Salted Duck Eggs

Name: Salted Duck Eggs
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: A few Fresh duck eggs; Some Mianzhu Daqu 52 degrees; Some salt

by Spring sister

4.9 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

The first time I knew the method of using salt and wine to make salted duck eggs, it dates back to the year I just graduated from university. I accidentally saw such a small method published in the Yantai Evening News and followed the same method once. It was when I left home. After making the salted duck eggs for the first time. My parents don't make salted eggs at home. When they were greedy, they bought two spiced salted eggs to eat. In my hometown, there are several households selling spiced salted eggs for a living. In my memory, when I was in college, I only ate the salted eggs that were simply salted. Although not as delicious as the five-spice, they have a special flavor. Every weekend when I come back from shopping, I always go through the market near the school and buy a few cooked salted duck eggs. In the next few days, I can have a meal with porridge, steamed buns and pickles. . In the past 20 years, Cardamom has become a milf.

When the salt-packed salted duck eggs were made in the first time, there was no cling film. After the fresh duck eggs were cleaned, they were simply soaked in wine, wrapped in salt, and put in a plastic bag. Sealed for about 30 days, the yolk can be changed. Sand flows into oil, but the salt on the eggshell is easy to slip off because of the inhalation of the moisture of the wine, causing the salt on the top of the egg to lose salt and the saltiness is not enough. Later, the emergence of cling film perfectly solved this problem. You can use cling film to wrap the salt one by one, and then put it in a plastic bag or other sealable container. "

Ingredients

Salted Duck Eggs

1. Purchase a few fresh duck eggs, wash them, and dry them with moisture on the surface.

2. Prepare liquor. High-grain wine is the best, and the salted egg tastes better.

3. salt.

4. Soak the salted eggs in the wine for the whole body first, and then roll them in the salt until the duck eggs are evenly covered with a layer of salt. Wrap the salted eggs with plastic wrap.

5. Put it in a plastic bag.

6. seal. You can put the wrapped eggs in the sun for 1-2 days, and then put them in a cool place. You can start eating in 30 days.

7. The marinated salted egg yolk, the egg yolk has solidified.

8. Fill the pot with an appropriate amount of water, put the salted egg into the pot, boil, turn to medium heat and cook for 15 minutes, ready to eat.