這是我常用的方法: 1) 美加地區鷄蛋都洗乾净才上超市, 不用再洗 2) 鹽, 水, 1 :6 比例, 燒滾,加鹽, 攪匀,放涼, 可以加一湯匙白酒, 3) 鷄蛋小心放好在玻璃瓶裏, 盡量用新鮮的鷄蛋, 加鹽水,可以放一小碟子在上面將蛋全淹沒。 4)放在陰涼的厨房角落 5)6 周 6)打開一個看看蛋黃成固體沒有。 鹹蛋要分開蛋黃 與蛋白, 因爲繼續放蛋黃會慢慢分化,所以在超市只 有熟鹹蛋。 7) 一個, 一個分開, 將清的蛋白放在一瓶, 有沾了蛋黃的另一瓶,先吃後者,清的蛋白放在冰箱, 可以一個月不變坏。 放麥片,蒸蛋,湯,很好吃, 蛋黃不馬上用, 可以冰起來。 8)鹽水可以冰起來, 下次再用,再煮滾, 補充多點鹽水。 1. Eggs in north America are already cleaned before getting to the supermarket. No need to clean. 2. Salt to water ratio 1:6, boil the water, add salt, stir to dissolve, let cool, add a table spoon of cooking wine 3. Carefully put the fresh eggs into the glass jar, pour in the brine. You can put a small plate on top to keep the eggs totally submerged. 4. Leave at the cool corner of your kitchen counter. 5. Wait 6 weeks. 6. Check one to see if the yolk is solid. Then separate the yolk and white. Otherwise, the yolk will disintegrate slowly. That is why you can only buy cooked salty eggs at the supermarket. 7. Separate each egg, put the clear white in one jar. Put the white tainted with yolk in a separate jar. Use the tainted one first. The clear white can keep in the refrigerator for one month. The egg white is salty and can be used in oatmeal, steamed eggs, soup, etc. If you do not use the yolk soon, freeze them. 8. Freeze the brine for next time. Re boil and add more brine.
@lilizhu807 Жыл бұрын
请教一下,什么是清的蛋白,你腌好的咸蛋不是煮熟了之后再保存吗
@angelacheung6154 Жыл бұрын
照着这个方法第一次做了咸鸭蛋,非常成功!谢谢Tinrry😊
@maryxu76656 жыл бұрын
讲解的非常仔细,我一定要去试一下,多谢哦🙏😊
@user-mi5lo1tx6f3 жыл бұрын
两年前跟着做做成功了,今天又想吃又找到了这个视频,继续跟着做
@judylui51406 жыл бұрын
解釋得很詳细又易明,谢谢。
@khanhngo34556 жыл бұрын
我很喜欢看你的频道,解釋得很仔细,易明,普通話纯不纯正不要緊,只要观衆聼明白就行,支持你
@chenghiangtan11715 жыл бұрын
金爪发羔
@user-hb4cx5ir8u3 жыл бұрын
教的好細,超感謝🙏!
@dw-sg7en4 жыл бұрын
讲的很好,人也很漂亮。
@chongjunli1696 жыл бұрын
制作方法讲解很仔细,是位好老师。
@user-ig7ix5kq4u5 жыл бұрын
好用啊~谢谢你 我按照你的方法 腌到很美
@jonathanteoh67175 жыл бұрын
Very thorough explanation. Will try this weekend, thanks much ! Appreciate your video.
@itran8883 жыл бұрын
Can you please translate for me in English measurements of water and salt. Thank your
@jonathanteoh67173 жыл бұрын
@@itran888 Water 1000ml = 1 liter = 1 quart. Salt 300g = 10.6 ounce Good luck !
@itran8883 жыл бұрын
@@jonathanteoh6717 Thank you
@sallyzou51112 жыл бұрын
相对的配方,好巧,跟我的做法一样
@eschang66782 жыл бұрын
Thank you for the detailed explanation. Can I reuse the salt water with second batch of eggs?
Thanks for the video, but just wondering whether we can use the plastic jar or must be glass jar? Also, can we reuse the salty water for next time? Tks
@fank12025 жыл бұрын
桔紅糕
@roundtheworld27374 жыл бұрын
It is better to use glass jar as plastic jar contains plastic chemical. I re-used the salty brine water after adding clean salt.