The curative effect of salted duck egg. According to traditional Chinese medicine, the function of lung fire and Yin Fire reduction of salted duck egg white is better than that of salted duck egg. After salting, duck eggs are still nutritious and more easily absorbed by human body. There are many reasons why duck eggs are salted. Because duck eggs have a strong fishy smell. After salting, it can achieve the effect of deodorization. In terms of taste, the salted duck eggs are also more tender and delicious. Duck eggs are salted, protein denaturates, separated from fat. When fat is gathered together, it becomes butter. When salted duck eggs are oily, it means they are well salted. Salted egg butter has the effect of eye brightening and eye nourishing. It can also cure children's accumulated food. External application can cure scald and eczema. Duck eggs are cold in nature. They are cool. They can nourish yin and kidney after salting. It is suitable for patients with weakness, hot cough, sore throat, high blood pressure, diarrhea and dysentery.
Step1:Prepare all materials.
Step2:Duck eggs are washed and dried.
Step3:Pour in white wine. Soak for 30 minutes.
Step4:Let the duck egg be evenly coated with white wine.
Step5:In addition, prepare a clean basin and put salt in it. Roll the duck egg dipped in white wine in the salt. Make the surface of the duck egg evenly covered with salt.
Step6:Wrap the salted duck eggs in a plastic wrap.
Step7:I have three layers of plastic wrap.
Step8:Then wrap it in tin paper. Let it dry in the sun for a while.
Step9:Then put the duck egg in the container. Seal it in a dry, cool and ventilated place. Take it out and cook for about 20 days.
Cooking tips:1. Duck eggs (eggs and goose eggs are OK), the fresher the better, so the shelf life is longer. 2. Wash the shell of the egg carefully with water (or there will be bacteria in the hole). 3. Air dry the duck egg thoroughly (make sure to dry the water thoroughly). 4. Wrap the dried egg in white wine (ordinary wine like Erguotou), and then wrap the thick salt for cooking.