First, the simple pickling method of goose eggs is to clean the eggshell, dry it, then dip it in high-alcohol liquor, then roll it in salt, and finally seal the goose eggs dipped in salt in a plastic bag and put them in the refrigerator. After two weeks, you can take them out and cook them. Thick, the essence is egg yolk, and the oil in it is really fragrant.

Second, the curing principle

Goose eggs are soaked in saturated salt solution, and under the action of high-pressure air, the osmotic pressure of the salt solution increases, which enhances the penetration of the salt solution into the goose eggs, so the salted goose eggs can be preserved in a short time, and the saturated salt solution can penetrate into the goose eggs evenly, so the preserved eggs are salty and light.

Method step

1

A saturated salt solution was prepared with cold boiled water and salt.

2

Clean the undamaged fresh goose eggs, put them into a pressure cooker, and pour saturated salt solution to immerse the goose eggs. The volume of goose eggs and salt solution shall not exceed 3/4 of the total capacity of the pressure cooker.

three

Install the rubber ring on the high-pressure pot cover, cover it on the pressure cooker and tighten it.

four

Take a pump and 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 leave it for 3-4 hours.

five

Take off the high-pressure valve, open the pressure cooker and take out the goose eggs.

Third, prepare first

A thick plastic bag that can be sealed tightly, a vacuum-pumping tool, and some refined salt.

Wash the goose eggs again, don't dry them, cover the wet goose eggs with refined salt, bag them and seal them, and then vacuum them. It will be cured in 25 to 30 days, and it will be a quick method that will not go bad (it is necessary to cover the surface of the goose egg with salt). . . .

Fourth, the yellow sand salted egg method. Prepare 500g of yellow sand, 0/00g of refined salt/kloc-,50g of essential oil and appropriate amount of water. When curing, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into paste. Then, put the washed and dried fresh goose eggs into sticky mud one by one, take them out after the goose eggs are evenly stuck with sediment, put them into food bags or other containers, and take them out after 3 weeks to wash off the sediment and cook them. If there is no yellow sand, it can be replaced by other silt. If the viscosity of sand is not good, a small amount of clay can be added.