I also like salted duck eggs, especially the kind that gives off a lot of oil when you poke the yolk with chopsticks. Bibimbap with porridge is delicious. Especially the golden rice made of duck egg yolk tastes great!

Here are two ways to turn over sand and drain salted duck eggs for your reference:

Exercise 1:

Ingredients: raw duck egg 19, clear water 1 0.5 liter, 300 grams of salt, 80 ml of high-alcohol liquor, sealed container for soaking eggs1piece.

Production process:

1. After buying raw duck eggs, carefully check them one by one and pick out the cracked ones for later use.

2. Put the remaining intact duck eggs in clean water and carefully scrub the surface with a small brush! Pay attention to dry the water on the surface naturally and thoroughly after washing, which is related to the quality of finished duck eggs, remember! ! !

3. Preheat the glass bottle with warm water, then thoroughly scrub and disinfect it with boiling water inside and outside, and dry it naturally.

4. Pour 1.5 liter of clean water into the pot, add 300 grams of salt to boil and dissolve completely, then pour it into a clean basin without water and let it cool completely!

5. Roll the dried duck eggs in white wine for a circle and put them in a glass bottle after 30 seconds. Cook all duck eggs in this way in turn.

6. Slowly pour the thoroughly cooled salt water into the bottle, cover it, tighten it, and let it stand in the shade for 35-45 days before eating.

Exercise 2:

Ingredients: raw duck eggs 19, proper amount of salt, proper amount of high-alcohol liquor for soaking eggs, and 3 sealed plastic bags.

Production process:

1, duck eggs are bought back in this way. Select, scrub carefully and dry thoroughly.

2. Put proper amount of liquor and salt into two clean waterless bowls respectively.

3. first roll the dried duck eggs in white wine, then roll them in a salt bowl for 30 seconds, and then carefully put them in a sealed bag. Cook all duck eggs in this way in turn.

4. Exhaust the air in the sealed bag as much as possible, seal it, put it in another plastic bag and tie it tightly, then put it in another plastic bag and seal it in the shade for 35-45 days before eating.

First of all, the amount of this salt is difficult to determine. According to your personal taste, the pickling methods include salt wrapping method, salt water method and mud paste method. In order to avoid a long answer, I will briefly introduce the method I use to pickle duck eggs every day. Ingredients: duck egg 10 kg, a bowl of high-alcohol liquor, a small amount of pepper and star anise (you can directly change it into spiced powder if you feel tired), a clean jar, salt 1 kg to 1 kg and a half.

1, duck eggs should be fresh, with smooth skin, no spots, and large without cracks. Wash and dry with clean water.

2. Take a small bowl, fill it with a bowl of high-alcohol liquor, roll each washed and dried duck egg in the liquor, and then put it into a jar one by one (the liquor can accelerate the solidification of protein, make the yolk ooze oil and kill miscellaneous bacteria).

3. Boil a pot of boiling water, add the prepared salt, and make saturated brine (the salt will no longer dissolve). Then add pepper and star anise spice, cook the fragrance again, and turn off the fire and cool when the water turns light yellow.

4. Pour the completely cooled salt water into the container containing duck eggs, and the amount of water can be maintained just before all duck eggs are covered. Before sealing, pour a small amount of white wine (30 to 50 ml). The whole curing process takes about a month, and the middle cover is turned off at a time to make all duck eggs marinate evenly.

Thanks for reading, remember to give me some attention and praise! I don't know how much salt to put, but I'll tell you a trick. You can marinate the oil without using water, which takes up no space.

1. Prepare half a bowl of white wine, a bag of salt and two clean plastic bags.

2. Wash duck eggs with clear water and dry them;

3. Put the duck eggs in a bowl filled with wine in turn and dip them in wine. Then, put them in a bowl full of salt and put them in a plastic bag. Ten kilograms of duck eggs in two plastic bags will do. Tie the plastic bag tightly, don't leak, and put it in a cool place. A month later, the duck eggs are salted and ready to be cooked. Salted duck eggs are oily.

The old man's experience is ten Jin of salt in A Jin.

There are many ways to pickle duck eggs. Let me introduce one or two things to you:

The easiest way is to wash the duck eggs and dry them. Brush the jar for curing duck eggs and dry it. Then pour out half a bowl of high-alcohol wine at home, prepare a catty of salt (generally not more than a catty of salt), and pour out half a bowl of salt. The specific operation is: first put the duck eggs in the wine bowl, then roll them out in the salt bowl and put them in the jar. In this way, the jar contained ten catties of duck eggs. If you like to eat leisurely, you can put a layer of salt on the jar mouth, and then seal the jar mouth with airtight plastic and a layer of plastic skin. You're finished. Usually you can eat it in a month.

