How can duck eggs be salted to make oil taste better?

How to make it: Wash fresh duck eggs, dry them (don't put them in the sun) and put them in a jar.

Then add appropriate amount of ginger, star anise and pepper into the pot to cook according to the ratio of adding 4 kilograms of water to every 50 duck eggs. After the fragrance is boiled, add 1 kg salt, a little sugar and 50g white wine. After the brine is completely cooled, pour it into the tank with fresh duck eggs, preferably without egg noodles. Cover the jar, seal it, and store it for about 20 days before opening it for consumption. Tip: putting white wine is the key to salty eggs with more oil, don't forget. Because white wine can accelerate the solidification of protein in eggs and squeeze out the oil in yolk. 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. You can open the jar and cook the eggs in about 25 days. 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 a 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. Viewpoint 3: Take ten catties of duck eggs as an example. Take a little pepper, aniseed, cinnamon, three slices of ginger, a section of onion, and about a catty and a half of coarse salt (it seems that this amount is unclear), wash the jar, and cook ten jins of salt, aniseed and ginger onion with cinnamon until fragrant. Let them cool, put the duck eggs in a jar, drain the water, add two ounces of white wine and seal the jar. Viewpoint 4: There are two ways to make salted duck eggs. Looking for fresh duck eggs of the same size. After washing, wrap it with yellow mud or grass ash dipped in water and salt, then put it in an altar with a small mouth and a big belly, seal it for one month, or soak it in salt water directly for one month, and then take it out and cook it. 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.

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. You can open the jar and cook the eggs in about 25 days. 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.

One catty of eggs, one catty of fine sand, three liang of water, one liang of salt, pepper, aniseed, tea, wine, sugar and monosodium glutamate are optional. A layer of salty sand and a layer of eggs in the container should be completely buried in the sand and covered to prevent dry consumption. Take it out and cook it in sand before eating. Sand can be reused. There are many ways to preserve duck eggs, and one I often use is the method of marinating spiced salted duck eggs. I'm generally not very strict about materials: take a pinch of pepper, two or three star anises, two pieces of cinnamon, cut a few pieces of ginger, and sometimes put a few fragrant leaves on it, then put it in water, boil it with low fire for more than ten minutes, and finally stir it with a spoon while adding salt until it is almost saturated. You can also taste a little with chopsticks. It feels a little salty and bitter, and then turn off the fire and let it cool. Wash and dry the duck eggs, find a clean container to put them in, then pour the cold salt water in and cover them. Note: Salt water must be cooled, otherwise some duck eggs will crack, and the amount of water is better than that of duck eggs. Duck eggs must be dried in the sun, otherwise they will go bad easily, and the containers for duck eggs are the same. They must be clean and dry. It would be better if some duck eggs marinated in white wine were poured into the salt water. You'd better eat the bottom first when you eat. I think the bottom is salty. 1. Salted eggs, when salted, first dissolve the salt in boiling water, and take the saturated state as the degree (that is, the salt water is a little salty and bitter). After the salt water is cooled, put the washed and dried duck eggs into the salt water one by one, pour a small glass of white wine, seal the jar mouth, and cook in about 30 days. This method of pickling salted eggs is simple and quick, and the egg butter is oily, especially fragrant and delicious. 2. Soak the eggs in white wine. When pickling, first soak the washed and dried duck eggs in Chinese liquor one by one, then roll salt and put them in a container for pickling for about 30 days. This method is the simplest. 3. Spiced eggs Take a proper amount of pepper, star anise, garlic seeds, ginger and refined salt, boil them in water for 20 minutes, and pour them into a porcelain jar. Then soak the washed duck eggs and seal the jar mouth for 40 days. This salted duck egg is rich in flavor and slightly salty and delicious. 4. Marinate in plant ash. Plant ash is mixed with salt, and the eggshell is stained with water (most products sold in the market are pickled in this way). 5. Marinate with rice soup, rice soup or soup cooked with rice noodles and yellow mud or red mud, and add salt (the amount of salt is disproportionate, so add it according to your own requirements). It is said that this salted egg yolk is the most oily. In addition, recently, someone pickled it in a pressure cooker, and it can be pickled in 3-4 hours! The method is as follows: firstly, a saturated salt solution is prepared with cold boiled water and salt, and the intact fresh duck eggs are put into a pressure cooker, and the saturated salt solution is poured into the duck eggs, so that the volume of the eggs and the salt solution does not exceed three quarters of the total volume of the pressure cooker. Then put the rubber band on the pressure cooker cover, cover it on the pressure cooker and tighten it. Then take a pump to connect its air duct to the air outlet of the high-pressure pot cover and 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 take out the eggs. Because duck eggs are soaked in saturated salt, the salt solution quickly penetrates into the eggs under the action of high-pressure air, so the salted duck eggs are cured quickly in a short time, and the salted duck eggs are more uniform. You are talking about salted duck eggs, eggs 10 kg, 2 kg of salt, peppers 1 2, star anise, cinnamon and a little fresh ginger. Wash and dry duck eggs, wipe them clean, put them in a container, put the rest of the ingredients in a pot, boil and cool them, and put them in a container for duck eggs. Don't exceed eggs in water, and marinate them for 50%.

