What should I do if the duck is salty? What to do if the salted duck is too salty

It should be "soy sauce", right? If it is salty, you can add some sugar and change it to sweet and salty.

Thank you! Duck meat marinated too salty can be boiled in boiling water, boil the duck meat in boiling water for about 10 minutes, you can significantly reduce the saltiness, but also reduce the greasy feeling of duck meat, you can also soak the duck meat in clean water for 15-20 hours, add a little white vinegar, can dilute the salt well, salted duck meat and radish, lettuce together to cook soup, can make delicious duck soup.

How to deal with duck meat that is too salty.

1. Cook in boiling water.

Duck meat will be marinated in a large amount of salt, if the amount of salt added is relatively large, or the marinating time is longer, will cause the duck meat to be salty, the simple way is to boil in boiling water, the duck meat is boiled in boiling water for about 10 minutes, can greatly reduce the saltiness, but also remove the surface of impurities, and reduce the fat of the duck skin.

2. Soak in water.

If you don't want the duck meat to be cooked directly, you can use water to slowly soak it to reduce the salty taste, generally soak the duck meat in clean water for 15-20 hours, during which you need to change the water several times, and you can also add a little white vinegar, which can dilute part of the salt in the water.

3. Stew the soup directly.

If the duck meat is too salty, it can be stewed directly in the soup, so that all the salt in the duck meat is stewed, and the general gram is simmered slowly over low heat with lettuce and radish, without adding edible salt, and it is about 5-8 hours stewed.

Kiss, the salted duck is too salty, you can add sugar and cooking wine in moderation to reduce the salty taste. If it is too salty when eating, you can wash the salted duck with water or soak the salted duck in water for a while. Soak it in water for a little longer time while eating.

Explanation: Salted duck is pickled with table salt, also known as salt duck; Its product features: clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and slightly yellow fat.

It has the flavor inherent in bacon meat. Supplementary information: Precautions 1, eat less pickles must keep in mind a principle, that is, eat less, don't eat every meal, pickles can be eaten appropriately in the morning when the appetite is not good, but not as a meal, should also be based on stir-fried vegetables on weekdays.

2. Don't eat pickles with a short pickle timeSome people like to eat pickles with a short pickle time, because these pickles are not particularly salty, and they are crispy and delicious to eat, in fact, this has a great impact on health. The nitrite content of pickled vegetables during this time period will reach a very high level, and eating too much will harm your health. So I really like to eat pickled vegetables very much, you might as well wait longer, don't eat it too early because of greed.

3. People with high blood pressure should not eat more, and patients with high blood pressure must have a low-salt diet, and the salt intake should be within 5 grams of funnel.

Ingredients: 13 salted duck eggs.

Excipients: appropriate amount of star anise, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of liquor 1, prepare the materials.

2. After the water boils, add triangle and peppercorns.

3. Then add salt until the water cannot dissolve the salt.

4. Add liquor.

5. Wash the duck eggs with water.

6. Put the washed duck eggs with good moisture on the surface and soak them in white wine.

7. Put the soaked duck eggs into the pre-boiled water and seal them for one month.

8. After one month, take out the duck eggs and cook them before eating.

Step 1: Soak in white wine and water for 5 minutes.

Although the salted duck eggs purchased in the market look relatively clean, there are still bacteria in the invisible egg holes, soak the salted duck eggs in clean water with white wine for 5 minutes.

Step 2: Wash the duck eggs.

Soaking and then washing not only removes stains from the surface of the eggs, but also allows for easy removal of bacteria hidden in the holes.

Step 3: Keep the surface of the duck eggs dry.

After cleaning the duck eggs, in addition to drying the surface of the duck eggs with a paper towel to dry the water, you can also use a secret ** hair dryer to dry the duck eggs. Keeping the surface of duck eggs dry can effectively prevent duck eggs from spoiling during the marinating process.

Step 4: Soak in white wine.

