How to pickle salted duck eggs

1. Method of quickly pickling salted duck eggs Step 1: Prepare saturated salt solution with cold boiled water and salt.

2 clean the undamaged fresh duck eggs, put them in a pressure cooker, and pour in saturated salt solution to submerge the duck eggs. The volume of duck 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 and screw it tightly. 4 Take a pump and 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 leave it for 3~4 hours.

5 Remove the high-pressure valve, open the pressure cooker and take out the duck eggs. Second, the principle of curing salted duck eggs quickly 1. Duck eggs are soaked in saturated salt solution. Under the action of high-pressure air, the osmotic pressure of salt solution increases, which strengthens the penetration of salt solution into duck eggs, so salted duck eggs can be cured in a short time.

2. Saturated salt solution can permeate into duck eggs evenly, and it can be cured in 3-4 hours, and the salted eggs are even in saltiness, which can also overcome the disadvantage of uneven saltiness of salted duck eggs. Put the duck eggs in a jar. When the water has just filled the duck eggs, add salt which is about half the weight of the duck eggs, seal the lid, and marinate for 7 to 1 days before serving.

call it salted duck eggs. Salted duck egg, also called salted duck egg, is a favorite food for urban and rural people, but its pickling method is exquisite, pickled properly and with better flavor.

1. Yellow sand salted egg method. Prepare 5g of yellow sand, 1g of refined salt, 5g of essential oil and proper amount of water.

When curing, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir it into a paste. Then, put the washed and dried fresh duck eggs into sticky mud one by one, take them out after they are evenly stuck with sediment, and put them into food bags or other containers. After 3 weeks, they can be taken out and washed away for cooking. If there is no yellow sand, it can be replaced by other silt. If the viscosity of sand is not good, a small amount of clay can be added.

2. Salting method with saturated salt solution. The amount of water and salt depends on the number of duck eggs.

When salting, the salt is dissolved in boiling water to reach saturation (concentration is about 2%). After the salt water cools, pour it into the jar, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth and place it in a ventilated place. After about 25 days, you can open the jar and take the eggs for cooking.

The salted duck eggs salted by this method have rich oil in yolk and special flavor. 3, the batter curing method.

take a proper amount of flour, mix it with hot water to make a paste, add a little spiced powder and white wine and mix well. Then wrap the washed and dried duck eggs in batter one by one, then 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 for cooking after 25 days. 4. Liquor soaking method.

Prepare materials according to 5 kilograms of duck eggs, 1 kilogram of 6-degree liquor and .5 kilograms of refined salt. When pickling, the dried duck eggs are dipped 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 for cooking in about 3 days.

5. Pickling spicy salted eggs. Prepare a bowl of spicy sauce and refined salt, and several washed fresh duck eggs. When pickling, wash the porcelain jar with clear water, brush it with boiling water and dry it. Dip the duck eggs in the spicy sauce one by one, roll it in the refined salt again, then gently put it into the porcelain jar, sprinkle a little refined salt on the top layer, cover it and seal it tightly with kraft paper, and place it in a cool and ventilated place. After 3-4 days, you can open the jar for cooking.

6. Pickling of spicy, salty and alcoholic eggs. Mix thick hot sauce and white wine evenly according to the ratio of 8:2, put the washed and dried duck eggs into uniform rolling dip one by one, roll them in refined salt again, then put them into porcelain jars, seal them tightly and marinate them for 7-9 days.

this kind of salted duck egg is spicy red, full of wine, slightly spicy in salt and delicious. 7. Pickling of spiced salted duck eggs.

Take pepper, cinnamon, fennel, ginger and salt, boil them with the same amount of water for 2 minutes, pour them into a porcelain jar, soak the washed duck eggs, seal the jar, and cook them 4 days later. This duck egg is rich in flavor and slightly salty and delicious.

opinion 2: wash the purchased fresh duck eggs, dry them (don't dry them in the sun) and put them in jars. Then in the pot, according to the proportion of 4 kg water for every 5 duck eggs, put a proper amount of ginger, star anise and pepper into the water to cook.

after the fragrance is boiled, mix 1 kg of salt, a little sugar and 5 g of white wine evenly. After the brine is completely cooled, pour it into the jar with fresh duck eggs, preferably without egg noodles.

seal the jar and store it for about 2 days. 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 protein coagulation in eggs, the oil in the yolk is squeezed out. Opinion 3: Take ten kilograms of duck eggs as an example. Take a little pepper, aniseed and cinnamon, three slices of ginger and one section of onion, about one and a half kilograms of crude salt (it seems that this amount is unclear), wash the jar, boil ten kilograms of salt, aniseed pepper and ginger onion with cinnamon, and boil them to make them fragrant. Let them cool, put the duck eggs into the jar, drain water, add two ounces of white wine and seal the jar.

