Just Two Simple Steps to Make----【homemade Salted Duck Eggs in Red Oil】

Name: Just Two Simple Steps to Make----【homemade Salted Duck Eggs in Red Oil】
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Fresh duck eggs; Some Highly Liquor; Some salt

by Poetic heart

4.9 (1)

Favorite

2

Difficulty

Easy

Time

48h

Serving

2

The deepest memory of salted duck eggs is the Dragon Boat Festival as a child, the customs of our hometown, during the Dragon Boat Festival, apart from eating rice dumplings, wormwood leaves, etc., what our children like most is the net bag that the adult weaves to hang around our necks. There is a salted duck egg inside, and then all the children in the village walk together, bigger and rounder than whose salted duck egg is. After a "competition", they will also play with the dumpling to see who breaks first and who is. The final winner was named the "king", and some children would cry after being touched. Thinking about those days, I am really happy. Looking back now, I can't help but smile. Such a smile can let people put aside all the troubles that adults have to face. It is so simple and so beautiful!
In my childhood memory, when adults pickled salted duck eggs, they would go to the mountains to dig some red clay, and then there would be furnace ash. The salted duck eggs that were marinated in that way are delicious, and every time they are opened, they will Oily. It's a pity that I don't remember those steps at all, because I haven't seen it a few times when I was a kid.
Although we have forgotten the pickling methods of the adults, and can not find the pickling materials of that time, the mountain people have the clever plan of the mountain people, and we also have our methods. Two easy steps to make the oily salted duck eggs, equally healthy, without any additives. "

Ingredients

Just Two Simple Steps to Make----【homemade Salted Duck Eggs in Red Oil】

1. Take a clean towel, pour white vinegar on it, scrub the duck eggs clean (one part of the towel will be dirty), and dry.

2. Prepare salt and high-quality liquor. (I used a 56-degree Beijing Erguotou)

3. Pour the white wine into a bowl, soak the duck eggs in the white wine for 1 to 2 minutes

4. Put a layer of salt in a bowl filled with salt.

5. The salted duck eggs are wrapped in a small piece of plastic wrap. (Before you do it, see how many duck eggs you make, and prepare how many pieces of plastic wrap)

6. Wrap everything and put it in a flat plate, expose it to the sun for a day, then put it in a fresh-keeping bag and tie it tightly. Store in a cool and ventilated place for about 1 month. (After putting it in the fresh-keeping bag, continue to install a few more layers. Each bag is tied tightly, then put in another bag, and continue to be tied tightly. When you eat for the first time, you can cook one or two to see if the oil comes out. No)

Tips:
Poetry heart phrase:

1: Choose fresh duck eggs and dry them after washing.

2: Baijiu should choose a higher degree, the higher the better.

3: Pack a few more bags when putting them into the fresh-keeping bag, and tie them layer by layer. After installation, you can put a label on it and write the date on it, so as not to forget which day it was pickled after a long time.