How can duck eggs be preserved and delicious?

The simplest and most practical way to pickle duck eggs! ! Simple and delicious, the yolk is very oily. Mom can't eat enough pickled food every year. . . .

Let me introduce the method below:

1: Choose fresh duck eggs. Soak in water for half an hour, rinse off impurities with a faucet, and then scrub the shell of duck eggs with a small brush. Put it in a basket to naturally control the moisture (or dry it).

2: Choose a sealed jar that can hold all the duck eggs, wash it and control the dry water (the jar must be dry) for later use.

3: Choose a bottle of 48 or 52 degree white wine. Just use a packet of ordinary edible salt.

4: When the duck eggs are completely dry, prepare two bowls. Pour wine in one bowl and salt in the other.

5: Take a duck egg in your hand and roll it into a wine bowl and soak it completely for about five seconds. Then put it in a salt bowl and roll it, so that all the salt is wrapped in the shell of duck eggs, and then put it in the jar.

6. Every duck egg should be cooked in the fifth method, so that the salted duck egg is moderately salty and the egg butter is moist.

It takes at least ~ a month to marinate! Duck eggs cooked in this way are the best! Eat too early, the salinity is not enough, and the yolk is not oily.

Every time I mention salted duck eggs, it always makes me drool. As a rural native, one of my favorite foods when I was a child was this salted duck egg. Especially the oily yolk, it is extremely delicious. Moreover, there are many ways to eat this salted duck egg, whether it is boiled directly or used to make egg soup, it is a delicious food that can make people eat an extra bowl of rice.

This salted duck egg is delicious and not complicated to make. Many friends like to pickle at home, but the quality of this salted duck egg is uneven. How can I pickle delicious salted duck eggs? Let me teach you two delicious ways.

First, salted duck eggs with yellow mud

Ingredients: 50 fresh duck eggs, 500 grams of salt and 7000 grams of yellow mud.

Exercise:

1, add a proper amount of water to the prepared yellow mud to make paste, and then add 500g of salt and stir well.

2. Pour a little yellow mud into the bottom of the prepared curing jar, clean the duck eggs, dry them, put them into the jar with yellow mud evenly, then pour the yellow mud to cure the duck eggs, and then put a layer of duck eggs until all the duck eggs are packed.

3. After tying the jar mouth tightly with cloth, marinate the jar in a cool place (20 days in summer and 30-40 days in spring and autumn).

Second, salted duck eggs with white wine

Ingredients: 50 fresh duck eggs, appropriate amount of liquor and salt.

Exercise:

1, first wash the duck eggs and dry them. Then soak the duck eggs in proper amount of Chinese liquor for 8 hours.

2. When the time is up, take out the duck eggs, put them in a salt pile and roll them with a layer of refined salt, then put them in a prepared clean jar and seal the jar.

3. This delicious salted duck egg with white wine can be finished after 40 days in the shade.

After this kind of duck egg is salted, it can be cooked directly, served with porridge or made into custard. The salty taste always makes people want to stop. If you are also a friend who likes salted duck eggs, you can try it!

Hello, this is Kobayashi from Kobayashi Kitchen. I'm glad to answer this question.

I live in the countryside and pickle some salted duck eggs every year. I especially like duck egg yolk, which is very fragrant. What do you think is the best staple food for salted duck eggs? I would say white rice porridge. This is my favorite way to eat since I was a child. Let me introduce the method of pickling duck eggs in my hometown.

1. Wash duck eggs and roll them with high-alcohol liquor. My hometown produces wine, so we all use high-alcohol liquor with original pulp, and the degree is above 50 degrees. If there is no protoplasm liquor, we can also use Erguotou.

2. Prepare fennel such as coarse salt, cinnamon and star anise, and add water to cook. Cook until the fragrance comes out, then turn off the fire, soak it again, and let it cool for later use.

3. Put the duck eggs rolled in the wine into the jar, pour the salt water into it, and don't pass the duck eggs. Then cover it and put it in a cool place. Usually you can eat it after more than a month.

