Marinate 10 Jin of eggs with a few Jin of salt?

Marinate 10 Jin of eggs with a few Jin of salt? I'm glad to answer your question. Salted eggs, also known as salted eggs, have a unique flavor compared with fresh eggs. They taste tender, salty and dry, similar to salted duck eggs. They are suitable for making all year round. Salted eggs at home can be used as both a dish and an appetizer, which is delicious and satisfying. However, the amount of salt used to make salted eggs is very important. /kloc-how many kilograms of salt should be put in 0/0 kg of eggs?

Guide:/kloc-how many kilograms of salt should be put in 0/0 kg of eggs? This question is a good one, but there is no standard answer. This is a good question, because it is a key issue. Eggs with less salt tend to go bad, while those with more salt will be too salty and will not taste fresh. There is no standard answer, because the amount of salt is different in different places, different habits and different pickling methods. Take salting methods as examples, such as salting method, yellow mud salting method, liquor salting method and spiced salting method. The salt content of different curing methods is definitely different.

So, how much salt should be put in 10 Jin of eggs? Although there is no exact answer to this question, there are some reference standards, and then how much salt to put according to personal taste. Let me talk about my views based on my personal experience.

1. It is generally recommended that the ratio of water to salt in salted eggs should be determined according to the number of eggs. The ratio of salt water to salt is generally recommended 1: 7, and the ratio of egg salt to salt is generally recommended 10: 1.5, 10 kg of eggs. 750g of salt is enough.

When we are pickling salted eggs, if the proportion is not well controlled, it can be determined by salt water saturation. Because salt water has a certain saturation, its saturation is about 20%, and it can be saturated by adding about 350 grams of salt to 1000 grams of normal temperature water. Its state is that salt is insoluble in water, which means it is saturated.

Second, choose fresh eggs.

1. Look at the shell: when choosing eggs, choose the one with a shiny surface. If the shell is black or moldy, don't choose this kind of egg.

2. Touch by hand: Pick up the egg and touch the surface of the eggshell by hand. If it feels like a layer of frost and powder, it is a fresh egg. If the surface of the egg feels smooth, it means that the egg has been placed for a long time.

3. Look at the light: We pick up an egg and look at the light source. Fresh eggs are a little translucent. Then shake it, and the fresh eggs will run out of water.

4. Bubble invasion method: We can put eggs in water, if they sink to the end, they are the freshest; If it is oblique drift, it will last about 4-5 days. If it floats vertically, it is about 10 days. If it floats sideways, don't buy it if it has been left for a long time.

A, salt water immersion method

1, prepare materials

Fresh eggs 10 Jin, 750 grams of salt, 2500 grams of clear water and 30 grams of white wine.

2. Production process

Wash the prepared eggs with clear water, then dry them one by one and put them in a ventilated place to dry. Pour the water into the pot, boil it with salt and let it cool. Prepare a water-free and oil-free container and slowly put the dried eggs into the container one by one. The water on the surface of the egg must be dried, or the egg will stink if it is marinated for a long time. ) After the salt water is cooled, it is poured into a container together with the eggs, then the white wine is poured into the container, sealed, stored in a cool, dry and dark place, and boiled for 20-25 days. (Remember that salt water must be used cold) Second, the yellow mud pickling method.

1, prepare materials

Fresh eggs 10 Jin, 750 grams of crystallized salt, and appropriate amount of hot water. (Don't use salt with too coarse or too fine particles, choose crystalline salt with moderate particle size) 2. production process

Clean the prepared fresh eggs with clear water, then dry them one by one and put them in a ventilated place to dry their surfaces. Put the crystallized salt into hot water, stir until the crystallized salt is dissolved, and let it cool for later use. Mash the loess, pour salt water and stir it into yellow mud, then put the eggs in the yellow mud so that each egg is evenly covered with yellow mud. Wrap the eggs in yellow mud and put them in the prepared container, then seal them with plastic wrap and put them in a dry, cool and ventilated place. Eggs are marinated for about 2 1 day, taken out, dried and put into fresh-keeping bags for sealed preservation. You'd better put them in the refrigerator.

Third, liquor invasion method

1, prepare materials

Fresh eggs 100 kg, 900 ml of 65-degree liquor, refined salt 1000 g 2. Production process.

Wash the fresh eggs with a brush, dry them, and dry them in the ventilated sun. Sun-dried eggs are oily, but they cannot be exposed to the sun for a long time. ) Prepare a water-free and oil-free plate and pour in salt. Then choose a big bowl without water and oil and pour the white wine into it. (Salt should be fine salt without particles, and it is best to use 55-65 degree liquor for liquor. The concentration of liquor will affect the taste of salted eggs. ) Soak the eggs in a white wine bowl, take them out immediately after soaking, then put them in a plate and coat them with salt evenly. Put the salted eggs in a thick fresh-keeping bag and seal them, then put them in a plastic bag or container and keep them sealed, and marinate them in the shade for about 25-30 minutes.

Four, spiced pickling method

1, prepare materials

Fresh egg 10 kg, salt 750g, pepper 20g, star anise 5, fragrant leaves 3 pieces, cinnamon 2 knots, clear water 2500g, white wine 50g 2. Production technology.

Wash the prepared fresh eggs with clear water and put them in a ventilated place to dry the surface moisture. Pour water into the pot, add pepper, star anise, cinnamon, fragrant leaves and salt to boil, and let it cool for later use. (The water must be cold.) Prepare a water-free and oil-free container and slowly put the dried eggs into the container one by one. Remember that the eggs must dry the water on the surface, otherwise the eggs will stink if they are marinated for a long time. ) After the chilli water is cooled, pour it into a container together with the eggs, then pour the Chinese liquor, seal the container, store it in a cool, dry and dark place, and cook it for 20-25 days. Well, that's the personal experience of curing 10 kg of eggs with a few kg of salt. I am a light dancer of food. I use food to convey love and let love spread all over the world. Please pay attention to me if you like food! Every day I cook different foods to share with you. Welcome to comment, like and forward. Finally, thank you for reading.