Marinated Salted Duck Eggs

Name: Marinated Salted Duck Eggs
Total time: 2 d
Yield: 5
Cuisine: Chinese
Ingredients: 10 Duck eggs; Some salt; 100g Red Star Erguotou

by Acridine

4.6 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

5

The curative effect of salted duck eggs, Chinese medicine believes that the functions of salted duck eggs to clear lung fire and reduce yin and fire are better than uncured duck eggs. After the duck egg is marinated, the nutrition remains the same, and it is easier to be absorbed by the body. There are many reasons why duck eggs are pickled, because duck eggs have a strong smell. After pickling in salt water, they can achieve the effect of removing fishy. From the perspective of taste, the cured duck eggs are also more tender and delicious. .
After the duck eggs are marinated, the protein will be denatured and separated from the fat. When the fat gathers together, it becomes egg butter. The salted duck eggs are ready to be marinated when the oil comes out. Salted egg butter has the effect of improving eyesight, and can also cure children's food accumulation. External application can cure burns and eczema.
Duck eggs themselves are cold in nature and are cold. After pickling, they have the effect of nourishing yin and nourishing the kidneys. It is suitable for patients with weak body, hot cough, dry throat, sore throat, high blood pressure, diarrhea and dysentery.

Ingredients

Marinated Salted Duck Eggs

1. Prepare all materials.

2. Wash the duck eggs and let them dry.

3. Pour the white wine and soak for 30 minutes.

4. Coat the surface of the duck eggs evenly with a layer of white wine.

5. In addition, prepare a clean basin and put the salt in it. Roll the duck eggs dipped in white wine in salt, so that the surface of the duck eggs is evenly covered with salt.

6. Wrap the salted duck eggs in plastic wrap.

7. I wrapped three layers of plastic wrap.

8. Then wrap it in tin foil and put it in the sun for a while.

9. Then put the duck eggs in a container, seal them and place them in a dry, cool and ventilated place, and take them out for cooking in about 20 days.

Tips:
1. Duck eggs (eggs and goose eggs can be), the fresher the better, so that the shelf life is longer
2. Carefully wash the shell of the egg with clean water (otherwise there will be bacteria in the egg hole)
3. Dry the duck eggs thoroughly (be sure to dry them thoroughly)
4. Wrap the dried eggs in white wine (normal wine like Erguotou is fine), and then thickly wrap with salt