1 1 encyclopedia of salted egg practices

Preservative film salted egg method

1, curing material:

Fresh eggs, plastic wrap, refined salt, highly alcoholic salted eggs.

2. Pickling step:

(1) Clean the egg surface and drain the water or dry the water stains on the egg surface;

(2) exposure for one or two hours (the key to oil production);

(3) Pour high-alcohol liquor into a container and soak the eggs for two or three minutes (you can soak them in turn, don't soak all the eggs at once, it will waste liquor);

(4) Pour the refined salt into a bowl, and evenly coat the eggs soaked in white wine with a layer of salt (if you like five flavors, you can put thirteen spices and other powders into the salt according to the ratio of 1:2);

(5) Wrap the eggs wrapped in salt with plastic wrap (the wrapped eggs are not necessary to be exposed to the sun for a day, because they have been exposed to the sun after cleaning. If they have not touched before soaking, this step is inevitable. Exposure is the key to oil production. Exposure for one day can accelerate the solidification of protein in eggs and squeeze out oil from yolk.

(6) Put the wrapped eggs in your pocket, tie them tightly in a cool place or put them in the refrigerator, and cook them as you like. The salty degree of salted eggs is just right. After about 7 days, the yolk tastes rusty, which is not bad. After eating for 30 days, the yolk has a good oily effect, and the protein is slightly salty, so you can choose the eating time according to your own preferences.

02

salted egg

1. Boil 2 Jin of salt in water and let it cool;

2. Wash the eggs and put them in cold salt water. Remember, the water should be cold, or the eggs will be cooked.

3, sealed and marinated for one month, until you hear the noise, you can eat eggs.

03

Pickled eggs in pressure cooker

Pickling salted eggs in a pressure cooker is the fastest, and it can be cured in 3-4 hours!

These steps are:

1. Prepare saturated salt solution with cold boiled water and salt, put undamaged fresh eggs into the pressure cooker, and pour the saturated salt solution to immerse them in the eggs. The volume of eggs and salt solution shall not exceed three-quarters of the total capacity of the pressure cooker.

2. Install the rubber band on the pressure cooker, cover it on the pressure cooker and tighten it.

3. Take a pump, connect its air duct to the air outlet of the high-pressure pot cover, and inject air into the pot.

4. Remove the pump, cover the high pressure valve and leave it for 3-4 hours. Finally, remove the high-pressure valve, open the pressure cooker and take out the eggs.

Because the eggs are soaked in saturated salt, the salt solution quickly penetrates into the eggs under the action of high-pressure air, so the salted duck eggs are cured quickly in a short time and are more uniform.

04

Pepper salted egg

1, add a proper amount of pepper to a pot of water to boil, add a proper amount of salt to melt and cool, and pour into a clean container;

2. Wash and dry the eggs, put them into the salt water in the bucket and cover them;

3, about a month later, you can cook and eat. Salted eggs are fragrant, easy to produce oil and good in color.

05

Spiced salted eggs

1, preparation materials:

Raw eggs, star anise, cinnamon, pepper, fragrant leaves, fennel, white wine.

2, operation steps:

(1) Put water in the pot (water overflows the eggs). After boiling, add star anise, cinnamon, pepper, fragrant leaves and fennel, and cook for 15 minutes;

(2) adding salt into water, slowly dissolving until the brine is saturated, turning off the fire, cooling and pouring into a container; Wash raw eggs, air dry or air dry, and gently put them into a container filled with feed water;

(3) Drop a dozen drops of white wine (for sterilization) before covering the lid;

(4) Cover the lid tightly after pouring the good wine (pay attention to sealing). If you don't want to eat too salty, you can eat it in about 20 days; If you like salty and oily, it is estimated that it will take 30~40 days.

06

Yellow sand salted egg

1, preparation materials:

500g of yellow sand, 0/00g of refined salt/kloc-,50g of essential oil and proper amount of water.

2. Step:

(1) When curing, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into paste;

(2) Put the washed and sun-dried fresh eggs into the sticky mud one by one, take them out after the eggs are evenly stuck with silt, put them into food bags or other containers, take them out after 3 weeks, and wash away the silt before cooking. If there is no yellow sand, you can use other silt instead. If the viscosity of sand is not good, a small amount of clay can be added.

07

Salted egg with white wine

1, preparation materials:

Prepare the materials according to 5 kg of eggs, 0 kg of 65438+60 degree liquor and 0.5 kg of refined salt.

2. Step:

(1) When pickling, first soak the dried eggs in Chinese liquor one by one;

(2) Roll the refined salt, put it in a container, seal it in a dry, cool and ventilated place, and take it out and cook it in about 30 days.

08

Spicy salted egg

1, preparation materials:

Chili sauce, white wine, eggs

2. Step:

(1) Take thick hot sauce and white wine and mix them evenly according to the ratio of 8:2;

(2) Put the washed and dried eggs into a uniform roll one by one, and then roll them in refined salt;

(3) put into a porcelain jar, sealing and curing for 70-90 days.

This pickled egg is spicy and red, full of wine, slightly spicy in salt and delicious.

09

Plant ash curing

Add plant ash and salt and dip the eggshell in water (most products sold in the market are pickled in this way).

10

Dried salted egg

Soak the washed eggs in white wine and roll them in salt. After all the salt is planted, put it into an airtight plastic food bag, tie the bag tightly and seal it. A week later, the salted eggs will be cured.

1 1

Salted eggs in rice soup

Add yellow mud or red mud to the soup made of rice soup or boiled rice noodles, and add salt (the amount of salt is out of proportion, so add it according to your own requirements). It is said that this salted egg yolk is the most oily.