Chinese Food
Easy to make salted duck eggs at home
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Cooking ingredients
Cooking Steps
Step1:Wash and dry the duck eggs.
Step2:Put 500ml water in the pot to boil. Pour in 100g salt to boil and melt. After cooling thoroughly, add 30ml high liquor and mix well.
Step3:Pour the boiled salt water into a container that can be sealed. Gently crack the shell of the duck egg (you can knock it with a small iron spoon or you can knock it on the chopping board with your hand). Immerse it in salt water. Seal it. The temperature is high in spring and summer. You can do it in a cool place in a week. Like now, the temperature is low in autumn and winter. It takes about two weeks to put it in the room for preservation.
Cooking tips:1. You'd better choose your own duck egg. It's smaller, easy to taste and more delicious. After washing, make sure to dry the surface water and then immerse it in salt water. 2. Before the duck egg is soaked in salt water, the eggshell should be slightly cracked to make it have small cracks. This is the key to quick success. Duck egg shell is thicker than egg shell. It's not so easy to break. So it's not easy to leave egg yolk or anything. Don't worry about it. (but you still need to take it easy. No matter how thick the shell is, it's also an egg. If you treat it roughly, it will break.) 3. This method is also called saturated salt water method. That is to make the salt in the water basically reach the saturation state and no more salt can be dissolved. Generally, the salt consumption is about 20% of the water. White wine is the key to make salty duck egg yolk produce oil. It's better to use high white wine. I used a 50 degree Jianzhuang. 4. It's almost time to marinate. Take out a duck egg and steam it. If the saltiness is right, take out and wash all duck eggs. Dry the surface
