professional headphones 100% of the oil how do sal

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100% oil of salted duck egg how to do

preserved duck eggs: 1, buy back the duck scrub under running water Clean with a soft little brush hair.

2, brush a good duck in ventilated, cool dry place.

3, to scrub clean the jar, but also dry.

4, washing the pickled with salt after opening with the open water and let cool. (Salt is no longer dissolved in water, ie saturated salt water.)

Added that: The water poured into the washing with salt (pickles with a large grain of salt) of the pot, stir, if the salt of the , and add salt until the salt of the pelvic floor is not, then is saturated brine, and put the water into another bowl, this is our use of water, the rest of the salt water and then repeat last action. (I have told no, I'm exhausted)

5, air-dried duck eggs at a height of wine (the higher the better sixty five degrees is best) dipped absorbed (soaked and let the egg covered with wine ),

code into the jars.

6, the cold salt water into the jar, you have not seen duck eggs, sealing the altar, waiting for 20-30 days you can eat.

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1, sand salted egg method.
prepare 500 grams of sand, salt, 100 grams, 50 grams of oil, water, adequate. Preserved when the first sand into the pot, add salt, oil and water, stir into a paste, and then dry cleaned, fresh duck eggs one by one into the sticky mud and silt to be removed after duck glue evenly, put into the food bag or other container for 3 weeks to wash out sand cooking. Without sand, silt can be replaced by other, if the viscosity of the sand is not good, can add a small amount of clay.
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-2, saturated salt water preserving method.
the amount of water and salt to be by the number of duck eggs. When the salt dissolved in boiling salted water first, reaching saturation (concentration of about 20%). To be cooled brine into the jars, dry cleaned and the duck eggs, one by one into the brine, seal altar, home ventilation, 25 days to open the altar to take eggs cooking. This method preserved salted duck egg, egg yolk, oil and more particularly tasty flavor.
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3,[link widoczny dla zalogowanych], batter marinated method.
take flour, into a paste with hot water, add a little allspice and white wine and mix well. Wash then dry the duck one by one stick wrapped in batter and then roll on a layer of salt, into the altar, sealed altar. Integration with the batter with salt, so salt into the eggs, 25 days to remove the cooking.
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4, liquor soaked method.
per 5 kg of duck eggs and 60 white wine 1 kg, 0.5 kg of salt preparation. Dip dried salted duck eggs on when the first one by one dip in about liquor, and then roll on the salt, into the container, sealed 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 number of fresh duck eggs, pickled canopic jars when washed with water, and scalded with boiling water after the dry brush , the duck eggs one by one dip in the sauce evenly, then roll again in the salt, and tap into the canopic jars, the top layer sprinkle a little salt, cover and strictly sealed in brown paper, placed in the cool air 30 to-40 days to open cans of cooking.
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6, spicy pickled eggs salty alcohol. Get thick sauce, white wine, according to uniform mixing ratio of 8:2, the duck eggs one by one into the wash to dry even after rolling dip, then roll again in the salt, then placed in canopic jars, the tight seal, preserved Serve 70-90 days. The salted duck egg was spicy red, wine lovers, and salty and spicy, delicious and pleasant.

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7, spiced pickled duck eggs.
take pepper, cinnamon, fennel, ginger, salt, with an equal amount of boiling water for 20 minutes, poured into a porcelain altar, to wash the foam into the duck, cover Yan altar, and 40 days to cooking. This duck, rich flavor, slightly salty taste.
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a simple approach, we try ~ ~
-1. duck eggs (eggs. goose can be), the more fresh as possible, so long shelf life
-2. with water and carefully wash the egg shell (or a hole in the egg inside the bacteria)
-3. on the disk completely dried water (water must be completely dry Oh)
-4. the dried egg white wine wrapped in a wrap (like the ordinary wine Erguotou can), then wrapped a thick salt
-5. put the eggs in a sealed plastic bag inside conditions are good, and then fastened the bag. The best we bundle a few more bags on the outside, to ensure a good seal thing
-6. this package eggs in a cool place for 20 days .20 days to pull

