How do you marinate salted eggs? 20, How do you pickle salted eggs?

1. The seasonings include coarse salt, fine salt, high number of liquor (such as 56 degrees two-pot head), Sichuan pepper, star anise, old ginger, cinnamon, and tangerine peel. The type and amount of seasoning can also be added or subtracted according to personal taste.

2. Preparation method: 1) Salt pickling method: The container for pickling salted duck eggs in this method is relatively simple, and the food sealed bag can be selected; First of all, put the eggs or duck eggs into clean water, completely remove the surface mud and sludge, and then rinse it with clean water, and wipe the surface moisture one by one; Put each egg or duck egg into the high-level liquor and dip it evenly in a layer of liquor; Then put it in the salt, evenly roll on a layer of salt, and the thickness should be kept as uniform as possible, so that the pickled salted eggs can taste even, and the salt thickness can be 1 mm; Finally, seal the mouth of the sealed bag;

2) Brine pickling method: When marinating salted eggs in this method, the container can be a clay jar, jar or glass container, but do not use metal utensils, because a large amount of salt in the seasoning will corrode the metal, making the pickled eggs black in color and strange in taste.

Before pickling, the container should be cleaned to ensure that there are no oil stains inside and outside, so as to avoid polluting the egg body and making the salted egg rotten during long-term pickling. First of all, put eggs or duck eggs (about 2 catties) into clean water, clean the soil and dirt on the surface, then rinse them with clean water, and place them one by one to dry the surface moisture; Take 20 grams of Sichuan pepper, 3 star anise, 2 slices of ginger, 2 slices of cinnamon and 5 grams of tangerine peel into a sand cloth bag, and then tie the bag tightly; Put an appropriate amount of hot water in the pot, put the gauze bag in after boiling on high heat, and cook for about 1 hour on high heat; Then take out the gauze bag, add 200 grams of coarse salt, cook over low heat until completely melted, then let it cool fully, add a high number of liquor, and make pickled brine; Carefully place the eggs or duck eggs in the container one by one, taking care not to break the shell, until they are stacked at a height of 4 to 5 cm from the mouth of the container. Pour the cooled marinated brine into the container and cover the egg completely.

Because of the high salt content, the eggs will come to the surface and the eggs can be completely pressed in the brine with a plate. Finally, keep the lid tightly to avoid attracting mosquitoes and flies.

Marination time: Put the eggs in a sealed bag or container in a ventilated and cool place to marinate, about 15 days in summer, about 30 days in spring and autumn, and about 30 days in winter 40 days. The length of salted eggs depends on the temperature and salt content of the brine, so you can flexibly control the marinating time according to your personal taste.

Boiled eggs: Take out the marinated salted eggs, rinse them with water, then put them in a pot of cold water, simmer for 2 minutes, then turn to high heat and bring to a boil, about 8 10 minutes. Remove the salted eggs from the pan and allow them to cool naturally, never in cold water.

In addition, it is impossible to eat the salted eggs all at once, so it is necessary to avoid salting them in salted water. You can take it out and wash it with water, wipe it dry, and put the raw eggs in the refrigerator for about 2 months.

The ducks are the fattest after spring, when the yolk of the duck eggs is high in fat, and the salted eggs are more oily and delicious. In addition, salted eggs are high in salt, so people with high blood pressure, diabetes and pregnant women should not eat more.

One and a half pounds of salt, 50 eggs, a pot of water. After the water is boiled, cool thoroughly, put in salt, pour the salt water into the container after the salt is dissolved, add one or two high liquor (so that the egg is easy to get oil), and you can eat it one month after putting the egg.

I think my mother puts the duck eggs in some wine, then puts them in salt and rolls them, so that the eggs are all dipped in salt, and then put them in a plastic bag or other container for about 1 month before taking them out and eating them. When making it, pay attention to the duck eggs should not be broken or cracked, or the whole bag will stink.

