Homemade salted duck eggs

Homemade salted duck eggs

Introduction:

Production steps:

Step 1: several fresh duck eggs.

Step 2: soak the duck eggs in clean water for a while, then wash off the mud on the surface and control the water.

Step 3: add salt into the purified water, boil and cool.

Fourth step: water cool and add 50g baijiu.

Step 5: put the duck eggs one by one into the bucket.

Step 6: pour salt and wine into the bucket.

Step 7: add more salt and wine to avoid duck eggs.

Step 8: to avoid duck eggs floating, press a few chopsticks on the top of the bucket.

Step 9: put a layer of plastic film on the top of the barrel.

Step 10: finally tighten the end

Step 11: place in a cool and dark place for 30-40 days; take out (both raw and cooked); cook when eating.

Step 12: salted duck eggs.

Materials required:

Fresh duck eggs: 17

Purified water: 1 liter

Refined salt: 280g

Highly Baijiu: 50 grams

Note: 1, salt into the water to become saturated state (that is, there is a small part of the salt can not be dissolved state). 2. Duck eggs should not be too few, otherwise it will float after adding water, which may affect the effect. 3. Duck eggs must be dried and salted after being washed with water. 4, after the brine boil, cool completely before adding Baijiu; to use highly Baijiu, it is easier to produce oil. 5. Keep in a cool and dark place. 6. The barrel mouth should be sealed to avoid water volatilization. 7. When moving the bucket, you should handle it gently, so that the duck eggs inside will not crash and break. The salted eggs will be salty and easy to stink.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: other