自製鹹蛋｜保證起沙流油｜簡單易做新手一次成功｜雞蛋與鴨蛋分別｜Homemade Salted Egg｜Sandy&Oily yolk｜Easy for Beginners*字幕CC Eng. Sub*
Вставка
- Опубліковано 23 лип 2022
- 🟢材料：
鴨蛋 12 隻
雞蛋 15 隻
鹽 適量
香料或五香粉 適量
高濃度酒(如伏特加) 小半碗
🟢做法：
1️⃣ 在水裡放適量鹽，把鴨蛋和雞蛋表面徹底清潔，洗淨後擦乾水。把蛋放在陽光下曬，早上或下午曬4小時，中午的陽光則只須曬2小時。
2️⃣ 用鹽加入適量五香粉拌勻做成醃製鹹蛋的鹽。
3️⃣ 用小碗裝半碗伏特加，用酒把蛋的表面沾一遍酒，然後把蛋放在鹽裡，整個蛋沾滿鹽，用一張保鮮膜把沾滿鹽的蛋包裹好。
4️⃣ 包裹好的蛋寫上日期，3至4週鹹蛋即成，流油最理想的鹹蛋須時5週左右。
📌備注：沾蛋用的鹽宜少量放碗中，因為鹽被蛋沾了幾遍後會變濕的，把鹽重新換過一碗便可。
🟢Ingredients:
Duck eggs - 12 pieces
Chicken eggs - 15 pieces
Salt - as needed
Spices or five-spice powder - as needed
High-proof liquor (such as vodka) - approximately half a bowl
🟢Steps:
1️⃣ Add some salt to water, thoroughly clean the duck eggs and chicken eggs, and dry them. Then, place the eggs in sunlight for 4 hours in the morning or afternoon, or 2 hours at noon.
2️⃣ Mix salt and five-spice powder to make the salt for curing the eggs.
3️⃣ Pour about half a bowl of high-proof liquor into a small bowl, dip the eggs in the liquor, then coat them with salt. Wrap the eggs with plastic wrap.
4️⃣ Label the wrapped eggs with the date. Salted eggs will be ready in 3 to 4 weeks, while the ideal salted eggs that produce an oily yolk will take about 5 weeks.
📌Note: Use a small amount of salt in the bowl for coating the eggs, as the salt will become moist after being coated on the eggs a few times. Change the salt in the bowl when needed.
/ @oeliving 👈請訂閱本台第二頻道 《好易生活頻道 oe living》
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網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。 / 1885999698348679
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呢個方法好簡單唔駛用水浸，下次一定要試吓 ✌🏻
Oh wow!! Love salted eggs and agree it’s very expensive in UK !! Love your way of making them!! Looks absolutely fabulous and delicious! Will definitely give it a try!! 👍🏻👍🏻 Thanks!!
我好中意食咸蛋.多謝您分享💯👍
好正！ 簡單，方便，一定試！。謝謝你！
Thanks OE for sharing this recipe. It is very easy to make. Will definitely try to make them.
更加简单，又实用
犀利😂咁刀識整👍
Thank you, will try!
Thank you for sharing 👍
原來咁易整
lovely!!! I'll try!!!
Thank you OE. I have 2 more weeks wait time on duck eggs
好叻都唔係好難做👍👍
我都試咗，而家等緊成品
呢個必學呀！
簡單易做，正
🙏🙏
so nice to hear someone give a tutorial in CANTONESE and not mandarin. Thanks for sharing!
Im wondering why do you use 5 spices to marinate the eggs? and when you make the salted eggs do you use raw eggs? I am confused why one egg seems raw when you cracked it after marinating for 1 month and the other when cracked open looked liek ti was already cooked. Did you boil the egg ?
我有一方法,將蛋王分離後急凍半年都沒有問題,我通常都係掩咗急凍後用來包粽,因為通常都不會掩太多。
Dont too much. Eating salty eggs.. Causes hypertension 😊👍
may i ask if i can use salt only, without the 5 spice powder? thanks for your time.
Sure, it can use salt only.
@@oe_cook thx very much. will definitely try.
請問醃好後可以放幾耐？是否要抹走d鹽？
好姐您好！請教您我做12粒鸭蛋，一个月后就可品尝，那么做好了是否12粒鸭蛋一定要煮熟后才存入冰箱呢？还是做好后生鹹鸭蛋可以直接存入冰箱，要吃的时候才拿出來煮呢？谢谢您😀
做好後不用煮熟，直接放入雪櫃就可以了，雖然鹹蛋用鹽醃可保存一段時間，但也不要放置太久。
請問雞蛋同鴨旦，係咪一樣做到鹹蛋出嚟呀
做到，但雞蛋做出來冇咁靚，蛋黃起沙冇咁好。
多謝回覆🙏俾個讚你🙏我會繼續支持你🙏👍🏼🤣💪🏼
如果想鹹蛋起沙流油，關鍵是要先將鴨蛋曬太陽兩小時，香港如何做到？！
夏天应有大太阳包？新加坡粉丝
Salted eggs
要放冰箱
嗎？
這種自家製鹹蛋一般保存期約45天, 如果醃多了可存放冰箱以延長保存期, 謝謝收看!
掩咗30日，點解D鹽會化水，什麼原因？
太熱了？
我都係用呢個方法整，但係唔知點解完全唔漏油😭
流油有三樣事要注意, 1)要曬太陽, 2)鹽要包裹全蛋(鹽份少了鹹度不夠起油不好),3)一般醃4星期左右,如第四星期起油不好, 等多一星期, 第五星期起油會多於上一個星期.
如果這種做法您的鹹蛋無法醃得好, 試一下用鹽水浸, 用鹽水浸的鹹蛋會比包保鮮紙的鹹, 鹹味重起油亦會較好. 祝您下次成功(要告訴我呀)❤️
我比較懶，都係就咁用鹽水醃😅
我之前都有用鹽水浸過, 今次試下這種做法😊
自家製咸蛋食得更加安心，皮蛋你會做嗎？
皮蛋有點複雜，要加些東西的，香港人大多數不慬。
@@oe_cook 自製皮蛋好呀，要加的東西在英國可以買到嗎？也請教授做法。另外，能否教授自製豆腐？
@@TAM-bw3bz 😅🤣🤣
呢個簡單好多，想問 d 蛋曬咁耐太陽🌞入面會唔會壞？🙏
呢個問題不清楚，早上下午的太陽曬4個鐘，中午的太陽曬2個鐘絕對冇問題。
@@oe_cook 🙏
我嗰邊冬天成個月無一次太陽
😂
冬天不是做冬天该做的事？？
請問在英國容易買到鴨蛋嗎
我在濕街市買的，初來時見有幾檔賣鴨蛋，上次去見一檔，不過比雞蛋貴好多，£2.5 有六隻
謝謝！
哦，什麼叫濕街市？是中超市嗎？或跳蝨市場？
🙏🙏
@@karenli6890 就是香港一般買餸的街市.
🙏🙏
但在英國住左5個月，從未見過街市，只是去超市或中超市，可能我住嗰道無街市