Should duck eggs be soaked in white wine before putting salted duck eggs? If you are not afraid of high cost, you can soak the washed and dried duck eggs in white wine first. Duck eggs soaked in white wine once will have cleaner eggshells, and salt will enter duck eggs more easily, which will speed up the oil production of yolk.
The addition of liquor has many functions, one is sterilization, which can keep duck eggs from deteriorating, and the other is fragrance, which makes salted duck eggs taste better and smell more fragrant, and at the same time can help yolk to produce oil. Liquor can buy that kind of cheap liquor instead of expensive liquor, which is too expensive and not feasible.
How long should salted duck eggs be soaked in white wine? Duck eggs are soaked in high-alcohol liquor for 30 minutes before being pickled.
This step is very critical and plays a very important role: because the high-concentration liquor itself has a high-intensity sterilization function, putting the washed duck eggs that are not completely sterilized into it for 30 minutes can effectively kill the residual bacteria in the pores of the duck eggs, thus ensuring that the seasonings added later, such as salt and spiced powder, can be marinated in the duck eggs better and faster, and achieving the effect of making salted duck egg oil faster. This step is essential and must be soaked once.
You can also soak the washed and dried duck eggs in white vinegar for about 2 hours, so that the eggshell is slightly thinner, salt water is easier to enter, and the curing time will be accelerated, but at this time, it is not necessary to add white vinegar to liquor.
Ingredients and ingredients of salted duck eggs:
50 fresh duck eggs, 2 kg of high-alcohol liquor, white vinegar 100g (the ratio of white wine to white vinegar is between 10: 1 and 20: 1), salt 1-2 packages, and an appropriate amount of plastic wrap.
Specific practices:
Step 1: Wash duck eggs with warm water. It is best to brush the eggshell surface several times with a small brush to prevent dirt and bacteria. This step of cleaning must be done well, so that salted eggs can be preserved for a long time and be more hygienic.
Step 2: Put the washed duck eggs in a sieve and dry them in a ventilated place. Be sure to dry the duck eggs without running water.
Step 3: Prepare a water-free and oil-free bowl, and put the white wine with a degree of more than 56 into the bowl. Don't mix too much liquor to avoid waste, then add a proper amount of white vinegar to liquor and mix it according to the ratio of liquor to white vinegar 10: 1.
Step 4: Prepare a water-free and oil-free bowl and add a proper amount of salt. Similarly, don't put too much salt first, so as not to waste it after use.
Step 5: roll a duck egg in the mixture of white wine and vinegar, let it dip in white wine and vinegar, then roll the duck egg in salt, so that the duck egg is covered with a layer of salt with appropriate thickness. At this time, the amount of salt is also very important. If it is too thick, duck eggs will be salty easily. If it is too small, duck eggs are easy to deteriorate, and it is not easy to taste and oil.
Step 6: Tear a small piece of plastic wrap, carefully wrap the duck eggs, and be careful not to touch the salt. After wrapping, put the duck eggs in a sealed ceramic container or glass container.
Step 7: Put the container of duck eggs in a cool and dry place. You can eat it in about 20 days in summer and 30 days in winter. If it is too hot in summer, it is better to store it at room temperature for about 10 days, so it is more appropriate to transfer it to the refrigerator for refrigeration.
Step 8: Take out a salted egg in about 20 days, cook it and taste it. After about a month, put the salted duck eggs in the refrigerator.
How do salted duck eggs produce oil? The oil of salted duck eggs is what it has, so we basically have two basic ideas if we want to pickle quickly and get more oil:
Duck eggs should be rich in more oil, and there is nothing we can do about it. We basically bought them in the market. We can't carefully raise a flock of ducks just to eat a few salted duck eggs. This is too hard core.
② Enhance the infiltration effect. This idea is still possible. The principle of salted duck eggs is that the osmotic pressure inside and outside is different, which leads to the phenomenon of salt water entering and leaving. As long as the internal and external difference is maximized, the pickling speed can be effectively accelerated.