2. Soak the eggs in white wine. When pickling, the washed and dried eggs are first immersed in Chinese liquor one by one, then rolled into refined salt, put into a container and left for about 30 days. This method is the simplest.
3. Spiced eggs Take a proper amount of pepper, star anise, garlic seeds, ginger and refined salt, boil them in water for 20 minutes, and pour them into a porcelain jar. Then soak the washed eggs and seal the jar mouth for 40 days. This salted duck egg is rich in flavor and slightly salty and delicious.
4. Marinate in plant ash. Add plant ash and salt, and dip the eggshells in water (most of them are preserved in this way).
5. Braised rice soup, with rice soup or boiled rice noodles and Tonga yellow mud or red mud, add salt (the amount of salt is disproportionate, add it according to your own requirements). It is said that this salted egg yolk is the most oily.
In addition, recently, someone used a pressure cooker to pickle, and it only takes 3-4 hours to pickle! The method is as follows: firstly, cold boiled water and salt are used to prepare a saturated salt solution, intact fresh eggs are put into the pressure cooker, and the saturated salt solution is poured into the pressure cooker, so that the volume of the eggs and the salt solution does not exceed three quarters of the total capacity of the pressure cooker. Then put the rubber band on the pressure cooker cover, cover it on the pressure cooker and tighten it. Then take a pump to connect its air duct to the air outlet of the high-pressure pot cover and inject air into the pot. Then remove the pump, cover the high-pressure valve and leave it for 3-4 hours. Finally, remove the high-pressure valve, open the pressure cooker and take out the eggs. Because the eggs are soaked in saturated salt, the salt solution quickly penetrates into the eggs under the action of high-pressure air, so the salted duck eggs are cured quickly in a short time and are more uniform.
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You said salted eggs, 10 kg eggs, 2 kg salt, 1 2 peppers, a little star anise, cinnamon and fresh ginger. Wash and dry the eggs, wipe them clean, put them in a container, put the rest of the ingredients in a pot, boil and cool them, and put them in a container for eggs. Do not let the water exceed the eggs, and marinate for 50 days.
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1. Wash the eggs and dry them with a cloth.
2. dip a layer of yellow sauce on the egg skin and roll a layer of salt.
3. Find a clean and leak-proof plastic bag, put the coated eggs in, squeeze out the air and tie the bag tightly.
4. Finally, put it in the refrigerator 10 days, take it out, wash the egg skin and cook it.
Features: It will not stink after a long time like the traditional egg beating, and it will leave oil after flooding, which is very fragrant.
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If you don't want to bother, the easiest way is to wash the eggs, dip them in salt and seal them with fresh-keeping bags. You can eat it in half a month. That's how my eggs turn salty! You try!
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Put some white wine when pickling eggs, which can make the yolk oily and delicious.
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Salted eggs are not complicated.
First, wash the eggs to be pickled with the colloid protective film on the skin (the eggs can be soaked in water for one hour in advance), and then take them out and dry them for later use; Boil salt water according to the ratio of one catty of eggs to two ounces of salt, and add appropriate amount of pepper when boiling. After the boiled salt water cools, you can put the washed eggs in (salted eggs are best put in a jar). You can cook the salted eggs in a month.
Salted eggs can't be cured. Egg yolks don't produce oil. If you put too much salt, egg yolks and protein will have loose bowels and taste bad. You can check it at any time, take out one and try to cook it. You can't see the heat.
In addition, salted eggs are a good way to preserve eggs when they are cheap.
It should be noted that when you pickle the second round of eggs again, the brine after the first pickling still needs to be boiled again, otherwise the salted eggs will stink, because there will be some impurities in the undercooked brine.
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Read what others taught you online, try it yourself. Do the experiment with a catty of eggs.
Wash raw eggs and let them cool ... >>
Question 2: How to pickle salted eggs? Salted eggs are oily, not very salty. When pickling, salt should be dissolved in boiling water to be saturated (that is, salt water is a little salty and bitter). After the salt water cools, put the washed and dried eggs into the salt water one by one, pour a small glass of white wine, seal the jar mouth, and cook in about 30 days. This method of pickling salted eggs is simple and quick, and the yolk is rich in oil, especially fragrant and delicious. You can try! ! !
Question 3: How can salted eggs drown? They can drown oil! 1, yellow sand salted egg method. Prepare 500g yellow sand, refined salt 100g, 50g essential oil and appropriate amount of water. When ripening, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into a paste. Then put the washed and dried fresh duck eggs into the sticky mud one by one, take them out after the duck eggs are evenly stuck with sediment, put them into food bags or other containers, take them out after 3 weeks, wash away the sediment, and cook them. If there is no yellow sand, you can use other silt instead. If the viscosity of sand is not good, a small amount of clay can be added.
