How to make salted egg yolk sandy

Eggs are very nutritious, especially the egg yolk, which tastes even better after being made into salted egg yolk. I don’t know how many people like this in real life. In fact, the key to whether the salted egg yolk is delicious lies in whether it tastes sandy. Most people think that the sandier the salted egg yolk tastes, the better it tastes. So how do you make a sandy salted egg yolk? What are some tips for making this dish in your daily life?

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.

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.

The method is: first prepare a saturated salt solution with cold boiled water and salt, put fresh undamaged duck eggs into the pressure cooker, pour in the saturated salt solution to submerge the duck eggs, and the volume occupied by the duck eggs and the salt solution shall not exceed three quarters of the total capacity of the pressure cooker. Then install the rubber ring on the pressure cooker lid, cover the pressure cooker and tighten it. Then take an air pump and connect its air guide tube to the air outlet of the pressure cooker lid, and inject air into the pot. Then remove the air pump, cover the high-pressure valve, and leave it for 3-4 hours. Finally, remove the high-pressure valve, open the pressure cooker, and take out the duck eggs. Because the duck eggs are soaked in saturated salt, under the action of high-pressure air, the salt solution quickly penetrates into the eggs, so they are pickled quickly in a short time, and the saltiness of the pickled duck eggs is more evenly distributed.