Salt water is ready, put the duck eggs, salt water to submerge the duck eggs, duck eggs and salt solution accounted for no more than the total capacity of the pressure cooker 3/5, cover the pressure cooker lid, cook over high heat to the water to open the upper air after about 10 minutes, and then use a small fire and then cook for 5-7 minutes, and then to be cooled to
Second, the rapid pickled salted duck eggs method Steps
1 with cold boiled water and salt prepared into a saturated salt solution.
2 choose fresh duck eggs without damage, wash, put into the pressure cooker, pour saturated salt solution, so that submerged duck eggs. The volume occupied by the duck eggs and salt solution is not more than 3/4 of the total capacity of the pressure cooker.
3The pressure cooker lid is fitted with a good rubber ring, covered with the pressure cooker, screwed tightly.
4 Take a pump and connect its air guide tube to the air outlet hole of the pressure cooker lid, inject air into the cooker, then remove the pump, cover the high-pressure valve and leave it for 3 to 4 hours.
5Remove the high-pressure valve, open the pressure cooker, and fish out the duck eggs.
Quick pickled salted duck eggs pickling principle
1, duck eggs immersed in saturated salt solution, under the action of high-pressure air, the osmotic pressure of the salt solution increases, strengthening the penetration of the salt solution into the duck eggs, so in a shorter period of time you can pickle the salted duck eggs.
2, saturated salt solution can be evenly penetrated into the duck eggs, as long as 3-4 hours can be pickled, the pickled eggs are more evenly salted, but also to overcome the shortcomings of salted duck eggs salty uneven.
Put the duck eggs in an altar, water just over the duck eggs, put about half the weight of the duck eggs in the salt, seal up the lid mouth, pickling 7 to 10 days, can be eaten. It is called salted duck eggs.
Salted duck eggs, also known as pickled duck eggs, is the urban and rural people love to eat food, but its pickling method has a lot to say, pickled in the right way, the flavor is better. There are the following methods:
1, yellow sand pickled egg method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, water. Pickle the first yellow sand into the basin, add refined salt, essential oils and water, stirred into a paste, and then wash and dry the fresh duck eggs one by one into the sticky mud, to be uniformly sticky duck eggs on the mud and sand removed, placed in a food bag or other containers, can be taken out after 3 weeks to remove the mud and sand cooking. If there is no yellow sand, can be replaced by other sand, if the sand is not good, you can add a small amount of clay.
2, saturated brine pickling method. The amount of water and salt according to the number of duck eggs to determine. Salt is first dissolved in boiling water to reach saturation (concentration of about 20%). When the brine cooled down and poured into the altar, and will be washed and dried duck eggs, one by one into the brine, seal the altar mouth, placed in a ventilated place, 25 days or so you can open the altar to take the eggs to cook. This method of salted duck eggs, yolks out of the oil, the flavor is particularly fragrant.
3, batter pickling method. Take the right amount of flour, with hot water into a paste, add a little five-spice powder and white wine and mix well. Then wash and dry the duck eggs one by one sticky batter, and then rolled on a layer of salt, into the altar, sealed altar mouth. Salt and batter melt together, let the salt penetrate into the egg, 25 days after you can take out to cook.
4, white wine immersion method. According to each 5 kilograms of duck eggs and 60 degrees of white wine 1 kilogram, 0.5 kilograms of refined salt preparation. Dip pickling first dry duck eggs in white wine dipped one by one, and then rolled on the salt, into the container, sealed and placed in a dry, cool, ventilated place, about 30 days can be taken out to cook.
5, spicy salted egg pickling. Prepare spicy sauce salt bowl, wash a number of fresh duck eggs, pickling porcelain cans with clean water, and hot brush with boiling water and dry, duck eggs one by one in the spicy sauce evenly dipped, and then rolled once in the salt, and then lightly into the porcelain cans, the top layer of salt a little, cover and strictly sealed with kraft paper, placed in a cool, ventilated place, 30-40 days after the cans can be opened to cook.
6, spicy salty wine-flavored egg pickling. Take thick hot sauce, white wine, according to the ratio of 8:2 mix well, wash and dry the duck eggs one by one into the even roll dipped, and then roll again in the salt, and then put into the porcelain jar, tightly sealed, pickled 70-90 days into. This pickled duck eggs are spicy red, wine fragrance, salty and slightly spicy, taste pleasant.
7, five-spice salted duck eggs pickling. Take pepper, cinnamon, fennel, ginger, salt, with equal amounts of water boiled for 20 minutes, poured into a porcelain altar, the cleaned duck eggs soak, seal the altar mouth tightly, 40 days after you can cook. This duck eggs are rich in flavor, slightly salty and delicious.
Opinion two:
Purchase fresh duck eggs washed, dried (do not put in the sun to dry), into the altar jar. Then in the pot according to the proportion of 4 kilograms of water for every 50 duck eggs, put the right amount of ginger, anise, pepper into the water to cook. To be cooked out of the flavor, add 1 kg of coarse salt, a little sugar and white wine 50 grams to blend.
When the brine is completely cooled, pour it into the altar of fresh duck eggs, to the surface of the egg is appropriate. The altar will be sealed with a lid, stored for about 20 days can be opened and eaten. Among them, put white wine is the key to salted duck eggs more oil, must not forget. Because white wine can accelerate the protein coagulation within the egg, so that the oil within the yolk is squeezed out.
Opinion three:
Ten pounds of duck eggs, for example, pepper, dashi, cinnamon, each a little bit, three slices of ginger, a section of green onion, a pound and a half of coarse salt or so (as if it is the amount of this, I can not remember), altar clean, salt, pepper, cinnamon, ginger, green onion, etc., put ten pounds of water to boil and cook the aroma, let cool, duck eggs into the altar, water, plus two white wine, sealing altar can be placed in the 40 days to eat.
Opinion four:
Salted duck eggs practice has two kinds, looking for a head of uniform size of fresh duck eggs, washed, outside wrapped in water and salt stirred evenly on the yellow mud or straw ash, and then yards into a small mouth big belly altar, sealing more than a month, or directly soaked in brine, the same is also sealing for more than a month, take out and cook can be. The former can be seen after cooking the yolk naturally leached red oil, yolk fine sand; the latter oil rate is much lower than the former, the taste is not as delicate as the former. After the Dragon Boat Festival is a hot summer, boiled on a few salted duck eggs with chilled mung bean rice, refreshing and refreshing, the summer immediately dispersed.
Opinion five:
Today, I learned a simple practice, we try to try~~
1. duck eggs (eggs. Goose eggs can be), the fresher the better, so that the shelf life is long
2. with water carefully wash the shell of the egg (otherwise there are bacteria in the egg holes inside)
3. on the plate thoroughly air-dried water (be sure to thoroughly dry the water oh)
4. the air-dried eggs in white wine wrapped in a wrap (two pots of ordinary wine can be), and then wrapped in a thick layer of salt!
5. Put the egg in a sealed condition good plastic bag inside, and then tie the bag. It is best to tie a few more bags outside to ensure good sealing
6. Put this bag of eggs in a cool place for 20 days. 20 days after the pull
Provided so many ways, you have to give me the points!