How to marinate salted duck eggs to get sand and oil? With these two methods, the duck eggs are salty, fragrant and tender

 

How to marinate salted duck eggs to get out of the sand and oil, salty, fragrant and soft and tender? Below I will share with you the two methods I commonly use to marinate salted duck eggs, which are two family versions of the operation method, which are convenient and fast, novices can try it, and interested friends can collect it.

【Pickled salted duck eggs】

Method 1:

Ingredients: duck eggs, high liquor, coarse salt, five-spice powder, white vinegar

1. Choose fresh duck eggs, rinse them with water, and then wipe the surface moisture of the duck eggs, so as to keep the duck eggs clean and odorless.

2. Prepare a small bowl, put in two tablespoons of coarse salt and one tablespoon of five-spice powder, stir well and set aside.

3. After the cleaned duck eggs are dried, find a clean small cloth, dip the rag in white vinegar, and then wipe the surface of the duck eggs with a strip of cloth stained with white vinegar, wipe the whole evenly, and let it stand for about 15 minutes.

4. Pour in a large bowl of high liquor, and then put the duck eggs rubbed with white vinegar into the bowl of liquor, and let the duck eggs soak in a layer of liquor.

5. After soaking the duck egg in white wine, put it directly into the salt and five-spice powder bowl prepared in front, and evenly coat the duck egg with a layer of salt and five-spice powder.

6. Wrap the duck eggs wrapped in salt and five-spice powder in plastic wrap, then put them in a cool place and marinate for a month.

Method 2:

Ingredients: duck eggs (eggs are also acceptable), high white wine, Sichuan pepper, cinnamon, bay leaves, ginger slices, star anise, coarse salt

1. Use fresh duck eggs to soak in water, then clean the dirt on the surface of the duck eggs, and then dry them with a clean towel or paper towel for later use.

2. Boil water in a pot, add Sichuan pepper, ginger slices, cinnamon, star anise, bay leaves, a spoonful of coarse salt, the ratio of salt and water is 1 kg of water and put 100 grams of salt, and the water boils until the coarse salt melts.

3. After the boiled seasoning water cools, add 100 grams of high liquor, then stir well and set aside.

4. Prepare a water-free and oil-free sealed jar, gently put the duck eggs into the jar, and then pour the boiled seasoning water into the sealed jar, paying attention to the water for marinating the duck eggs to cover all the duck eggs.

5. Seal the sealed jar and place it in a cool and ventilated place to marinate for about 20 days before eating.

Look at the marinated salted duck eggs, you can see the beautiful color when you open it, the red sand oil also flows out, take a bite gently, the saltiness is moderate, the egg white is tender, the egg yolk is salty and fragrant, and the salted duck eggs contain calcium, iron and other trace elements, moderate consumption helps to supplement the body's trace element intake, so it is also good to eat a little salted duck eggs in moderation.

Notes:

1. The best wine for marinating salted duck eggs is a high degree of liquor above 58 degrees, such as Erguotou, and the price is also affordable.

2. Before pickling, you can also add white vinegar to soak in water for about 10 minutes before pickling, white vinegar can make the eggshell soft, and it can make the duck eggs easier to taste when pickling.

3. Keep the duck eggs dry when pickling, there can be no traces of water, don't be in a hurry to marinate after washing and drying, let the water completely evaporate for two hours before pickling, otherwise it is easy to spoil.

4. When using method 1 pickling, if you want to be salty, wrap it thicker when wrapping it with salt, then the pickled duck eggs will be salty, and if you wrap less salt, it will be lighter.