Chinese Food
Salted duck eggs in red mud
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When I was a child, I liked to eat salted duck eggs. My mother took some laterite from the hillside and added some salt and water to mix it into a slightly thick red mud. She washed and dried the fresh duck eggs. One by one, she wrapped the red mud mixed with salt. Then she put it into a clay pot, covered it with a lid and put it in a ventilated place. In a month or so, you can eat the delicious salted duck eggs with mom's taste. The memory of childhood taste buds is always so deep and unforgettable
Cooking ingredients
Cooking Steps
Step1:Wash the fresh duck eggs. Control the water content. Wipe the excess water with kitchen paper towel.
Step2:Prepare proper amount of laterite. It can be a little more. A bag of crystal salt. Some water.
Step3:Slowly add clear water into the laterite. Mix it into a slightly thick red mud. Then pour in a bag of crystal salt. Mix well. Remove the small stones and other impurities.
Step4:Wrap dried duck eggs in salty red mud one by one. Make sure they are even.
Step5:Duck eggs wrapped in salty red mud. Put them into the pot or deep pressure cooker one by one. Pour excess red mud on them. Sprinkle some salt on them and cover them. Put them in a cool and ventilated place for about a month.
Cooking tips:Red soil and salt can be added properly. Fresh duck eggs must be washed and dried. Marinate for about 14 days. You can take out a few. Wash, boil and taste fresh. The egg yolk is better than before.
