How is the large amount of salted egg yolk made

1. Pour half a bowl of salt into a small bowl and dig a pit in the middle of the salt.

2. Separate the egg white from the egg yolk, take the egg yolk and put it into the pit just dug.

3. Sprinkle some salt on the egg yolk and bury the egg yolk.

4. Sprinkle a little water and let the salt moisten.

5. Put it in the shade and leave it for 2 days.

6. Take out the egg yolk and rinse the salt grains with water.

1. Salt mud coating method

Stir salt water and loess into a slurry and evenly spread it on the eggs to process salted eggs.

Preparation of salt mud (calculated based on 150 eggs): kilograms to kilograms of table salt, kilograms to kilograms of dry loess, kilograms to kilograms of cold boiled water.

Process: Pour the salt into cold boiled water to dissolve, add dry loess and stir into a paste. Take 3 to 5 eggs each time and put them into the salt mud, so that the eggshells are all covered with salt mud and put them in the tank, and pour the remaining salt mud on the egg surface after the basic filling, cover and seal.

The time required for salted eggs to ripen is about 35 days in spring and autumn, about 20 days in summer, and about 55 days in winter. When the salted egg is eaten after it is ripe, the egg is first taken out and washed, and it is ready to eat when cooked.

2. Salt water immersion method

Soak the salted eggs in salted water. During processing, the brine concentration is prepared to 20% (80% boiling water, 20% salt), and the raw eggs are washed and soaked in salt water, and the top layer of the egg should be pressed with a bamboo fence or other things to prevent the top egg from floating and exposing the water. The tank is covered and sealed for about 30 days, and the salted eggs 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.

3. Salt coating method for soaking wine

This is a convenient way to process salted duck eggs. Prepare two bowls and fill each with a small half bowl of white wine and salt. Wash and dry the fresh duck eggs, first roll them in wine (so that the eggs are fragrant), and then roll them in salt so that each part of the duck eggs is stained with wine and salt.

Then put the duck eggs into a plastic bag, tie the bag tightly to isolate the air, and then put on an extra plastic bag, and tie the bag tightly. You can eat it after about two weeks, if you leave it for a long time, it will be too salty, and after cooking, soak it in boiling water for a period of time to reduce the salty taste. The advantage of this method is that it does not require special containers or spices.

Pickled salted egg yolks in one day! I like to eat salted duck eggs, just for the salted egg yolk that is dense and oily.

How to cook salted egg yolks? Prepare 500 grams, 250 grams of flour salt, stir well, pour the flour into a container, high the dough ring, then pour in the egg yolk, and then add the remaining salt.

Sprinkle a layer of salt in the pot, add a layer of egg yolk, sprinkle another layer of salt and let it dry for 2 days.

Zero failures: homemade salted egg yolks.

Ingredients: Fresh duck eggs or six eggs.

Flour and salt ratio 2:1

Zero failures: the practice of making homemade salted egg yolks.

Six duck eggs, plain flour and salt, and a deeper crisper for easy lidding, and finally refrigerated for two days to seal.

A 2-to-1 mix of flour and salt can be successful, and whether the final salted egg yolk is salty or not depends on everyone's taste. After all, not salty is not very good for egg yolk forming. The role of salt is to harden the yolk and separate the yolk from the oil at the same time.

Flour and salt are mixed evenly, and the amount of the two is mainly based on digging holes for egg yolks in the crisper box.

Beat six duck eggs into a bowl, remove the yolks and add to the salt mixture.

As you can see from this picture, you need to dig a pit to mix salt, and you can dig a small and deep salt pit, which determines whether your salted egg yolk will be flat or round after it is set.

A crisper box is just six egg yolks.

Once inside, sprinkle some salt over the dough.

Finally, cover with a layer of flour.

I didn't use mixed salt because I didn't like it to be too salty. If you cover it all with salt, it will be very salty, and the taste is very strong, so it is not recommended for home cooking.

Under the warm reminder, I saw the feedback that this had opened the finished product, and the flour and eggs were gray-green mold, and everyone summarized it together, and it felt that it should be caused by the egg white processing was not very clean. I've made it many times, and it's true that I haven't encountered it so far, so it should be a small probability event.

It can be sealed and put in the refrigerator, note that it is good to refrigerate, not frozen.

Usually, after two days and 48 hours, the egg yolk can be formed into flavor, and it can be taken out to stir-fry golden sand fried rice and salted egg yolk baked pumpkin