First, why should we pickle salted eggs now?

I can't wait to reduce the price after the strike. Eggs in most parts of China have entered the dual era, which is much cheaper than green pepper tomatoes. At this time, salted eggs are preserved and enjoyed slowly, and there is another delicious food at home. Besides, in the summer when pumpkins are grafted, the tender pumpkins are fried with salted egg yolk, which is completely comparable to crab paste, and it is easy to get the delicious taste in the world, not to mention cooking two convenient drinks at any time.

Second, how to pickle salted eggs?

Where is the oil of egg yolk? The fat content of egg yolk is close to 30%, which is equivalent to the fat content of pork belly, but it can't be seen in various cooking methods such as frying and steaming. This is because the fat in the egg is tightly wrapped with protein, so there is no oil.

How can you let the oil in the egg yolk come out? Only salted eggs can force the fat out of the yolk. The reason is that there is a way to cut open the protein that wraps the fat particles. This method has long been mastered by the ancients. Is to use salt, the use of salt cell permeability, cut open the protein, release fat. Therefore, the salted eggs are oily when peeled off.

3. Steps of pickling salted eggs. Knowing this truth, it is easy to pickle, and the steps are as follows:

Third, baked tofu with salted egg yolk.

Boiling, cutting or whole shelling is the usual way to eat salted eggs, but it is not the most immortal way to eat them. Salted eggs are processed together, and the dishes made are the most delicious, and many dishes can be made. The key is very simple. Here we share "Tofu Baked with Salted Egg Yolk". According to this principle, we can make many home-cooked dishes, such as pumpkin baked with Salted Egg Yolk, potato and sweet potato.

The steps are as follows:

People in Northeast China like to drink some heavy porridge, and then serve it with a smoked salted egg or salted duck egg. That feeling is like the feeling of coffee formula sugar. This is also a special living habit of the northeast people.

Since salted eggs and salted duck eggs are a kind of food we eat every day. Naturally, when we pickled salted eggs and salted duck eggs, we also summed up some effects that can make eggs and duck eggs drown out oil. Every spring, my mother will pickle some salted eggs. In order to spring in the northeast, there are few vegetables, so we have to pickle some eggs and duck eggs to supplement our life. To enrich our dining table.

My mother pickled salted eggs, and the secret of salted duck eggs is. Wash the eggs and ducks you bought first. Then boil a pot of boiling water and wait until the temperature turns warm. Sprinkle with large grains of salt, and put all the duck eggs in the basin. Seal it and keep it in a cool place for about ten days. Mother will go to the next step, that is, put the salted eggs and duck eggs into a jar, and then put a layer of eggs and a layer of salt into the jar. Add ginger, wine, sugar, salted eggs, and large salt of duck eggs. All these procedures are done, and then the jar will be put back in a cool place. After 40 days, salted eggs and salted duck eggs will be fine.

Salted eggs are the salted eggs we eat. Salted eggs have always been very popular, salty, fresh and dry, and can be divided into unique, nutritious and delicious. If you want salted eggs to be oily and delicious, the ratio of material to juice is very important. Choose fresh eggs, soak them in white wine, and then marinate them.

Eggs are often eaten in our lives, and there are many ways to make eggs. Stir-fried, stewed, boiled and salted eggs are all very delicious, especially for salted eggs, which are oily, fragrant and delicious. The key is that they can be stored for a long time. Like chickens raised in our countryside, especially in hot weather, they will easily go bad if they are not eaten. Many people will marinate eggs. Let's share how to marinate eggs.

First, pickled eggs are delicious when they are oily. Tips 1, choose fresh eggs for pickled eggs. Fresh eggs can not only be stored for a long time, but also taste better when pickled. The proportion of pickled egg juice is very important, so the pickled eggs made by this method are oily and delicious.

2. When pickling eggs, after the eggs are dried, they are rolled in white wine, which is also the key to the oil production of pickled eggs. White wine can accelerate the solidification of egg protein and make the yolk oil faster.

3. After the eggs are dipped in wine, put them in a jar. Don't add salt water first, expose them to the sun for a day, and then add salt water to marinate them. This is also a key step for salted eggs to produce oil. The salted eggs are oily and delicious.

Second, the production steps of salted eggs 1, prepare ingredients: 5 kg of earth eggs, 7 kg of water, 400 g of salt, star anise, pepper, cinnamon, fragrant leaves and white wine.

2. Eggs are laid by our own chickens. Choose fresh eggs, wash them with water, put them in a leaky basket to dry the water on the surface, and then simmer the juice.

