Among them: adding white wine is the key to producing more oil in salted eggs, so don’t forget it. Because white wine can accelerate the coagulation of the protein in the egg, causing the oil in the egg yolk to be squeezed out. Wash the fresh duck eggs, dry them (do not dry them in the sun) and put them in a jar. Then in the pot, put an appropriate amount of ginger, star anise, and Sichuan peppercorns into the water at a ratio of four kilograms of water for every fifty duck eggs and boil them. After cooking, add one kilogram of coarse salt, a little sugar and 50 grams of white wine. After the brine is completely cooled, pour it into a jar with fresh duck eggs, so that the egg noodles are not covered. Cover the jar, seal it, and store it for about twenty days before unsealing it for consumption. Among them: adding white wine is the key to producing more oil in salted eggs, so don’t forget it. Because white wine can accelerate the coagulation of the protein in the egg, causing the oil in the egg yolk to be squeezed out. 1. To pickle eggs in salt water, first dissolve the salt in boiling water until it reaches a saturated state (that is, the salt water is a bit salty and bitter). After the brine cools, put the washed and dried eggs into the brine one by one, pour a small cup of white wine into the brine, seal the mouth of the jar, and open the jar for cooking in about 30 days. This method of pickling salted eggs is simple and quick, and the yolks are rich in oil, making them especially fragrant and delicious. 2. Dip pickled eggs in white wine. When dipping, first dip the washed and dried eggs in white wine one by one, then roll in refined salt, put them in a container, and serve in about 30 days. This method is the easiest. 3. Spiced Eggs: Take an appropriate amount of peppercorns, five-spice anise, garlic seeds, ginger, and refined salt, boil equal amounts in water for 20 minutes, and pour into a porcelain jar. Then soak the washed eggs, seal the jar tightly, and serve after 40 days. This pickled duck egg is rich in fragrance, slightly salty and delicious. 4． Pickled in plant ash. Mix plant ash with salt, and dip the eggshells in water (most of the ones sold in the market are pickled in this way) 5. For pickling in rice soup, use rice soup or the soup after cooking rice noodles, add yellow mud or red mud, and add salt (there is no proportion of salt, add it according to your own requirements). It is said that this kind of pickling is salty. Egg yolks produce the most oil. In addition, some people recently use pressure cookers for pickling, which takes only 3-4 hours! The method is: first prepare a saturated salt solution with cold boiled water and salt, put undamaged fresh eggs into the pressure cooker, and pour in the saturated salt solution. Salt solution to submerge the eggs. The volume occupied by the eggs and salt solution does not exceed three-quarters of the total capacity of the pressure cooker. Then install the rubber ring on the pressure cooker lid, cover it on the pressure cooker, and tighten it. Then take an air pump and connect its air tube to the air outlet of the pressure cooker lid to 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, take out the eggs and serve. Since 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 pickled in a short time, and the pickled duck eggs are more evenly salty. In addition, if you want the pickled duck eggs to produce more oil, then do this. The procedure is the same as above, except that there is an additional method of adding white wine: The details are as follows: The specific preparation method is: wash the fresh duck eggs and dry them Dry it (do not dry it in the sun) and put it in a jar. Then in the pot, put an appropriate amount of ginger, star anise, and Sichuan peppercorns into the water at a ratio of four kilograms of water for every fifty duck eggs and boil them. After cooking, add one kilogram of coarse salt, a little sugar and 50 grams of white wine. After the brine is completely cooled, pour it into a jar with fresh duck eggs, so that the egg noodles are not covered. Cover the jar, seal it, and store it for about twenty days before unsealing it for consumption. Among them: adding white wine is the key to producing more oil in salted eggs, so don’t forget it. Because white wine can accelerate the coagulation of the protein in the egg, causing the oil in the egg yolk to be squeezed out. The salted duck eggs pickled in this way are spicy red, full of wine aroma, salty and slightly spicy, and delicious. I have never pickled them by myself. These are all found online, so please pay attention to the screening--------------------------------- ------------------- Add another version, you can choose various ways to pickle salted duck eggs~~~ Salted duck eggs are a favorite food of urban and rural residents, but The method and way of eating pickled duck eggs are very particular. Only by picking them well and innovating the recipes can you eat them with a unique flavor. Here are some new ways to pickle and eat salted duck eggs: 1. Spicy Salted Eggs Take a bowl of chili sauce, a bowl of refined salt, and a few fresh duck eggs, wash them and set aside. Wash the porcelain jar with clean water, scald it with boiling water and dry it. Dip the duck eggs evenly in chili sauce, then roll them in refined salt. Then carefully place the duck eggs dipped in chili sauce and salt one by one in a porcelain jar. Sprinkle a little salt on the top layer, then cover it with kraft paper. Paste the lid tightly, seal it, and store it in a cool and ventilated place for 30-40 days before opening the can for consumption. 2. For spicy salty wine-flavored eggs, mix the chili sauce and white wine in a ratio of 8:2 and mix well. Dip the duck eggs evenly in it first, "hang it in paste" and then roll it in refined salt, and then put them one by one in a porcelain jar. Store inside, seal tightly, marinate for about 70-90 days before opening the can and eating. The egg yolk is red in color, fragrant with wine, salty and slightly spicy, and delicious.

