Pickling method of salted eggs

How to pickle salted eggs? Pickling method of salted eggs

Core Tip: There are many kinds of pickling methods for salted eggs, a home-cooked convenience dish.

Various curing methods, such as raw curing, cooked curing, mud curing, dry curing and paper curing, have their own advantages and disadvantages. This time, the dry pickling method was adopted, and the liquor was mixed with salt, with a cycle of about one month. Salted eggs are preserved foods. Although delicious, it is not as good as fresh eggs in terms of nutritional value, but it can be eaten occasionally. When salted, especially oily egg yolk, it is very delicious.

Salted eggs are home-cooked recipes, and the main raw material is eggs; Process pickling, simple production. Ingredients of salted eggs: ingredients of salted eggs: white wine and plastic wrap. Salted egg seasoning: Salted egg pickling method: 1. Choose eggs, clean them without cracks, and dry them.

3. Pour some high-alcohol liquor into the bowl, preferably above 50-60 degrees (direct election is not expensive), which is convenient for salt infiltration and reduces the influence of water (too much water will have a musty taste). Soak the eggs in China white wine to make them even.

4, put salt in the bowl, turn the wet eggs in the salt for a few laps, and evenly sprinkle a layer of salt powder. 5. Wrap it in plastic wrap and find a plastic wrap box to sort it out in turn.

6, write the date, so as not to forget the time, don't have too many eggs, add salt when eating. The lid of the crisper is sealed in a ventilated and cool place, and the middle is opened.

7. After15 days, the cooked salted egg yolk began to change. After 8 or 20 days, there is oil in the salted egg yolk, not too much, and the egg white is not too salty to eat.

After 9 or 30 days, the yolk is oily. Eat quickly, eat quickly. It's best to eat it when it's cooked, so there won't be any reaction. [NextPage] Tips: The advantages of dry-cured liquor with refined salt are clean, simple and not too salty, and it can also be made in batches by writing the date.

Of course, I still eat it occasionally. Eat healthy: 1. The nutritional value of salted eggs is lower than that of eggs, because some nutritional components of salted eggs are lost and transformed during castration.

2, often eating salted eggs or preserved eggs is not good for the body, eat up to 2 eggs a day, eat too much is not good for the body, digestion does not move. Food taboo: 1, eggs are very similar to rabbit meat. Rabbit meat tastes sweet, sour and cold, while eggs taste sweet and slightly cold.

Both of them have some bioactive substances. If fried together, it is easy to produce gastrointestinal substances and cause diarrhea, so it is not suitable to eat together. 2. Eggs and raw onions, garlic, onions and garlic are all spicy products.

Onions and garlic have a special smell, because they contain volatile substances, which are * * * and can dilate local blood vessels, so they are hot. Eggs are sweet and slightly cold, and have the effect of nourishing yin and calming the nerves.

Onions, garlic and eggs are incompatible in taste and function. 3. Eggs and soybean milk taste similar to soybean milk, containing protein, fat, carbohydrates, vitamins (B 1, B2, PP) and minerals (potassium, sodium, calcium, phosphorus, iron, etc.). ), saponins, trypsin, etc. When these ingredients meet some bioactive substances in eggs, they will react, such as ovalbumin in egg white.

4. Eggs and sweet potatoes are indigestible foods. Eating them together is even more difficult to digest, which will cause great pressure on the stomach, leading to gastrointestinal diseases, especially abdominal pain. Eating eggs and monosodium glutamate together will cause excessive intake of glutamic acid, which is not good for digestion and nervous system.

6. Eggs and beans are similar. Mucin in eggs is easy to combine with trypsin in soybeans, producing a substance that the human body cannot absorb, which greatly reduces the absorption of nutrients by the human body.

How to pickle salted eggs? Can you still have kimchi in summer?

There are many ways to marinate eggs, and one I often use is the method of marinating spiced salted 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 eggs, find a clean container to put them in, then pour the cold salt water into it and cover it. Note: salt water must be cooled, otherwise some eggs will crack, so don't eat water.