salted eggs how flooded the system
sand salted egg is:
pound of eggs, a pound of sand, two or three of water, one or two of salt, pepper, aniseed, tea, wine, sugar,[link widoczny dla zalogowanych], monosodium glutamate free. Container of sand layer of the egg salt layer, and finally to all buried in the sand, and cover prevent shrinkage. Cooked before eating fish out of sand to come and go. Sand can be used repeatedly.
pickled salted egg method (III). Mud wrap method: eggs, pounds, washed and dried. Then salt and black five-pound seventy-two money plus half a catty raw water, boiled in each on a gravy (about two hundred ml.) This kind of salty tea and rice wine or two a half into the loess mix evenly coated in egg, then into the jar seals, one month can be.
switched [link widoczny dla zalogowanych]
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N kinds of salted eggs quickly flooded the method
; 1, put a little vinegar brine egg shell calcium carbonate, the main ingredient is salt water immersion in vinegar to soften it's quick
2, the molecular velocity and temperature into proportionately so you do not want to maintain the brine temperature is too low (so do not line, you are not boiled eggs) kept closed, the best is a large-caliber vessels, such as pots, sealed with plastic sheeting to meet the noon sun (higher temperature)
3,. salt water with the addition of salt, the greater the density of salt in the water, relatively speaking, the faster
4, with the point of mud, to prevent the precipitation of salt crystals at low temperatures
5, if the go to the trouble, then wiped with gauze to increase the contact surface, reducing infiltration thickness
6, sand pickled eggs law. 500 grams of prepared sand, salt, 100 grams, 50 grams of oil, water, adequate. Preserved when the first sand into the pot, add salt, oil and water, stir into a paste, and then dry cleaned fresh eggs one by one into the sticky mud and silt to be removed after the egg glue evenly, put into the food bag or other container for 3 weeks to wash out sand cooking. Without sand, silt can be replaced by other, if the viscosity of the sand is not good, can add a small amount of clay.
7, saturated salt water preserving method. The amount of water and salt according to the number of eggs to set. When the salt dissolved in boiling salted water first, reaching saturation (concentration of about 20%). To be cooled brine into the jars, and wash dried eggs, one by one into the brine, seal altar, home ventilation, 25 days to open the altar to take eggs cooking. This method preserved salted egg, egg yolk oil and more particularly tasty flavor.
8, batter marinated law. Take flour, into a paste with hot water, add a little allspice and white wine and mix well. Wash then dry the eggs one by one stick wrapped in batter and then roll on a layer of salt, into the altar, sealed altar. Integration with the batter with salt, so salt into the eggs, 25 days to remove the cooking.
9, liquor soaked method. Eggs per 5 kg and 60 white wine 1 kg, 0.5 kg salt preparation. When the first dip salted eggs in dry white wine in one by one dip dip, then roll on the salt, into the container, sealed in a dry, cool, ventilated place, about 30 days to remove the cooking.
10, spicy pickled salted eggs. A bowl of chili prepared by the salt, wash a number of fresh eggs, pickled canopic jars when washed with water, and scalded with boiling water after the dry brush, the eggs one by one dip in the sauce evenly, then roll again in the salt and then tap 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 30 to-40 days after the opening cans of cooking.
11, spicy pickled eggs salty alcohol. Get thick sauce, white wine, according to uniform mixing ratio of 8:2,[link widoczny dla zalogowanych], the eggs one by one into the wash to dry even after rolling dip, then roll again in the salt, then placed in canopic jars, the tight seal, preserved Serve 70-90 days. Spicy pickled eggs that were red, wine lovers, and salt in the mild, pleasant taste.
12, spicy pickled salted eggs. Take pepper, cinnamon, fennel, ginger, salt, with an equal amount of boiling water for 20 minutes, poured into a porcelain altar, to wash the eggs were dipped into, seal altar, and 40 days to cooking. The eggs, rich flavor, salty and delicious.
13, will be washed with a liquor soaked in eggs, then roll around in the eggs in salt until evenly covered with salt, then do not leak into the gas in plastic food bag, seal the bag fastened together, a week later, salty pickled eggs will become.
14, salted eggs, many of these homemade pickled vegetables convenient method. Raw salted, cooked salted, pickled mud, dried salted, pickled ... ... a variety of salted paper method, each of the short length. Some salt is not good, sour smell or half shell, cooked burst when the ping-pong, or salt may not be imported. I salted with sand, after repeated verification comparison, sand salt effect is most ideal. Moreover, one advantage of sand salt pickled eggs, small, and second, to eliminate the protection of sand flies bite and mold contamination. The third is not bad durable,[link widoczny dla zalogowanych], long time, egg yolk oil, egg white is not bad software.
15, sand salted egg is: a pound of eggs, a pound of sand,[link widoczny dla zalogowanych], two or three of water, one or two of salt, pepper, aniseed, tea, wine, sugar, MSG free. Container of sand layer of the egg salt layer, and finally to all buried in the sand, and cover prevent shrinkage. Cooked before eating fish out of sand to come and go. Sand can be used repeatedly.
16, dry-cured as follows: Mud wrap method: eggs, pounds, washed and dried. Then salt and black five-pound seventy-two money plus half a catty raw water, boiled in each on a gravy (about two hundred ml.) This kind of salty tea and rice wine or two a half into the loess mix evenly coated in egg, then into the jar seals, one month can be.
salted duck eggs are dry cured and wet cured in two ways.
wet salted as follows:
1, the egg wash, dry. (A very important step, or easy pickled eggs bad)
2, with a cool white open (can not use raw water) to reconcile saturated salt water, put some white wine (not cooking wine, This is easy egg oil), add a little pepper aniseed, you can Titian.
3, eggs, pickled in salt
4, when cold, pickled for two months , when hot dry-cured pickled month have
as follows:
1, the egg wash, dry. (The same method of wet salted)
2, find the container, which filled with salt, preferably coarse salt wet, the eggs into the salt pile.
3, inverted cup of white wine, salt, eggs buried on the heap.
4, when cold, pickled for two months, when hot, pickled month have
; 5, first with hot water salinization open, let cool, put raw eggs in the jar, slowly laying, be careful not to break something, otherwise there will be rotten eggs, and then right before the cold salt water, pour in the jar Inside, the egg is like to just have not seen for a month you can eat
6, the egg wash, boil the water to salinity open and let cool (chicken one can not have water to dry the water cool after ah} different place to tan, the closure on it. time to master.
traditional practices:
; 1, to collect the red clay (preferably) or Wong Nai field, do not be stepped on,[link widoczny dla zalogowanych], so do not go on the acquisition side of the road or ridge. came back and the salt water, pay attention to the proportion of water and salt, to taste not hard on the line. slurry and thin, like pancakes face it, not too dry. eggs, dry cleaned, wrapped and good soil, clean air layers of code on the porcelain altar, pay attention to the altar after laying mouth closed. 15-20 days after the salted egg just fine.
2, a pound of eggs jin salt, couple of white wine, pickled month
home practice:
the first handful of salt into boiling water ; 1, with the red mud in a salt which is not clear what, a month on it.
But I remind you that not be the best not to do, or fear of a problem. test can, I scared you.
2, the egg wash, wipe with white wine can guarantee more than oil and bright egg yolk, sprinkle salt in the containers in place, sprinkle some more, in a sealed, will be able to eat enough period of time, vigorously pursued two weeks, I think my mom really well they are doing to eat Oh

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