Chinese Food
Salted duck egg in saturated salt water
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The farmer's duck eggs are more than six Jin. They can't be eaten at a time. They're not fresh for a long time. They think they can be salted in the hot weather. They can be made into cold tofu, fried egg yolk pumpkin, moon cake stuffing, zongzi stuffing, steamed salted egg with meat cake All right. What are you waiting for? Do it now.
Cooking ingredients
Cooking Steps
Step1:It's very important to wash and dry each duck egg first. Let it dry completely without water. Otherwise, it will be conducive to the production of microorganisms and lead to failure.
Step2:After each duck egg is dried, prepare a half bowl of high-level white spirit. Take out each duck egg immediately after it is completely soaked in white spirit. Put it into a glass jar that is washed and dried, or a porcelain jar or glass sealing box that can be sealed. As long as the non-plastic products that can be sealed can be used.
Step3:Pour 250g salt into boiling water. Cool it for standby. Put each duck egg soaked in white wine into a bottle. Pour the prepared saturated salt water into the bottle in 30 minutes. Seal it and paste the date. Wait about 30 days. The May of Jiangnan can refer to about 30 days. If it is autumn and winter, it will take about 45 days. The sign of maturity is 1. The raw yolk becomes hard. The fingers do not deform when pressed down; 2. The yolk flows out of oil when steamed or boiled. Congratulations on your success.
Step4:This is what it looks like after 23 days of steaming. It's already out of oil.
Cooking tips:1. The first friend can take out and open one in about 23 days. If the raw yolk has hardened, it means that it is basically mature. 2. If it is not opened, directly cook or steam the eggs in the way of white cooking. Then, if there is oil flowing out of the yolk, it will succeed. 3. Add 30-50ML white spirit before sealing the cover, which is more conducive to oil output. There are skills in making delicious dishes.