3. Prepare an appropriate amount of star anise, pepper, cinnamon and fragrant leaves, blanch them with boiling water, remove impurities and wash them, add water to the pot, add spices and add salt.

4, the fire to boil, boil for a few minutes after boiling, just boil the fragrance of spices, turn off the fire and let the juice cool naturally, and prepare a clean container, which should be water-free and oil-free.

5, pour the right amount of white wine into the pot, put the eggs into the white wine again, then put the eggs into the container, don't add salt water yet, and expose them to the sun for a day.

6. After a day of exposure, pour the cool juice into the egg. It is enough that the juice has not passed the egg. Cover it and seal it. It can be marinated for about 20 days. After the time is up, you can take out two and taste it first. If the oil is good and the salty taste is moderate, you can stop marinating. Just take it out and put it in the refrigerator for cold storage.

Summary: Pickled eggs are oily, salty and delicious. I also like pickled eggs and salted duck eggs very much. I pickle them every year. I pickle them at home, which is simple and delicious. There are many ways to pickle eggs. According to the above methods, I can ensure that the salted eggs are oily, salty and delicious.

Salted (duck) eggs are all bought in supermarkets or vegetable markets. The advantage is that they can be eaten when bought back, but many times the salted eggs bought back are not too salty or too weak. Many people want to pickle eggs themselves, but there is no way to start without technology. Today, I will bring you the technology of pickling eggs to ensure that all the oil is delicious, and the method is super simple.

The method I shared today is very suitable for home operation. You can succeed as long as you follow my steps. Of the two methods, the former is super simple, and it can be cured in 10 day at the earliest, which is slightly more complicated in the later stage and takes a few more days, but the flavor of the product is better.

Ingredients: eggs 10.

Seasoning: high-alcohol liquor100g, refined salt100g.

Preparatory work:

1, first of all, clean the appearance of the eggs, carefully check whether there is any shell damage when cleaning, and if there is, pick it out.

2. Spread the cleaned eggs out and dry the water. You can put them in a ventilated place to dry, but it is not recommended to expose them to the sun. After drying the water, there will be no raw water on the eggshell, so that the eggs can be preserved well. This is very important.

3. Prepare a sealed jar or jar, clean it and dry the water for later use.

Cooking method:

1, prepare two bowls, and add 1 00g of high-alcohol liquor to each bowl, which is used to sterilize eggs. Add100g of salt to the other bowl. Salt is used to pickle eggs. In addition, we need to prepare some plastic wrap to keep eggs fresh.

2. First, roll the dried eggs in high-alcohol liquor for several turns, so that all the surfaces of the eggs are covered with high-alcohol liquor. This liquor can play two roles, one is disinfection and sterilization, so that the eggs can be preserved for a long time without deterioration. The second makes the surface of the egg wetter, so that it can be better coated with salt. Be careful, you can't change high-alcohol liquor into water on your own initiative, otherwise the eggs will go bad easily.

3. Take the eggs out of the bowl of high-alcohol liquor and put them into the bowl of salt. Let the eggs roll on the salt for several times, so that the surface of the eggs can be evenly covered with a layer of salt. Salt can penetrate into the egg, make the egg react and make the yolk oil.

4. After the eggs are wrapped in salt, they are wrapped in plastic wrap, and the package is tighter. One is to prevent the salt on the eggs from falling off, and the other is to prevent the eggs from contacting the air.

5. After being wrapped, put it in a sealed jar and marinate it for more than 10 days. If the effect is better, marinate it for more than 20 days. After pickling, clean the salt on the surface and cook it.

In this way, the salted eggs that can produce oil one by one are ready.

1, use at least 50 degrees of high-alcohol liquor, the higher the degree, the better, regardless of the price of wine, only care about the degree of wine.

2. If there is no jar that can be sealed, wrap it in plastic wrap, then wrap it in plastic bags, or wrap it in boxes or bowls, and then wrap it in plastic wrap. In short, as long as the eggs are not allowed to contact with air again.

This method is the simplest and quickest. Next, I will introduce a method of pickling eggs with perfume water, which is slightly more complicated and takes a little longer.

Ingredients: eggs 10.

Seasoning: 0/00g of high-alcohol liquor/kloc-,20g of white vinegar, edible salt and spiced powder.

Preparatory work:

1, the shell of the egg is still dirty, and some even have rice fields, so cleaning is the top priority. Clean the dirt and impurities on the surface with clear water first.

2. After cleaning, prepare a plate of clear water, add 20g of white vinegar, and then soak the eggs in the clear water with white vinegar for about 1 hour. The purpose of this is to soften the eggshells, so that they are easier to taste in the later pickling.

