1 is a saturated salt solution made of cold boiled water and salt.

2. Wash the undamaged fresh duck eggs, put them in a pressure cooker, and pour saturated salt solution to soak the duck eggs. The volume of duck eggs and salt solution shall not exceed 3/4 of the total capacity of the pressure cooker.

3 Install the rubber ring on the pressure cooker cover, cover it on the pressure cooker and tighten it.

4 Take a pump, connect its air duct to the air outlet of the high-pressure pot cover, inject air into the pot, then remove the pump, cover the high-pressure valve and let it stand for 3 ~ 4 hours.

5 Remove the high-pressure valve, open the pressure cooker and take out the duck eggs.

Second, the principle of rapid curing of salted duck eggs

1. Duck eggs are soaked in saturated salt solution. Under the action of high-pressure air, the osmotic pressure of salt solution increases, which strengthens the penetration of salt solution into duck eggs, so salted duck eggs can be preserved in a short time.

2. Saturated salt solution can permeate into duck eggs evenly, and it can be cured in 3-4 hours, and the salty taste of salted eggs is even, which can also overcome the defect of uneven salty taste of salted duck eggs.

Put the duck eggs in the jar. When the duck eggs are just filled with water, add about half the weight of the duck eggs, seal the lid, marinate for 7 to 10 days, and serve. 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. In about 25 days, you can open the jar and cook the eggs. 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. You can pull it out in 20 days.