If you want to marinate salted duck eggs in oil, how should you marinate them at home?

When it comes to salted duck eggs, it is estimated that our deepest impression is to sandwich the salted duck eggs in the steamed buns, and when you bite into it, the sweet fragrance of the steamed bread and the salty aroma of the salted duck eggs are mixed together, and there is really a feeling of flying, not too delicious, not too delicious. Let's share with you how to marinate salted duck eggs with oil at home.

Raw materials: fresh duck eggs, pickled raw salt, two pots or high liquor, sesame pepper, star anise, fennel, star anise.

1. Clean the purchased raw duck eggs with kitchen paper;

2. Wash the cleaned duck eggs with high liquor and then dip them;

3. Add star anise, pepper, ginger and ginger to the water, and simmer for 5 minutes after boiling;

4. Then add salt and mix continuously until the saturated state of normal saline;

5. Add a small amount of high-grade liquor;

6. After the marinade is prepared, let it cool and scoop it up, star anise, ginger, and reserve;

7. Clean up the closed utensils of pickled duck eggs, cool and dry the water, pour in the marinade and carefully put the duck eggs that have invaded the wine, and introduce the marinade into the cork a little bit, not too full;

8. Put it in the kitchen cupboard of the dining room kitchen or in the shade for about 30---40 days.

1. The amount of salt added is generally in a saturated state, and the saturated state means that the salt added to the boiled water will not be dissolved, and everything is normal only a little more.

2. If you like the light taste, you can add a little less material.

3. The reason for adding wine is to make the duck egg pickled taste faster, and it seems to be easier to produce oil.

4. The bottle mouth must be sealed tightly.

5. In addition, don't always open the cover of the watch if you have nothing to do, you can turn each one in the middle, we are not hypocritical.

6. The market transactions of duck eggs are sold, and you bring a strong flashlight to shine on the light or bad guys in the process of selling.

7. In the end, China is very big and has seen it, so it is immediately wrapped in salt after soaking in wine, and it is also packed in small bags.

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.

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.

Wash the duck eggs and soak them in white wine, roll the duck eggs soaked in wine in salt, expose them to the sun, wrap them in plastic wrap after two days, and then place them in a cool and ventilated environment for 25 days to marinate the duck eggs with oil.

The way to marinate is to clean the duck eggs first, then prepare the salt, and then spread the salt on top of the duck eggs layer by layer, and cover the lid.

Prepare salted duck eggs, then wash the surface of the duck eggs and put them in a jar, add some salt, and put the duck eggs in a cool place to marinate.

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.

1. Clean the duck eggs with clean water, and then wipe the moisture on the surface of the duck eggs with a napkin to keep the surface of the duck eggs dry for later use.

2. Soak the washed duck eggs in high-concentration liquor without water and soak for about 30 minutes, which can make the egg yolk flow quickly.

3. Prepare half a bowl of oil and half a bowl of salt, and evenly coat the soaked duck eggs with a layer of oil. Then coat it with a layer of salt, which can be coated a little thicker, so that the flavor can be quickly absorbed.

The local method of pickling salted duck eggs at home can quickly produce oil and sand, and you can eat it in a week.

4. Put the duck eggs wrapped in salt into a fresh-keeping bag, tie the mouth of the bag, and then put them in the sun for 1-2 days, and then put them in a cool and ventilated place for about a week, and the salted duck eggs will be pickled.

Summary. Hello, the answer to your question is as follows: Tool Materials:

Fresh duck eggs, salt, liquor, plastic bags.

1.Prepare the liquor and salt. 2.

After the fresh duck eggs are washed, put them in a basket to dry naturally (you can also wipe them off with a cloth to dry), and do not expose them to the sun (it will crack the eggshell). 3.Put the white wine in the basin and put the duck eggs in it and roll it again.

4.Roll the duck eggs in salt (evenly). 5.

Pack the salted duck eggs in a bag, and seal all the wrapped duck eggs in a convenient bag (or jar) for about 30 days.

The wine must be high in degree, which is the key to oil.

When marinating salted duck eggs, how to make them oily and not very salty.

Hello This is a very good question, I need a little time to answer, please be patient.

Hello, the answer to your question is as follows: tool materials: fresh duck eggs, salt, liquor, plastic bags 1

Prepare the liquor and salt. 2.After the fresh duck eggs are washed, put them in a basket to dry naturally (you can also wipe them off with a cloth to dry), and do not expose them to the sun (it will crack the eggshell).

3.Put the white wine in the basin and put the duck eggs in it and roll it again. 4.

Roll the duck eggs in salt (evenly). 5.Pack the salted duck eggs in a bag, and seal all the wrapped duck eggs in a convenient bag (or jar) for about 30 days.

1. Wash the duck eggs with water and then dry them until they are completely dry.

2. Prepare a basin of boiling water, add half a bowl of edible salt to the boiling water, stir with chopsticks until the edible salt is completely melted and let it cool.

3. Prepare a clean and dry glass jar, place the duck eggs in the jar in turn, and finally pour in the salted salt water after cooling, let the salted salt water cover the duck eggs, seal the jar well, and put it in a place that is not easy to touch.

4. The duck eggs are marinated for about 20-25 days before they are pickled, at this time boil a salted duck egg to see that it will produce a lot of oil, salty and light, and so marinated salted duck eggs have enough time, and the oil is more delicious.

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.