Salted duck eggs

Salted duck eggs

Introduction:

"In my opinion, salted duck eggs used to be a very technical thing. When I was a child, it was very complicated to watch my family at home. There was also a special jar for it, and there were a lot of precautions. If I was not careful, it would be salted and the whole jar of eggs would stink, so I didn't dare to try salted duck eggs, but later I went online I saw a lot of people use this method to make, and their finished products are also very good, so I tried to make a few salted duck eggs, but I didn't expect that it was really successful, and it was very good. It had the same oil as my family's salting before. I had salted it for 20 days, and the yolk had oil, but the protein was not very salty. I felt that it was the best to eat this way, but salted it for 30 days When the yolk will be more oil, but the protein has been too salty to eat, so it's best to eat about 20 days. This method is simple, and it doesn't require how much to marinate at a time. Even a few can be done. I only make about ten at a time. Very good. After these are finished, I marinate another batch. "

Production steps:

Step 1: wash the duck eggs on the tap.

Step 2: wash the duck eggs to dry water, you can also use kitchen paper towel clean.

Step 3: make a circle in the wine for the dried duck eggs.

Step 4: put it in the salt bowl and turn it around to make the duck's egg covered with salt.

Step 5: prepare all the duck eggs in turn, and then put them into the airtight bag.

Step 6: seal the bag and put it in a cool and ventilated place. You can eat it after 20 days.

Step 7: the salted duck eggs can be eaten after steaming on the pan.

Materials required:

Duck eggs: 500g

Baijiu: moderate amount

Salt: right amount

Note: put it in a sealed bag or bottle. To dry thoroughly, I put it on the balcony to dry. If I'm in a hurry, I'll clean it with a kitchen towel.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh