How to soak salted duck eggs

Salt-1 kg

Water-1500ml

Fresh duck eggs -20 ~ 25 grains

Rice wine-half a cup (about 150ml)

Practice practice:

1. Pour the salt into boiling water, stir for about 2 minutes, and then turn off the fire (the salt cannot be completely dissolved).

2. After the brine is fully cooled (preferably overnight), all the brine and the insoluble salt at the bottom of the brine are poured into a glass jar of about 5 liters, and rice wine is added (the salted duck eggs marinated with rice wine have less fishy smell).

3. Gently put the washed duck eggs (if they are dirty) into the salt water. Duck eggs are washed under running water. Don't soak them in water!

4. Cover the duck eggs with two plastic covers and press a small glass (such as the plastic cover on the milk powder can) to prevent the duck eggs from floating out of the water.

5. Leave it for 2 1 ~ 30 days. The longer you leave it, the saltier the eggs will be. But don't exceed 30 days, otherwise the yolk will harden and become super salty. ) pick up the inedible salted duck eggs and put them in a fresh-keeping box for refrigeration. When cooking, just boil the water, turn to low heat, soak the salted duck eggs in slightly boiling water, cover and stew for 20 minutes.

6. If I have time, I will soak duck eggs in rice wine in two small cups one by one when I do housework, and soak them for 15 minutes before picking them up and salting them in salt water. The kitchen alarm clock will definitely come in handy at this time! ) so that the yolk will be shiny and will not smell like eggs. After soaking, pour the rice wine into the salt water.

Ingredients: fresh duck eggs 15 56-degree spirit Erguotou, half a small bowl of refined salt or sea salt/large-grain salt 30-50g (about a small bowl of refined salt, if it is natural crystallized salt, it is mostly rice bowls, and natural crystallized salt is twice as salty as fine refined salt, and sea salt or large-grain salt is 1 small bowl), and cold boiled pickle jar/or wide-mouth glass bottle with cover/.

Sea salt/large grain salt: not suitable for cooking, but suitable for pickling food, because it will be bitter.

Practice 1 Wash the silt outside the fresh duck eggs with a soft brush or scouring pad, and then dry it until the surface is completely dry.

Boil a pot of boiling water and let it cool.

Wash the pickle jar and dry it in the sun until there is no water.

4 slowly roll the duck eggs into/into the jar, be careful not to break them, they will be especially salty.

5 Then pour the cold white water into the jar to half the place, then pour the salt water (salt is boiled in water in advance, and sea salt is not easy to dissolve), slowly pour it into the jar, and then pour the spirit Erguotou wine.

Finally, continue to cool the boiling water, and the water should not pass the duck eggs.

7. Cover the bottle cap, then pour water into the bottle mouth to seal the bottle mouth, and marinate for one month before cooking.

Dry-cured/fresh-keeping box salted duck eggs: (more suitable for summer)

1 Wash the duck eggs and dry them without a drop of water, then pour the salt into a small bowl and the spirit Erguotou wine into another small bowl.

Duck eggs are dipped in wine, then rolled in salt, and then dipped in salt.

Put the duck eggs dipped in salt in the fresh-keeping box.

Cover the fresh-keeping box and put it in the refrigerator. It takes about 7- 15 days to marinate, and you can eat it when it is cooked.

Remarks: If it is a big jar of salted duck eggs, it can hold about 45 duck eggs, that is, one and a half paper plates of duck eggs. A paper tray can hold 30 duck eggs.

You need 1 bag of sea salt, plus 250 ml of Erguotou wine, which is half a bottle.

Tip: duck eggs must be washed clean, and there can be no water on the surface.

The water for curing duck eggs must be cold boiled water. If you use tap water, it is easy to get moldy and smelly.

You can put more salt, but not less. It's not delicious without it. 15 duck eggs, about half a bowl of salt, 1 bowl of salt is also ok.

Erguotou is a highly alcoholic liquor, which can be salted with duck egg yolk to get oil. At the same time, because it has the function of sterilization and disinfection, it is irreplaceable by other wines.

According to your own consumption, you can pickle duck eggs in a larger jar, and the amount of salt should be increased accordingly. Sea salt should be boiled with water, because sea salt is not easy to dissolve, so it should be boiled in salt water and then cooled before use.

Be careful not to be exposed to the sun and avoid the light.

Dry salting (salting in fresh-keeping box): Be sure to dip in Erguotou wine and put it in the refrigerator before rolling salt outside.