2, saturated salt solution curing method. The amount of water and salt depends on the number of duck eggs. During curing, salt is dissolved in boiling water to reach saturation (concentration is about 20%). After the salt water is cooled, pour it into the jar, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth and put it in a ventilated place. You can open the jar and cook the eggs in about 25 days. Salted duck eggs salted in this way contain a lot of oil in the yolk and taste particularly fragrant.
3. Liquor soaking method. According to every 5 kg of duck eggs, 1 kg of 60-degree liquor and 0.5 kg of refined salt. When curing, the dried duck eggs are immersed in Chinese liquor one by one, then rolled with refined salt, put into a container, sealed and placed in a dry, cool and ventilated place, and can be taken out and cooked in about 30 days.
Question 4: How to pickle salted duck eggs to get oil? Among them, putting white wine is the key to getting more oil from salted duck eggs. Don't forget it. Because white wine can accelerate the solidification of protein in eggs and squeeze out the oil in yolk. Wash fresh duck eggs, dry them (don't put them in the sun) and put them in a jar. Then add appropriate amount of ginger, star anise and pepper into the pot to cook according to the ratio of adding 4 kilograms of water to every 50 duck eggs. After the fragrance is boiled, add 1 kg salt, a little sugar and 50g white wine. After the brine is completely cooled, pour it into the tank with fresh duck eggs, preferably without egg noodles. Cover the jar, seal it, and store it for about 20 days before opening it for consumption. Among them: putting white wine is the key to salty eggs with more oil, don't forget it. Because white wine can accelerate the solidification of protein in eggs and squeeze out the oil in yolk. 1. Salted eggs, when salted, first dissolve the salt in boiling water, and take the saturated state as the degree (that is, the salt water is a little salty and bitter). After the salt water cools, put the washed and dried eggs into the salt water one by one, pour a small glass of white wine, seal the jar mouth, and cook in about 30 days. This method of pickling salted eggs is simple and quick, and the egg butter is oily, especially fragrant and delicious. 2. Soak the eggs in white wine. When pickling, the washed and dried eggs are first immersed in Chinese liquor one by one, then rolled into refined salt, put into a container and left for about 30 days. This method is the simplest. 3. Spiced eggs Take a proper amount of pepper, star anise, garlic seeds, ginger and refined salt, boil them in water for 20 minutes, and pour them into a porcelain jar. Then soak the washed eggs and seal the jar mouth for 40 days. This salted duck egg is rich in flavor and slightly salty and delicious. 4. Marinate in plant ash. Plant ash is mixed with salt, and the eggshell is stained with water (most products sold in the market are pickled in this way). 5. Marinate with rice soup, rice soup or soup cooked with rice noodles and yellow mud or red mud, and add salt (the amount of salt is disproportionate, so add it according to your own requirements). It is said that this salted egg yolk is the most oily. In addition, recently, someone pickled it in a pressure cooker, and it can be pickled in 3-4 hours! The method is as follows: firstly, cold boiled water and salt are used to prepare a saturated salt solution, intact fresh eggs are put into the pressure cooker, and the saturated salt solution is poured into the pressure cooker, so that the volume of the eggs and the salt solution does not exceed three quarters of the total capacity of the pressure cooker. Then put the rubber band on the pressure cooker cover, cover it on the pressure cooker and tighten it. Then take a pump to connect its air duct to the air outlet of the high-pressure pot cover and inject air into the pot. Then remove the pump, cover the high-pressure valve and leave it for 3-4 hours. Finally, remove the high-pressure valve, open the pressure cooker and take out the eggs. Because the eggs are soaked in saturated salt, the salt solution quickly penetrates into the eggs under the action of high-pressure air, so the salted duck eggs are cured quickly in a short time and are more uniform. In addition, if you want salted duck eggs to produce more oil, do so. The procedure is the same as above, except that there is a method of adding white wine. The specific method is as follows: wash fresh duck eggs, dry them in the sun (not in the sun) and put them in a jar. Then add appropriate amount of ginger, star anise and pepper into the pot to cook according to the ratio of adding 4 kilograms of water to every 50 duck eggs. After the fragrance is boiled, add 1 kg salt, a little sugar and 50g white wine. After the brine is completely cooled, pour it into the tank with fresh duck eggs, preferably without egg noodles. Cover the jar, seal it, and store it for about 20 days before opening it for consumption. Among them: putting white wine is the key to salty eggs with more oil, don't forget it. Because white wine can accelerate the solidification of protein in eggs and squeeze out the oil in yolk. The salted duck eggs pickled in this way are spicy and red, full of wine, slightly spicy in salt and delicious. I haven't pickled it myself. These are all found online. Please pay attention to identification-then. Several new curing and eating methods of salted duck eggs are introduced as follows: 1. Wash a bowl of hot sauce, a bowl of refined salt and some fresh duck eggs. Wash the porcelain jar with clean water, brush it with boiling water and dry it. Dip the duck eggs evenly in the hot sauce, then roll them in the refined salt, and then roll them one by one. > & gt
