Egg yolk oil, we know it can be used to treat scald, eczema, oral ulcer, gastric ulcer, hemorrhoids and other diseases. It is very convenient to make and has good effect. Next, Xiaobian will teach you how to make egg butter by yourself in case of emergency.
Methods 1. Two and a half catties of eggs with a catty of salt, the amount of water to be able to submerge all the eggs, but also need a little white wine (can make the eggs out of oil, if there is no white wine, it needs to be very salty to get out of oil, and it is easy to add white wine to get out of oil) methods: 1. Clean and dry the container to avoid dirt entering the egg due to unclean container, boil the water into the salt and stir until all the salt is dissolved, cool for standby. Boil the water, do not use raw water, or it will easily produce peculiar smell. 2. Wipe the eggs, put them in the jar, pour the cold salt water into the container until they are all immersed. Add 20ml white wine on the surface and cover tightly. You can eat it in about 20 days.
Method 2: in spring, the eggs harvest well, which is the best time to marinate the salted eggs. The specific method is: wash the fresh eggs, dry them in the air (not in the sun), and put them in the jar. Then in the pot, according to the proportion of four kilograms of water for every 50 eggs, put some ginger, star anise and pepper into the water to boil. After cooking, add one kilogram of crude salt, a little sugar and fifty grams of white wine. After the brine is completely cooled, pour it into the jar of fresh eggs. It's better to put the brine into the fresh egg. Cover the jar, seal it and store it for about 20 days before opening it for eating. Note that white wine is the key to salted eggs to produce more oil, and it must not be forgotten. Because white wine can accelerate the coagulation of protein in the egg, so that the oil in the yolk is squeezed out.
Method 3. Select 50 good eggs, wipe them with cloth and put them into the jar (don't wash them with cold water, or the salted eggs will turn black easily). In addition, take 10 shallots and beat them into green knots, 4 pieces of ginger, 25g of pepper, put them together in the pot, add 4kg of water, cook for a while, overflow the fragrance, then put 1kg of salt, and continue to boil. When it is cooled to warm water (about 30 ℃), add 50g white spirit, 25g white granulated sugar and appropriate amount of monosodium glutamate. When it is cooled, it becomes marinating water. Then pour the water into the jar full of eggs and press it gently with a bamboo ring to prevent the egg from floating. Finally, use plastic bags to tie tightly the jar mouth, seal and store it indoors, and it will be edible after 30 days. The salted egg made by this method has moderate saltiness, good oil taste and good quality.
The above is the three methods of cooking egg oil recommended by Xiaobian. Is it very simple to make them? If you are excited, try fresh eggs!