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How to pickle salted goose eggs

1. Water immersion method: 50 fresh goose eggs + 0.5 kg of crude salt + 1 kg of water + 10 g of liquor (above 50 degrees); wash and dry the utensils of the eggs, pour in some spirits, then blow dry and set aside; bring the water to the boil, pour the salt into it to dissolve it, and cool it over fire. Wash and dry the eggs, pour the cooled salt water into the Japanese utensils and soak in them, then add the liquor, seal and store in a cool place, and then eat it after a month.

2. Wash the goose eggs and control the moisture. Prepare to be highly white. Prepare sea salt. Pour the high spirits into the container, wash and control the dry goose eggs, and the eggs are all wet. Take out a container containing sea salt and cover it with sea salt. Put it neatly in turn, cover it, and store it for more than 20 days.

3. Yellow sand pickled eggs. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil and the right amount of water. When pickling, pour the yellow sand into a basin, add essential salt, essential oil and water, stir into a paste, and then put the washed and dried fresh goose eggs into the sticky mud one by one. After the goose eggs are evenly glued with sand, they are taken out and put into food bags or other containers. After 3 weeks, the sediment can be washed away and cooked.

4. the materials needed to prepare salted goose eggs are goose eggs, salt and tea. The goose eggs are fresh farm goose eggs, the salt is pure natural mineral salt, and the tea is Pu'er tea of high quality. Boil the goose eggs into the pot, add enough water, boil and continue to boil for about 15 minutes. Be careful not to use a pressure cooker when cooking goose eggs so as not to break them. After the goose eggs are cooked, remove them and put them in cold water to cool.

The correct method of pickling salted goose eggs

1. Put the cold goose eggs into the marinade, and pay attention to the goose eggs to be evenly wrapped in the marinade. Depending on the curing time, the taste will be different. Under normal circumstances, the curing time will be between 15-30 days, you can adjust the curing time to meet your taste requirements. Put the pickled goose eggs in a ventilated and dry place, wait for the surface to form a thin white frost, you can eat.

2. Yellow sand pickled eggs. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil and the right amount of water. When pickling, pour the yellow sand into a basin, add essential salt, essential oil and water, stir into a paste, and then put the washed and dried fresh goose eggs into the sticky mud one by one. After the goose eggs are evenly glued with sand, they are taken out and put into food bags or other containers. After 3 weeks, the sediment can be washed away and cooked.

Step: wash the goose eggs and dry them. Prepare half a bowl of white wine and half of salt. The dried goose eggs are rolled and dipped with white wine in the wine bowl. Roll to the salt bowl and dip it with salt. Wrap it tightly with a piece of plastic wrap. Put it in a plastic bag, fasten the mouth of the plastic bag, place it in a cool place and store for more than 30 days. Remove the pickled goose eggs, remove the cling film and wash the salt powder. Boil it in the pan. Come out of the pot.

4. The method of salting goose eggs with high alcohol. Wash and dry the goose eggs, then soak them in high wine for 30 to 40 seconds. Remove the eggs and roll them with salt. Wrap it in plastic wrap on a flat plate, then wrap it in plastic wrap, expose it in the sun for an afternoon, then leave it in the shade for a month, and you can eat it.

5. The home pickling methods of salted goose eggs are as follows: ingredients: 50 goose eggs, 1 bag of salt, 2 bottles of white vinegar, a bowl of high liquor. Step: wash the fresh goose eggs and put them in a small basket to drain. Pour two bottles of white vinegar into a large basin and mix it with water. It is appropriate to soak all the goose eggs completely. Put the washed goose eggs into it and let it stand overnight. Then wash it with clean water.

6. The best way to pickle goose eggs is as follows: tools / raw materials: 15 goose eggs, 1 packet of salt, 100 grams of liquor. Wash the goose eggs in water with a brush and dry naturally. Pour a jin of salt into the pot, add the right amount of water, can not pass the goose eggs in the altar, bring to a boil. Boil until the salt melts and turn off the heat. Wash the jar in advance, control the moisture, dry naturally and add the goose eggs.

