Why should pickled eggs be sealed with white wine? I think there are three main functions:
1, the main function of sealed wine is sterilization and detoxification, which is more hygienic and safe, and the salted eggs are safer to eat;
2. The purpose of liquid sealing is to increase the permeability, so that the salt can enter the egg more evenly, thus achieving the effect of rapid curing, and at the same time, the egg sealed with white wine is more tender, smooth and delicious after being cured successfully;
3. The function of sealing liquid is to make salted eggs oil. Many friends find that pickled eggs at home will not produce oil. In fact, the key point of the family version of sauerkraut eggs is whether to add white wine or not. Through my practice, it is proved that the salt in the egg sealed with white wine began to penetrate into the yolk in about fifteen days, and the oil came out in thirty days. Unless there are special circumstances, they are basically all oil outlets.
Specific practices are as follows:
1, first boil water and pour it into the basin, and add a small amount of cold water to make the temperature moderate;
2. Wash the eggs one by one with warm water, then take them out and dry them with toilet paper or towel with strong water absorption capacity and put them aside for use;
3. Prepare a bowl of 50-degree white wine and a small bowl of salt, soak the dried eggs in the wine in turn (pour more wine into the basin for 30 minutes if possible), then soak the soaked eggs in the salt, and wrap them with plastic wrap when the salt evenly covers the surface of the eggs;
4. Put the wrapped eggs in a closed jar in turn and keep them in a cool place for one month. Ensure that salted eggs are separated from oil.
The above is my answer about "why should pickled eggs be sealed with white wine?" I hope it helps you.
Pickled eggs are table food that many residents like to cook. Especially when drinking rice porridge, it is really a perfect match to have a salted egg.
Eggs are very nutritious, rich in protein, fat, various amino acids and trace elements, which are easily absorbed by the human body. Salted eggs are moderately salty, suitable for all ages, very attractive and deeply loved by people in life.
When pickling eggs, people are used to adding white wine. Some eggs are dipped in white wine and then wrapped in salt and dried. There is also a wet salting method in which salt and water are mixed into saturated brine, white wine is added, and then eggs are soaked.
So why do you want to add white wine to pickled eggs? What is the function of liquor?
In fact, the effect of liquor on pickled eggs has three aspects.
First, it can effectively kill harmful bacteria on the surface of eggs and play a role in sterilization and disinfection.
Second, the permeability can be increased. Make the salt enter the egg more evenly, promote the egg white to solidify as soon as possible, and make the taste more tender and smooth.
Third, it can be used to make eggs oil faster. After adding Chinese liquor to eggs, the surface tissues of eggshells are infiltrated, and the salt can enter faster, which can shorten the curing time and make the sand and oil rise faster.
When pickling eggs, if the eggs are rich in oil, liquor really plays a great role. Egg yolk contains fat, and fat itself is rich in a lot of oil. Through the penetration of salt and liquid, oil is solidified and aggregated. After steaming or boiling, you will see that the yolk is oily.
Good ingredients will have a good taste. Here's how to choose eggs.
(1) When the eggs were sold in the mall, they were wiped clean. If there is still dirt on the eggshell at this time, it is the problem of the egg itself.
There will be a layer of frost on the surface of fresh eggs, which will be a little rough to the touch. If the surface feels smooth, it proves to be an egg that has been placed for a long time.
Shake the egg in your hand. If there is no sound, it will be thick. And then prove to be fresh eggs. Egg white and yolk are not mixed together.
(4) According to the eggs in the bright place, the light transmittance of fresh eggs is very good. If it is transparent, it proves to be a good egg.
In addition, if the eggs are not pickled in time after being bought back, they should be stored in the refrigerator with their heads up, which can effectively extend the shelf life of the eggs.
Black liquor curing method:
Ingredients: egg1000g, 200g liquor, 50g salt.
Practice: 1, wash the eggs, dry the skin, soak them in white wine for 2 minutes, let them all soak in white wine, and then roll a layer of salt.
2. Then wrap each egg with plastic wrap, keep it in a cool and dry place for 30 days, and then take it out and steam it.
Saturated brine pickling method
Ingredients: egg1000g, salt 240g, clear water 600g, appropriate amount of spices and white wine 50g.
