How to pickle salted preserved eggs

Salted preserved eggs are a well-known specialty food in Guang'an, Sichuan. It has the aroma of salted eggs and the taste of preserved eggs. It is not only a delicious food for drinking, but also a good food for breakfast. The nutritional value of salted preserved eggs is relatively high. It is rich in various amino acids, vitamins and minerals. It can play a very good role in promoting the absorption of nutrients by the human body. At the same time, salted preserved eggs also have certain brain-enhancing effects.

The raw materials for pickling salted preserved eggs are Guang'an Mallard duck eggs, a famous local fine variety. Guang'an Mallard ducks have strong foraging ability and are suitable for grazing. They can be raised in any lakes, rivers, ponds and other places with grazing conditions. The ducks have to eat well and live in a good environment so they can lay high-quality eggs. There are some essential procedures to pickle salted eggs. First, select duck eggs with uniform size, smooth skin and no cracks. Wash them twice by hand and machine, dry them and put them into the cellar. The soup is made from more than a dozen Chinese herbs including aniseed, bay leaves, fennel, nutmeg, star anise, white button, angelica sinensis, tea leaves, and fresh ginger. Only by using a scientific and reasonable pickling time and adjusting the proportion of eggs in the egg pool according to temperature changes in different seasons can delicious salted preserved eggs be pickled. There is still a big difference between the packaged salted preserved eggs on the market now and the traditional salted preserved eggs circulated in Guang'an. However, the traditional ones are not easy to preserve and generally have a shelf life of only a few days.

Nutritional value: The amino acid ratio of salt-preserved egg protein is very suitable for the physiological needs of the human body, is easily absorbed by the body, and has an utilization rate of over 98%. The human body's absorption rate of salted preserved egg protein can be as high as 98%. Every 100 grams of eggs contains 11 to 15 grams of fat, which is mainly concentrated in the yolk and is easily digested and absorbed by the human body. The yolk is rich in lecithin, sterols, yolk, as well as calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients are very beneficial to enhancing the function of the nervous system. Therefore, salted preserved eggs are also a good brain-enhancing food.

Dishes

The white of the preserved egg and the yolk of the salted egg are surrounded by natural egg yolk oil. The egg yolk is sandy and the egg white is tender, fragrant and elastic. It is fragrant and delicious to eat, with endless aftertaste. Salted preserved eggs originated in Paifang Village, Xiexing Town, Guang'an City, Sichuan Province (the birthplace of Deng Xiaoping), and the traditional craft has a history of more than 100 years. Salted preserved eggs are one of the authentic Guang'an specialties. The unique thing about them is that they combine the advantages of salted eggs and preserved eggs. The product is produced using a lead-free process, so it is neither as salty as salted eggs nor as alkaline as preserved eggs. Salted preserved eggs have a rich aroma and are crystal clear in color. The egg white has a chewy texture, while the egg yolk is crispy and glutinous, with a very unique taste. It’s really one duck egg with two flavors.