How to marinate goose eggs?

1. Wash the goose eggs and dry them, then soak them in high wine for 30 to 40 seconds. Remove the eggs and roll them with salt. Wrap it in plastic wrap on a flat plate, then wrap it in plastic wrap, expose it in the sun for an afternoon, then leave it in the shade for a month, and you can eat it.

2. Prepare ingredients: 20 goose eggs, 2 bags of edible vinegar, half bowl of liquor, 250 grams of salt. Wash the goose eggs, put them in a basin, add vinegar and fill them with water to soak the eggs in vinegar water. The next day, the egg skin will appear bubbles, which is the result of being corroded by vinegar, washed one by one in the basin and fished out. At this time, the egg skin is very smooth and clean. Pour the non-iodized salt into the bowl and put the liquor in another small bowl.

3. When pickling goose eggs, you can also add an appropriate amount of pepper and ingredients when cooking salt water, so that the pickled goose eggs have a strong aroma and taste very good.

4. Wash the goose eggs in water with a brush and dry naturally. Pour a jin of salt into the pot, add the right amount of water, can not pass the goose eggs in the altar, bring to a boil. Boil until the salt melts and turn off the heat. Wash the jar in advance, control the moisture, dry naturally and add the goose eggs.

Pickling method of salted goose eggs

Yellow sand pickled eggs. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil and the right amount of water. When pickling, pour the yellow sand into a basin, add essential salt, essential oil and water, stir into a paste, and then put the washed and dried fresh goose eggs into the sticky mud one by one. After the goose eggs are evenly glued with sand, they are taken out and put into food bags or other containers. After 3 weeks, the sediment can be washed away and cooked.

Wash the goose eggs, put them in a basin, add vinegar and fill with water, soak for 24 hours. The next day, the egg skin will appear bubbles, which is the result of being corroded by vinegar, washed one by one in the basin and fished out. Pour the salt into the bowl and the liquor into another small bowl. Dip the washed goose egg in the white wine to make its skin moist, then roll it in the salt and roll it with a uniform layer of salt, wrap it in a plastic bag and wrap it tightly.

Step: wash the goose eggs and dry them. Prepare half a bowl of white wine and half of salt. The dried goose eggs are rolled and dipped with white wine in the wine bowl. Roll to the salt bowl and dip it with salt. Wrap it tightly with a piece of plastic wrap. Put it in a plastic bag, fasten the mouth of the plastic bag, place it in a cool place and store for more than 30 days. Remove the pickled goose eggs, remove the cling film and wash the salt powder. Boil it in the pan. Come out of the pot.

Preparation materials: goose eggs, high protein, sea salt, liquor. Wash the goose eggs and control the moisture. Prepare to be highly white. Prepare sea salt. Pour the high spirits into the container, wash and control the dry goose eggs, and the eggs are all wet. Take out a container containing sea salt and cover it with sea salt. Put it neatly in turn, cover it, and store it for more than 20 days.

Salted goose eggs had better buy fresh pickled, otherwise the pickled effect is not good. Put the goose eggs in a container and scald them with slightly cooler boiling salt water. The salted goose eggs taste fresh and tender. After being pickled for about 30 days, you can try it. If you can't finish it for a while, you can take it out and roll it up with plastic wrap and put it in the refrigerator. Cook as you eat to avoid being too salty.

Pickling steps: wash the goose eggs and dry them and soak them in high spirits for a while. Soaking in liquor can kill bacteria and prevent eggs from spoiling. A little less white wine is fine, but you can't soak all the goose eggs when they are soaked. You can soak some of them first, and then turn them over every few minutes. Soak for more than ten minutes. Put the soaked goose eggs in a salt bowl and roll them as shown in the picture to cover the surface of the eggs with salt.