The salted duck eggs made in this way are not salty or light, and they taste just right. And a lot of eggs and butter. Friends might as well give it a try!

First, prepare a larger jar, brush it clean and dry it, wash and dry 10 Jin of duck eggs, then boil water, pour 1 Jin of salt into it, put some pepper aniseed and (about 4 liters of water) salt water to boil and cool. Put the dried duck eggs in the jar (there must be no bad people, otherwise it will stink and chicken manure will soak in the jar sauce), then pour the cold salt water into the jar and seal the jar mouth. You can eat it in fifteen days.

In this way, salted duck eggs are more delicious, moderately salty and rich in butter.

All pickles require one tenth, so does salted duck eggs, duck eggs 10 kg, salt 1 kg. Of course, different curing methods have different requirements. People have different tastes. But more salt does not spoil vegetables, pickles do not spoil more salt, and less salt is easy to spoil. This is all from my experience. I've pickled a lot of pickles, and I've succeeded a lot, but there are some failures, that is, there is less salt (it won't go bad if I eat it for a short time). )

To sum up, this is my method and experience of pickling duck eggs, and I will share it with you. Maybe you are more experienced than me. That's my class.

According to the degree of curing, the salt for 10 kg duck eggs is between 0.8- 1.0 kg. The specific approach is:

Wash duck eggs and dry them quickly. Another preparation: ① half a bowl of high-alcohol liquor; (2) Half a bowl of salt, as you like; ③ Plastic wrap; ④ Store boxes or cans.

4. Soak the duck eggs in wine one by one, take them out and roll them with salt, and then wrap the duck eggs covered with salt with plastic wrap.

3. Put the processed duck eggs in a big plastic bag and bask in the sun for half a day. Put it away and put it in a box or jar. Don't let it get out. Seven days will be fine. But the safest time is 20 days, so you can cook with confidence and ensure that everyone is oily.

Why do salted duck eggs lose oil? Interested in learning, here is a little Amway knowledge. Duck eggs are rich in fat, and the fat content of yolk is as high as 30%. Usually I just mix with protein, and the fat particles are wrapped tightly by protein. Even if it is fried and steamed, it will not be destroyed, and you can't see the oil or taste it. Only by relying on the long-term continuous penetration of salt, the protein solidified, the outer membrane ruptured, the oil particles inside were released, and 30% of the oil in the egg yolk was exposed. Sunbathing after treatment is to accelerate the penetration of salt and produce oil in advance.

There is no clear answer to this question. After all, everyone has different tastes and adds different things. Some tastes are heavier. If you like salty food, it will be salted. If it is light, you should put less. The production method is also different. How much salt is put into ten kilos of duck eggs can not accurately solve the problem of salt weight, but the taste of salted duck eggs can be changed by adding other materials. For example, adding wine during curing can prevent foaming during curing, and adding vinegar can greatly shorten the curing process and make egg butter taste better. Let me introduce you to a general pickling method, which is also my usual method now. I hope I can give you some advice. Ten kilograms of eggs use about two kilograms of salt and four kilograms of water. Dissolve salt in water, wash the eggs and put them in salt water, and add some white wine to turn the yolk into oil for about a month. Mud wrapping method can also be used,

The amount of salt is the same as above. Add water to the yellow mud and stir it into mud. Add salt and stir well. Wrap the yellow mud evenly with eggs, put it into the jar, add a little white wine along the inner edge of the jar, and seal the jar mouth. It can be made in a month or so. I hope these two methods can help you!

/kloc-how much salt is appropriate for 0/0 kg duck eggs? Like dining and want to own a shop of your own?

Don't worry if you want to join the catering industry. Hao Xiangyu is a professional food industry consultant and is willing to walk with you all the way.

Let you start a business easily and get twice the result with half the effort! According to the degree of curing, the salt for 10 kg duck eggs is between 0.8- 1.0 kg. The specific approach is:

Wash duck eggs and dry them quickly. Another preparation: ① half a bowl of high-alcohol liquor; (2) Half a bowl of salt, as you like; ③ Plastic wrap; ④ Store boxes or cans.

4. Soak the duck eggs in wine one by one, take them out and roll them with salt, and then wrap the duck eggs covered with salt with plastic wrap.

3. Put the processed duck eggs in a big plastic bag and bask in the sun for half a day. Put it away and put it in a box or jar. Don't let it get out. Seven days will be fine. But the safest time is 20 days, so you can cook with confidence and ensure that everyone is oily.

