Chinese Food
Salted duck egg
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Thank you for the eggs. The duck eggs brought back from Suzhou. I quickly pickled them to catch the Dragon Boat Festival. It's been pouring oil for a month. It's so delicious that it's crispy and fragrant. Attention. Duck egg selection is the most important. It's the best local duck egg to be raised by farmers. Don't use cracked eggs. They will become rotten eggs. Choose a place with sun for half a day and then put it in a cool and ventilated place for about a month. Drop all the eggs in the middle. (once a week)
Cooking ingredients
Cooking Steps
Step1:Wash duck eggs and drain. Soak duck eggs in white wine, take them out and wrap them with fine salt.
Step2:That's enough salt.
Step3:The protective film or the smallest protective bag is used to wrap the duck's eggs. It is placed in the egg board.
Step4:In the sun for half a day.
Step5:Then move to the shade and turn over the eggs every week. You can eat them in 30 days.
Step6:The salted duck egg needs to be washed out. It can be boiled and refrigerated for about 20 days.
Step7:Let's wait for the salted duck egg with delicious oi
Step8:It's a month to wash. It's oily. It's so crispy.
Step9:They say it's like baked taro. Ha ha.
Step10:I wash all the salted duck eggs. Cook them (I like steaming them) and refrigerate them. When you eat it, the oil overflows when you steam it. It's crispy and Sandy.
Cooking tips:There are skills in making delicious dishes.
