The pickling method of salt eggs, how to marinate salt eggs is delicious

Processing method of salt eggs 1, salt mud coating method, is to use salt water and loess to stir into a slurry, evenly coated on the egg to process and make salt eggs.

Preparation of salt sludge (in eggs): table salt kg to kg, dry loess kg to kg, cold boiled water kg to kg.

Process: Pour the salt into cold boiled water to dissolve, add dry loess and stir into a paste. Each time you take one egg to put it into the salt mud, so that the eggshell is all covered with salt mud and put it into the tank, and after the basic filling, pour the remaining salt mud on the egg surface, cover and seal.

The time required for salt eggs to ripen is about spring and autumn days, summer days, and winter days. When salted eggs are eaten after they are ripe, the eggs are first taken out and washed, and they are ready to eat when cooked.

2. The saltwater soaking method is to soak and pickle salted eggs in salted water. When processing, the brine concentration is prepared into boiling water Salt Take the raw eggs and wash them and soak them in the salt water, and the top layer of the egg should be pressed with a bamboo fence or other things to prevent the top layer of eggs from floating and exposing the water. The tank is covered and sealed for about a few days, and the salt egg 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.

Boil the water, add salt to it, and then put in the eggs when they are cool, preferably to submerge the eggs, and then put them in a cool and ventilated place. That's what I did, hehe, but I heard that the eggs marinated in fennel are very fragrant, I don't know if you want to eat fennel-flavored, I don't eat it, hehe, I hope it helps you! Finally, remind you to eat less pickled things.

Here's how:

1. Pickle eggs in brine.

When marinating, the salt is first dissolved in boiling water to be saturated (that is, the salt water 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.

2. Pickled eggs in white wine.

When soaking, the washed and dried eggs are first soaked and dipped in white wine one by one, then rolled with refined salt, put them in a container, and it is ready for about 30 days. This method is the easiest.

3. Five-spiced eggs.

Take an appropriate amount of Sichuan pepper, spiced star anise, garlic, ginger, refined salt, put the same amount in water and boil for 20 minutes, pour into the porcelain jar. Then soak the washed eggs in and seal the mouth of the altar, and it will be ready after 40 days. This kind of pickled duck eggs are fragrant and slightly salty.

4. Pickling of plant ash.

Grass ash and table salt are dipped in water and eggshells (most of the products sold in the market are pickled in this way).

5. Marinate in rice soup.

It is said that the salted egg yolk produces the most oil by adding rice soup or boiled rice noodles with yellow or red mud and adding salt (the amount of salt is not proportional, but is added according to the saltiness and lightness of the saltiness required).

6. Pressure cooker to marinate.

It only takes 3-4 hours to marinate! The method is: first prepare a saturated salt solution with cold boiled water and salt, put the fresh eggs without breakage into the pressure cooker, pour the saturated salt solution into the eggs, and the volume occupied by the eggs and salt solution does not exceed three-quarters of the total capacity of the pressure cooker.

Then put the pressure cooker lid on the rubber band, cover the pressure cooker, and screw it tightly. Then take the pump and connect its air duct to the air outlet hole of the pressure cooker lid to inject air into the pot. Then remove the pump, cover the high-pressure valve with the empty button, and leave it for 3-4 hours.

Finally, remove the high-pressure valve, open the pressure cooker, and remove the eggs. Because the eggs are soaked in saturated salt, under the action of high-pressure air, the salt solution quickly penetrates into the eggs, so they are quickly marinated in a short time, and the saltiness of the pickled duck eggs is relatively uniform.

Prepare ingredients: 40 eggs, 5 catties of salt (thickness and fine), appropriate amount of cold boiled water, and appropriate amount of high liquor. Prepare a bowl of high-strength liquor, roll the eggs one by one in the wine, and let them dry.