Salted duck eggs are delicious, but the cholesterol is high. People with hypertension and cardiovascular and cerebrovascular diseases should eat less. Health is what we want most.

My hometown is in the countryside. Basically, every family there will pickle a jar of salted duck eggs to eat, and rarely go to the collection outside to buy them. The main reason is that the salted duck eggs bought back are not delicious and waste money, so most families there pickle them themselves.

Today, I will tell you about the specific steps of pickling salted duck eggs at home. If there is anything wrong, please give us your advice.

Ingredients: duck eggs, salt, high-alcohol liquor, duck egg jar.

First, wash the duck eggs with clear water. Be sure to brush all the dirty things on duck eggs with a toothbrush, otherwise bacteria will be produced. After the duck eggs are cleaned, put them aside to dry.

Put some water in the pot to boil, and then pour it into the jar to cool naturally. After the water in the tank is cooled, pour the salt into the water and stir. The amount of salt depends on the size of the jar and the amount of water. We usually put a bag of salt in our house and like to eat salted duck eggs with more salt.

Take out a bowl, pour the white wine into the bowl, roll the duck eggs in the white wine several times, and finally put the duck eggs in a jar filled with salt water. When all the duck eggs are put into the jar, seal the jar mouth and put it in a cool place.

In this way, the salted duck eggs will be cured in about 20 days. At this time, just wash the salted duck eggs with clear water and cook them in a pot.

Hello everyone! I'm Daping from Yue Xiangyun. I'm glad to answer your question.

I am a post-80s generation living in a small mountain village in western Guangdong. I pickle some eggs and duck eggs every year. These eggs and duck eggs were laid by their own hens and ducks. In the past, eggs were kept because there was no refrigerator to prevent them from going bad. Now, eggs are preserved because they like to eat.

My salted eggs are pickled with grass ash. Personally, I like eating grass and salted eggs.

1. Now many people in rural areas burn firewood and find enough ash from it. Ashes should be handled with care.

2. Add enough water and salt to the pot and boil the water. Let the boiling water cool.

3. Wash the duck eggs one by one and dry them for later use.

4. Mix the cold boiled water with plant ash, and stir well for later use.

5. Arrange the duck eggs one by one in a crock, and then put the mixed grass ash water to drown the duck eggs. Then seal the lid. Marinate for a month and you can eat it.

Hello, I'm glad to answer your question.

There are many ways to preserve salted duck eggs, which can be preserved with salt water or wrapped with salt directly. How to make salted eggs delicious? I have some tips for your reference.

Preparation method of salted duck eggs:

Ingredients: duck eggs, salt, plastic wrap, high-alcohol liquor.

1. Wash duck eggs with clear water and dry them for later use.

2. Prepare two clean bowls, one with white wine and the other with salt.

3. Dried duck eggs are dipped in white wine, wrapped in a layer of salt and wrapped with plastic wrap.

4. Put all the prepared duck eggs into bags, seal them and put them in the shade. Sealed for 28 days.

Knock on the blackboard, and the duck eggs must be wrapped in plastic wrap, so that the pickling will be faster. Generally speaking, it only takes 28 days, and the summer time is shorter. I did it once a year ago and let it go for 35 days. Refined oil, but I think it tastes salty after a long time. The batch in 28 days is very good, but the taste is not salty.

This question you asked is not difficult to answer when you meet a foodie like me. It is also important to make salted duck eggs and choose duck eggs Duck eggs are thick and thin. Generally, I will choose eggs with green eggshells, because salted duck eggs are deep and take a long time, and eggs that are too thin may crack, or they are too salty after a long time.

First of all, choose one or two Jin of green-shelled eggs to wash and shake them a little to see if they are fresh. Then take a large pot, boil about 5 kilograms of boiling water until it boils, and then pour in about 450 grams of salt to make it fully dissolve. When the water temperature drops to about 30-40 degrees, put the duck eggs into salt water and pour in 1 kg of maotai-flavor liquor (if boiled water is put into the duck egg white, it is easy to solidify and the salting is slow or incomplete). It can be cooked in 28 days.