Question 5: How to make salted eggs oily and delicious? 1. Salted eggs are salted. When adding salt, first dissolve the salt in boiling water to make it saturated (that is, the salt water is a little salty and bitter). After the salt water cools, put the washed and dried eggs into the salt water one by one, pour a small glass of white wine, seal the jar mouth, and cook in about 30 days. This method of pickling salted eggs is simple and quick, and the egg butter is oily, especially fragrant and delicious. 2. Soak the eggs in white wine. When pickling, the washed and dried eggs are first immersed in Chinese liquor one by one, then rolled into refined salt, put into a container and left for about 30 days. This method is the simplest. 3. Spiced eggs Take a proper amount of pepper, star anise, garlic seeds, ginger and refined salt, boil them in water for 20 minutes, and pour them into a porcelain jar. Then soak the washed eggs and seal the jar mouth for 40 days. This salted duck egg is rich in flavor and slightly salty and delicious. 4. Marinate in plant ash. Plant ash is mixed with salt, and the eggshell is stained with water (most products sold in the market are pickled in this way). 5. Marinate with rice soup, rice soup or soup cooked with rice noodles and yellow mud or red mud, and add salt (the amount of salt is disproportionate, so add it according to your own requirements). It is said that this salted egg yolk is the most oily. In addition, recently, someone pickled it in a pressure cooker, and it can be pickled in 3-4 hours! The method is as follows: firstly, cold boiled water and salt are used to prepare a saturated salt solution, intact fresh eggs are put into the pressure cooker, and the saturated salt solution is poured into the pressure cooker, so that the volume of the eggs and the salt solution does not exceed three quarters of the total capacity of the pressure cooker. Then put the rubber band on the pressure cooker cover, cover it on the pressure cooker and tighten it. Then take a pump to connect its air duct to the air outlet of the high-pressure pot cover and inject air into the pot. Then remove the pump, cover the high-pressure valve and leave it for 3-4 hours. Finally, remove the high-pressure valve, open the pressure cooker and take out the eggs. Because the eggs are soaked in saturated salt, the salt solution quickly penetrates into the eggs under the action of high-pressure air, so the salted duck eggs are cured quickly in a short time and are more uniform. = = = = = = = = = = = = You said salted eggs, 10 kg eggs, 2 kg salt, 1 2 peppers, a little star anise, cinnamon and fresh ginger. Wash, dry and wipe the eggs. Marinate for 50 days and you can eat it. = = = = = = = = = = = = = = = = = = = =1.Wash the eggs and dry them with a cloth. 2. dip a layer of yellow sauce on the egg skin and roll a layer of salt. 3. Find a clean and leak-proof plastic bag and put the painted eggs in it. It can be cooked. Features: it won't stink after a long time, and the flooded oil is very fragrant. = = = = = = = = = = = = If you don't want to bother, the easiest way is to wash the eggs, dip them in salt and seal them with fresh-keeping bags. You can eat it in half a month. That's how my eggs change. You try! = = = = = = = = = = = = = Put some white wine in salted eggs to make the yolk oily and delicious. = = = = = = = = = = = = = Salted eggs are not complicated. First, wash the eggs to be pickled with the colloidal protective film on the skin (the eggs can be soaked in water for one hour in advance), and then take them out and dry them for later use; Boil salt water according to the ratio of one catty of eggs to two ounces of salt, and add appropriate amount of pepper when boiling. After the boiled salt water cools, you can put the washed eggs in (salted eggs are best put in a jar). You can cook the salted eggs in a month. Salted eggs can't be cured. Egg yolks don't produce oil. If you put too much salt, egg yolks and protein will have loose bowels and taste bad. You can check it at any time, take out one and try to cook it. You can't see the heat. In addition, salted eggs are a good way to preserve eggs when they are cheap. It should be noted that when you pickle the second round of eggs again, the brine after the first pickling still needs to be boiled again, otherwise the salted eggs will stink, because there will be some impurities in the undercooked brine. = = = = = = = = = = = = = = = = = = = = = = = = = = = Look at what others have taught you online, and try it yourself. Do the experiment with a catty of eggs. Wash raw eggs and let them cool ... >>
Question 6: How to pickle salted eggs, which are neither too salty nor too oily? 1, yellow sand salted egg method. Prepare 500g yellow sand, refined salt 100g, 50g essential oil and appropriate amount of water. When ripening, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into a paste. Then put the washed and dried fresh duck eggs into the sticky mud one by one, take them out after the duck eggs are evenly stuck with sediment, put them into food bags or other containers, take them out after 3 weeks, wash away the sediment, and cook them. If there is no yellow sand, you can use other silt instead. If the viscosity of sand is not good, a small amount of clay can be added.
