How to marinate salted duck eggs? How do you marinate salted duck eggs?

1. Pickling method of salted duck eggs.

Salted duck eggs are marinated in two ways, marinated with water and pureed.

Water pickling method: Take 50 duck eggs as an example, wash the duck eggs first, then dry them and put them in the jar. Then put in 750 grams of salt, at the same time put in the appropriate amount of fennel and pepper, pour in water and boil, and wait until it is cooled to the inside of the altar, it must be sealed and preserved in the mouth of the jar, after about 20 days or so, it can be taken out, cooked and eaten, if you want to make the egg yolk have more oil, you can put 50-100 grams of soju in the brine, the effect will be more significant.

Mud wrapping method: 50 duck eggs are washed first, dried, put into a pot, and then 850 grams of salt, 250 grams of tea, 250 grams of raw rice, boiled into 200 ml of thick juice. Then the thick juice and 75 grams of rice wine are put into the red mud or yellow mud and stirred evenly, and then the whole body is covered with duck eggs, sealed in the jar for a month, that is, it can be taken out and boiled and eaten.

You can also soak the washed duck eggs in boiling water and red clay into a paste. Then wrap it with duck eggs, put some salt in the jar, seal the jar, and wait until half a month later you can take it out and eat.

2. How much salt is appropriate for marinated salted duck eggs.

We can't control the amount of salt when marinating salted duck eggs, which will cause duck eggs to be unpalatable, and will become easy to spoil, so if we put too much salt, it will not be delicious, very salty, and very bad for health. You might as well give it a try when you put salt in it. The pickled water is boiled out, after we boil the water, put in the salt, don't put too much at one time, we can put it once, taste it, so that we will not put too much salt, the salt will not melt after a certain extent, so the brine is saturated, we use the saturated brine for pickling is not too salty, and after the water cools, the precipitated salt is poured out, so that the duck eggs can be pickled.

The method of marinating salted duck eggs is actually very simple, you can make it with the home version, the taste and texture are particularly delicious, and it is not worse than the one bought in the market.

Ingredients: duck eggs, salt, paper towels, liquor!

The steps are as follows:

1. Prepare an appropriate amount of duck eggs, eat as much as you want, and then add an appropriate amount of water to the duck eggs to clean them, and wash the impurities on the surface of the duck eggs.

2. When cleaning the duck eggs, be sure to wipe the water on the surface with a paper towel, so that the duck eggs will not deteriorate due to water during the pickling process.

3. Prepare a bottle of high liquor, pour all the liquor into the duck eggs, and let the duck eggs soak for an hour.

4. Under the action of liquor, the protein in the duck eggs will quickly solidify, and the salted duck eggs will be buttered one by one, which must be kept in mind.

6. After the duck egg is wrapped in salt, we also have to wrap a layer of paper towel on its surface, and then put the paper towel in the liquor to soak it, and then wrap it with a layer of salt.

7. After wrapping the duck eggs with two layers of salt, we have to wrap a layer of plastic wrap on the surface, and then seal the duck eggs in a sealed bag and marinate for 7 days, and then they can be eaten.

However, after the salted duck eggs are ready, they cannot be eaten in a short time, so there must be a correct way to preserve them.

1. When salted duck eggs are preserved, the best way to preserve them is to store them in a ventilated and dry place, which can be stored for about three months without deterioration and will not affect the taste.

2. If you want salted duck eggs to be stored for a long time, we can seal them with a fresh-keeping bag, and then put them in the refrigerator for refrigeration, so that the salted duck eggs will not deteriorate after about half a year.

There are two ways to marinate salted duck eggs: dry and water-pickled. 1.Dry pickling is faster and simpler, and dry pickling is to roll the duck eggs in white wine and fine salt one after another.

However, dry pickling is afraid of uneven pickling, some duck eggs are oily, and some are not oily. The solution is as simple as taking a piece of plastic wrap and wrapping each duck egg individually. You don't have to worry about the salt not sticking firmly and falling off the duck eggs during pickling.

Duck eggs that are marinated to the right extent should be washed off the surface salt, otherwise they will become saltier and saltier. After removing the salt, put it in the refrigerator and it can be stored for 2 weeks.

2.Marinating is the process of soaking duck eggs in saturated brine. Both methods have their own advantages, the water pickling is slower, but the pickling is even, and you can also add some spices to become spiced salted duck eggs.

