Tips on how to make salted duck eggs with flowing oil

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 How to marinate the batter. 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 Marinating 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.

Salted duck eggs are actually many people like to eat, and I feel that I can eat salted duck eggs without eating other dishes, but every time I buy salted duck eggs outside, if I pickle salted duck eggs at home and I am afraid that the duck eggs will not be able to produce oil, then let me tell you how to pickle salted duck eggs to get oil, everyone hurry up and move a small bench.

Method:If you want to make the salted duck eggs oily, you first need to prepare plastic wrap, duck eggs and edible salt and liquor, the liquor should be prepared more, first wash the prepared duck eggs and remove the water and then put them in the liquor to soak, put the salt on a large plate, take out the duck eggs soaked in wine and put them in the salt and roll them around, so that their surfaces are all sticky with edible salt.

Then put it in the sun to the sun, two days later with plastic wrap to wrap all the duck eggs, and then put it in a cool and ventilated environment to pickle, about 25 days of salted duck eggs can be pickled, and the egg yolk in it is particularly oily.

Here's how to make salted duck eggs with flowing oil:

Ingredients Tools: duck eggs, water, cinnamon, bay leaves, peppercorns, star anise, salt, liquor, sealed jars, basins, leaky baskets, woks, spoons.

1. Wash the duck eggs and put them in a ventilated place to dry the water.

2. Prepare half a basin of water, add cinnamon, bay leaves, peppercorns, star anise, and then pour in half a packet of salt.

3. Pour the seasoned water into the pot, boil for 2 minutes until the salt water is saturated, pour it out, and let it cool for later use. Pickling duck eggs in saturated brine is the most commonly used method, and the salt is no longer dissolved in boiling water, indicating that it has reached a saturated state.

4. After the duck eggs are dried, gently put them into a waterless and oil-free jar, be careful not to break the duck eggshell, otherwise it will be easy to deteriorate when marinating, and then pour the cooled juice into it, don't be in a hurry to seal it first.

<>6. Cover the lid, seal and marinate for 1 month before eating. If you want to shorten the marinating time, wash the duck eggs and expose them to the sun for 2 hours, so that they can be eaten in 10 days.

1. If you want to get out of the oil smoothly, you can put some liquor in the salted duck eggs, so that the pickled duck eggs are easier to get oily. Marinated salted duck eggs.

You need to put salt, in fact, the salt can be dissolved with water in advance, so that you can put it in the container of marinated salted duck eggs, which can make the salted duck eggs more flavorful and easier to oil.

2. When marinating salted duck eggs, they should not surface, which can easily make salted duck eggs spoiled. It is best to soak all the duck eggs in salt water so that the duck eggs will not spoil. You can put two chopsticks with a broken fit at the mouth of the bottle to block the duck eggs from coming to the surface, so that the duck eggs are not easy to surface.

3. The salted duck eggs can be enlarged, and the salted duck eggs made with the big ingredients will be very fragrant and the taste will be stronger. Of course, if you don't like the taste of the ingredients very much, you can leave them alone at this time, and the way to enlarge the ingredients is to boil the water and cool it, and then put in star anise and cinnamon.

etc., boil the water to a light yellow color and pour it into a basin to cool.

4. Salted duck eggs are a kind of food with high nutritional value, this kind of food can not be eaten, it can be stored in the refrigerator room, do not put it in the freezer.

5. Frozen duck eggs are not very tasty, generally speaking, they can be placed in the upper refrigerator of the refrigerator. When it is cold in winter, put the raw duck eggs in a dry and ventilated place.

1 Ingredients: a box of clean duck eggs, a bowl of liquor, a bowl of salt, a roll of plastic wrap;

Method: Take a duck egg and put it in the white wine bowl and salt bowl shown in the picture below, roll it around, wrap it in plastic wrap, put it back in the duck egg box, and take the same approach for the rest of the duck eggs. Then open the duck egg carton and cover it after a day of exposure to the sun, so that it is easier to produce oil, and then put it in a ventilated and cool place for 25 to 30 days, and the salted duck eggs with flowing oil will be marinated.

