Wednesday, 16 September 2015

花椒咸蛋 ~ SiChuan Peppercorn Salted Eggs


食谱取自 :腌出好味道@张莉婵

花椒咸蛋

材料 A :
1 1/2公升 清水
1汤匙 花椒粒 免油炒香
300g 粗盐

材料 B :
12 鸭蛋 ( 洗净,抹干净)

做法
1. 将清水,花椒粒和盐倒入锅中,用中火煮至盐溶化,离火待冷。

2. 将鸭蛋逐粒放入玻璃罐内。

3. 舀入盐水至淹过鸭蛋表面。

4. 盖好,放在阴凉处30天。

提示
~ 也可用15粒菜园鸡蛋代替。
~ 咸蛋腌30天后必须取出,抹干净后存入蛋盒,放入冰箱冷藏即可。

Recipe source : Pick Your Pickle by Patsie Cheong

SiChuan Peppercorn Salted Eggs

Ingredients A :
1 1/2litres water
1tbsp Sichuan peppercorn ( dry-fry without oil till aromatic )
300g coarse salt

Ingredients B :
12 duck eggs  ( wash and wipe clean )

Method :
1. Combine water , fried Sichuan peppercorn and salt in a pot , cook over medium heat until salt is dissolved . Remove from heat and leave to cool .

2. Arrange duck eggs in a glass jar one by one .

3. Scoop in brine until duck eggs are completely soaked in brine .

4. Cover with lid and keep in a dry and cool place for 30 days .

Tips :
~ Duck eggs can be change to 15 kampong chicken eggs .
~ Salted eggs must be removed from brine in 30 days , wipe clean and store in egg carton , then store in the fridge .