To get the yolk oily, the duck eggs need to be marinated for 25-30 days. At this time, the egg whites will be salty, and they can be used to stir-fry pumpkin, fried rice, fried vegetables or something. If the egg whites are not salty, they should only be marinated for about 20 days, but the egg yolks will not be oily.

Ingredients: 6 duck eggs, appropriate amount of salt, appropriate amount of liquor.

First, wash the duck eggs with water and drain them;

2. Prepare the salt and liquor you need;

3. Then put the duck eggs into the white wine and soak them;

Fourth, take it out and put it in a bowl filled with salt;

5. Roll each one with salt and put it in a food bag;

6. Tie the bag and seal it for a week;

7. When the time is up, take it out and put it in the egg steamer to steam it.

Preparation materials: several duck eggs, an appropriate amount of peppercorns, an appropriate amount of edible oil, and an appropriate amount of liquor Step 1: Wash the duck eggs you bought with water and dry them.

Step 2: Put water in a pot, put a few peppercorns in the water, and bring to a boil. Then put salt to a saturated state, that is, the state in which the salt is put in and no longer melts.

Step 3: Pour the liquor into the bowl, roll the dried duck eggs in the wine, and then put them in the storage bottle.

Step 4: After all the duck eggs are placed, pour in the cooled salt water and half a bowl of liquor, cover the bottle cap, and seal it with plastic wrap.

Step 5: Seal for a month and marinate. Marinated duck eggs can be steamed or boiled.

Step 6: Finished product.

1.Prepare ingredients, duck eggs, liquor, salt.

2.Wash and dry the duck eggs until there is no water.

3.Pour a small half bowl of white wine into a bowl, roll the sea duck eggs in one side, and then roll the sea duck eggs in the salt, preferably covered with salt.

4.Prepare a clean bag and put the salted duck eggs one by one, or wrap the salted sea duck eggs in another layer of plastic wrap.

5.Add a little bit of white wine to the remaining salt, mix well, pour it into the bag, roll the duck eggs again, grasp the bag, and let it dry in the sun for half a day. Marinate for 28-30 days before eating, 38-42 days in winter is best.

6.Finished product drawing.

Required materials: fresh duck eggs, appropriate amount of two pot heads, appropriate amount of salt, appropriate amount of plastic wrap 1, wash the duck eggs, dry the water, and prepare a clean, small convenient bag.

2. Put the duck eggs in the prepared liquor and roll them down.

3. Roll the duck eggs through the white wine, then put them in a salt bowl, and roll them to stick to the salt.

4. Duck eggs wrapped in salt are ready to be put into convenient inside.

5. Put two duck eggs in a small convenience bag.

6. Take out the prepared peppercorns for later use.

7. Put an appropriate amount of peppercorns in each bag and tie the bag well.

8. Leave it for a few days.

Fresh duck eggs, plastic wrap, refined salt, high liquor (above 50 degrees).

Salted duck egg marinating steps:

1. Clean the surface of the duck eggs and drain the water (you can use a steel wool ball to gently scrub them, the duck egg shell is thicker, wipe off the surface substance, and it is easier to marinate the oil).

Spend an hour or two in the sun (the key to oiliness).

3. Pour the high liquor into a bowl, put in the duck eggs and soak for two or three minutes (a small bowl of liquor is sufficient, take turns to soak without waste).

4. Pour the refined salt into the bowl, and evenly coat the duck eggs soaked in white wine in the salt bowl with a layer of salt (roll it around in the bowl).

5 Wrap the salted duck eggs in plastic wrap (make sure they are airtight).

6. Put the wrapped duck eggs in a closed crisper and store them in a cool place or refrigerator.

When you eat secretly, you can take and cook with it, the saltiness of pickling for about 7 days is just right, the egg yolk tastes rustling, the taste is also good, the egg yolk oil effect is very good when you eat it for 30 days, the egg white is slightly salty, you can choose the time to eat according to your preferences.

Personally, I recommend eating it for about 20 days, it's not particularly salty, and the egg yolk is slightly oily!

If you still have questions, don't worry, I will get back to you as soon as I see it.

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It can be said that the nutritional value of salted duck eggs is very high, and there is not much difference between the nutrients contained in fresh duck eggs.

Salted duck egg marinating ingredients:

Fresh duck eggs, plastic wrap, refined salt, high liquor salted duck eggs marinating steps:

Step 1: Clean the surface of the eggs and drain them or wipe them dry.

