Boil salted duck eggs, boil the soup of salted eggs and put it in a container to cool. Put the salted eggs back in the soup and take them away. Salted duck eggs can keep their taste unchanged for a long time. Now try the salt water before you put it in, and change it frequently. Or buy a high-sealed fresh-keeping boxed egg and keep it dry in the refrigerator. This will last for a month or two. Introduction: Salted duck egg, with blue shell and round and smooth appearance, is also called "green fruit". Salted duck eggs have a long history in China, and are deeply loved by ordinary people, and are also favored in the market. The product is characterized by red heart and rich nutrition. It is rich in fat, protein and various amino acids needed by human body, and also contains various minerals such as calcium, phosphorus and iron, and various trace elements and vitamins necessary for human body, which are easily absorbed by human body. High-quality salted duck eggs are moderately salty and delicious, suitable for all ages.
Compared with ordinary duck eggs, some protein in salted duck eggs is decomposed into amino acids. As a result of salting, the salt in eggs increased, and the inorganic salt in eggs also increased slightly. Because the fat in raw egg yolk is combined with protein, you can't see that it contains fat. After a long period of ripening, protein will denature and separate from the fat. When the fat gathers together, it becomes egg butter, which contains red and yellow vitellin and carotene. When dissolved in egg butter, it is red and yellow, which increases the sensory characteristics of salted eggs. Oily salted duck eggs are a sign of good pickling. In addition, salted duck eggs are rich in inorganic salts such as calcium and iron, which are higher than those of eggs and fresh duck eggs. They are good food for supplementing calcium and iron in summer: put duck eggs in a jar, add salt about half the weight of duck eggs, seal the lid and marinate for 7 to 10 days. Just call it salted duck eggs.
Salted duck egg, also called salted duck egg, is a favorite food of urban and rural people, but its pickling method is exquisite, pickled properly and has a good flavor.
1, yellow sand salted egg method. Prepare 500g yellow sand, refined salt 100g, 50g essential oil and appropriate amount of water. When ripening, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into a paste. Then put the washed and dried fresh duck eggs into the 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, take them out after 3 weeks, wash away the sediment, and cook them. If there is no yellow sand, you can use other silt instead. If the viscosity of sand is not good, a small amount of clay can be added.
2, saturated salt solution curing method. The amount of water and salt depends on the number of duck eggs. During curing, salt is dissolved in boiling water to reach saturation (concentration is about 20%). After the salt water is cooled, pour it into the jar, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth and put it in a ventilated place. You can open the jar and cook the eggs in about 25 days. Salted duck eggs salted in this way contain a lot of oil in the yolk and taste particularly fragrant.
3, batter curing method. Take a proper amount of flour, mix it into paste with hot water, add a little spiced powder and white wine and mix well. Then wrap the washed and dried duck eggs in batter one by one, 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 and cook it after 25 days.
4. Liquor soaking method. According to every 5 kg of duck eggs, 1 kg of 60-degree liquor and 0.5 kg of refined salt. When curing, the dried duck eggs are immersed 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 and cooked in about 30 days.
5. Pickling of spicy salted eggs. Prepare a bowl of hot sauce and salt, and some washed fresh duck eggs. When curing, wash the porcelain jar with clear water, brush it with boiling water and dry it. Dip the duck eggs in hot sauce one by one, then roll them in refined salt, then gently put them in a porcelain jar, sprinkle a little refined salt on the top layer, cover them and seal them with kraft paper, and put them in a cool and ventilated place. After 30-40 days, you can open a can to cook.
6. Pickling of spicy, salty and alcoholic eggs. Mix the thick spicy sauce and white wine evenly according to the ratio of 8:2, put the washed and dried duck eggs into a uniform roll dip one by one, roll them into refined salt again, then put them into a porcelain jar, seal them tightly and marinate them for 70-90 days. This salted duck egg is spicy and red, full of wine, slightly spicy in salt and delicious.
