The Best Method of Pickling Eggs in Summer

There are many ways to preserve salted eggs. Here are some ways to pickle salted eggs. You can choose according to your own situation and taste. I hope you can keep the delicious salted eggs. The first method is simple: put two Jin of salt into 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.

Then there is the fastest way. Salted eggs only take 3-4 hours to cure. 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 use a pump to 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.

There are spiced salted eggs, raw eggs, star anise, cinnamon, pepper, fragrant leaves, fennel and white wine. Boil water in a pot (the amount of water should not exceed the eggs in the container), add star anise, cinnamon, pepper, fragrant leaves and fennel after boiling 15 minutes; Add salt to water, slowly dissolve it until the salt water is saturated, turn off the fire and cool it, then pour it into a container. Wash and air-dry raw eggs, and gently put them into a container filled with water. Drop a dozen drops of white wine (for sterilization) before covering the lid, and cover the lid tightly after pouring good wine (pay attention to sealing). If you don't want to eat too salty, you can eat it in about 20 days. If you like salty and oily, it is estimated that it will take 30 to 40 days. After pickling, take it out and cook it (by the way, save the raw water for next time). Boil it before using it.

Then there are yellow sand salted eggs, 500 grams of yellow sand, 0/00 grams of refined salt/kloc-,50 grams of 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 eggs into the sticky mud one by one, take them out after the eggs are evenly stuck with sediment, put them into food bags or other containers, take them out after 3 weeks to wash away the sediment and cook them. If there is no yellow sand, other sediments can be used instead. If the viscosity of sand is not good, a small amount of clay can be added.

Salty white wine eggs are also essential. The materials are prepared according to 5 kg of eggs, 0 kg of 65438+60 degree white wine and 0.5 kg of refined salt. When curing, the dried 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.

Of course, there are also spicy salted eggs that many people like. Take the thick hot sauce and white wine and mix them evenly according to the ratio of 8:2. Wash the eggs one by one, dry them, roll them with refined salt, then put them in a porcelain jar, seal them tightly and marinate them for 70-90 days. This pickled egg is spicy and red, full of wine, slightly spicy in salt and delicious.