Eat spiced salted eggs in two days
Every year, when I began to pickle spicy salted eggs, I had been looking forward to eating salted eggs as soon as possible since I bought duck eggs. However, to eat salted eggs with oily yolks, I had to wait about a month. For a foodie, waiting for so long was tantamount to chronic suicide. So during the waiting period, I devoted myself to studying how to quickly make a five flavor salted duck egg recipe. After several methods of test and adjustment, I cooked a relatively mature recipe. In two days, I could eat the five flavor salted duck egg with a mellow aftertaste. In order to distinguish the spiced salted duck eggs salted for 30 days, let's call them spiced salted duck eggs according to the name of my hometown. I can't describe the beauty of the taste in words. Anyone who has eaten it says it's delicious and will miss it. The only drawback is that the egg yolk can not flow oil, but its unique taste and taste completely make up for this shortcoming, which is almost comparable to an old neighbor in my hometown who sells salted eggs for a living.When it comes to this old neighbor, in my area, almost no one knew him and his salted eggs. It's not too much to say that he grew up eating his salted eggs. His daughter and I were the same age. When we were very young, we often went to his house to play. We can often see his family sitting by the patio and beating salt eggs with chopsticks. The patio is made of bluestone slabs and covered with green moss. A small piece of white sky is exposed above the patio. Beside the patio is a large farm stove, all of which are the traces of years of smoke and fire. This scene was so deeply etched into my mind that when I think of his salted eggs, I can't help passing the scene. My salted egg processing method uses this part of his family's process of making salted eggs.Features of the finished product: the egg white is very Q, the egg yolk is very sandy, the bittern aroma is rich, and the saltiness is moderate. It is actually a good food for home tourism.
Step 1 . Choose fresh duck eggs and several eggs, with a freshness of no more than three days. Wash the eggs thoroughly.
Step 2 . Add an appropriate amount of water to the pot, pour in all the tea leaves and spices, and simmer for about half an hour. Add salt, edible alkali, and dark soy sauce.
Step 3 . When cooking ingredients, to save energy, eggs and duck eggs can be boiled, removed, and then boiled with brine until the aroma is produced. If there is brine that has been used to marinate meat, it would be better. Add more salt than usual when cooking, it tastes very salty but not saturated. I used about 50 grams of salt in this pot because it retained the eggshell and the soaking time was not long, so the egg itself could not absorb too much salt.
Step 4 . Knock out or crack the shells of the retrieved eggs one by one, being careful not to break them with appropriate force.
Step 5 . Put the beaten eggs into the boiled brine, and the brine should submerge the eggs. Boil over medium high heat for 15-20 minutes, then turn off the heat and soak.
Step 6 . Soak for 6-8 hours, then boil for about 20 minutes. Turn off the heat and continue soaking. If you need to stay overnight during the hot season, you need to store the eggs in the refrigerator, boil them the next day, and then soak them for 6-8 hours. On days when the temperature is not high, you can soak it directly at room temperature. The next day, after boiling, soak it for 6-8 hours.
Step 7 . Take out the five spice salted eggs from the brine, and if you can't finish them, you can freeze them in the refrigerator. When eating, take them out and steam them. After the brine cools down, it can be stored in the refrigerator and frozen before being reused.
Step 8 . Salted egg products.
Step 9 . Salted duck egg products.
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