Question 1: How to pickle salted goose eggs? Wash fresh goose eggs, dry them (don't dry them under the spindle light) and put them in a jar. Then, in the pot, according to the ratio of adding 4 kilograms of water to every 50 eggs, add a proper amount of ginger, star anise and pepper to the water to cook. After the fragrance is boiled, add 1 kg salt, a little sugar and 50 g white wine.

After the salt water is completely cooled, pour it into a tank filled with fresh eggs, preferably without egg noodles. Cover the jar and seal it, and keep it for about 20 days before unsealing it. Among them, putting white wine is the key to salty eggs with more oil, which must not be forgotten. Because white wine can accelerate the solidification of protein in eggs and squeeze out the oil in yolk.

Question 2: How to pickle salted goose eggs? Teach you a convenient and quick method. I am a goose. Just prepare high alcohol and salt in advance.

Wash and dry goose eggs.

Put the salt in a plate, roll the goose eggs in wine, then sprinkle the salt evenly and seal it in a porcelain jar, so that your goose eggs can keep oil for a month.

Question 3: How to pickle goose eggs like salted duck eggs? Salted duck egg, also called salted duck egg, is a favorite food of urban and rural people, but its pickling method is exquisite, pickled properly and has a good flavor.

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. In about 25 days, you can open the jar and cook the eggs. 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 kind of Dan duck egg is spicy, 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. This duck egg is rich in flavor and slightly salty and delicious.

Viewpoint 2:

Wash fresh duck eggs, dry them (don't dry them) and put them in the jar. Then in the pot, according to the ratio of adding 4 kg of water to every 50 duck eggs, add a proper amount of ginger, star anise and pepper into the water to cook. After the fragrance is boiled, add 1 kg salt, a little sugar and 50 g white wine.

After the brine is completely cooled, pour it into the tank with fresh duck eggs, preferably without egg noodles. Cover the jar and seal it, and keep it for about 20 days before unsealing it. Among them, putting white wine is the key to getting more oil from salted duck eggs, which must not be forgotten. Because white wine can accelerate the solidification of protein in eggs and squeeze out the oil in yolk.

Opinion 3:

Take ten kilograms of duck eggs as an example, a little pepper, aniseed, cinnamon, three slices of ginger, one section of onion, and about one and a half kilograms of crude salt (it seems that this amount, I can't remember clearly). Wash the jar, and add ten kilograms of salt. Boil aniseed, cinnamon and raw ginger onion to make it fragrant, and then cool it. Duck eggs are put into a jar, drained and sealed for 40 days.

Opinion 4:

There are two ways to make salted duck eggs: find fresh duck eggs with uniform size, wash them, wrap them with yellow mud or grass ash mixed with water and salt, then put them in an altar with a small mouth and a big belly, seal them for a month, or soak them in salt water directly, or take them out and cook them. After the former is cooked, you can see that the yolk is naturally leached with red oil and the yolk is fine sand; The oil yield of the latter is much lower than that of the former, and the taste is not as delicate as the former. After the Dragon Boat Festival, it is a hot summer day. Boil some salted duck eggs and eat some iced mung bean porridge to refresh yourself.

Opinion 5:

I learned a simple method today. Come and try it ~ ~

1. Duck eggs (both eggs and goose eggs are acceptable), the fresher the better, so the shelf life is long.

2. Wash the eggshell carefully with clear water (otherwise there will be bacteria in the egg hole).

3. Put it on a plate and dry it thoroughly (be sure to dry it thoroughly)

4. Put the dried eggs in white wine. .................................................................................................................................................................... & gt

Question 4: How to pickle salted goose eggs to get oil 1. The simple pickling method of goose eggs is to clean the eggshells, dry them, then soak them in highly alcoholic liquor, then roll them around in salt, and finally seal the preserved goose eggs in plastic bags and put them in the refrigerator. After two weeks, they can be taken out and cooked. Thick, the essence is egg yolk, and the oil inside is really fragrant.

Second, the curing principle

Goose eggs are soaked in saturated salt solution. Under the action of high-pressure air, the osmotic pressure of the salt solution increases, which enhances the permeability of the salt solution to goose eggs. Therefore, salted eggs can be preserved in a short time, and the saturated salt solution can evenly penetrate into goose eggs, so preserved eggs are salty and light.

Method step

1 is a saturated salt solution made of cold boiled water and salt.

2. Wash the undamaged fresh goose eggs, put them in a pressure cooker, and pour saturated salt solution to soak the goose eggs. The volume of goose eggs and salt solution shall not exceed 3/4 of the total capacity of the pressure cooker.

