自制爆油咸鸭蛋

2024-06-04 11:58:59 4913

自制爆油咸鸭蛋
第一次自己腌制咸鸭蛋非常成功,个个流油.制作之前看了好多的腌制方法,有的工序比较复杂麻烦,决定综合尝试这个简单的方法,成果很是喜人。我这个全程腌制了38天咸淡刚好,每个都爆油。方法分享给需要的朋友们。

Details of ingredients

  • 鸭蛋14颗
  • 150克
  • 腌制用容器1个

Technique

  • 难度简单
  • 工艺
  • 口味咸鲜
  • 时间约三天

Steps to make 自制爆油咸鸭蛋

  • 1.生鸭蛋洗干净擦干
  • 2.要50度以上的白酒,我这个是56度二锅头。盐倒进大碗里。
  • 3.白酒倒进盆子或大碗里,把洗干净的鸭蛋放进去泡3分钟。
  • 4.鸭蛋在酒里泡过拿出来不用擦,连着酒水滚上一层盐,越湿盐越滚的厚,盐厚咸的也比较快。
  • 5.锡纸提前剪裁成可以把鸭蛋完全包裹好的方块状。滚好盐的鸭蛋用锡纸裹严实。
  • 6.全部包好装进容器里,没有容器塑料袋也可以,装好扎紧袋口多包两层塑料袋密封会严实些。我这瓶子没装下,剩下几个用两层塑料袋密封的一样好。封好放在阴凉处不用管了就等待。
  • 7.一个月以后可以先拿出两个试试,如果没有出油继续再腌,我这一下就是38天打开的,已经爆足了油我这鸭蛋个头不大,大个的时间也得久一点,小个的可以早几天就可以了。
  • 8.将盐冲洗掉,放到锅里蒸15分钟。个人觉得蒸比煮好,有时腌制完会有小裂纹煮的话会影响出油。
  • 9.蒸好后用凉水冲一下很容易剥皮。
  • 10.哇咔咔,个个都有油
  • 11. 就这么简单。
  • 12.富的流油
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