How to make salted egg yolk sandy
Salted egg yolk is an important ingredient in many Chinese dim sum and dishes, and its unique sandy texture is unforgettable. However, how to make the salted egg yolk sand perfectly is a technical job. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of the secret of salted egg yolk sanding, and provide structured data for reference.
1. The principle of sanding from salted egg yolk
The key to making salted egg yolk sandy lies in the changes in the oil and protein in the egg yolk during the salting and heating process. The following are the main principles of salted egg yolk sanding:
| factors | function |
|---|---|
| Marinate time | Sufficient marinating time allows the oil in the egg yolk to fully seep out |
| salt concentration | Appropriate salt can promote protein coagulation and fat separation |
| Heating method | Proper heating can allow fats and proteins to form a sand-like structure |
2. Steps to make sand from salted egg yolk
To make the salted egg yolk sand perfectly, you can follow these steps:
| steps | How to operate |
|---|---|
| 1. Selection of materials | Choose fresh, uniformly sized duck egg yolks |
| 2. Pickle | Marinate with strong white wine and salt for 24-48 hours |
| 3. Drying | Dry in a ventilated place until the surface is dry |
| 4. Steaming | Steam over medium heat for 10-15 minutes |
| 5. Cool down | Ready to use after natural cooling |
3. Key factors affecting the sandiness of salted egg yolk
According to popular discussions on the Internet in the past 10 days, the following are the main factors affecting the sand-raising effect of salted egg yolk:
| factors | best parameters | degree of influence |
|---|---|---|
| Marinate time | 36-48 hours | ★★★★★ |
| Amount of salt | 8-10% of egg yolk weight | ★★★★ |
| Liquor concentration | Above 50 degrees | ★★★ |
| Steaming time | 10-12 minutes | ★★★★ |
| Egg yolk freshness | Fresh egg yolks within 3 days | ★★★★★ |
4. Frequently Asked Questions
Based on recent popular discussions, here are the frequently asked questions about salted egg yolk sandiness:
Q: Why doesn’t my salted egg yolk become sandy?
A: Possible reasons include: insufficient marinating time, insufficient salt, steaming time is too long or too short, egg yolk is not fresh enough, etc.
Q: Can egg yolk be used instead of duck egg yolk?
A: Yes, but the oil content of duck egg yolk is higher and the sanding effect is better.
Q: How to preserve salted egg yolk?
A: After complete cooling, it can be stored in an airtight container for 1 week and frozen for 1 month.
5. Innovative method for making sand from salted egg yolk
Some innovative methods that have become popular on the Internet recently are also worth trying:
| method | Operational points | Advantages |
|---|---|---|
| oven method | Bake at 150℃ for 10 minutes | Heats more evenly |
| microwave method | Medium heat for 30 seconds x 3 times | Quick and easy |
| Oil immersion method | Soak in cooking oil and then steam | Increase oil leakage |
6. Application of salted egg yolk sand making
Perfectly sanded salted egg yolk can be used in a variety of cuisines:
1. Mooncakes: such as Cantonese-style mooncakes and Soviet-style mooncakes
2. Desserts: egg yolk cakes, quicksand buns
3. Dishes: Baked Pumpkin with Egg Yolk, Fried Crab with Salted Egg Yolk
4. Snacks: egg yolk biscuits, egg yolk crispy rice
Through the above methods and techniques, I believe you will be able to make perfectly salted egg yolks and add a unique flavor to your dishes.
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