Soak the washed and dried salted duck eggs in high-concentration liquor without water for 26 to 30 minutes, which can not only sterilize the duck eggs again, but also accelerate the coagulation of the protein and make the egg yolk flow quickly.

Step 5: Salt the duck eggs.

In between the alcohol-soaked duck eggs, prepare a plate of salt, take out the duck eggs after soaking, and roll them directly in the salt pan without drying them, so that the duck eggs are evenly dipped in salt around them.

Step 6: Salt the duck eggs a second time.

What should I do if the duck eggs can't be dipped after a certain amount of salt? Wrap the duck eggs in a paper towel, dip them in white wine, and roll them in a salt dish again to salt the duck eggs a second time, so that the duck eggs can quickly absorb the flavor and taste evenly.

Step 7: Expose the duck eggs to the sun with plastic wrap for 1 day.

The duck eggs smeared with salt grains are wrapped with a layer of plastic wrap and exposed to the sun for a day, with the help of the temperature of the sun, the protein in the duck eggs can also be coagulated, so that the fat in the egg yolk becomes butter and flows out, so as to ensure that the salted duck eggs can be quickly marinated in 7 days.

Step 8: Marinate for 7 days.

Put the exposed salted duck eggs into a closed plastic bag, put the plastic bag in a cool and ventilated place for 7 days, and the salted duck eggs will be pickled.

Pickling method:

1. The duck eggs bought back should be brushed under running water, and you can use a small brush with soft bristles.

2. The brushed duck eggs are air-dried in a ventilated and cool place.

3. The jar should be brushed clean and air-dried.

4. Rinse the washing salt for pickling with boiling water and let it cool. (Water in which salt no longer dissolves, i.e. saturated salt water) Supplementary instructions: Pour boiling water into a basin filled with washing salt (large grains of salt for pickles), stir it, if the salt is melted, add salt until there is salt at the bottom of the basin, then it is saturated brine, pour this water into another basin, this is the water we use, and the remaining salt is boiled again, repeat the previous action.

I said no, I'm tired to death).

5. Dip the air-dried duck eggs in high wine (the higher the better, the best fifty or sixty degrees) (soak it to let the eggs be stained with wine), and put them in the jar.

6. Pour the cold salted water into the jar, cover the duck eggs, seal the mouth of the jar, and wait for 20 to 30 days before eating.

The 100% oily salted duck egg pickling method can be eaten in 7 days, and it is so red that it is oily! It's worth collecting.

The rural girl teaches you the most authentic pickling method of salted duck eggs, to ensure that all of them are oily and sandy, super simple, I hope you like it, thank you**.

Put 1 kg of washed salt, put an appropriate amount of peppercorns, big ingredients, put 2 taels of white wine, water, boil in a pot, cool and cool, put into the tank, put 50 duck eggs, seal them with plastic, and eat them in 20 days (Note: cooked duck eggs should be heated and eaten after cooling). The key to oil production is to put wine, which can be appropriately increased.

1. Wash the duck eggs and put them in the jar, and add some high liquor.

2. Put enough water to submerge the duck eggs with peppercorns and large grains of salt, turn off the heat after the water boils, 3. When the water temperature is about 60°, pour the water into the jar containing the duck eggs.

4. When the water temperature drops to room temperature, cover the lid.

5. About 50-60 days.

Try it and make sure it's oily. The key is to fill the jar with hot water.

Due to the marinating of coarse salt and brine, the meat quality of the duck is hard and salty. If you take it home and cook it casually, it won't taste good. The correct way to eat it is to first soak the duck in clean water for a few hours to soak most of the salt and impurities off the whole body.

Keep the meat tender again. After that, the duck is boiled in spiced water, so that you can taste the real taste of the duck.

The flavor of the duck is unique, and people like to eat the duck, which gives the duck the vitality of the prosperous day. Year after year, three meals a day, people never get tired of eating duck products, and they are prosperous and prosperous. The unique health care quality of duck meat, the medicinal and nutritional value of duck meat are the reasons why Nanjing people eat duck and love duck.