3 Install the rubber ring on the pressure cooker cover, cover it on the pressure cooker and tighten it.

4 Take a pump, connect its air duct to the air outlet of the high-pressure pot cover, inject air into the pot, then remove the pump, cover the high-pressure valve and let it stand for 3-4 hours.

5 Remove the high-pressure valve, open the pressure cooker and take out the goose eggs.

Third, prepare a thick plastic bag that can be sealed, a vacuum-pumping tool, and a certain amount of refined salt. Then wash the goose eggs, don't dry them, cover the wet goose eggs with refined salt, bag them and seal them, and then vacuum them. It will take 25 to 30 days, and it is a quick method that will not go bad (you need to cover the surface of goose eggs with salt). . . .

Fourth, the 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 goose eggs into the sticky mud one by one, take them out after the goose 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.

Question 5: How can the salted goose eggs be submerged? Forty eggs need more salt;

40 goose eggs, 50 pepper, 3 star anise, 3 small pieces of cinnamon, 3 pieces of fragrant leaves, 700 grams of sea salt and 250 ml of Niulanshan Erguotou wine.

Homemade salted goose eggs

1. Wash and dry goose eggs.

2. Put a proper amount of water into the pot, add pepper, star anise, cinnamon and fragrant leaves, simmer for 10 minute, add sea salt, stir until it melts, turn off the fire and let it cool.

3. Put the goose eggs into a clean and waterless container prepared in advance, take out the seasoning in the boiled salt water, and pour the water into a sealed box without the goose eggs;

4. Pour the white wine, cover it and keep it in a cool place for 30-35 days.

5. Wash the salted goose egg skin, put it into the pot, add water to the goose egg and cook for 20 minutes.

Tip:

1, the salt is preferably coarse sea salt for pickling, which is also commonly known as large grain salt.

2. Don't put salt at once. Add it bit by bit until the salt water is saturated, that is, if you put the salt in water, it won't melt. If it is too little, the eggs may stink before they are salty.

3. Put some white wine to sterilize and increase the fragrance of eggs.

Question 6: How to quickly pickle salted goose eggs? Wash fresh goose eggs, dry them (don't dry them) and put them in a jar. Then, in the pot, according to the ratio of adding 4 kilograms of water to every 50 eggs, add a proper amount of ginger, star anise and pepper to the water to cook. After the fragrance is boiled, add 1 kg salt, a little sugar and 50 g white wine.

After the salt water is completely cooled, pour it into a tank filled with fresh eggs, preferably without egg noodles. Cover the jar and seal it, and keep it for about 20 days before unsealing it. Among them, putting white wine is the key to salty eggs with more oil, which must not be forgotten. Because white wine can accelerate the solidification of protein in eggs and squeeze out the oil in yolk.

Question 7: How to preserve the flooded salted goose eggs? Salted goose eggs are salted and can be preserved for a long time as long as their environment is restored.

The preserved goose eggs can be stored for a longer time by adding some spices such as pepper, star anise and fennel into concentrated salt water, and the taste of goose eggs will be better.

Question 8: How to make salted goose eggs is easier to eat, and the illustration of the practice is shared. Step 1: Cut the semi-salty goose into pieces and wash it with warm water for later use.

Step 2: Add appropriate amount of ginger slices, boil with appropriate amount of water, and skim off the floating foam on the surface with a spoon.

Step 3: Add some cooking wine and simmer for about 1 hour.

Step 4: Pour the washed Chinese cabbage and bring it to a boil. Turn the heat down until the Chinese cabbage is rotten. Add vermicelli soaked in warm water in advance.

Step 5: Turn off the fire for two minutes, because the goose itself is salted, so there is no need to put salt.

Question 9: Which method is the most practical for salting salted goose eggs? Try my method. First, prepare a thick plastic bag that can be sealed, a vacuum-pumping tool and a certain amount of refined salt. Then wash the goose eggs, don't dry them, cover the wet goose eggs with refined salt, bag them and seal them, and then vacuum them. It will take 25 to 30 days, and it is a quick method that will not go bad (you need to cover the surface of goose eggs with salt). . . .

Question 10: How to preserve salted goose eggs? Salted duck eggs are salted and can be preserved for a long time as long as the environment is restored.

Guiding opinions:

Salted duck eggs can be stored for a longer time by adding some spices such as pepper, star anise and fennel into concentrated salt water, and the taste of duck eggs will be better.