5,000 years of eclipse
Hello everyone, I am a gourmand in Shanxi, everyone calls me Hunan cuisine, Master Zhang, I love food and love to share food, please pay more attention.Speaking of salted duck eggs, their history is really long, "salted duck eggs have a very long history in China. As early as 2000 years ago in the Eastern Han Dynasty, salted duck eggs have become a common food for scholars. During the Northern and Southern Dynasties, salted duck eggs became popular, and in the Tang Dynasty, it became a court delicacy. In the Song Dynasty, salted duck eggs have been popularized among the people, and in the Ming and Qing dynasties, salted duck eggs have become a very common food. "In modern times, salted duck eggs have become the first choice for modern young people, but everyone has thought about why there are no such delicious salted duck eggs, why only supermarkets and other stores can sell them, and many families and even many well-informed rural people will not make them. This situation is caused by the fact that many people can't do it well or even can't make salted duck eggs, especially the two most critical steps are wrong.
To make salted duck eggs, if you want to make sand and oil, the taste is not too salty, these six points must be learned, and the key is in these two steps.
1. Duck eggs should be selected with good quality fresh duck eggs, with clean and complete eggshells, no cracks, no mildew, etc. Before marinating, be sure to wash and dry the duck eggs with clean water.
2. It is best to choose glass, clay pots, porcelain jars and other sealed containers that are not breathable and do not see light, and must pay attention to check whether there are trachoma and cracks in the container before pickling, and avoid choosing metal containers, because salt will have a chemical reaction with metal.
3. The main adjunct for the production of salted duck eggs is salt, and pure reconstituted salt or sea salt is generally selected when pickling. Considering that high sodium content is not good for the body, try to choose low-sodium salt, or appropriately add food-grade potassium chloride instead of edible salt.
4. Whether it is the mud and ash curing method, the salt water curing method, or the liquor curing method, it is necessary to choose a sealed container that is not breathable and does not see light, and avoid choosing a metal container.
5. Be sure to pay attention to hygiene during the pickling process, and keep the container sealed to ensure that the duck eggs are isolated from the air and placed in a cool place.
6. Salted duck eggs should not be soaked for a long time, and they should be cooked as soon as possible after pickling. If there is cracked shell, peculiar smell, or mildew, it should be avoided.
Ingredients: A number of duck eggs, 1 kg of salt, 80 grams of peppercorns
Detailed production process:
1. You can use duck eggs or goose eggs to make salted duck eggs, which are very reasonable in terms of size and yolk and egg white distribution, and should be cleaned with water. Be careful not to use broken eggs, which are easily spoiled when used to make salted duck eggs.
2. Remove the hot water from the pot, put the water to submerge the duck eggs, and then put the peppercorns and salt into the pot together.
3. Cook slowly over low heat, then stir quickly with a spoon and wait for the salt in the pot to dissolve.
4. It is also important to pay attention to the jar used for pickling eggs, which must be cleaned and disinfected, which can be scalded with hot water or washed with liquor.
5. Put the cleaned duck eggs into the jar, pay attention to handle them gently, and do not break the duck egg skin, otherwise it is easy to break.
6. Then put the cooled brine into the glass bottle, pay attention not to touch the oil, otherwise it will be easy to break.
7. The sealing of the glass jar is also very important, pour the salt at the mouth of the glass jar, then close the lid, and then pour the water on it, which can not only isolate the air, but also play a role in isolating bacteria.
——Chef Zhang has something to say——
Put the glass jar in a cool and ventilated environment, and it will be ready to eat in about 1 month. In order to achieve sand and oil, and the taste of salted duck eggs is not too salty, it is necessary to use low-sodium salt, while maintaining a clean and hygienic environment, and try to eat it in a short time after pickling, and do not soak it for a long time, so as to keep the salted duck eggs in the best state.
Really listen, really see, really feel, chew and swallow slowly. Every day is more than yesterday and tomorrow is more than yesterday, and every time I enjoy the food more than the last. I'm "Chef Zhang's Gourmet Recipes", are you ready today?