Chinese Food
Homemade salted duck egg
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We can't find 56 degree liquor in the market. The highest is only 37. We can only make do with it. It's made in the evening. My son is crying all the time. The time to make wine is only 10 minutes. Some of them are only 5 minutes. So the oil is not so much.
Cooking ingredients
Cooking Steps
Step1:Duck eggs are washed and dried. This is my own duck. Every time I wash them and put them in the refrigerator. So I take out water. Just wipe them with a clot
Step2:Pour in vinegar. Soak for 15 minute
Step3:After 15 minutes, take a clean basin and pour it into the wine. Then take the duck egg out of the vinegar basin and put it into the wine basin. Don't dry it. The longer the duck egg is soaked in the wine, the more oil it will have. I only soaked it for 10 minutes
Step4:Put salt in the bowl. It's ok if there's too much salt
Step5:Duck eggs are taken out of the wine pot and rolled directly in the salt. They are put into the salt as soon as they are taken out. The wine dries quickly. The eggs should be pasted with salt as fast as possible
Step6:Wrap with plastic wrap. A little thicke
Step7:Wrap them one by one and then put them in fresh-keeping bags. Wrap them in several more bags. Then put them in a cool place without direct sunlight for 3040 days
Step8:It's 28 days. It's just salty. You can cook it for trial. If it's not salty enough, wait for a few days. I suggest you steam it. Because the skin of the egg is very thin after soaking in vinegar. It's easy to break the shell. Once the oil in the broken shell is drained, it's not delicious
Cooking tips:There are skills in making delicious dishes.
