What delicacies can be made with salted egg yolks? How to remove the fishy smell of salted egg yolks

High-quality salted egg yolks are moderately salty, rich in oil and fragrant, with butter bubbling out. They are divided into layers, with the color getting darker as the layer approaches, and the deeper it gets, the redder it gets. There is no hard core in the middle, and the taste is delicious. Salted egg yolks with red cores are rich in nutrients. They are rich in fat, protein, and various amino acids required by the human body. They also contain calcium, phosphorus, iron and other minerals, various trace elements and vitamins necessary for the human body, and are easily absorbed by the human body. Do you like to eat them?

Contents of this article

1. What delicacies can be made with salted egg yolks?

2. How to remove the fishy smell of salted egg yolk

3. Selection of salted egg yolks

What delicacies can be made with salted egg yolks

Baked Pumpkin with Salted Egg Yolk

1. First wash the pumpkin, remove the seeds and cut into slices.

2. Steam the salted egg yolks and crush them with a spoon.

3. Add oil into the pot, then stir-fry the pumpkin over low heat until it is 80% cooked and serve.

4. Stir-fry the crushed salted egg yolks in a pan over low heat. When bubbles and sand appear, add cooking wine and a little water.

5. Add a little salt, pour in the pumpkin, stir evenly, cover the pot, and simmer over low heat for about 2 minutes until the pumpkin is cooked.

1. Peel the salted egg, separate the egg yolk and egg white, cut the egg white into small cubes, and crush the egg yolk with a spoon.

2. Prepare a bowl of tofu pudding. (The tofu pudding you buy has a lot of water, so you don’t need to pour out the water. Cook it together when the time comes. It will be very fragrant.)

3. Heat the oil in a pan, pour in the salted egg yolks, stir-fry over low heat until foamy, pour in the salted egg whites and stir-fry for a while.

4. Pour in the tofu pudding and add appropriate amount of water, bring to a boil over high heat and cook for 1 minute to allow the flavors to blend.

5. Dissolve the starch with appropriate amount of water, pour into the pot to thicken, and turn off the heat.

How to remove the fishy smell of salted egg yolk

Salted egg yolks will have a fishy smell if not handled properly. Generally, you need to use wine to remove the fishy smell before using the salted egg yolks you bought. If you have an oven, evenly coat the salted egg yolks with white wine, put them in a preheated 160-degree oven and bake for 5-6 minutes, then take them out of the oven and set them aside. If you don't have an oven, evenly coat the salted egg yolks with white wine, put them in a sealed box, and put them in the refrigerator overnight. The next day, they will be ready.

Selection of salted egg yolk

High-quality salted egg yolks should be moderately salty, with plenty of oil and a fragrant taste. When you pick it up with chopsticks, butter will come out. The yolk is fine and sandy, divided into layers, with each layer getting darker and redder. There is no hard core in the middle and it tastes delicious. Salted egg yolks with red cores are rich in nutrients. They are rich in fat, protein, and various amino acids required by the human body. They also contain calcium, phosphorus, iron and other minerals and various trace elements and vitamins necessary for the human body, and are easily absorbed by the human body.

Why is the oil production one of the criteria for judging the quality of salted egg yolks? Compared with ordinary duck eggs, part of the protein in salted duck eggs is decomposed into amino acids. Because of salting, the salt content in the eggs increases, and the inorganic salts in the eggs also increase slightly. The fat in the raw egg yolk is combined with the protein, so it is not visible that it contains oil. After a long time of pickling, the protein will denature and separate from the fat. The fat will gather together to become egg yolk oil. The egg yolk contains red and yellow yolk pigment and carotene, which dissolve in egg yolk oil to become red and yellow, increasing the sensory properties of the salted egg yolk. Therefore, the oil production of salted egg yolk is a sign that it is well pickled. In addition, the content of inorganic salts such as calcium and iron in salted egg yolk is rich, and the calcium and iron content are higher than chicken eggs and fresh duck eggs. Therefore, it is a good food for supplementing calcium and iron in summer.