How to pickle salted duck eggs 1.
Wash the bought raw duck eggs and dry them with kitchen paper. Dip the washed and dried duck eggs in high-alcohol liquor. Measure the water consumption of the container for salted duck eggs in advance, add star anise, pepper, fragrant leaves and ginger into the water, and cook slowly for 5 minutes after boiling.
2. Then add salt and keep stirring until the brine is saturated, then add a little high-alcohol liquor, cool the marinade and take it out, cinnamon and ginger for later use.
3.
Clean the sealed container of salted duck eggs, control the water to dry, pour the marinade and carefully put the duck eggs that have been invaded by wine, pour the marinade into the bottom of the bottle, don't be too full, and put it in the kitchen cupboard or in a cool place for about 30-40 days.
The key points of making salted duck eggs 1 and the amount of salt are generally saturated. Saturation means that it is normal to add salt to the boiled water until it does not dissolve.
2, marinade because I personally prefer five flavors, so the ingredients are more biased. If you like light, you can add less ingredients.
3. The purpose of adding wine is to make duck eggs marinate faster, and it seems that it is easier to get oil.
4. The bottle mouth must be sealed tightly. 5. There is also a recipe for oil production. In the last few days, in order to get oil, you can take the bottle to the sun to bask in the sun, but don't forget this, about twice a day, half an hour at a time.
If there is water residue on duck eggs, it is easy to deteriorate during pickling, so it is necessary to ensure that there is no water on the surface of duck eggs. Don't choose the kind of liquor that is right for water, and the higher the degree of liquor, the better. The function of liquor is to accelerate the coagulation of protein in duck eggs.
There are two ways to pickle salted eggs: water pickling and mud wrapping. Take salted duck eggs as an example; Water pickling method: 50 duck eggs are washed and dried and put into the jar. Then use 750 grams of salt and appropriate amount of pepper and fennel, add water to boil, cool thoroughly and pour into the jar (it is advisable to just submerge the fresh eggs). Finally, tightly seal the altar mouth. After 20 days, it can be taken out for cooking. If you want to get more oil from the egg yolk, you can add 50-100g of soju to the salt water. Mud wrapping method: wash 50 duck eggs and dry them for later use. Then add 850 grams of salt, 250 grams of tea and 250 grams of uncooked rice, and cook it on high fire to make a thick juice of about 200 ml. Finally, the salty tea juice and 75 grams of yellow wine are poured into yellow mud or red mud and mixed evenly, and the whole body of duck eggs is evenly wrapped and sealed in a jar. You can take it out and cook it in a month. You can also wash and dry the duck eggs first, and then soak the dried red soil into a paste with boiling water. Wrap the duck eggs all over in the mud paste, dip both ends in salt, put them into the pot salt, and then put them into the pot to seal the pot mouth. You can take it out for cooking after half a month.