Put the eggs in salted water, about a week (or 10 days) will do, my mother pickled them in salty mud, which is slower, but it is said that they will last longer, you can try it. I only theorize, I haven't operated it.

Here's how:

1. Pickle eggs in brine.

When marinating, the salt is first dissolved in boiling water to be saturated (that is, the salt water is a little salty and bitter). Wait for the brine to cool, put the washed and dried eggs into the brine one by one, and pour a small cup of liquor into the brine water, seal the mouth of the jar, and open the jar to cook in about 30 days. This method of pickling salted eggs is simple and fast, and the yolk has a lot of oil, which is particularly fragrant and delicious.

2. Pickled eggs in white wine.

When soaking, the washed and dried eggs are first soaked and dipped in white wine one by one, then rolled with refined salt, put them in a container, and it is ready for about 30 days. This method is the easiest.

3. Five-spiced eggs.

Take an appropriate amount of Sichuan pepper, spiced star anise, garlic, ginger, refined salt, put the same amount in water and boil for 20 minutes, pour into the porcelain jar. Then soak the washed eggs in and seal the mouth of the altar, and it will be ready after 40 days. This kind of pickled duck eggs are fragrant and slightly salty.

4. Pickling of plant ash.

Grass ash and table salt are dipped in water and eggshells (most of the products sold in the market are pickled in this way).

5. Marinate in rice soup.

It is said that the salted egg yolk produces the most oil by adding rice soup or boiled rice noodles with yellow or red mud and adding salt (the amount of salt is not proportional, but is added according to the saltiness and lightness of the saltiness required).

6. Pressure cooker to marinate.

It only takes 3-4 hours to marinate! The method is: first prepare a saturated salt solution with cold boiled water and salt, put the fresh eggs without breakage into the pressure cooker, pour the saturated salt solution into the eggs, and the volume occupied by the eggs and salt solution does not exceed three-quarters of the total capacity of the pressure cooker.

Then put the pressure cooker lid on the rubber band, cover the pressure cooker, and screw it tightly. Then take the pump and connect its air duct to the air outlet hole of the pressure cooker lid to inject air into the pot. Then remove the pump, cover the high-pressure valve with the empty button, and leave it for 3-4 hours.

Finally, remove the high-pressure valve, open the pressure cooker, and remove the eggs. Because the eggs are soaked in saturated salt, under the action of high-pressure air, the salt solution quickly penetrates into the eggs, so they are quickly marinated in a short time, and the saltiness of the pickled duck eggs is relatively uniform.

The practice of homemade salted duck eggs.

First, the materials. Ingredients: 20 duck eggs, 400 grams of salt.

Excipients: 2500 ml of water, 80 grams of high liquor, 5 grams of Sichuan pepper.

Second, the practice. 1. Duck eggs must be cleaned;

2. Dry the water;

3. Put water in the pot and add salt;

4. Add Sichuan peppercorns;

5. Bring the fire to a boil until all the salt is melted and let cool thoroughly;

6. Put the dried duck eggs in a clean container;

7. Pour in 80g of liquor, then pour in pepper and salt water until the duck eggs are submerged, and buckle a plastic plate near the lid to prevent the duck eggs from floating; Place in a cool place;

The skin of the duck eggs of the queen of heaven has been stained with pepper water;

9. Take out the duck eggs and rinse them, put them in a steamer, and steam them over high heat for 20 minutes;

10. The oil has been produced;

The tutorial of salted duck eggs is like a handIngredients: duck eggs, white wine, brine.

1. Wash the duck eggs with water, scrub or soak the duck eggs with high liquor to sterilize.

2. Dry the duck eggs, add some peppercorns to boil, sterilize, and then cool.

3. Put the salted water of the hail potatoes into the pickling container.

4. Put in the dried duck eggs and cover.

5. Marinate for about two weeks, and then you can eat the salted duck eggs with flowing oil.