who don't have time to eat breakfast in order to sleep a little more in the morning, so it is very good to eat a little porridge mixed with salted duck eggs at this time.

But when marinating salted duck eggs, you should also pay attention to certain ways and methods. How should salted duck eggs be pickled? <>

1. How to marinate salted duck eggsI recommend that you clean the eggs you bought, and then find some red clay from your own vicinity. You can also use other soil instead, but it must be well sealed and not permeable to the air, otherwise it may make the salted duck eggs not so delicious. Then after the salted duck eggs are cooked, you can fill them with some salt and seal them with red clay.

It is okay to delay it in the jar for about a month, but you should also pay attention to some conditions of salted duck eggs during this period. <>

2. Ask your family If you really don't know how to pickle it if you are a student party, you can also ask your parents or grandparents at home, I believe they are very good at cooking. You can ask them to do a demonstration first, and then stand by and watch. The next time they are not at home, try it on their own, and they will find that their cooking skills have improved a lot.

And the pickled salted duck eggs have the meaning of trying by themselves, which will be more delicious. <>

3. Share with good friendsAfter you have mastered the skills of marinating salted duck eggs, you can also actively share them with your friends. Let them be able to marinate a salted duck egg for themselves after work, which is also a reward for their hard work. And many people can drink a bowl of porridge and eat a salted duck egg when they go to work, not to mention how delicious the breakfast is, and it is also very healthy and nutritious.

If you are interested, hurry up and try it!

It is necessary to control the time of marinating duck eggs, and at the same time, you should also pay attention to some methods of marinating duck eggs, and ensure the freshness of duck eggs.

Prepare some good duck eggs, clean them, and put them in a cool and ventilated place. Prepare some wine and salt, put the duck eggs in the salt and wrap them evenly, then put them in a bag and wrap them, seal these duck eggs, and then put them in a sunny place for about two hours, and then put them in a cool and ventilated place for about a month.

First of all, the salted duck eggs are cooked, then the egg skin is broken and placed in a basin, and the appropriate seasoning is added to marinate for about 5 days.

There are two ways to make salted duck eggs:

1. Find fresh duck eggs of uniform size, wash them, wrap them in yellow mud or straw ash that is stirred evenly with water and salt, and then put them into the jar with a small mouth and a big belly, and seal them for more than a month. After cooking, you can see that the egg yolk naturally leached out of the red oil, and the egg yolk was finely sanded.

2. Soak it directly in salt water, which is also sealed for more than a month, and then take it out and cook it.

The salted duck eggs made by this method have a much lower oil yield than those made by method 1, and the taste is not as delicate as that of method 1.

There are three benefits to eating salted duck eggs:

1. Eat more salted duck eggs, which can supplement calcium and iron.

After the duck eggs are pickled, they still have better nutrition. The nutritional value of salted egg yolk is close to that of fresh egg yolk, containing high-quality protein, lecithin, calcium, phosphorus, iron and other minerals, as well as various amino acids and trace elements and vitamins required by the human body, and is easily absorbed by the human body. During the ripening process of salted egg yolk, the absolute fat content is almost constant, but due to the loss of moisture, the relative fat content of the egg yolk gradually increases, up to 30% or even more than 40%.

As the curing progresses, the salt content and oil yield increase, the oil becomes more vibrant, the viscosity becomes thicker and the special flavor is produced, and the taste is better.

2. Salted duck eggs can nourish yin and kidneys.

Compared with eggs, duck eggs have a strong fishy smell, and after being marinated in salted water, they can achieve the effect of removing the fish, and in terms of taste, the pickled duck eggs are also more tender and delicious. From the perspective of traditional Chinese medicine, salty into the kidney, duck eggs themselves are cold, cool, and have the effect of nourishing yin and nourishing the kidneys after pickling.

3. Salted duck eggs can clear the lungs and reduce the yin fire.

Traditional Chinese medicine believes that salted duck eggs have better lung fire and yin fire function than unmarinated duck eggs, and cooking can be diarrhea. Among them, salted egg butter has the effect of eye-catching, can also treat children's food accumulation, and external application can treat scalding and eczema.

Marinated with shochu and salt.

1 Wash the duck eggs first. Wipe dry again.

2 Take the soju and pour it into a bowl (the bottle of wine bought from the shop is only a few pieces), and put the duck eggs and roll them down in the bowl (the duck eggs get wet).

3 Fill the whole duck egg with salt and place it in a jar. Salt can be sprinkled a little more. Pour in excess wine. Stir it up and down for a week or so, soak it in sake and eat it.

Dip it in white wine and wrap it in a layer of salt for more than 20 days.

There are a lot of duck eggs at home, and I can't finish eating them, and I plan to make salted duck eggs, how should salted duck eggs be marinated to make them easy to flow oil? Prepare some eggs or goose eggs in advance and wash them well, that will remove the smell. After cleaning, dry the water on the surface of the eggshell.

Use a small square towel dipped in white rice vinegar and wipe the egg shell clean, never touching the water. Raw salt, pure grain wine (relative height) reserved. Wipe the eggs and roll them in a circle in the pure grain wine.

Pure grain wine can choose a two-pot head with a strong myopia degree, the price is more cost-effective, and it can also have the effect of sterilization and disinfection) Fish out the eggs and roll them in the raw salt. (Spread the coarse salt grains evenly over the egg shell as much as possible).

.Once you can put salt, wrap it separately in plastic wrap and place it in a large basin. If you feel that it is inconvenient to pack them one by one, you can also put the eggs together and sprinkle a little more salt on them.

In order to avoid the evaporation of pure grain wine, the salt falls off, and a fresh-keeping bag is covered with it. Prepare the appropriate goose eggs in advance, eat as much as you need in advance, and then add an appropriate amount of cold water to the goose eggs to clean it and clean the surface residue of the goose eggs.

Cleaned goose eggs, be sure to wipe the moisture content of the surface with toilet paper, so that the goose eggs will not deteriorate due to water in the case of pickling. Prepare a bottle of high wine in advance, and pour all the pure grain wine into the goose eggs, and let the goose egg bubbles soak for an hour. Under the action of liquor, the egg whites in the goose eggs will quickly solidify, and the Songhua eggs made in this way will produce unsalted butter, which everyone must keep in mind.

Prepare appropriate edible salt in advance, and remove the soaked goose eggs, and put them in the edible salt to wrap a circle, so that the surface of the goose eggs adheres to a layer of edible salt. After the goose egg is wrapped in edible salt, you also need to put a layer of toilet paper on its surface bag, and then put the toilet paper into the pure grain wine to wet it, and then wrap it with a layer of edible salt. Before wrapping the goose eggs with double layers of edible salt, you also need to go to the surface layer to wrap a layer of fresh-keeping bags, and then marinate the goose eggs with a ziplock bag for 7 days, and then you can take it.

If you want to know whether the goose eggs are fresh, you only need to master these 4 regions, first of all, pay attention to the color of the duck egg shell, the shell color is blue-yellow, and the goose egg with a very glossy color is very fresh. Then there is the look at the block, the more goose eggs, the more yolks in its internal structure, the more suitable for making salted duck eggs.

In addition, we also need to observe whether there are small black spots on the shell of the goose egg, or mildew, but any goose egg with a little substance is generally about to change. In the end, the goose egg is shaken with his hand, and if there is a sound in its internal structure, it is confirmed that the goose egg has already changed qualitatively.