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 straw ash mixed with water and salt, then put them into a jar with a small mouth and a big belly, and seal them, or soak them in salt water directly, or take them out and cook them. After the former is cooked, it can be seen that the yolk naturally leaches red oil and the yolk is fine sand; The latter has much lower oil yield and less delicate taste than the former.

After the Dragon Boat Festival, it's a hot summer day. Cooking a few salted duck eggs with iced mung bean porridge is refreshing and refreshing, and the summer heat is scattered. Opinion 5: I learned a simple method today, so let's try it ~~ 1. Duck eggs (eggs and goose eggs are ok), the fresher the better, so that the shelf life will be long. 2. Wash the shell of the egg carefully with clear water (otherwise there will be bacteria in the egg hole). 3. Put it in a dish to dry the water thoroughly (be sure to dry the water thoroughly). 4. Wrap the dried egg in white wine (Erguotou) Then cover the eggs with salt. 5. Put the eggs in a plastic bag with good sealing conditions, and then tie the bags tightly. It's best for everyone to put some bags outside in Dozza to ensure good sealing. 6. Leave the eggs in a cool place for 2 days. After 2 days, they can be pulled.

Reference: baike.baidu/lemma-/dispose/view/31727.

what's the fastest way to preserve salted duck eggs?

There are two ways to preserve salted duck eggs: First, wash the surface of fresh duck eggs with cold boiled water, dry them, soak them in Chinese liquor for a while, then sprinkle a layer of salt evenly after taking them out, then put the duck eggs in a transparent plastic food bag, seal the bag tightly, store them in a dry place, and eat or sell them after 1 days.

The salted duck eggs marinated by this method not only ripen about 15 days earlier than those marinated by the conventional method, but also have rich fragrance, bright yolk and long shelf life. Method 2: salted eggs-this is the most commonly used method. When salting, the salt is dissolved in boiling water first, so that it is saturated (that is, the salt water is a bit salty and bitter).

When the salt water cools, put the washed and dried duck eggs into the salt water one by one, pour a small cup of white wine into the salt water, seal the jar mouth, and take out the jar for cooking in about 3 days. This method of pickling salted eggs is simple and quick, and the yolk is oily, which is especially fragrant and delicious.

How to pickle duck eggs

Salted duck eggs, a special dish of Han nationality.

it was called Xianjuzi in ancient times. Folk customs are also called salted duck eggs, salted duck eggs and green fruits.

Salted duck eggs have a long history in China, which is deeply loved by the people and favored in the market. There are several ways to make salted duck eggs: making methods: more primitive and authentic making methods: 1. Take a big bag of red soil in the wild (this will make the salted duck egg yolk appear red); 2. Put the red soil into the jar, sprinkle with salt, and stir with pure stream or well water until it is uniform and thick; 3. Gently put the duck eggs (preferably green-shelled eggs) into the jar to ensure that they are all covered by red soil water; 4. Seal and eat after half a month.

(The longer the curing time, the saltier the taste, and the yolk is red with red oil.) Put the duck eggs in a jar. When the water has just filled the duck eggs, add salt which is about half the weight of the duck eggs, seal the lid and marinate for 7 to 1 days. Other methods of making salted duck eggs with different tastes are as follows: 1. Salted eggs with yellow sand.

prepare 5g of yellow sand, 1g of refined salt, 5g of essential oil and appropriate amount of water. When curing, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into paste. Then, put the washed and dried fresh duck eggs into 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, and take them out after 3 weeks to wash off the sediment and cook.

If there is no yellow sand, it can be replaced by other silt. If the viscosity of sand is not good, a small amount of clay can be added. 2. Saturated salt solution salting method.

the amount of water and salt depends on the number of duck eggs. When salting, salt is dissolved in boiling water to reach saturation (concentration is about 2%).

After the salt water cools, pour it into the jar, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth, and place it in a ventilated place. After about 25 days, you can open the jar and take eggs for cooking. The salted duck eggs salted by this method have a lot of oil in the yolk and a particularly fragrant taste.

