How to pickle salted duck eggs
Salted duck egg curing materials:
Pickled fresh duck eggs, plastic wrap, refined salt and high alcohol salted duck eggs;
Step 1: Clean the surface of duck eggs, drain water or dry water stains on the surface of duck eggs.
Step 2: bask in the sun for an hour or two (this is the key to oil production)
Step 3: Pour high-alcohol liquor into the container and soak the duck eggs for two or three minutes (you can soak them in turn, don't soak all the eggs at once, it will waste liquor).
Step 4: Pour the refined salt into the bowl, and evenly coat the duck eggs soaked in white wine with a layer of salt (if you like five flavors, you can put thirteen spices and other powders into the salt according to the ratio of 1:2).
Step 5: wrap the salted duck eggs with plastic wrap (the wrapped duck eggs are not necessary to be exposed in the sun for a day, because they have been exposed after cleaning, and this step is inevitable if they have not been exposed before soaking. Exposure is the key to oil production. Exposure for one day can accelerate the solidification of protein in duck eggs and squeeze out the oil from egg yolk.
Step 6: Put the wrapped duck eggs in your pocket, tie them tightly and put them in a cool place or keep them in the refrigerator. When you eat it, you can take it and cook it and marinate it for about 7 days. The salinity is just right, and the yolk rustles and tastes good. When you eat them for 30 days, the yolk has a good oily effect, and protein is slightly salty. You can choose the time to eat according to your own preferences.
How to pickle salted duck eggs to taste good?
Required raw materials:
50 duck eggs, 4000 grams of clear water, 600 grams of granular salt (ordinary refined salt is also acceptable), and high-alcohol liquor 100 grams.
Traditional production methods:
1. Wash duck eggs to dry or dry the water on them;
2. Put clear water into the pot, add salt and cook until it melts. If you like five flavors, you can add three star anises, a handful of pepper and a piece of cinnamon to cook together, let it cool, and pour in white wine;
3. Put the dried duck eggs in the jar;
4. Pour the salt water, press the bamboo curtain or board, let all the duck eggs soak in the salt water, cover and marinate for 30~45 days. Duck eggs are slightly salty for 30 days, and there will be a lot of oil in duck egg yolk for 45 days; Pickled eggs are related to temperature, which is faster in summer and slower in autumn and winter;
5. Marinate until the salty taste is just right. Take out the duck eggs, wipe them with paper, roll them into a roll and put them in the refrigerator (fresh-keeping compartment) for preservation. Just cook while eating, 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 become hard and stale because they are cooked and stored.
There is also a new pickling method, which is convenient and fast, and it is also very good:
1. Wash duck eggs to dry or dry the water on them;
2. Pour a bowl of high-alcohol liquor and a bowl of salt;
3. Soak the duck eggs in a wine bowl, take them out and put them in a salt bowl, roll a layer of salt and put them in a bag;
4. Put all the duck eggs into the bag, then tie the bag mouth tightly, and then put a layer of bag on the outside to tie it tightly;
5, put it in the sun for 2 hours (salty faster) and then put it in the shade for 30 days before eating. It is also faster when the temperature is high in summer and slower in autumn and winter.