Boiled duck eggs: Remove the marinated salted duck eggs, rinse off the salt, put them in cold water and boil over high heat, and cook over low heat for 8 to 10 minutes.

2 Usually we pickle salted duck eggs generally take half a month a month, gluttonous insects attack, how to eat homemade salted duck eggs after a week?

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.

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.

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.

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.

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.

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.

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.

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.

3. Take 50 salted duck eggs, wash them and dry them and put them in a jar. A pot of water, add 1 and a half catties of salt, then put a little pepper or big ingredients, boil, cool and pour into the jar, the water surface just submerges the duck eggs. After sealing the mouth of the can for 20 days, the salted duck eggs with flowing oil are marinated.

4. Wash the duck eggs, soak them in a jar filled with saturated salt water for 35 to 40 days, and the salted duck eggs will be marinated.

Salted duck eggs are familiar to everyone, sometimes you don't like to eat to get a salted duck egg, just a bowl of rice, you won't feel a little dry, you can eat it directly, especially the kind that pops the egg white and flows oil, it's delicious, the oily egg yolk is generally noodles and rustling, obviously there is no taste, but it is more attractive than the food with taste!

After making it at home, go to eat, some have no oil, and then see who chooses the salted duck eggs with oil and go up and slap them twice, which is also very interesting!

Today I want to talk about this question, how to marinate salted duck eggs to make oil? Look at the tricks given to you by the rural aunt, a piece of plastic wrap can solve it, do you believe it?

Ingredients: duck eggs, salt (normal pickled amount is OK), high wine, plastic wrap.

Method 1: Use a brush to wash the dirt on the outside of the duck eggs, then drain the water and expose it to the sun for an hour (must)!

2. Pour the high wine into a small bowl, the size of an egg, and soak the eggs in the bowl one by one.

3. Pour the salt into a small bowl, and roll it evenly in the salt with an egg dipped in wine, which must be even, and dip it thicker if you like to eat salty (eating more salt hurts the body)!

4. Put the plastic wrap flat, wrap the duck eggs tightly one by one, and put them in turn. Pay attention to wrap tightly, you can't let go of the plastic wrap and open it, and you should make sure that the plastic wrap is tightly pasted on the egg and it is not easy to spread out.

5. Put the eggs wrapped in plastic wrap in the sun again and expose them to the sun for an hour, if the sun is small, you can dry them for a while, and then you can put them away and store them in a cool place, or put them in the refrigerator.

Salted duck eggs are a Chinese specialty. It is also called salted duck eggs, pickled duck eggs. The flavor is special, full of salty and umami, and the color and flavor are very attractive!

The sound and fragrance have arrived, and the delicious lingers.

Some people say that salted duck eggs are not nutritious, but in fact they are not, the nutritional value of salted egg yolk is close to that of fresh egg yolk, containing high-quality protein, lecithin and calcium, phosphorus, iron and other minerals, and the yolk of salted duck eggs contains a large amount of red and yellow vitelline and carotene. The calcium and iron content of salted duck eggs are higher than those of eggs and fresh duck eggs.

The method is: first wash and dry the duck eggs, soak them in white wine, and then roll a thick layer of salt on them, wrap them in plastic wrap, so that the salt particles will not fall off after drying, and the wrapped duck eggs are packed into large plastic bags. Exposing the duck eggs to the sun for an afternoon is the key to ensuring that the yolk is oily.

Finally, put it in a cool place for about 30 days, remove it from low heat and cook for 10 minutes before eating. When soaking, the dried duck eggs are first soaked in white wine, then rolled with salt, put them in a container, sealed and stored in a cool place. It took about a month for the duck eggs to appear.