Eggs must be dry, otherwise they will go bad easily, and so will containers for eggs, which must be clean and dry. It will be better if you pour some eggs marinated in white wine 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 cools, put the washed and dried 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, the washed and dried eggs are first immersed in Chinese liquor one by one, then rolled into refined salt, put into a container and left 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 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, cold boiled water and salt are used to prepare a saturated salt solution, intact fresh eggs are put into the pressure cooker, and the saturated salt solution is poured into the pressure cooker, so that the volume of the eggs and the salt solution does not exceed three quarters of the total capacity 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 the 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 are more uniform. You said salted eggs, 10 kg eggs, 2 kg salt, 1 2 peppers, a little star anise, cinnamon and fresh ginger. Wash and dry the 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 eggs. Do not let the water exceed the eggs, and marinate for 50 days. Roll another layer of salt. 3. Find a clean and leak-proof plastic bag, put the coated 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: it will not stink like traditional eggs for a long time, and the oil left after soaking is very fragrant. If you don't want to bother, the easiest way is to put them in the refrigerator. You try! Put some white wine in the salted egg, and it's delicious.

Salted eggs are not complicated. First, wash the eggs to be pickled with the colloid protective film on the skin (the eggs can be soaked in water for one hour in advance), and then take them out and dry them 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 eggs in (salted eggs are best put in a 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 eggs when they are cheap.

It should be noted that when you pickle the second round of eggs again, the brine after the first pickling still needs to be boiled again, otherwise the salted eggs will stink, because there will be some impurities in the undercooked brine. Read what others taught you online, try it yourself.

Do the experiment with a catty of eggs. Wash the raw eggs, rinse them with cold water, and don't let them get wet with raw water.

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 eggs in it. Water can't touch eggs.

Put the lid on. Turn the eggs over every day in the future, otherwise the eggs will easily stink for about 30 days and you can eat them.

After pickling, you can cook the salted eggs and put them in the refrigerator. Cooked salted eggs can be eaten with porridge or served as side dishes, and raw salted eggs can be used as salted egg flower soup.

Salted egg pickling method

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 cools, put the washed and dried 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, the washed and dried eggs are first immersed in Chinese liquor one by one, then rolled into refined salt, put into a container and left 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 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, cold boiled water and salt are used to prepare a saturated salt solution, intact fresh eggs are put into the pressure cooker, and the saturated salt solution is poured into the pressure cooker, so that the volume of the eggs and the salt solution does not exceed three quarters of the total capacity 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 the 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 are more uniform. = = = = = = = = = = = = You said salted eggs, 10 kg eggs, 2 kg salt, 1 2 peppers, a little star anise, cinnamon and fresh ginger. Wash, dry and wipe the eggs.

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Salted egg pickling method

There are two direct and simple methods of operation.

1, simple method: put 2 Jin of salt in water to boil and let it cool; Wash the eggs and put them in cold salt water. Remember, the water should be cold, or the eggs will be cooked. Seal and marinate for one month until the eggs are shaken and ready to eat. Although there are no red hearts of salted duck eggs, they are all delicious.

2, the fastest way: pickling salted eggs in a pressure cooker is the fastest, as long as it takes 3-4 hours! The method is as follows: firstly, cold boiled water and salt are used to prepare a saturated salt solution, intact fresh eggs are put into the pressure cooker, and the saturated salt solution is poured into the pressure cooker, so that the volume of the eggs and the salt solution does not exceed three quarters of the total capacity of the pressure cooker. Then put the rubber band on the pressure cooker cover, tighten it on the pressure cooker, and then take an air pump to connect its air duct to the air outlet of the pressure cooker 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 the 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 are more uniform.

Salted eggs, also known as salted eggs, salted eggs, flavored eggs, etc. , is a reprocessed egg with unique flavor and convenient eating. They are the favorite foods of urban and rural people, and they are special foods with unique flavor after proper pickling.

The production of salted eggs is very common and is produced all over the country. Among them, Jiangsu Gaoyou salted egg is the most famous, which has six characteristics: fresh, fine, tender, loose, sandy and oily. Salted eggs processed with double yellow eggs are bright in color and unique in flavor. Therefore, Gaoyou salted eggs are not only supplied to major cities in China, but also exported to Hong Kong, Macao and Southeast Asian countries, enjoying a good reputation at home and abroad.