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1, sand pickled egg method. Preparation of sand, 500 grams, 100 grams salt, oil, 50 grams of water amount. Preserved when the first sand poured into the pot, add salt, oil and water, stir into a paste, then dry cleaned fresh duck eggs one by one into the sticky mud, silt to be removed after duck glue evenly, put into the food bag or other container for 3 weeks to wash out the sediment cooking. If there is no sand can be used instead of the other sediment, sand sticky if bad, can add a small amount of clay.
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-2, saturated salt water curing method. The amount of water and salt according to the number of duck eggs to set. When the salt liquefied in boiling salted water first reached saturation (about 20% concentration). To be cooled brine into the jars, wash dry and the duck, one by one into the brine, seal altar, family air, 25 days to open the altar to take eggs cooking. This method preserved duck eggs, egg yolk oil and more taste especially sweet.
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3, batter marinated law. Take flour, into a paste with hot water, add a little allspice and white wine and mix well. Then wash the dried duck mallet personally wrapped in maul, then roll on a layer of salt, into the altar, the altar mouth sealed. Harmony with the batter with salt, so salt into the eggs, removed 25 days after the cooking can be.
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4, liquknow next to nothing o########d method. Per 5 kg and 60-degree duck white wine 1 kg, 0.5 kg salt preparation. When the first dip salted duck eggs on dry white wine in one by one dip dip, then roll on the salt, into the container, seal placed in a dry, cool, ventilated place, about 30 days to remove the cooking.
5, spicy salted pickled. Prepare a bowl of salt the sauce, washed a digit of fresh duck eggs, pickled when the canopic jars, washed with water and boiled, after the dry brush, the duck eggs one by one dip in the sauce evenly, then roll again in the salt and light into the canopic jars, the top layer spatter a tiny salt, cover and sealed in brown paper strictly placed in the cool ventilation can be opened 30-40 days after the cooking jug.
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6, spicy pickled eggs salty alcohol. Take thick sauce, white wine, according to the uniform mixing ratio of 8:2, the dry cleaning roll of duck eggs one by one into uniform dip, then roll again in the salt, then placed in canopic jars, the tight seal, preserved Serve 70-90 days. This was a spicy pickled duck red wine lovers, salty and spicy, delicious and pleasant.
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7, spiced salted duck eggs pickled. Take pepper, cinnamon, fennel, ginger, salt, boiled for 20 minutes with an equal amount of water, poured into a porcelain jar, wash the bubble into the duck, seal altar, after 40 days to cooking. This duck fragrant, slightly salty and delicious.
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a uncomplicated approximate, we try ~ ~
-1. duck eggs (eggs. goose can be), the more fresh as feasible, so long shelf life
-2. with water and carefully wash the egg shell (or bacteria inside the chasm in the egg)
-3. on the disk completely dry of water (water have to be thoroughly dried Oh)
-4. the dried eggs wrapped in a white wine wrapped in a (Double pot like liquor and can be), then wrapped in a thick layer of salt
-5. the eggs in a sealed plastic bag good condition inside and then knot the bag. the best we tie a few more bags on the outside, to assure a good seal thing
-6. this pack eggs in a cool place 20 days .20 days you can drag
how salty eggs overran system
sand salted egg is:
pound of eggs, a pound of sand and III water, one or two of salt, pepper, aniseed, tea, wine, sugar, monosodium glutamate free. A membrane of salty dirt layer vessel egg, and eventually to all buried in the sand, and cover discourage contraction. Come and remove the sand ahead dining cooked. Sand can be secondhand again.
salty pickled egg method (C). Mud wrap method: eggs, pounds, washed and dried. Then salt and dark tea five pound seventy-two money and half a catty raw water, boiled in a stir on the gravy (approximately $ ml). This variety of salty tea and rice wine twelve and a half into the loess mix, full of eggs evenly wrapped, then sealed into the tank, one month can be.
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N kinds of eggs, salty quickly flooded the method
; 1, put some vinegar and salt egg shell calcium carbonate is the chief component of vinegar to soften its salt water immersion speedily
2, the molecular velocity and temperature into direct proportion so you do not ambition to maintain the brine temperature is too low (too does not go out, you do not cook eggs) closed to retention, the best large-caliber vessels, such for pots, plastic canvasing meet at midday on Sun closed (increased temperature)
3,. more salt in salt water, the greater the density of salt in the water, relatively speaking, the faster
4, with the point soil to prevent salt crystals by low temperatures, precipitation
5, If too much distress, then obliterated with gauze, to addition contact surface, reducing infiltration thickness
6, sand pickled egg method. Preparation of sand, 500 grams, 100 grams salt, oil, 50 grams of water amount. Preserved when the first sand poured into the pot, add salt, oil and water, stir into a paste, then dry cleaned fresh eggs one by one into the sticky mud, silt to be removed after dishonored eggs evenly, put into the food bag or other container for 3 weeks to wash out the sediment cooking. If there is no sand can be used instead of the additional sediment, sand sticky if bad, can add a small amount of clay.
7, saturated salt water curing method. The amount of water and salt according to the number of eggs to set. When the salt dissolved in boiling salted water first reached saturation (about 20% concentration). To be cooled brine into the jars, wash dry and the eggs, one by one into the brine, seal altar, home ventilation, 25 days to open the altar to take eggs cooking. This method of salty pickled eggs, egg yolk oil and more taste particularly sweet.
