How to deal with salted egg yolks that turn into sand

Many people must like to eat salted duck eggs, and the egg yolk in the salted duck eggs is especially delicious. Salted egg yolk can also be used to make many delicious dishes. If you want to make the salted egg yolk a little sandy, you must first steam the salted egg yolk, then crush it and put it in the pot. At this time, stir it evenly with oil, and then stir-fry it over low heat. Finally, stir-fry white foam to achieve the sandy feeling.

How to deal with salted egg yolks that turn into sand

Material

500g pumpkin, 200g salted egg yolk, 50g oil, cooking wine, a little water, a little salt

practice

1. Wash the pumpkin, remove the seeds and cut into slices;

2. Steam the salted egg yolk and crush it with a spoon;

3. Add oil to the pan, stir-fry the pumpkin over low heat until it is 80% cooked and serve;

4. Leave some oil in the pan and stir-fry the crushed salted egg yolks over low heat. When foam and sand appear, add cooking wine and a little water.

5. Add a little salt, pour in the pumpkin and stir-fry evenly, then cover the pot and simmer on low heat for 2 minutes; until the pumpkin is fully cooked.

Why does salted egg yolk produce sand and oil?

The reason why salted egg yolks become sandy and oily is that some of the protein in the yolk is broken down into amino acids. When fresh chicken eggs/duck eggs are pickled with salt, the salt content in the eggs, including inorganic salts, increases accordingly. The protein slowly solidifies under the action of salt, squeezing the oil (fat in the yolk) out of the protein tissue. The cooked salted eggs will appear oily and sandy. Salted eggs, also known as pickled duck eggs and salted duck eggs, were called xianluozi in ancient times. They are a traditional Chinese food. The salted duck eggs produced in Gaoyou, Jiangsu are the most famous. Many Chinese foods such as rice dumplings and moon cakes also contain salted duck egg yolks. The more duck egg yolks a Guangdong mooncake has, the more expensive it is. The best quality mooncakes are those with red and oily egg yolks.