A few simple steps to make popular delicacy -- spiced salted duck eggs

A few simple steps to make popular delicacy -- spiced salted duck eggs

Introduction:

"It seems that I like salted duck eggs from childhood. When I was a child, I always felt that my mother's hands were magical. No matter what ingredients, they could become super delicious in her hands, and duck eggs were no exception. In fact, I seldom make salted duck eggs, because fresh duck eggs are often not available, so I usually have to go to the supermarket to buy ready-made ones. Although the yolks of salted duck eggs sold outside are oily, the only exception is that the protein is too salty to eat directly. I can only make other dishes to feel better. I accidentally found fresh duck eggs some time ago, and I couldn't wait to go home We made salted duck eggs. This time, the salted duck eggs didn't come out of oil completely, because after taking them out for trial, I feel that the salinity is enough. If I continue to soak them, they will be salty again. If I like duck eggs to come out of oil completely, I have to continue to soak them. Although not completely out of oil, but the taste is very good, the yolk has been sand. The so-called "fish and bear's paw" can't have it at the same time. In the salted duck eggs eaten from small to large, whether they are made at home or bought outside, it seems that they can't do these two steps at the same time. Here, I want to ask, is there any formula that can make salted duck eggs completely oil, protein and not salty, that is, they can be eaten directly and taste appropriate? If so, please share it with us. ”

Production steps:

Step 1: clean the duck eggs with clean water and put them in the drain basin.

The second step: add water and seasoning (Baijiu and salt not added) in the big pot, boil the fire, cook for 10 minutes in a small heat, and the fragrance has already come out.

Step 3: get the salt ready.

Step 4: add salt to the spice water.

Step 5: stir while adding, so that the salt dissolves quickly. Add salt until it is completely saturated, that is, there is no solid salt in the water.

Step 6: turn off the fire and let the spice water cool. Add proper amount of Baijiu to spice water and stir evenly.

Step 7: put the dried duck eggs into a clean sealed container (oil-free and water-free), and make sure they are completely dried. If there is still water when filling, wipe it with kitchen paper and put it in.

Step 8: pour the flavoring water into the duck eggs, so that the flavoring water does not pass the duck eggs, so it does not need to be filtered, sealed, and stored in a cool place.

Step 9: in the process of preservation, I'm looking forward to it.

Materials required:

Fresh duck eggs: 30

Water: 2000 g

Star anise: 8

Cinnamon: 5 yuan

Fragrant leaves: 8 pieces

Zanthoxylum: 20g

Sugar: a little

Baijiu: moderate amount

Salt: 500g

Note: 1, Chinese cooking seasoning is not as fine as foreigners, the size of spices generally will not be exactly the same, I put the amount of pepper when I did not specifically weigh, is to use 5 grams of small spoon, about 4-5 spoons, the weight is estimated to be 20-25 grams, this can be adjusted according to their own taste. 2. The amount of salt may not be completely accurate, because in the process of boiling water, the size of the fire may not be exactly the same, and the water evaporated may not be exactly the same. In short, add salt to saturate it. 3. The curing time is not necessarily long, because the temperature is relatively high now, so I took it out on the 10th day, and the salinity is completely appropriate, that is, the state in the picture, the taste is very good, but not completely out of oil. If you want to completely out of oil, you can continue to go to the bar, and the time will be different according to the air temperature. You can take one out every five days to have a try.

Production difficulty: simple

Process: salting

Production time: several days

Taste: spiced