8, batter marinated law. Take flour, into a paste with hot water,
Lacoste Observe Strap Trainers, add a little allspice and white wine and mix well. Then wash the dried eggs one by one wrapped sticky batter, then roll on a layer of salt, into the altar, the altar mouth sealed. Harmony with the batter with salt, so salt into the eggs, removed 25 days after the cooking can be.
9, liquall butaked method. Eggs per 5 kg and 60-degree white wine 1 kg, 0.5 kg salt readiness. When the first dip salted eggs in dry white wine in one by one dip dip, then roll on the salt, into the container, seal placed in a dry, cool, ventilated location, about 30 days to remove the cooking.
10, spicy pickled salted egg. Prepare a bowl of salt the sauce, washed a number of fresh eggs, preserved when the canopic jars,
Lacoste Protect Laser Trainers, washed with water and boiled, after the dry brush, the eggs one by one dip in the sauce evenly, then roll again in the salt and light into the canopic jars, the top layer sprinkle a little salt, cover and sealed in brown paper strictly placed in the cool air can be opened 30-40 days after the cooking pot.
11, spicy pickled eggs salty liquor. Take thick sauce, pearly brandy, along to the uniform mingling ratio of 8:2, to wash the eggs an along 1 into the uniform dry rolling dip, then coil repeatedly in the salt, then placed in canopic jars, the firm seal, maintained Serve 70-90 days. This was a spicy pickled eggs, ruddy wine lovers, salty and spicy,
Lacoste Gravitate Trainers, delicious and jolly.
12, spiced salty pickled eggs. Take pepper, cinnamon, fennel, ginger, salt, boiled as 20 minutes with an equal amount of water, gushed into a porcelain jar, clean the eggs into the bubble, seal altar, afterward 40 days to cooking. This eggs rich flavor, slightly salty and savory.
13, the washed eggs drenched with alcohol, then roll the eggs in salt in a surround, to be evenly covered with salt, then do not drip into the gas plastic edible sack, the sack sealed truss, a week after, salty pickled eggs will become.
14, salted eggs, this easy homemade pickled vegetables have many laws. Raw salted, cooked salted, pickled mud, dry-cured, salted paper salted ... ... a kind of methods, each with a short length. Some salt is not good, acid smell or half-shell, ping-pong explosion when cooked, not too salty or entry. I salted with sand, verified by reiterated approximation, the sand preserved most satisfactory. Moreover, the avails of sand pickled eggs, one less salt, the second is to protect the sand fly moth bites and to exclude the mold contamination. The third is not wrong durable, long time, egg yolk fuel, egg white is not bad software.
15, Sand pickled eggs is: a pound of eggs, a pound of sand and III water, one or two of salt, pepper, aniseed, tea, wine, sugar, MSG free. A layer of salty sand layer container egg, and finally to all buried in the sand, and cover prevent shrinkage. Come and remove the sand before eating cooked. Sand can be used repeatedly.
16, dry-cured as with: Mud wrap method: eggs, pounds, washed and dried. Then salt and black tea five pound seventy-two money plus half a catty raw water, boiled in a stir on the gravy (about $ ml). This kind of salty tea and rice wine twelve and a half into the loess mix, full of eggs evenly wrapped, then sealed into the tank, one month can be.
salted duck egg are dry-cured and wet cured in 2 ways.
wet salted consist in ...:
1,
Womens Lacoste Arin Trainers, the egg wash, dry. (A very essential step, or pickled eggs easily broken)
2, with a cool white open (not raw) to reconcile saturated salt water, put some white wine (not cooking wine, This egg is easy to oil), add a little pepper aniseed, can Titian.
3, brine pickled eggs into
4, when the cold weather, pickled for two months , hot days when the dry-cured pickled month have
as follows:
1, the egg wash, dry. (Pickled with wet method)
2, find the container, which fraught with salt, coarse salt, rather wet, salt and eggs into the pile.
3, pour glass of white wine, salt, eggs buried on the heap.
4, when the cold climate, pickled for two months,
Lacoste Trainers 2010, when peppery, pickled month have
; 5, first with hot water salinization open, let cool, put raw eggs in the jar, slowly laying, thoughtful not to damage something, otherwise there will be rotten eggs, then a good salt water before the cold, pour in the jar Inside, you have not discerned eggs like to just have a month you can eat
6, the egg wash, seethe the water to salinity open, and let chilly (one to dry the fowl tin no have cold water, ah} After the different water into the tan, the closure ashore it. time to master.
orthodox practices:
; 1, to gather the red dirt (preferably), or Wong Nai field, do not be stepped on, so do not work on the donation side of the road or ridge. came behind and the salt water, disburse care to the proportion of salt, attempt the not hard on the line. muck and thin, like pancakes face it, not also dry. eggs, dry cleaned, coated and good soil, a layer of code on the porcelain altar in clean air, pay attention to arranging the mouth after closure of the altar. 15-20 days after the salted egg like.
2, a pound of eggs, pounds of salt and III white wine,
Womens Lacoste Shua Trainers, pickled month
home practice:
the premier handful of salt into the boiling water
second egg into the salt water in the (to put the eggs in such water)
; 1, with the red muck in a salt which is not a perspicuous entity, a month on it.
But I remind you, not better not to do, or alarm of a problem. test can, I would be frightened for you.
2, the egg wash, wipe with white wine can certify large and bright egg yolk oil, sprinkle with salt in containers in place, sprinkle some more, in a sealed, ample to be competent to eat fknow next to nothing ofme time, vigorously two weeks, I muse they have to do my mom was actually good to eat Oh
How have flooded salt butter salted duck egg not
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