You can also add some pepper and cinnamon or vanilla to the boiled water according to your personal taste, seal the boiled water with a lid, and when the boiled water is naturally cooled to about 30-40 degrees, add eggs and pour 1 kg of maotai-flavor liquor. In this way, the fragrance of spices will be steamed, and salted duck eggs will taste better, which will last for about 28-35 days. Some people like to eat salty and oily food, which can make the water concentration and curing time longer. What is made is the taste of the countryside. Many salted duck eggs in the market are chemically brewed. Although they have various tastes, they are unhealthy and unsafe. We have always liked the smell of farmers.

A bowl of rice porridge, a salted duck egg and simple ingredients are the most unforgettable delicacies. The salted duck egg protein is salty and fragrant, and the yolk is golden and shiny. Bite it down, and the salty duck eggs with strange taste are absolutely delicious. Especially when drinking porridge in the morning, the egg white should be broken and put on the porridge surface. Egg yolk should be "buckled" bit by bit with chopsticks. Take a bite of salty porridge and a bite of fried salted egg yolk. The taste on the tip of the tongue is wonderful.

Salted duck eggs are the first choice to supplement calcium and iron, and golden oil eggs are the best. However, it is difficult to buy delicious salted duck eggs in the market, and most salted duck eggs are still oil-free. Today, I will teach you how to marinate salted duck eggs in crazy oil sand and do it quickly. Rich and greasy salted duck eggs are waiting for you to eat.

Pickling tip

1. Duck eggs must be cleaned and dried after they are bought.

2. Make sure that the surface of duck eggs is full of salt, so that the pickling is full and comprehensive.

3. Choose high-alcohol liquor, preferably above 50%, which is convenient for salting and can remove the fishy smell of duck eggs.

4. After curing, remember not to put the duck eggs in the refrigerator, just put them in the greenhouse, otherwise the oil yellow will be absorbed by the egg yolk, showing the feeling of no oil.

| homemade fried salted duck eggs |

Cooking is taught by teacher Kong.

material

Ingredients: 30 fresh duck eggs.

Accessories: 500 ml bottle of 65-degree liquor, appropriate amount of salt.

working methods

1. Wash the fresh duck eggs with a brush.

2. Dry the water with a dry cloth, and then dry it thoroughly in a ventilated place in the sun. (key: duck eggs must be washed in the sun for half a day, so that salted duck eggs are easy to get oil. But it can't be exposed to the sun at high temperature, and it is easy to crack. )

3. Pour a proper amount of salt into a water-free and oil-free dish. It is best to use fine-grained salt. )

4. Pour the liquor into the bowl, there is no water and no oil. I chose the 65-degree Erguotou. (Key point: the concentration of wine will affect the taste of salted duck eggs, so it is best to choose 55 -65 degree high-alcohol liquor. )

5. Soak duck eggs in a white wine bowl.

6. Immediately after soaking, take out the duck eggs, put them in a plate and evenly coat them with salt.

7. Wrap the salted duck eggs with plastic wrap and seal them separately, then put them in plastic bags or cans for sealed preservation and marinate them in the shade. (Key point: It takes about 45 days to pickle duck eggs in spring and autumn, 30 days in summer and 2-3 months in winter. Salted duck eggs must be marinated thoroughly to get oil easily.