3. Five-spice salted duck eggs. Put equal amounts of peppercorns, cinnamon, fennel, ginger and salt in water and boil for 20 minutes (the amount of salt is 3%-5% of the weight of the duck eggs being brewed), allowing the various flavors to fully dissolve. , put it in a porcelain jar, soak the washed duck eggs in it, seal the mouth of the jar tightly, and marinate for 40 days before opening the jar for consumption. This spiced egg is rich in flavor, slightly salty and delicious. 4. Yellow sand pickled eggs Ingredients: 500g yellow sand, 100g refined salt, 50g clear oil, appropriate amount of water. Preparation method: Pour the yellow sand into a plate, add an appropriate amount of refined salt, clear oil and water and mix well to form a paste. Then add the washed and dried fresh duck eggs one by one, evenly coat with the sand, take them out and put them into a food bag. Or put it in other containers. After 3 weeks, you can wash away the sediment and cook. If there is no yellow sand, you can also use other sand instead. If the sand is not sticky, you can add an appropriate amount of mud. 5. The amount of eggs pickled in saturated salt water depends on the number of duck eggs. First, dissolve the salt in boiling water to a saturated state (the weight ratio of salt to water is about 20%). After the salt water cools, wash and dry it. Put the dried duck eggs into the salt solution one by one, seal the mouth of the jar, and place it in a ventilated place. You can open the jar for eating in about 25 days. This method of pickling eggs is quick and easy. The pickled eggs have a lot of oil in the yolk, which is particularly fragrant and delicious. eat. 6. Batter-marinated eggs: Mix the flour with hot water into a paste, add a little five-spice powder and white wine, mix well, then stick the washed and dried duck eggs one by one in the batter, then roll in a layer of salt and add In the jar, seal the mouth of the jar so that the salt and flour fuse together and penetrate into the eggs. They can be eaten after 25 days. 7. If you use 5kg of duck eggs for soaking in white wine, you need to add 1kg of 60-degree white wine and 0.5 kg of refined salt. Dip the washed and dried duck eggs one by one in the white wine, then roll in the refined salt and put them in a closed container. Inside, place it in a dry, shaded and ventilated place, and it will be ready for consumption in about 30 days. 8. Crystal egg shrimp balls Ingredients: 150g shrimp grits, 12 salted duck eggs, 2g MSG, 15g water soy flour, 1g pepper, a little salt, 100g lard, 150g clear soup, 1000g pea sprouts. Preparation method: 1. Boil the salted duck eggs, rinse them in cold water, remove the shells, cut them open, take out the yolks (reserve the egg whites for other uses), press them into powder, add melted lard and water bean flour and knead them evenly to make 24 balls. 2． Put the egg yolk balls into the shrimp grits one by one, roll on a layer of shrimp grits, dip your hands in some water and shape them into balls. 3. Add water to the pot and bring to a boil. Add the shrimp balls and cook for 5 minutes until cooked. Remove and place on a plate. Boil the pea sprouts and surround the shrimp balls. 4． Heat the clear soup in the wok, add refined salt and pepper, thicken the gravy, add MSG, melt the lard and stir evenly, remove from the pot and pour it on the shrimp balls and bean sprouts on the plate. Features: Salty, fragrant and tender, with rich taste. 9. Glass radish roll ingredients: 250g fresh white radish, 10 cooked salted duck eggs, 125g cooked ham, 100g clear soup, 100g lard, 25g chicken fat, 5g chicken essence, 1g refined salt, 15g water bean flour, 100g pea shoots, egg white Soy flour 10g. Preparation method: 1. Make up to 24 white radish slices, 10cm long and 5cm wide, in rectangular shavings. Place them in the fresh soup for a while, then scoop them into ice water and let them cool. 2． Chop the cooked ham into minced meat, put it into a large bowl, add the egg yolk pressed into powder and mix well, then add the lard and water bean flour and mix well to make the filling. 3. Dry the shaved radish slices, put them into the egg yolk filling and roll them up (be careful to keep both ends), apply egg white and soy flour on the ends of the radish slices to seal them, and place them in a rectangular plate greased with lard. After everything is done, steam it in a basket for 8 minutes and take it out. 4． Stir-fry the pea sprouts and place them around the radish rolls. Add clear soup, refined salt and chicken essence to the wok and bring to a boil. Add the gravy powder, drizzle with chicken oil and turn it around. Remove from the pan and pour it on the radish rolls. Serve. Features: The radish is fresh and tender, the egg yolk is fragrant and returns to the sand, and the color is beautiful. 10. Mandarin duck eggs Ingredients: 3 salted duck eggs, 3 fresh eggs. Preparation: Crack salted duck eggs and fresh eggs and mix thoroughly. The yolk of salted duck eggs is not easy to break. You can use chopsticks to break it into small pieces, and then fry it in a pan with oil like usual scrambled eggs. The fire should be strong when frying. There is no need to add additional water to the salted duck eggs. The more fried the eggs are, the better. The tenderer, the better. Features: Use crab seasonings to dip it in when eating, and it has the taste of crab powder. 11. Zhuge eggs Ingredients: 2 each of fresh eggs, preserved eggs (preserved eggs), salted duck eggs, a small amount of MSG, fine salt, and 1 tablespoon of scallion oil. Preparation method: Peel the eggs and salted duck eggs and add a small amount of water to beat them; take out the yolks of the salted duck eggs and flatten them with a knife, cut each into 4 pieces, then add the preserved eggs that have been peeled and cut into 4 pieces, add MSG and fine salt and mix well , then pour scallion oil on it, steam it over water, take it out, cut it lengthwise and crosswise into small diamond-shaped pieces with a knife, and flip it over. Features: Full of color and fragrance. 5. Wenwu eggs Ingredients: 5 eggs, 2 salted duck eggs, 100g suet, 100g green onions, MSG, and appropriate amount of sugar. Preparation method: Beat the eggs, dice the suet and cut the green onions into mince, put them into an egg bowl, add MSG and sugar and mix thoroughly, put them into a pot and steam them over water. Steam and eat now. The heat should not be too strong when steaming. Use a knife to cut into cubes after taking it out of the pot.

Features: bright color, tangy onion aroma, unique flavor