Put the eggs one by one in the prepared bottle, pour salt, add an appropriate amount of cold boiled water, and let them sit for 20 days before eating. <

1. Prepare ingredients: 40 eggs, 5 kg of salt (thickness or thickness), appropriate amount of cold boiled water, and appropriate amount of high liquor.

2. Prepare a bowl of high liquor, put the eggs in the wine one by one, roll them over, and dry them.

3. Put the eggs one by one in the prepared bottle, pour in salt, then add an appropriate amount of cold boiled water, and put it for 20 days before eating.

Here's how to make salted duck eggs:

Materials: duck eggs, white vinegar, salt, bay leaves, star anise, cinnamon, peppercorns, ginger slices, liquor, pots, pickled jars.

1. Prepare an appropriate amount of duck eggs, pour in water and white vinegar and soak for 5 minutes, and then use a steel wool ball or shoe brush to brush off the dirty things on the surface of the duck eggs.

2. Put the cleaned duck eggs into clean water and wash them again, and there are no bacteria when they are cleaned, so that they are not easy to spoil when pickled.

3. After the duck eggs are cleaned, put them in a breathable frame, and then put them in the sun for a day, be careful not to put them in the sun, and now the temperature is just right in spring. In summer, the sun is very poisonous, and it can be dried without drying it, because it is easy to spoil the duck eggs if the sun is not good.

4. Prepare a little spice, 2 bay leaves, 2 star anise, a piece of cinnamon, a small handful of peppercorns, and 3 slices of ginger.

5. Add 1000ml of water to the pot, then add 200g of salt, pour in the spices just prepared, cover the lid and bring to a boil over high heat, turn off the heat after boiling, and let the soup cool naturally. (The ratio of water to salt is 5:1, and 1000ml of water is about the ratio of 10-15 duck eggs).

6. Prepare a little high liquor in a small bowl, after the eggs are dried, roll them in a circle in the liquor, so that the surface is stained with liquor, and then put them into a waterless and oil-free jar, the liquor can let the salt penetrate into the duck eggs faster.

7. Pour the completely cooled juice into the jar, then seal it on the wide stove and marinate it in a cool and ventilated place for 1 month.

Here's how to marinate salted eggs:

Ingredients: 20 eggs, 400 grams of salt, 3 star anise, 20 grams of Sichuan pepper, 1 piece of cinnamon, 6 grams of tangerine peel and cherry, 20 grams of high liquor, appropriate amount of water, 4 grams of ginger.

1. Prepare the ingredients and wash the eggs.

2. Dry the moisture on the surface. Dry the clumps and put them in a pot of pickled eggs.

3. Prepare a clean pot, put an appropriate amount of water to boil, put Sichuan pepper, cinnamon, star anise, and tangerine peel into the bag, and tie the mouth tightly. Add to boiling water.

4. Add ginger slices, bring to a boil over high heat, turn to medium heat and cook for about 20 minutes. Add salt, stir until completely melted into saturated brine, and turn off the heat.

5. Cool thoroughly and stir in the liquor.

6. Pour into the pot of pickled eggs. Put the bag in as well, cover and marinate for 1 month. After marinating, wash the eggs and put them in a pot to steam.

To marinate the coarse duck eggs in salted water, you need to wipe the duck eggs with white wine first, which has a sterilizing effect. Add peppercorns, ingredients, and salt water to a pot and bring to a boil, and wait for it to cool. Put the cold brine into the marinated container, then put in the dried duck eggs, cover the lid and seal it for about two weeks, and the salted duck eggs will be ready.

Duck eggs, brine, white wine, peppercorns, spices.

First, scrub the duck eggs with high liquor and wait for them to dry, which plays a role in changing the slippery smile and sterilizing them.

Add peppercorns, spices, and salt water to the pot, turn off the heat after the water boils, and let it cool.

Put the cold brine in the marinating container, put in the dried duck eggs, and close the lid.

After about two weeks of pickling, the salted duck eggs are marinated and can be eaten as you go.