3. After soaking, dry the water on the surface of the egg with a clean towel or kitchen paper. After all the eggs are dried, you can use a hair dryer to turn on the cold air and blow it again to ensure that there is no water on the eggshell, so that the eggs are not easy to go bad and can be stored for a longer time.

4. Prepare a sealed container, clean it, and dry the water. After the water is dried, pour a little high-grade white wine into it and shake it a few times before putting the eggs, so that the white wine can clean the inner wall of the container, which can play the role of disinfection and sterilization. Shake it a few times and then pour it out.

Cooking method:

1, we have to boil a spice water first, and I'm going to marinate 10 eggs this time, and it takes about 900 grams of water to keep the eggs intact. Add1000g of water to a clean pot. If 500g of water is matched with 55g of salt, I want to add110g of salt.

2. Add 5 star anise, 6 fragrant leaves, 1 small handful of pepper, 1 piece of cinnamon, 1 small handful of fennel and a few pieces of ginger. If you eat spicy food, you can also serve a few dried peppers, then boil them on high fire for 5 minutes to boil the flavor of the spices. After cooking, put it aside and naturally cool it for later use.

3. Prepare 1 bowl, add100g of high-degree liquor to the bowl, roll the eggs in the high-degree liquor for several times, let the liquor give the eggs a thorough disinfection and sterilization operation, and then put the eggs soaked in the liquor into a sealed container.

4. After the eggs are put away, pour the completely cooled perfume water into the container. There are two points to pay attention to. One is that the perfume water must be thoroughly cooled before it can be used, and the other is that the perfume water must not pass the eggs. After the perfume water is added, the bottle mouth must be sealed, and no air can enter. This way, you can take it out and steam it for about 2 weeks, and take as much as you want.

1, the water is not weighed at home, so it is measured with a mineral water bottle. With that 500 ml bottle, 1 bottle is 500 grams.

2, if you don't want to boil perfume water so much trouble, then you can use cold boiled water or mineral water, as well as pure water, and then add salt and spiced powder to melt it.

3. After pickling, you can try steaming one first. If the salty taste is just right, you can't marinate it any more, because the longer you marinate, the heavier the salty taste will be. After cleaning the surface, steam it and put it in the refrigerator, so I suggest not to marinate so much at a time. The method is simple and you can marinate it at any time.

The above two pickling methods can also be used to pickle salted duck eggs, and the oil yield of duck eggs is better than that of eggs.

The reason why salted eggs produce oil is because of the action of salt. We know that the yolk of eggs is mainly composed of protein, oil and water, and the oil is evenly dispersed in it. Due to the infiltration of salt, the concentration of water ions is increased, which will make the yolk deform and solidify. When it solidifies in protein, the oil in the yolk will be separated, so that the oil in the yolk will be concentrated together. Especially in the later period of high-temperature cooking, high temperature increases the destructive ability of sodium ions to protein, so that the oil inside can be completely separated, so the cooked oil is more than the uncooked oil.

Both salted eggs and duck eggs need to be cooked before eating. Salted eggs are delicious, especially salted yolk, but the salt content of salted eggs is very high, and high-salt foods are not good for health, so it is best to control them and not eat too much!

The methods of pickling eggs and salted duck eggs are basically similar, that is, the length of time varies in the pickling process. Because the egg shell is thinner, the pickling time is shorter, and the duck egg shell is thicker, the pickling time is slightly different, and the formula and ingredients are basically similar. I have tried all the pickling methods for eggs and duck eggs, and both of them can produce oil. Now I take eggs as an example and share the production process with my friends. I basically use two methods in the pickling process of eggs, and the results are very good, and all the salted eggs produce a lot of oil.

1 bubble method.

Choose 80 fresh eggs and wash them. If the pollution is serious, brush them lightly with a soft brush, and don't break them. After the eggs are cleaned, drain the water, or dry them in a cool and ventilated place for later use.

Ingredients: fennel 30g, cinnamon 50g, pepper 20g, fragrant leaves a little, salt 400g, water according to the number of eggs, which can not pass the eggs in the jar. All ingredients are boiled together, and simmered for five minutes until the ingredients are fragrant, and the salt is completely dissolved and fully cooled for later use. Aft that jar is cleaned, it is disinfect with high-alcohol liquor, and then the cooled dried eggs are gently put into the jar, and then the cool ingredient liquid is poured into the jar, until the eggs have not passed. If there are floating eggs, put them into the ingredient liquid with bamboo pieces, seal the jar mouth, and put them in a cool and clean place for 25 to 30 days, and then they can be eaten, so as to ensure that all the eggs are oily, moderately salty and delicious.