Haoxiangyu professional food industry consultation and guidance, pay attention to adding comments, answer private letters, welcome to make progress on the road of food! I salted duck eggs myself. I'll use highly alcoholic white wine. The higher the height, the better. Duck eggs are rolled with a layer of white wine and then with a layer of refined salt. Wrap it in a fresh-keeping bag and tie a knot. They must be sealed and then put into a glass jar. You can eat it in a month! I've pickled it several times, too. I like it very much. Send porridge!

/kloc-how much salt is appropriate for 0/0 kg duck eggs? Marinate 1 kg duck eggs with about1kg salt. In fact, there is no fixed answer, you can adjust it according to your own taste. Salted duck eggs are simple to make, oily and delicious, and they are also very popular with everyone.

I believe many people like to eat duck eggs. Duck eggs are rich in nutrition and are often eaten in our lives. Especially salted duck eggs, which are oily and attractive, are our own ducks. Duck eggs are not easy to preserve when they are not eaten, especially in summer, and then they will be pickled into salted duck eggs, which are not only delicious but also easy to preserve. I also like salted duck eggs. Let's share it.

1. 10 kg salted duck eggs. How much salt should I put? The yolk of salted duck eggs is oily. The more you chew, the better it tastes. Salted duck eggs 10 kg of salt will do. There is no fixed answer to how much salt to put in salted duck eggs. Our family usually puts 65438 salted duck eggs 10 kg.

2. Production steps 1. Ingredients: duck eggs, salt, white wine, pepper, star anise, cinnamon and fragrant leaves.

2. Choose fresh duck eggs with smooth skin and no mottled spots and cracks. Fresh duck eggs have a long shelf life, and salted duck eggs are more delicious. Wash the selected duck eggs with clear water.

3, washed duck eggs must be dried, or dried with a clean cloth, so that it is not easy to deteriorate when pickled, and anise, pepper, cinnamon and fragrant leaves are washed for use.

4. Prepare a clean container without water or oil. It's best to scald it with boiling water, dry it before use, take a small bowl, pour a little white wine, and roll the dried duck eggs in the white wine.

5. After the duck eggs are dipped in white wine, put them into the prepared container, boil the water in the pot, add a proper amount of water in the pot, add seasoning after the water is boiled, and add salt when the water is boiled to light yellow.

6. After the salt melts, turn off the torch and let the juice cool. After the juice is completely cooled, pour the juice into a container containing salted duck eggs. Then pour a small amount of white wine, seal and marinate for about a month, and turn it once in the middle. Salted duck eggs are oily and very delicious.

Tips 1。 Picking salted duck eggs must choose fresh duck eggs. After the duck eggs are washed, they must be dried. The container for salted duck eggs should be water-free and oil-free, so that salted duck eggs will not go bad easily.

2. Marinate salted duck eggs. Dip duck eggs in white wine once. Liquor can not only accelerate the protein coagulation of duck eggs, but also kill miscellaneous bacteria. Finally, adding a certain amount of white wine to seal can make salted duck eggs more palatable and delicious.

3. When curing salted duck eggs, the juice must be cooled before pouring into the duck eggs. When cooking juice, you can put spices according to your own taste, and the juice must not pass the duck eggs, otherwise the duck eggs will go bad easily when they are salted.

Summary: Salted duck eggs are oily and delicious, especially when the yolk is chewed. I also like salted duck eggs very much. They are very delicious with steamed bread and porridge. The salting method of salted duck eggs is also very simple. Salted duck eggs with 10 kg salt is enough, but the amount of salt can also be adjusted according to your own taste, and the taste is heavy.

Many people like to eat salted duck eggs, so will everyone pickle their own duck eggs? For example, how much salt should be added to ten kilograms of duck eggs? I have done this test, and in my opinion, it is more appropriate to put about one kilogram of salt in ten kilograms of duck eggs. Of course, it also depends on which method to pickle. There are also many ways to pickle duck eggs. Here I will introduce several common pickling methods for your reference. I hope I can help you.

The first method of water conservation. Similarly, we prepare ten catties of duck eggs, and we need about two catties of salt to pickle them. Dissolve salt in water with about 5 kg of water, wash and dry duck eggs, and soak duck eggs in salt water. This can be eaten for about a month. If you want to turn the yolk into oil, you can add a little high-alcohol liquor.

The second method is to wrap it in mud. Pickling with salt and water is similar. Prepare a proper amount of red mud, add salt to the red mud, add water to make it into mud, wrap the washed duck eggs in a layer of red mud, put them in a jar, add a little white wine to the jar, and then seal the jar mouth for one month.

Wash and dry the duck eggs with the third kind of cold boiled water, then soak them in high-alcohol liquor for one hour, sprinkle a layer of salt on the surface of the duck eggs, wrap the duck eggs one by one with plastic wrap and put them in a jar. This can be eaten for 20 days.