7. Pickling of spiced salted duck eggs. Take pepper, cinnamon, fennel, ginger and refined salt, boil them with the same amount of water for 20 minutes, pour them into a porcelain jar, soak the washed duck eggs, seal the jar, and cook them 40 days later. This duck egg is rich in flavor and slightly salty and delicious.
Viewpoint 2:
Wash fresh duck eggs, dry them (don't dry them) and put them in the jar. Then in the pot, according to the ratio of adding 4 kg of water to every 50 duck eggs, add a proper amount of ginger, star anise and pepper into the water to cook. After the fragrance is boiled, add 1 kg salt, a little sugar and 50 g white wine.
After the brine is completely cooled, pour it into the tank with fresh duck eggs, preferably without egg noodles. Cover the jar and seal it, and keep it for about 20 days before unsealing it. 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 solidification of protein in eggs and squeeze out the oil in yolk.
Opinion 3:
Take ten kilograms of duck eggs as an example, a little pepper, aniseed, cinnamon, three slices of ginger, one section of onion, and about one and a half kilograms of crude salt (it seems that this amount, I can't remember clearly). Wash the jar, and add ten kilograms of salt. Boil aniseed, cinnamon and raw ginger onion to make it fragrant, and then cool it. Duck eggs are put into a jar, drained and sealed for 40 days.
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 grass ash mixed with water and salt, then put them in an altar with a small mouth and a big belly, seal them for a month, or soak them in salt water directly, or take them out and cook them. After the former is cooked, you can see that the yolk is naturally leached with red oil and the yolk is fine sand; The oil yield of the latter is much lower than that of the former, and the taste is not as delicate as the former. After the Dragon Boat Festival, it is a hot summer day. Boil some salted duck eggs and eat some iced mung bean porridge to refresh yourself.
Opinion 5:
I learned a simple method today. Come and try it ~ ~
1. Duck eggs (both eggs and goose eggs are acceptable), the fresher the better, so the shelf life is long.
2. Wash the eggshell carefully with clear water (otherwise there will be bacteria in the egg hole).
3. Put it on a plate and dry it thoroughly (be sure to dry it thoroughly)
4. Wrap the dried eggs in white wine (ordinary wine such as Erguotou will do), and then wrap them in thick salt.
5. put the eggs in a plastic bag with good sealing conditions, and then tie the bag tightly. Dozza had better put some bags outside to ensure good sealing.
6. Keep this bag of eggs in a cool place for 20 days. After 20 days, nutritional analysis can be done: 1. Duck eggs contain protein, phospholipids, vitamin A, vitamin B2, vitamin B 1, vitamin D, calcium, potassium, iron and phosphorus.
2. The protein content of duck eggs is the same as that of eggs, which has the function of strengthening the body;
3. The total amount of various minerals in duck eggs is much more than that in eggs, especially salted duck eggs are rich in iron and calcium urgently needed by human body, which is beneficial to bone development and can prevent anemia;
4. Duck eggs contain more vitamin B2, which is one of the ideal foods to supplement B vitamins. Related person: Generally everyone can eat it.
1. is a food supplement for people with yin deficiency and excessive fire;
2. Pregnant women, people with spleen yang deficiency and diarrhea due to cold and dampness are not suitable for eating; Patients with hypertension, diabetes, cardiovascular diseases and liver and kidney diseases should eat less. Food Matching: Salted duck eggs should not be eaten with turtles and plums. Therapeutic effect: salted duck eggs are sweet and cool, and enter the heart, lungs and spleen;
Has the effects of nourishing yin, clearing away lung-heat, nourishing muscles, caring skin, and clearing away heat and fire.
Traditional Chinese medicine believes that salted duck eggs have better effects of clearing lung fire and reducing yin fire than salted duck eggs, and cooking can cure diarrhea. Among them, salted egg butter can treat infantile dyspepsia, and external application can treat burns and eczema.