The first thing to know is how the oil in the duck eggs comes out. The oil in the duck egg is normally in the yolk, but it is not visible, because the fat is dispersed and wrapped by the egg white, and when the duck egg is opened, only the yolk and egg white are seen, and the oil is not visible. After salting, salt enters, and the salt's osmotic properties force the proteins to agglomerate and precipitate, releasing the encapsulated fat.

As a result, the fat is liberated, appears in a clump, and has a flow of oil. If you want to marinate duck egg yolk with oil, you have to put more liquor, the longer the pickling time, the better, when choosing eggs, don't choose a broken duck egg, that will stink duck eggs, my method of pickling is very convenient, suitable for doing at home, remember to put more wine.

Put more salt in the water, and after the water cools, put the washed duck eggs in the salt water and soak them for a week or for a longer time, then you can take them out and eat them. The process of marinating is always full of anticipation, and pickled salted duck eggs are just like that. After more than 20 days of waiting, when I cut it, I saw that the rustling egg yolk was still dripping with oil, not to mention how good the mood was.

At this time, the white porridge in the pot is also boiled, and a bowl of white porridge is served with salted duck eggs, and a beautiful day begins.

First of all, we wipe the duck eggs with white wine and dry them, and then put the clean duck eggs in the white wine after arching a circle, and then put them in the salt bowl to roll around, so that each duck egg is covered with a thin layer of fine salt and then put it in a sealed bag, after sealing the bag mouth tightly, add two layers of plastic wrap, and put it in a cool place to marinate for about 30 days, so that the delicious salted duck eggs are ready.

First of all, wash the duck eggs, put them aside, dry the water, there should be no moisture on them, then find a clean container to marinate the duck eggs, pour both the liquor and the duck eggs into a large container, and soak for 20 minutes. Bring the water to a boil, add star anise and coarse salt, and then put the duck eggs in and cook all the time. Add another spoonful of the liquor.

Then put it in a large container to marinate for a while.

Choose a high-quality duck egg, rinse it with liquor, then prepare a **, spread a layer of salt, put a layer of eggs, and then pour in liquor, and marinate it for three months.

Duck egg yolk itself contains about 9 grams of fat, when the salt enters the inside, the protein in the egg yolk will coagulate and precipitate, and the fat will be diluted, resulting in the effect of oil. Today, I'm going to talk to you about how to marinate salted duck eggs at home. <>

When buying duck eggs, try to pick a large one, and its yolk is also large. In addition, you should buy fresh, cyan skin, which is easier to pickle the oil. Soak the duck eggs in water for ten minutes, gently brush the dirt on the surface with a small brush, then remove them and dry them with kitchen paper, and dry them for another hour to let the surface moisture fully volatilize and keep them dry.

Prepare a ceramic container for marinating duck eggs, wash them and dry them to keep them water-free and oil-free. <>

Put water in the pot (the pot should be brushed clean, there can be no oil stains), add a few tablespoons of salt, put in a small handful of peppercorns and a few broken star anise, after boiling over high heat, turn to medium-low heat, boil for more than ten minutes, boil into light yellow pepper water, you can turn off the heat and let it cool. Pour some high-strength liquor into the bowl, roll the duck eggs in the wine, then put them in a container, pour in the boiled pepper water after all are arranged, submerge the eggs and increase the amount by five miles. Then pour in the remaining liquor in the bowl, add some liquor and pepper water and mix together.

Wrap the mouth of the container with a layer of plastic wrap, then close the lid, and then wrap it with a layer of plastic wrap to ensure that it is completely blocked from the outside air. <>

Keep the container in a cool place, it will be pickled faster in summer, basically about 20 days will be out of the oil and sand, ready to eat. In winter, the temperature is lower and the marinating is around sixty days. Every time you eat it, you have to use waterless and oil-free chopsticks to pick it up, so that the duck eggs will be preserved for a longer time, and you can eat them within three months after pickling, and the longer the pickling time, the better the egg yolk will be.

Especially in summer, in order to avoid smelling, you can wipe the duck eggs clean and store them in the refrigerator, so that they can be stored for a year.