2. Dry salting method.

First of all, choose fresh eggs, wash them with water and dry them. Prepare 2 ounces of high-alcohol liquor, sterilize each egg by rotating it in high-alcohol liquor, then roll it in salt, so that the eggs are fully covered with salt. Each egg is packaged in a food bag, then put in a larger food bag, dried in the sun for one day, and then stored in a cool and dry place for 30 days, which can be eaten. The effect is also quite good. The eggs are oily and salty, and they are delicious porridge.

Friends will certainly have many pickling methods, and you are welcome to provide valuable experience.

How to pickle eggs and get oil is delicious? Pickled eggs are also skillful. Some people's salted eggs are particularly delicious and oily, while some people's salted eggs only feel salty, and they don't taste oily, and sometimes they even stink. How to make salted eggs oily and delicious? Let's share the tips of pickled eggs with you now. In fact, it is not complicated to pickle salted eggs. The salted eggs are oily and delicious, so we must master the correct pickling method.

1 All the ingredients should be prepared. When pickling eggs, in addition to the eggs, you should also prepare a proper amount of ginger, cinnamon, fragrant leaves, Amomum tsaoko and star anise, then put them in a pot and boil them over high heat, and then turn to low heat for 5 minutes to cook the fragrance.

2 At this time, according to the ratio of five pounds of eggs to one pound of salt, put the salt into the pot and stir until the salt is completely melted. When the salt is completely melted, turn off the fire and let it cool naturally. Wash the prepared eggs in advance, dry the water on the surface, or dry the water on the surface of the eggs.

3 Pour the boiled salt water into an oil-free, waterless and clean jar, add a proper amount of high-alcohol liquor and mix well. At this time, put the eggs into the jar. (When putting them into the jar, the eggs must be dried or dried, which is also a key step. Otherwise, the salt water in the jar is easy to mold and the salted eggs are easy to deteriorate. Let the salt water cover all the eggs, and then seal the jar mouth tightly.

4 The key to salted eggs is high liquor and salt. The liquor must be high liquor, which can not only play the role of disinfection and sterilization, but also make the eggs more tasty, and also make the yolk oil faster. Pickling eggs in this way is very simple and delicious, and all of them are oily and delicious.

In the process of waiting for salting, the egg slowly changed from a liquid yolk to a hard yolk with sand. Time brought us another new delicious taste of the egg. The salted egg tasted completely different from boiled eggs and fried eggs, and it was fragrant and delicious after being salted for about twenty days. At this time, the salted egg tasted just right, delicious and oily! You can enjoy the delicious food to your heart's content

Tips When cooking salted eggs, use a small fire, so that the boiled salted eggs will not break their shells. After cooking, they can be eaten after cooling for a while. The salted eggs should be eaten as soon as possible because they are oily. If it takes a long time, it will become particularly salty and taste bad, and the oil in the salted eggs will gradually decrease.

My pickled eggs are fragrant and oily. When I bite the salted eggs, the eggs are white and tender, and the yolk is salty and oily. It is simply delicious.

Answer only personal opinions for friends' reference. Thank you for reading! Welcome friends to comment and pay attention! On the internet, I saw someone salted the oily eggs, which was very jealous, so I tried it according to the recipe and it was really successful. You know, I salted it for two months before, and the yolk was still like boiled eggs. The secret lies in saturated salt water and white wine. What is saturated brine? Saturated salt water means that you add salt to the water, which can no longer be dissolved. Eggs float in salt water. You have experience when you do this once. Others' prescription is 100ml of water and 60 grams of salt. This ratio is a bit large, and 40 grams of salt is enough. "

Prepare 9 eggs, 220g salt, 550ml water, cinnamon, aniseed, pepper and wine.

Boil saturated salt water: take a pot and put salt, water and spices into it, and boil it until it is cool.

Dip the eggs in white wine one by one and put them in the bottle.

Pour the cool saturated salt water into the bottle and fill it completely.

Seal the bottle, write a label, indicate the production time and the amount of materials, and stick it on the bottle. Wait 30-35 days for the results.

It's time to open the bottle, take out an egg and cook it in the pot.

The most exciting moment has arrived, wow! There is a lot of oil!

1.This is the first time for me to do it. The dosage of materials on the bottle label is the dosage at that time; Through tasting, it is considered that the salt content is a bit large, and it can be made according to the ratio of 100 ml of water and 40 g of salt. The bottle must be sealed and kept in a cool place. 3. It is said that putting white wine is the key to enhance fragrance and oil production, as long as it is covered with eggshell surface.