1. Wash duck eggs and dry them with a cloth. 2. dip a layer of yellow sauce on the egg skin and roll a layer of salt. 3. Find a clean and leak-proof plastic bag, put the duck eggs in, squeeze out the air and tie the bag tightly. 4. Finally, put it in the refrigerator for about 10 days, take it out, wash the egg skin and cook it. Features: not like. You try! Putting some white wine in salted duck eggs can make the eggs oily and delicious. Salted eggs are not complicated. First, wash the gel protective film on the salted duck eggs (the eggs can be soaked in water for one hour in advance), and then take them out to dry for later use; Boil salt water according to the ratio of one catty of eggs to two ounces of salt, and add appropriate amount of pepper when boiling. After the boiled salt water cools, you can put the washed duck eggs in (salted eggs are best put in the jar). You can cook the salted eggs in a month. Salted eggs can't be cured. Egg yolks don't produce oil. If you put too much salt, egg yolks and protein will have loose bowels and taste bad. You can check it at any time, take out one and try to cook it. You can't see the heat. In addition, salted eggs are a good way to preserve duck eggs when they are cheap. It should be noted that when you pickle the second round of duck eggs, the salted duck eggs need to be boiled again after the first pickling, otherwise the salted duck eggs will stink, because there will be some impurities in the uncooked salted water. Read what others taught you online, try it yourself. Do the experiment with a catty of duck eggs. Wash the raw duck eggs, rinse them with cold water, and don't let them get wet. Wash the salt with boiling water to dissolve it completely. Water must be salty enough. Otherwise, salted eggs are not salty, and it is easy to spoil the eggs. When the water is cold, pour it into a small jar and put the duck eggs in it. Water must not pass over duck eggs. Put the lid on. Turn the duck eggs over every day in the future, otherwise the eggs will stink easily and you can eat them in about 30 days. After salting, you can cook salted duck eggs and put them in the refrigerator. Cooked salted duck eggs can be eaten with porridge or served as side dishes, and raw salted duck eggs can be used as salted egg flower soup. Salted duck eggs are salty. They are ready to eat. They may be delicious.

Ingredients: fresh duck eggs, white wine and salt.

Practice: 1. Wash the fresh duck eggs a little, not too deliberately, just rinse them clean.

2. Dry the cold water on the surface of duck eggs with paper.

3. Put it in a ventilated place and air it again.

4, white wine, because no one at home to drink, so I bought a bottle of 52 degrees Erguotou.

5. Soak the duck eggs one by one in white wine for a while, about 1-2 minutes.

6. Take out the duck eggs and roll them on the prepared salt.

7, put it in a closed container, I used the previous pickle jar!

About 8 or 45 days, take it out and put it in a pot to cook.

The purpose of steps 2-3 is to dry the surface of duck eggs. Duck eggs tend to turn black if there is raw water. There is not much demand for the liquor in the fourth step, as long as it is liquor, but the higher the degree, the better (personal opinion). The key to whether salted duck eggs are oily or not is the fifth step. Let duck eggs be fully soaked in wine, but not for too long, otherwise it will be counterproductive. There is no big requirement on how much salt is needed to pickle duck eggs. But pay attention to every part, otherwise how long will the salted duck eggs be uneven? I have done experiments, and about 45 days is just right. I bought 10 duck eggs together (one was broken in the middle), and I made 9 this time. I made several in 20 days, 30 days and 45 days respectively, and only 45 days was the best.