Pickled Salted Goose Eggs
1.
Prepare the materials. Put the goose eggs in the water and scrub them with a brush.
2.
Add appropriate amount of water to the pot, add pepper and star anise to boil. After the water is boiled, pour in salt and cook until it melts. Usually the ratio of water to salt is 100:20 in a saturated state.
3.
Cook until the salt is completely melted and turn off the heat.
4.
I have salted goose eggs marinated in fermented bean curd jars. I wash the jars in advance, control the moisture, dry them naturally, and put them into the goose eggs.
5.
When the boiled brine is slightly cooler at about 90 degrees, pour it directly into the altar. This is the secret of the freshness of the salted goose eggs. After the goose eggs are marinated after being blanched in boiling water, the boiled egg whites are particularly tender, even if you put a few on it. God, the egg white will not harden, and the taste is particularly good. It is good that the boiled water poured into the jar has not passed the goose eggs.
6.
After the salt water in the jar cools, add white wine, cover and marinate for about 30-40 days.
7.
You can try it in 30 days. Take a few out and see. The color of the goose egg skin has changed due to the pickling of pepper and star anise. The salted goose egg pickled with pepper and star anise is more fragrant.
8.
Add an appropriate amount of water to the pot, add salted goose eggs, and boil for 10 minutes.
9.
Out of the pot. The porridge, especially the big ballast porridge, is so delicious.
Tips:
1. The way to eat goose eggs is no different from that of eggs. I like to eat salted goose eggs. The nutrition is not bad at all, and the yolks are very large and oily and very attractive. It is best to buy salted goose eggs freshly marinated, otherwise the marinade will not be effective.
2. Put the goose eggs in a container and blanch them with slightly cool boiling salt water, so that the salted goose eggs will taste fresh and tender.
3. You can try it after marinating for about 30 days. If you can't finish it for a while after marinating, you can take it out and roll it up with plastic wrap and put it in the refrigerator. You can cook as you eat to avoid over saltiness. You can also cook it in the refrigerator and take it as you eat. With this method of marinating, the egg whites will not harden after a long time.
