How to pickle salted goose eggs delicious

How to pickle salted goose eggs delicious? Here are a few pickled salted goose egg practices that I have introduced to you for your reading reference.

Ingredients

The main ingredients of a number of goose eggs

Methods / Steps

The goose eggs washed and controlled by the dry, it is best to dry towels, try not to stain the raw water (because of the pickled eggs of the water to be boiled)

According to the number of goose eggs to determine the amount of water, generally not over the goose eggs can be.

pot of water, add spices spices boil, and then slowly add salt to the water, a little at a time, and then slowly stir, until the addition of salt is not in the melting until, this time the salt water is saturated. Because if it is too light, the goose eggs are bad.

The saturated brine cooled, note that it must be cooled, otherwise the goose eggs put in easily spoiled. Thoroughly cooled the brine poured into the container, preferably the kind of pickles in a small jar, glass containers can also be, it is best not to use plastic.

The goose eggs layer by layer yard in the container, the egg above the cover curtain or bamboo grate pressure, to prevent the goose eggs floating up to the surface of the water leading to uneven salinity. The water should not exceed the goose eggs.

Finally sealed, 20 - 30 days can be pickled.

If you don't like to eat very salty, you can fish out a goose egg cooked in 20 days, taste how salty it is, and if you think it's okay, then all fish out and cook it to cool it and put it in the refrigerator. If you don't achieve the desired saltiness, just seal it for a few days until you are satisfied.

Ingredients

Main ingredients goose eggs 50 Auxiliary ingredients large salt 1000g water moderately

Steps

1. goose eggs into the container, oh there are a few duck eggs inside it

3. salt into the basin

4. the kettle filled with water boiling pour into the basin containing salt, stirring for a while to let the salt melt away, and then let the salt water to cool

5. cool through the brine poured into the goose eggs, the water should be not more than the eggs marinated in 1 month or so, I'm a little bit less than the water, and then add a bit of cool water

5. the goose eggs, water should not over the eggs marinated in about 1 month.

6. This is a month after the pickled 'goose eggs, haha, how is not pickled very good very appetizing ah

Tips

Be sure to cool the boiling water and then poured into the goose eggs, or it is very easy to pickle into a stinky goose eggs

Ingredients

Goose eggs

10

White wine

Moderate

Salt

Moderate

Steps in the practice

1 Goose eggs with a steel wire ball brushed and washed clean, wash off the mucous membrane. White wine, preferably high, salt, all in a small bowl.

2 Goose eggs rolled in white wine, covered with white wine, and then rolled in salt, covered with salt again.

3 goose eggs covered with salt carefully put into a plastic bag, in fact, the best to put into the glassware, I do not have, put into a plastic bag, and then the salt from the plastic bag ran out, but it does not matter.

4 loaded eggs in a plastic bag tied, more than a layer of bags, and then still drill salt, salt is too powerful. Put it where it can not be touched, and then cook it to eat after 40 days.