I remember when I was a child, the weather in the northeast was too cold, the transportation was inconvenient, the conditions were not good, the southern vegetables could not come to the north, and the northeast could not store vegetables, so I tried to salt some food and save it for winter! So there is the name salted duck egg!

Pickling salted duck eggs is actually very simple, just using salt and water!

It's simple to want salted egg yolk to have oil, just don't cook it, press it in a pressure cooker, and it will get oil!

Thank you for your support

Salted eggs or salted duck eggs, you say it is tall, it is not, you say it is insignificant, but it has a place in people's hearts! In my memory, salted eggs or salted duck eggs are also a dish that people serve on the table and entertain guests! Whether it's Chinese New Year or holidays, it will be cut in four at that time! Then put it on a plate and put it in a circle. After cutting, the yellow and white color is very beautiful, which can be said to be the most distinctive dish on the table!

Whether it is salted eggs or salted duck eggs, it is already an indispensable auxiliary food on people's table! Very popular! In particular, the salted egg yolk, which is golden and oily after opening, is even more mouth-watering and can't put it down! I am also a salted egg lover. I like to drink porridge with a salted egg, because the combination of these two foods can always collide with different taste buds. The taste that is salty but not salty is really delicious! Very memorable! Especially the egg yolk inside, it is the favorite. Every time you eat it, it will be in your mouth, and you will be willing to swallow it after a while! In the words of our hometown: Look at that Ni 'er, just like she hasn't eaten anything, she tastes tender and fragrant.

There are many ways to pickle eggs, and the practices in different places are different. Take our side as an example. The materials used in pickling eggs are local firewood, which costs almost no money, and the production method is extremely simple. The pickled eggs are all golden and oily, which is particularly delicious! The following is his production method, and friends who like it can try it!

Salt, eggs, plant ash water and proper amount of liquor.

1: Wash the eggs with clean water first, then put them in a cool and ventilated place to dry the water.

2: Prepare a basin for plant ash. The size of the basin is up to you! Any kind of iron, copper, Lu, porcelain, plastic, any kind of basin will do, as long as it can hold ash.

3. Prepare a proper amount of plant ash. Before plant ash is put into the basin, it is best to filter it with a strainer, so as to remove the unburned vegetation residue! Then put the filtered plant ash into the basin. If there are bean stalks at home, it is best to burn the ash with them!

4. Pour the prepared salt into the basin, which can be put according to the ratio of 2: 1, that is, two kilograms of ash and a bag of salt. Then stir the salt and ash by hand, and after the salt and ash are evenly mixed together, add an appropriate amount of water to the basin. The amount of water can be added several times, not too much at one time. Finally, stir it by hand, and let the salt melt. This method is always used in our family, and the salted eggs are very delicious.

5: Pour the white wine into the bowl, put the dried eggs in the bowl and roll them up and down, left and right, to sterilize the eggs, then put the eggs in the adjusted blue-gray basin, and then evenly cover them with blue-gray by hand, and the rest can be done in turn. Finally, put the eggs wrapped in gray into the jar or plastic bag! You can eat it after a while!

This is the indigenous method of pickled eggs in my family. People here have used the old method for decades. The materials used are all local materials, which cost almost no money, and the operation is extremely simple and practical. Here, I would like to remind my friends that the duration of pickled eggs has a lot to do with the temperature! If you pickle eggs in cold weather, it will take a long time, and it will take about a month to eat. On the contrary, if you pickle eggs in high temperature, you can eat them in about half a month. Those who are not in a hurry can wait until the weather is hot. For example, pickling eggs in April and May is the best time!

You've asked the right person if you want to pickle eggs to make egg oil. My method is simple and oil is guaranteed. If you can come to me, I'll tell you the method below, which is what we told me.

1First, it is best to dip the eggs in white wine at 53 degrees, and then roll the eggs dipped in white wine with salt. Here, be sure to remember that it is okay to roll the salt more.

2. Find a jar or plastic bag. I use a plastic bag at home. Put the eggs that can be cured just now in the plastic bag and seal them. Don't leak, remember! Remember! Remember! I'll say the important thing three times. Then marinate for a week and the oil will come out. It is best to marinate for a month, so that the eggs will have more oil. There are also a few in a week. Remember not to put the eggs in plastic after pickling for one month. Find a ceramic jar to put the eggs in here, so you don't have to seal them. Just take them as you eat. Remember to put them in a cool place.