Step 2: Expose to the sun for an hour or two (the key to oil).

Step 3: Pour the high liquor into the container and soak the duck eggs for two or three minutes (you can soak them in turns, you don't need to soak all the eggs at once, so the liquor is wasted).

Step 5 wrap the duck eggs wrapped in salt with plastic wrap (the wrapped duck eggs are exposed to the sun for a day, this step is optional, because it has been dried after washing, if it has not been dried before soaking, then this step can not be saved, exposure to the sun is the key to oil, exposure to the sun for a day, can accelerate the protein coagulation in the duck eggs, and squeeze out the oil in the yolk).

Step 6: Put the wrapped duck eggs in your pocket, tie them tightly in a cool place or in the refrigerator, and cook them when you can eat them, marinate them for about 7 days, and the saltiness is just right, and the egg yolk tastes rustling and tastes good.

When you eat it for 30 days, the egg yolk has a good oily effect, and the egg white is slightly salty.

hello！I am a salted duck egg that is dense and soft and rich in oil. Crack open the eggshell, pick the surface of the salted duck egg with chopsticks, and the red and bright oil flows out of the coarse sand egg yolk.

Brine-brining method.

Salt with warm water, the best to saturated, 100ml of water put about 40g of salt, put the dried duck eggs into the container, cool the salt water poured into the duck eggs, you can also add some liquor into it, seal the container and place it in a ventilated place to marinate for about a month.

02 Feeding and mud pickling method.

The preparation process is a little troublesome, but it can be done at home, and the yolk of the duck egg after pickling has a high oil yield. The specific method is: prepare an appropriate amount of yellow or red clay (the mud should be dug from the depths of the surface, and the black mud should not be used to ensure hygiene), prepare large salt according to 45% of the weight of the mud (that is, 1 kg of mud plus 450 grams of salt), dissolve the large salt in an appropriate amount of warm water to make a concentrated brine (the amount of water added should be just enough to make the prepared clay and thick mud as the degree), add 1 to 2 tablespoons of liquor to this brine and then pour it into the clay and stir.

After making the mud, put the prepared fresh duck eggs (the preparation method is the same as above) into the mud and roll and dip until the surface of the egg is completely coated with a layer of salty mud, you can put it into the jar or urn one by one, and move it to a cool place after sealing it for storage. After about 40 days, the altar can be opened to eat.

03 Liquor immersion method.

The ratio of duck eggs, salt, and high liquor is 10:1:2, and the liquor can choose two pots.

Dried duck eggs are boiled in white wine, dipped in a layer of salt, and placed in an oil-free and water-free container. After all are placed, sealed, placed in a dry and ventilated place to marinate for about 40 days, it can be eaten.

04 Batter pickling method.

Take an appropriate amount of flour, pour hot water into the flour and stir to make a paste, then add a little five-spice powder and white wine and mix well. Wrap the washed and dried duck eggs in batter one by one, then roll a layer of salt, put them in the jar, and seal the mouth of the jar. Ready to serve after 25 days.

You can make salted duck eggs yourself, and you don't have to spend money to buy them anymore, try them all.

Lao Huang is stored and eaten in winter, which is more fragrant than meat!

Salted duck eggs, easy to learn, let's try it together.

Wash the duck eggs and see if they are broken when washing.

Duck eggs are dipped in white wine and salt, wrapped in plastic wrap, and placed in a jar to marinate for 30 days.

Teach you a good way to marinate salted duck eggs, and you can make them yourself at home.

Prepare duck eggs, wash them, add white wine, and put them in a cool place for 25 days.

How to cook salted duck eggs? Put the eggs in water and soak them in salt for 10 minutes, then scrub them clean, pour white wine on a plate, add 13 spiced salts, and marinate them naked.

If you are willing to eat salty, you can add more salt, seal the jar and store it at room temperature for about a month or two, and then open the jar and the salted duck eggs will be pickled.

Just roll the duck eggs in white wine and fine salt one after another, wrap each duck egg separately with a piece of plastic wrap, and marinate it for 25-30 days.

Wash the duck eggs, mash the loess, add a certain amount of salt according to the ratio and mix evenly, smear the whole duck eggs, put the smeared duck eggs into a sealed container, add a small amount of white sprinkles, and you can eat it after a while.