8. Pour a proper amount of water into the pot, put the salted duck eggs into the pot, bring them to a boil, and then simmer for 7- 10 minutes. You can also steam it in a steamer. Boiled eggs must be put into the pot with cold water. If the water is boiled and then put into the pot, it will be easily broken. )

9. Take it out after cooking and cut it open. The yolk is already in quicksand and ruddy in color. This is a duck egg that has only been preserved for 30 days, with a little oil. If it is kept for about 15 days, it will be rich and oily! )

10. Take the yolk.

The yolk of salted raw duck eggs is the raw material for making souffle and egg yolk jiaozi. Beat the salted raw duck eggs into a bowl and take out the yolk. The yolk of salted duck eggs is hard and easy to take out. ) There will be a layer of white egg white film on the surface of the egg yolk, which will make the duck eggs very fishy. Just gently tear it off. (If it still smells fishy, soak it in corn oil overnight, take it out the next day, bake it in the oven 170℃ for 5 minutes, and then spray a little white wine to cool it. )

Cooking tips

1. The container of salted duck eggs and the duck eggs themselves must be in a state of no water and no oil, because the duck eggs will deteriorate when mixed with raw water.

2. If the salted duck eggs are not cooked, you can wipe off the salt on the surface and store it in the refrigerator, so that it won't become more and more salty.

3, duck eggs can be eaten by the general population, and have the functions of clearing away heat and reducing fire, promoting digestion and preventing anemia. But people with high blood pressure and hyperlipidemia eat less.

I have seen the video. Prepare duck eggs, sorghum, salt and plastic wrap.

1, duck eggs should be washed first, at least there should be no dirt.

2. After the sorghum is soaked, wrap it with a layer of salt, wrap it with plastic wrap one by one, and put it in a jar for fermentation.

3. Marinate for at least one month, and then look at it after one month.

Generally speaking, oil is not oil. I don't know. It should be duck eggs, so the good taste of duck eggs will be good.

To say that I am best at salted duck eggs, the best salted duck eggs can only be recognized by the people of the whole country if they are produced in Gaoyou.

The traditional production technology of Gaoyou duck salted eggs is a traditional handicraft skill that Gaoyou people follow Gaoyou duck, grope and accumulate in practice, mature and finalize the design, and inherit for a long time. The process includes raw material treatment, egg beating, batching, pulp extraction and ashing, tank curing, mature packaging and so on.

Raw material treatment includes checking the source, freshness, yolk pigment, egg head, dumb egg rate, cleanliness and so on.

According to the egg, you need to knock the egg and flip it freely, shake your wrist and apply force evenly. The purpose is to eliminate red towers, black towers, rotten eggs, heat-injured eggs, yellow eggs, first-and second-shot eggs, air chamber eggs, splash eggs, dumb eggs, oil-shell eggs, sand-shell eggs and quack eggs.

Ingredients: mud-based curing and liquid curing, mud-based curing is the best. The technological process sequence is: preparing mud base (or liquid), putting fresh eggs into mud (commonly known as "rolling mud") and rolling grass ash (commonly known as "rolling ash").

"Mud rolling" and "ash rolling" are the characteristics of Gaoyou, and the preparation of mud base (or feed liquid) is the key point.

Pay attention to the preparation of mud base:

1, add appropriate amount of white wine to remove the fishy smell of eggs.

2. In order to reduce the influence of microbial fermentation on the quality of eggs, plant ash for packaging and broken yellow mud should be inspected.

3. The refined salt with small particles and easy dissolution must be used.

4. Distinguish the proportion of salt, yellow mud, water, spices and liquor in duck eggs in different periods.

The number of duck eggs in the container is regulated.

When "rolling mud", grab the eggs in one hand and put them in the mud bowl; Grab the mud eggs in one hand and put them in the gray plaque.

Rub the ash with both hands, hold the ash in your hand, and rub it gently. Be sure to rub it evenly and tightly, without overlapping.

When soaking eggs in the container, don't put too much mud, and stir it if there is precipitation.

The temperature difference determines the curing time.

It ripens in 80-90 days in winter, 65-75 days in spring and 45-55 days in early summer and autumn.

After being taken out of the tank, it is stripped of ash and washed with mud, and enters the automatic deoxygenation vacuum packaging assembly line.

Duck eggs are different from others, no matter which step: raw materials (duck species and growth environment), production (unique secret recipe of curing master and strict time control, even one day is not enough), packaging and transportation, etc.