How to pickle salted duck eggs?

Daily life many people like to eat this a salted duck eggs, but the sale of salted duck eggs more and more not as before, not out of the oil flavor is not so delicious, then we still pickled out of the salted duck eggs taste better and safer, how do we pickle salted duck eggs in order to make it pickled faster out of the oil more it? The following follow Eiko together to see it!

In fact, there are two ways to pickle salted duck eggs, one is the local way in the countryside, which is to pickle them with water, and the other one is suitable for dry pickling in the city. If you have an altar at home, Eiko suggests pickling with water, so that the salted duck eggs are easier to produce oil and easier to preserve.

The first way to make water-cured salted duck eggs

First, wash the duck eggs with water and then dry them until they are completely dry. Because there is too much material on the surface of duck eggs, it is unhygienic not to wash them, especially since salted duck eggs are cured for a long time, it is hard to guarantee that the bacteria on the surface of duck eggs will not enter into the inside of the duck eggs. But after cleaning must be dried before, otherwise the duck eggs pickled bad will be easy to bad.

The next step is to soak the eggs in white wine for an hour, to kill the bacteria on the surface of the eggs, and to make the eggs more easily oiled.

Then prepare a pot of cold water, add half a bowl of salt to the boiling water, it is best to use fried salt here, use chopsticks to stir until the salt is completely melted and then cooled. Salted duck eggs should not be exposed to raw water, because raw water is unhygienic and easy to pickle the duck eggs. Boiled water is much more hygienic, but you can't pickle duck eggs while the water is still hot because it will scald the eggs.

Prepare a clean and dry glass jar or altar, put the duck eggs in the jar in order, and then pour in the cooled salted water, so that the salted water does not cover the duck eggs, seal the jar and put it in a cool place.

The last duck eggs about 20-25 days on the pickled, this time to cook a salted duck eggs open to see it will be a lot of oil, salty and so pickled salted duck eggs time is sufficient, out of the oil is more delicious Oh.

Water pickled salted duck eggs tips

1: duck eggs after washing to dry water, must be highly white wine soak for an hour, so that you can sterilize can also make the pickled salted duck eggs out of the better oil.

2: pickled salted duck eggs water must be cool boiled water, the salt used in the best fried, which will make the pickled salted duck eggs faster penetration of salt flavor.

3: water pickled salted duck eggs, the whole into the best no oil and no raw water, there is oil, will lead to salted duck eggs deterioration.

The second method of making dry pickled salted duck eggs

This method is more suitable for people in the city because the method is simple and does not require the use of altar. But the only disadvantage is that it is not as tasty as water-pickled ones.

First of all, after we buy the duck eggs, we first wash the duck eggs, and then dry it out, so that the skin of its duck eggs has no moisture. It is best to put it under the sun for two hours. We then prepare a container to put the duck eggs in the container, then we prepare a little height white wine, pour in the duck eggs to let it soak for half an hour.

Prepare a small pot, pour salt inside, Put the duck eggs dipped in wine, put it inside a layer of salt, try to make the surface of the duck eggs are evenly coated.

After wrapping the salt we then prepare a commonly used plastic wrap at home, we put the duck eggs on the plastic wrap, and then use the plastic wrap to wrap our duck eggs so that our duck eggs are wrapped in plastic wrap, and then we prepare a plastic bag, put our wrapped duck eggs in a plastic bag, and we The plastic bag bag tight, so that we tighten, we put our good duck eggs in the sun under the sun for 12 hours, 12 hours of sun exposure is to make our duck egg yolks more oil, taste more delicious up, 12 hours of sun exposure and then we put it in a cool ventilated place to air out for seven to eight days our duck eggs can be eaten, so that pickled out of the duck eggs are not only tasty and oily, but also very good flavor, and the duck eggs are very good. The flavor is very good.

Dry pickled salted duck eggs tips

1, soaked in high concentration of white wine

Washed duck eggs, put into the brine before the duck eggs can be washed into a high concentration of pure white wine soaked for 20 minutes, because the alcohol can accelerate the protein coagulation, the pickling process to let the protein and fat separation, and the process of the pickling, so that the protein and fat separation. The process allows the proteins to separate from the fat, thus producing oil.

2, let the duck eggs repeatedly dipped in salt

will be alcohol-soaked duck eggs dipped in salt wrapped in a layer of toilet paper, dipped in alcohol after wetting, dipped in salt again, more salt can be faster into the taste of the yolk of salted duck eggs dehydration is more powerful to accelerate the separation of fat, aggregated into oil.

3, plastic wrap wrapped duck eggs exposed to the sun

After the duck eggs dipped in salt, wrapped in plastic wrap duck eggs in the sun for a day can also accelerate the protein coagulation, extrusion of oil, so that the salted duck eggs cured successfully after the oil rate is higher.