1, yellow sand pickled egg method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, water. Pickling first yellow sand poured into the basin, add refined salt, essential oils and water, stirred into a paste, and then washed and dried fresh duck eggs into the sticky mud one by one, to be uniformly sticky duck eggs on the mud and sand after removing into a food bag or other containers, 3 weeks after you can take out to wash away the mud and sand to cook. 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. Dipping 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 again in the salt, and then lightly into the porcelain cans, the top layer of fine salt, cover and seal strictly 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 were spicy red, wine aroma, salty and slightly spicy, taste pleasant. 7, five-spice salted duck eggs pickled. Take pepper, cinnamon, fennel, ginger, salt, with equal amounts of water boiled for 20 minutes, poured into a porcelain altar, the cleaned duck eggs into the bubble, seal the altar mouth, 40 days after the cooking. This duck eggs are rich in flavor, slightly salty and delicious.

Duck eggs (chicken eggs. Goose eggs can be), the fresher the better, so that the shelf life is long

With water carefully wash the shell of the egg (otherwise there are bacteria in the egg holes inside)

Placed on a plate thoroughly air-dried water (be sure to thoroughly dry the water Oh)

Air-dried eggs in white wine wrapped in a wrap (two pots of ordinary wine can be), and then wrapped in a thick salt

Place the egg in a well sealed conditions, and the egg will be cooked for 40 days. >Place the eggs in a sealed plastic bag, and then tie the bag tightly. It is best to tie a few more bags on the outside to ensure good sealing

Put the package of eggs in a cool place for 20 days. 20 days after the pull

Salty eggs should be drowned, sand pickled eggs are:

A catty of eggs, a catty of fine sand, three taels of water, one or two salt, peppercorns, dai mai, tea, wine, sugar, monosodium glutamate (MSG) at will. Container a layer of salty sand a layer of eggs, the last to be all buried in the sand, and cover tightly to prevent dry consumption. Fish out the sand before eating to cook. Sand can be used repeatedly.

Pickled salted egg method (three). Wrap mud method: ten pounds of eggs, wash and dry. Then use salt one catty seven two and black tea five money plus half a catty of raw water, cooked on a high fire into a thick juice (about two hundred milliliters). This salty tea juice and yellow wine one and a half poured into the yellow soil mix, evenly covered with eggs, and then put into the jar sealed, a month can be.

n ways to quickly submerge salted eggs

Some vinegar in the brine

The main ingredient in eggshells is calcium carbonate

Add vinegar to soften it

Brine immerses faster

The speed of molecular movement is directly proportional to the temperature

So you want to keep the brine temperature not too low (too screwed up won't work either, you're not boiling eggs)

Closed storage, the best vessel is a large diameter, such as pots, closed with a plastic sheet on

Meet the sun at noon (to increase the temperature)

Salt in the brine with a little more salt, salt in the water of the density of the more relatively

With a little mud, to prevent the salt in the low temperature crystallization of the precipitation

If it is not too much trouble, with gauze rubbing, to increase the contact surface

and reduce the thickness of penetration

Yellow sand pickled egg method.

Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, water. Pickling first yellow sand into the basin, add refined salt, essential oils and water, stirred into a paste, and then wash and dry fresh eggs into the mud one by one, until the eggs are uniformly adhered to 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.

Saturated brine pickling method.

The amount of water and salt is determined by the number of eggs. 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 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 cooked. This method of salted eggs, yolks out of the oil, the flavor is particularly fragrant.

The batter pickling method.

Take the appropriate 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 eggs one by one sticky batter, and then rolled on a layer of salt, put into the altar, seal the altar mouth. Salt and batter together, let the salt penetrate into the egg, 25 days after you can take out to cook.

White wine immersion method.

According to every 5 kilograms of eggs and 60 degrees of white wine 1 kilogram, 0.5 kilograms of refined salt preparation. Dip pickling first dry eggs in white wine one by one dip, and then rolled on the refined salt, into the container, sealed and placed in a dry, cool, ventilated place, about 30 days can be taken out to cook.

Spicy salted egg pickling.

Prepare spicy sauce salt bowl, wash a number of fresh eggs, pickling porcelain cans with clean water, and hot brush with boiling water and dry, the eggs one by one in the spicy sauce evenly dipped, and then rolled again in the salt, and then lightly into the porcelain cans, the top layer of fine salt a little, cover and strictly sealed with kraft paper, placed in a cool ventilated place, 30-40 days can be opened and boiled food.

