Salted duck egg (soaked in Baijiu)

Salted duck egg (soaked in Baijiu)

Introduction:

Salted duck egg is duck 's egg. Baijiu pickled duck eggs are not only oily and fragrant when they are consumed, but also can prolong storage time.

Production steps:

Step 1: main ingredients: washed, dried and fresh duck eggs.

The second step: fine salt, sixty degrees baijiu.

Step 3: soak the duck eggs in the wine bowl (one by one) and take them out, then roll them in the salt, dip them in a layer of salt, and put them into the jar one by one. Finally, sprinkle the extra fine salt on the top, seal them tightly, and store them in a cool and dry place.

Step 4: about 30-40 days.

Materials required:

Duck eggs: 10 jin

Fine salt: 1000g

Baijiu: about 200

Note: 1, with sixty degrees or more of Baijiu. I use 62 degree baijiu. 2. Duck eggs must be dried after washing. 3. The temperature should not be higher than 25 ℃.

Production difficulty: simple

Process: firing

Production time: several days

Taste: salty and fresh