Duck meat has a cold taste and is a well-known food therapy. In the Hushu area, it is popular to say that "eat salted duck in the Mid-Autumn Festival and eat plate duck in winter". According to the "Compendium of Materia Medica", it is recorded

Duck meat has the effects of nourishing yin and nourishing the stomach, greatly replenishing fatigue, clearing heat and detoxifying, removing edema, benefiting the viscera, and fixing pain; "Southern Yunnan Materia Medica" records: old duck is cooked with shiitake mushrooms and wolfberries to replenish qi and strengthen the body; Cook with chicken to treat blood dizziness and headaches. Therefore, in the Ming and Qing dynasties, it became fashionable for officials and wealthy people to give ducks to each other, and because the local officials paid tribute to the imperial court, it was also called "tribute duck".

The imperial court ** gave each other a gift as a gift during the exchange of visits, so it is also known as the "official gift duck".

For more than 1,700 years since Sun Quan of Eastern Wu established the capital here, Nanjing is a standard land of fish and rice, with countless large and small ponds and lakes around, coupled with a warm climate and sufficient rainfall, the breeding of fish, shrimp and waterfowl here has been quite developed since ancient times.

The earliest record is in the Spring and Autumn Period and the Warring States Period "Wu Di Ji", as early as hundreds of years before the Eastern Wu Dynasty, there is a record of Jinling people Tsukiji raising ducks. It can be seen that domestic ducks have been kept for thousands of years. During the Ming and Qing dynasties, Nanjing spread "ancient academies, glazed towers, black satin, salted ducks."

of ballads. "Ancient Academy" refers to the tribute courtyard of Confucius Temple; "Glazed Pagoda" refers to the Great Bao'en Temple of the Ming Dynasty, which was later destroyed in the war of the Taiping Heavenly Kingdom; "Dark satin" is a world-famous cloud brocade; In one is the board duck. It shows the status of the duck in the minds of Nanjing people.

As everyone knows, the source of Nanjing plate duck is ripe in the lake. According to research, today's Peking duck was passed from Nanjing at that time. But in Beijing, you can't make the taste of Nanjing's authentic plate duck.

Originally, the water of the Qinhuai River was used to cook the duck in Nanjing. The water of the Qinhuai River comes from the mountain spring in the hilly area of the south of the Yangtze River, the water quality is clear, cool, sweet and cotton, it is a weakly acidic water, it is not easy to precipitate when cooking food, and the nutrients and color of the food will not be destroyed. The water in Beijing is mostly groundwater, which has a high mineral content, especially calcium and magnesium content, so the water is alkaline, and cooking food with this water is easy to cause precipitation, damage and affect the nutrients and color of the food.

A few years later, it was passed down from generation to generation that people in the north preferred the heavily colored roast duck, while people in the south preferred the milky white or yellowish plate duck.

Rinse with clean water for 5-6 hours, remember to change the water twice in the middle.

Blanch with water first, then baptize.

Strain it with water and let it lighten.

Don't put too much salt in you, it's definitely salty if you put too much.

You can try it with some sugar.

1. Put too much salt when cooking, add an appropriate amount of sugar or vinegar to relieve saltiness.

2. If you put too much soy sauce, you can add a little milk.

3. Wrap some cooked rice in gauze and put it in; You can cut a few pieces of potato chips and cook them together in the pot, and pick them up immediately when cooked; Add a few pieces of tofu or tomato slices and cook together.

4. Use a potato, peel the potato, and then put it in the soup, so that the potato can absorb some salt, so that the salty soup becomes light.

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.

To say that the sea duck eggs in the Beihai area are indeed of a high level, both the nutritional value and the taste of the duck eggs are much higher than similar products, and in this Beihai area to say that the best sea duck eggs are undoubtedly the "origin of the seed sea duck eggs", the roast sea duck eggs in the North Sea are marinated by hand for 720 hours using the traditional ancient method. It is salted with natural plant ash and standard edible salt.