2. white wine dip pickled eggs, dip pickled eggs in white wine in the first wash and dry one by one dip, and then rolled on the salt, into the container, about 30 days into. This method is the easiest.
3. five flavor eggs Take an appropriate amount of pepper, five spice anise, garlic, ginger, salt, equal amount of water to boil for 20 minutes, poured into the porcelain altar. Then the cleaned eggs into the bubble, seal the mouth of the altar, 40 days later that is. This pickled duck eggs, rich flavor, slightly salty and delicious.
4. wood ash pickling. The grass ash and salt, water dipped in eggshells (sold in the market is more than this method of pickling)
5. rice soup pickling, with rice soup or boiled rice noodles after the soup and into the yellow mud or red mud, and add salt (the amount of salt is not proportional to the amount of salt, according to their own requirements of the salty, light to add), it is said that this pickled salted yolks out of the oil is the most.
Also recently some people use pressure cooker to pickle, as long as 3-4 hours can be pickled! Method is: first of all, with cold boiled water and salt prepared into a saturated salt solution, will be unbroken fresh eggs, into the pressure cooker, pour saturated salt solution, so that submerged eggs, eggs and salt solution accounted for the volume of no more than three-quarters of the total capacity of the pressure cooker. Then the pressure cooker lid fitted with a rubber band, cover the pressure cooker, screwed tight. Then take the pump will be connected to the air guide tube in the pressure cooker lid of the air outlet holes, to inject air into the pot. Then remove the pump, cover the high pressure valve and leave it for 3-4 hours. Finally, remove the high pressure valve, open the pressure cooker and fish out the eggs. As the eggs are immersed in saturated salt, under the action of the air at high pressure, the salt solution quickly penetrates into the egg, so it is quickly pickled in a short period of time, and the pickled duck eggs are more evenly salted.
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You are talking about pickled salted eggs, 10 pounds of eggs, 2 pounds of salt, 1 two peppercorns, a little star anise, cinnamon, fresh ginger 1 two slices, eggs cleaned and cooled dry, to wipe, put the container, the rest of the ingredients put the pot of water boiled and cooled, added to the container of the eggs, the water should be no more than the eggs, pickled 50 days. You can eat.
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1. Wash the eggs and dry them with a cloth
2. Touch a layer of soy sauce on the egg skin and roll a layer of salt
3. Find a clean, non-leaking plastic bag, put the coated eggs in it, squeeze out the air, and tie the mouth of the bag tightly
4. Put in the refrigerator for about 10 days, take it out, wash the egg skin, cooked can
Features: will not be like the traditional performance of the eggs for a long time will be stinking off, and sink drowned to stay oil, very fragrant
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If you don't want to bother, the simplest way is to wash the eggs dipped in salt and then sealed in a plastic bag Well, half a month to eat, my family's eggs are so salted! You try!
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Put a little white wine in your pickled eggs to make the yolks oily and flavorful.
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Pickled salted eggs are not complicated.
First of all, the eggs to be pickled to wash the outer skin of the gelatinous protective film (eggs can be pre-soaked in water for an hour), washed and then fished out to dry and standby; to a catty of eggs two two salt ratio, simmering brine, simmering can be added to the right amount of pepper. Boiled brine to cool, you can put the washed eggs into (it is best to put the brine eggs to an altar), a month later, you can cook salted eggs to eat.
Saline pickled eggs pickled do not get the fire, the yolk does not come out of the oil, pickled too much fire, the yolk and egg white on the diarrhea is not good. You can always check, fish out a boil to try to see if it is not hot.
Additionally, when eggs are cheap, pickling eggs in salt water is a good way to preserve them.
It is important to note that when you pickle a second round of eggs again, the brine that was salted the first time still needs to be boiled again or the pickled eggs will stink because there will be some impurities present in the brine that is not boiled.
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Watch others teach online and try it yourself. A pound of eggs was used as a test case.
Wash the raw egg and rinse it again with cool white water, in order not to get raw water on the egg.
The salt with boiling water completely dissolved off, the water must be salty enough, otherwise the pickled eggs are not salty, but also easy to make the eggs spoiled.
After the water is cooled, pour it into a small jar, and then put the eggs in, the water must not be over the eggs. Put the lid on.
After that, turn the eggs over every day, otherwise the eggs will easily become smelly
After 30 days or so, you can eat it. After pickling, you can cook the salted eggs and just put them in the refrigerator to chill.
Cooked salted eggs can be eaten in porridge or as a side dish, and raw salted eggs can be made into salted eggdrop soup.
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Dry pickled salted eggs
Wash the eggs with white wine soaked, and then put the eggs in the salt in a circle, to be uniformly planted Huaiban full of salt, and then put into the non-leakage of the plastic food bag, the mouth of the bag is tightly sealed up, a week later, salted eggs will be pickled.
Salted eggs can be salted in a week's time.
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, said long yolk out of oil, egg white is not bad soft.
Sand pickled eggs is:
A catty of eggs, a catty of fine sand, three taels of water, one or two salt, pepper, dashi, 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.
Questions:
Dip salt and wine drowning eggs in detail how to do ah
Answer:
You first wash the eggs, and then dry, dry after the first egg in the wine dipped in a little bit, and then put the egg in the salt rolled, and then the egg in the food bag. Finally, tie the mouth of the bag tightly and put it in a cool place. Wait for half a month and you can eat it