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 eggs one by one into the even roll dipped, and then in the salt in the roll again, and then put into the porcelain jar, tightly sealed, pickled 70-90 days into. This pickled egg is spicy red, wine fragrance, salty and slightly spicy, taste pleasant.

Five spice salted egg pickling.

Take peppercorns, cinnamon, fennel, ginger, salt, with equal amounts of water boiled for 20 minutes, poured into a ceramic altar, will be cleaned eggs soaked into the tightly sealed altar mouth, 40 days after the boiled food. This egg is rich in flavor, slightly salty and delicious.

The cleaned eggs wet with white wine, and then put the eggs in the salt in a circle, to be evenly coated with salt, and then put into a non-leaking plastic food bag, the mouth of the bag tightly sealed, a week later, salted eggs will be pickled into.

There are many ways to pickle salted eggs as a home-cooked convenience food. Raw pickle, cooked pickle, mud pickle, dry pickle, paper pickle ...... various pickling methods, each has its own strengths and weaknesses. Some people are not good pickling, sour and strange taste or half shell, cooked ping pong burst, or salty can not enter the mouth. I use sand pickling, after repeated verification and comparison, sand pickling effect is the most ideal. Moreover, the advantages of sand pickled eggs, one is less salt, the second is the sand to protect the fly bites and mold contamination. The third is not bad for a long time, long yolk oil, egg white is not bad soft.

Sand pickled eggs is:

A catty of eggs, a catty of fine sand, three two water, one or two salt, pepper, dashi, tea, wine, sugar, monosodium glutamate at will. Container a layer of salty sand a layer of eggs, the last to be all buried in the sand, and cover tightly to prevent dry consumption. Fish out the sand before eating to cook. Sand can be used repeatedly.

Dry pickling method is as follows:

Wrapped mud method: ten pounds of eggs, washed and dried. Then use salt one catty seven two and red tea five money plus half a catty of raw water, cooked on a high fire into a thick juice (about two hundred milliliters). This salty tea juice and yellow wine one and a half poured into the yellow soil mix, evenly covered with eggs, and then put into the jar sealed, a month can be.

There are two ways to pickle salted duck eggs: dry pickling and wet pickling, and the wet pickling method is as follows:

Wash and dry the eggs. (A very important step, otherwise the egg is easy to pickle bad)

With cool white water (not raw water) and saturated brine, put a little white wine (not wine, so that the egg is easy to oil), and then put a little pepper seasoning, you can enhance the aroma.

Eggs into the brine pickle

When it's cold, pickle for two months, when it's hot pickle for a month is good.

Dry pickling method is as follows:

Wash the eggs and dry them. (Same as wet pickling method)

Get a container full of salt, preferably wet coarse salt, and put the eggs into the pile of salt.

Pour a cup of white wine and place it on the pile of salt where the eggs are buried.

Salted for two months when it is cold, and one month when it is hot.

First use hot water to melt the salt, let it cool, put the raw eggs in the altar, slowly yard, be careful not to touch the bad, or there will be rotten eggs, and then will be cooled before the brine, poured on the inside of the altar, to be just not over the eggs on the good, there is a month can be eaten.

Clean the eggs, boil the water to salt, let cool (chicken single to get dry can not have water ah} water cooled after the two into the blip, closed on it. The time is your own.

Traditional practice:

Go to collect red gum mud (preferably), or yellow mud in the field, must not be stepped on, so do not go to the roadside or ridge collection. Come back and salt boiling water, pay attention to the ratio of water and salt, taste it without bitterness on the line. The mud and water and thin, like pancake noodles, too dry can not. Eggs washed and dried, wrapped and good mud, layer by layer in the clean empty porcelain altar, pay attention to the altar after the yard closed. 15-20 days after the salted egg is good.

A catty of eggs two pounds of salt, three taels of white wine, pickled a

month.

Farmer's practice:

First put the salt into boiling water < so that the salt is easy to melt>

Second in the eggs into the salt water (to wait for the water to cool down in the eggs)

With the red clay with salt in a not transparent things, a month will be able to. (But I remind you, will not be best not to do, otherwise afraid of problems. The test is okay, I for you will be afraid afterward.)

Wash the eggs, rubbed with white wine can ensure that the yolks out of the oil more and bright, in the put into the vessel

Sprinkle salt, more sprinkled, in the seal

, enough time to eat

, great to get a half a month

, really tasty oh