3. The batter curing method. Take a proper amount of flour, mix it with hot water into paste, add a little spiced powder and white wine and mix well.

Paste the washed and dried duck eggs in batter one by one, then 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 for cooking after 25 days.

4. Liquor soaking method. Prepare materials according to 5 kilograms of duck eggs, 1 kilogram of 6-degree liquor and .5 kilograms of refined salt.

During pickling, the dried duck eggs are dipped in Chinese liquor one by one, then rolled with refined salt, placed in a container, sealed in a dry, cool and ventilated place, and taken out for cooking in about 3 days. 5. Pickling of spicy salted eggs.

prepare a bowl of refined salt for spicy sauce and a number of washed fresh duck eggs. When pickling, wash the porcelain jar with clear water, brush it with boiling water and dry it. Dip the duck eggs in the spicy sauce one by one, roll it in the refined salt again, then gently put it into the porcelain jar, sprinkle a little refined salt on the top layer, cover it and seal it tightly with kraft paper, and place it in a cool and ventilated place. After 3-4 days, you can open the jar for cooking. 6. Pickling of spicy, salty and alcoholic eggs.

Take the thick spicy sauce and white wine, mix them evenly according to the ratio of 8:2, put the washed and dried duck eggs into uniform roll dipping one by one, roll them in refined salt again, then put them into a porcelain jar, tightly seal them and marinate them for 7-9 days. This salted duck egg is spicy red, full of wine, slightly spicy in salt and delicious.

7. Salting of spiced salted duck eggs. Take pepper, cinnamon, fennel, ginger and refined salt, boil with the same amount of water for 2 minutes, pour into a porcelain jar, soak the washed duck eggs, seal the jar mouth, and cook after 4 days.

this kind of duck egg is rich in flavor and slightly salty and delicious.

what's the process of salted duck eggs?

raw materials and seasonings: 6 fresh duck eggs, salt and white wine.

duck egg cleaning: 1. Put the duck eggs in water, add a little white wine and soak for 5 minutes.

2。 Gently wipe the stains on the surface of duck eggs with a clean brush and rinse them with clean water.

3。 Dry the water on the surface of duck eggs with kitchen paper towels.

4。 Then blow dry the surface further with a hair dryer.

the process of salting salted duck eggs 1. Pour enough white wine into the bowl.

2。 Soak the washed duck eggs in Chinese liquor for 2 minutes.

3。 Put salt in the dish.

4。 Take a soaked duck egg and roll it in salt to make the surface of the duck egg evenly covered with salt.

5。 Cut a piece of plastic wrap and put the duck eggs stained with salt on the plastic wrap.

6。 Wrap the duck eggs with plastic wrap.

7。 Put the wrapped duck eggs in a clean container without water or oil and expose them to the sun for a day.

8。 At night, put the duck eggs in a fresh-keeping bag, tie the bag tightly, and marinate them in a cool and dry place for 7 days.

After 7 days, put the duck eggs in the pot and cook them, and they can be eaten. The egg white is salty, and the yolk is rustled, although there is no oil flowing. When eating, cook it as needed, and the rest will continue to be marinated in a cool and dry place. The oil yield will be better in about 2 days.

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how to pickle salted duck eggs? Salt water ratio?

The proportion of salted duck eggs is about 1:7, and the specific pickling method is as follows.

1. required raw materials: 5 duck eggs, 4, grams of clean water, 6 grams of granular salt (common refined salt is also acceptable) and 1 grams of high-alcohol liquor. 2. Wash the duck eggs and dry or dry the water on them.

3. Put the clear water into the pot, pour in the salt and cook it to melt. If you like the five flavors, you can add 3 star anise, a handful of pepper and a piece of cinnamon to cook together, let it cool, and pour in the white wine. 4. Put the dried duck eggs into the jar.

5. Pour the salt water, press the bamboo curtain or plate, let the duck eggs all soak in the salt water, cover and marinate for 3~45 days. The duck eggs are slightly salty in 3 days, and there will be a lot of oil in the duck egg yolk in 45 days. Pickled eggs are related to temperature, which is faster in summer and slower in autumn and winter; 6. Marinate until the salty taste is just right. Take out the duck eggs, wipe them with paper, roll them into a roll and store them in the refrigerator (fresh-keeping compartment). Just cook them as you eat, so that the duck eggs will not become more and more salty because they are still soaked in salt water, and the egg whites of the duck eggs will not harden and taste bad because they are all cooked and stored.