2, saturated salt solution curing method. The amount of water and salt depends on the number of duck eggs. During curing, salt is dissolved in boiling water to reach saturation (concentration is about 20%). After the salt water is cooled, pour it into the jar, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth and put it in a ventilated place. You can open the jar and cook the eggs in about 25 days. Salted duck eggs salted in this way contain a lot of oil in the yolk and taste particularly fragrant.
3, batter curing method. Take a proper amount of flour, mix it into paste with hot water, add a little spiced powder and white wine and mix well. Then wrap the washed and dried duck eggs in batter one by one, roll a layer of salt, put them in the jar and seal the jar mouth. Mix the salt with the batter, let the salt penetrate into the egg, and take it out and cook it after 25 days.
4. Liquor soaking method. According to every 5 kg of duck eggs, 1 kg of 60-degree liquor and 0.5 kg of refined salt. When curing, the dried duck eggs are immersed in Chinese liquor one by one, then rolled with refined salt, put into a container, sealed and placed in a dry, cool and ventilated place, and can be taken out and cooked in about 30 days.
5. Pickling of spicy salted eggs. Prepare a bowl of hot sauce and salt, and some washed fresh duck eggs. When curing, wash the porcelain jar with clear water, brush it with boiling water and dry it. Dip the duck eggs in hot sauce one by one, then roll them in refined salt, then gently put them in a porcelain jar, sprinkle a little refined salt on the top layer, cover them and seal them with kraft paper, and put them in a cool and ventilated place. After 30-40 days, you can open a can to cook.
6. Pickling of spicy, salty and alcoholic eggs. Mix the thick spicy sauce and white wine evenly according to the ratio of 8:2, put the washed and dried duck eggs into a uniform roll dip one by one, roll them into refined salt again, then put them into a porcelain jar, seal them tightly and marinate them for 70-90 days. This salted duck egg is spicy and red, full of wine, slightly spicy in salt and delicious.
7. Pickling of spiced salted duck eggs. Take pepper, cinnamon, fennel, ginger and refined salt, boil them with the same amount of water for 20 minutes, pour them into a porcelain jar, soak the washed duck eggs, seal the jar, and cook them 40 days later. Top-grade duck eggs are rich in flavor and slightly salty and delicious.
Question 7: How do salted eggs get the most oil? The easiest way to keep salted eggs oily for ten days is to choose the best eggs, carefully wash the shell of eggs with clear water (otherwise there are bacteria in the egg holes) and put them on a plate to dry the water thoroughly (be sure to dry the water thoroughly). Soak the dried duck eggs in white wine (any white wine will do, of course, the higher the better, generally use medium-grade or sorghum wine). Then wrap the soaked duck eggs (eggs) in salt (it would be better to put some pepper in salt). Put the salted duck eggs (eggs) into a sealed plastic bag and tie the mouth tightly to prevent air leakage. Put it in the shade and you can eat it in about ten to fifteen days. It is recommended to cook one before eating, and leave it for a few days if the taste is not enough.
Question 8: How to pickle salted eggs to be oily but not salty? Raw materials: eggs, white wine (about 42 degrees) and refined salt.
Preparation: Wash the eggs, drain the water, pour the white wine into the bowl, and pour the fine salt into a deeper dish.
Practice steps:
1, take an egg and roll it in white wine, then take it out and roll it in fine salt, then put it in a clean plastic bag and beat all the eggs in turn.
Tie the plastic bag tightly and put it anywhere, as long as the plastic bag is intact.
After 3 or 7 days, take out an egg and cook it. Try to see if the salinity is just right. If you feel weak, wrap it up again and leave it for another day or two. Usually 7 days is enough when the weather is hot.
When the salinity of the eggs is moderate, take out all the eggs and expose them to the sun for an afternoon. Wipe off the fine salt on the eggs, put them in plastic bags and keep them in cold storage.
Tip: Exposing eggs for an afternoon is a key step to ensure the oiliness of yolk.
Question 9: How to pickle salted eggs to get oil How to pickle salted eggs to get oil:
I. Materials
24 eggs, 1 small bowl of salt, 1 cup of high-alcohol liquor, and some plastic wrap.
Second, practice.
Wash the impurities in the eggshell with cold water, then dry the water outside the egg. Be sure to talk about water to dry, or the salted eggs may go bad and stink.
Soak dried eggs in Chinese liquor for 20-30 seconds. In fact, this step has the function of disinfecting and softening eggshells.
Put the soaked eggs in a salt bowl and roll a layer of salt on the eggshell.
Wrap the eggs filled with salt in the eggshell with plastic wrap, so that the salt particles will not fall off the eggshell after drying.
Put the wrapped eggs in a big fresh-keeping bag, expose them to the sun for an afternoon, which is the key to oil production, and then put them in the shade for 30 days.