Practice: 1, add enough water to the pot to boil, then add salt and stir until saturated, turn off the fire and naturally cool.
2. Put 5 grams of star anise, 5 grams of pepper, 5 grams of fragrant leaves and 5 grams of cinnamon into the pot. Wash and dry the eggs, put them in a salt water pot, add white wine, put them in an oil-free container, seal and marinate for about 30 days, and take out the steamed food for later use.
skill
1, when pickling eggs with white wine, you must choose a high degree of white wine, preferably above 60℃, in order to achieve good results. If white wine and salt are not evenly wrapped, eggs will not be oily or salty.
2. Choose the saturated brine pickling method. Salted eggs are easy to be oily and salty, and the taste will be more fragrant after adding spices.
Salted eggs are relatively simple to make. As long as you master a few small details, you can easily pickle salty and oily eggs. However, the time for pickling eggs should not be too long, and should not exceed 40 days. It usually takes about 30 days. Otherwise, it will contain nitrite that is harmful to human body, and you can't eat it then.
My mother taught me how to pickle eggs. The purpose of sealing white wine is to speed up the curing cycle, and egg yolk loves to produce oil in a short time.
1. Wash and dry fresh eggs, use 60-degree liquor, evenly dip each egg with a layer of liquor, and then evenly coat each egg with a layer of salt. The ratio of eggs to salt is 10 1.
2. Put the salted eggs into fresh-keeping bags, 65,438+0 to 2 eggs in each bag, put them in sealed containers, and marinate them after 20 days.
Features: the egg white is tender and salty, the yolk looks oily and the curing time is short. It can be cooked in 20 days, and it usually takes more than a month to cure.
These are the methods my mother taught me. My mother loved salted eggs very much when she was alive, and she salted them every year.
I hope my pickling method will help you.
First, sterilization and disinfection
As we all know, there are many bacteria outside eggs, especially salmonella, which can easily cause intestinal discomfort and even food poisoning. Liquor contains a lot of alcohol, which can completely achieve the effect of disinfection and sterilization under edible conditions. Salted eggs made of sealed white wine are more hygienic, safer and safer to eat.
Second, increase permeability.
The alcohol component in liquor can be completely dissolved in water, which can enhance the permeability of water. In the process of curing eggs, sealing liquid can make salt water enter the egg through the eggshell more quickly under the action of alcohol, which can make eggs achieve better curing effect in a shorter time.
Third, make eggs produce more oil.
Whether salted eggs can produce oil is an important measure of the success of salted eggs, and sealed liquor can make eggs produce more oil. Most of the ingredients of eggs are protein. Alcohol in liquor, that is, ethanol, can make the protein insoluble in ethanol in eggs precipitate rapidly and coagulate oil, thus squeezing out more oil, thus realizing more oil leakage of salted eggs.
The above is my answer to this question, I hope it will help you.
Welcome everyone to speak and discuss actively in the comment area.
Why should pickled eggs be sealed with white wine? What I want to introduce to you today is that it is a good time to pickle eggs again. Pickling eggs with white wine is the key to oil production. Don't forget that adding white wine can accelerate the coagulation of protein in eggs. Egg yolk contains more oil, and the higher the alcohol content, the better. Now start pickling eggs, prepare ingredients, eggs, high-alcohol liquor, plastic wrap and sealed cans. The first step is to wash and dry the eggs. Step two, prepare a bowl. Put the washed eggs into high-alcohol liquor and roll them evenly with wine as much as possible. Take out the boiled eggs and roll them in the prepared salt as much as possible. Wrap the eggshell with salt, leaving no gaps. After rolling, wrap it in plastic wrap and put it in a sealed can. Then put the sealed jar in the sun for 2 to 3 hours. In order to make salt and eggs better absorbed, after drying, take them to a dry place at home and leave them for about ten days to eat.
Preserved eggs are disinfected with white wine, and sealing with it can kill two birds with one stone.
Besides sealing, white wine can also be used to pickle eggs, and eggs marinated with white wine are more likely to produce oil. Specific method: Prepare materials according to 5 kg of eggs, 0 kg of 65438+60 degree white wine and 0.5 kg of refined salt. When curing, the dried 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.
Preserved eggs are sealed with white wine, which is mainly used for disinfection and sterilization, and also helps preserved eggs contain more oil and taste good.