How to pickle salted duck eggs

In fact, there are two ways to pickle salted duck eggs, one is the local way in our countryside, which is to pickle 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-pickled salted duck eggs

First of all, wash the duck eggs with water and then dry them until they are completely dry. Because the surface of the duck egg is too much material, if you do not wash it is very unhygienic, especially salted duck eggs cured over a long period of time, it is difficult to ensure that the bacteria on the surface of the duck egg will not enter the internal duck egg. But after cleaning must be dried before, otherwise the duck eggs pickled bad will be easy to bad.

Then wash and dry the duck eggs, soaked in white wine for an hour, fully kill the bacteria on the surface of the duck eggs, this small method can also make the duck eggs easier to oil.

Then prepare a pot of cold water, add half a bowl of salt in the boiling water, the salt here is best to use fried salt, use chopsticks to stir until the salt is completely melted and then cooled. Salted duck eggs should not come into contact with raw water, because raw water is not hygienic and can easily spoil 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 finally pour in the cooled salted water, so that the salted water is not over 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 just right and so pickled salted duck eggs time is sufficient, the oil is more delicious Oh.

Water pickled salted duck eggs tips

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

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

3: water pickled salted duck eggs, all into the best no oil 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 they are 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, 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 high 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 wrap our duck eggs wrapped, 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, we tighten the mouth of the plastic bag, so that we tighten the mouth of the plastic bag, we do a good job of putting our duck eggs in the sun for 12 months. Duck eggs in the sun under the sun for 12 hours, 12 hours of sun exposure is to make our duck egg yolk more oil, taste more delicious up, 12 hours of sun exposure and then we put it in a cool ventilated place, drying seven to eight days of our duck eggs can be eaten, so that pickled out of the duck eggs are not only tasty and out of the oil, the flavor is very good.

Dry pickled salted duck eggs tips

1, soaked in high concentration of white wine

The duck eggs will be washed and put into the brine before you can wash the duck eggs into a high concentration of pure white wine soaked for 20 minutes, because the alcohol can accelerate the protein coagulation, in the pickling process to let the protein separated from the fat, so that out of the 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 and wet, and then dipped in salt again, more salt can be more quickly into the flavor, so that the salted duck egg yolk dehydration is more powerful, to accelerate the separation of fat, gathered into oil.

3, plastic wrap wrapped duck eggs exposed to the sun

After the duck eggs dipped in salt, duck eggs wrapped in plastic wrap 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.