Chinese Food
The salted duck egg with self-made oil flowing doesn't need a jar. A simple version of preservation bag
(92065 views)The first time to eat salted duck eggs is at Grandma's house. After eating once, every time I go to grandma's house, what I miss most is the salted duck eggs The salted duck egg I remember is soaked in a jar. It stinks easily. And it's hard to eat salted duck egg once Up to now, I still think of the delicious salted duck eggs that grandma's family ate I finally pickled the salted duck eggs
Cooking ingredients
Cooking Steps
Step1:Wash the duck eggs. Wipe them with a wet cloth. The fresh duck eggs bought are dirty. Be sure to wipe them clean, or they will stink easily when salte
Step2:Wipe the duck eggs clean. Put them in the sun to dry. Let them dry for an hour. This step is easier for salted duck eggs to be oile
Step3:Job 1 of preparing for pickling - mix a tablespoon of salt with a teaspoon of pepper powder. Mix a teaspoon of pepper powder evenly (all referred to as mixed salt ). The function of pepper powder and pepper powder can force duck eggs out of oi
Step4:Prepare for marinating job 2 - pour high alcohol into a bowl. Half a bowl is enoug
Step5:Prepare for marinating job 3 - open the 3 bags and set aside.
Step6:After the duck eggs have been dried for an hour, put them one by one into the high alcohol for 30 seconds. Keep turning the duck eggs, and let the duck eggs stick on the wine evenly. The function of high alcohol is also to make duck eggs easier to produce oi
Step7:Put the white duck egg into the mixed salt and roll it around to make the duck egg stick to the mixed salt evenly. Paper towels are used under the mixed salt here. Paper towels can absorb excess water and keep the salt dry. Dry salt can make duck eggs stick more evenl
Step8:Put the processed duck eggs into the open fresh-keeping bag. Five in one bag. It's more convenient to take (⊙ o ⊙) when eating
Step9:After all the duck eggs are finished, seal the bag. Pack two layers of bags to avoid that the bag is not sealed enough. Put all the sealed bags into cartons. Store them in a dark and ventilated place
Step10:In about 25 days, Kaifeng can be opened. The salted duck eggs are safe, hygienic and delicious. Mid autumn is coming. It's great for making egg yolk, lotus seed and moon cak
Cooking tips:In the whole process of salting, there are three points to make salted duck eggs more easy to produce Oil-1. Dry them in the sun for one hour. 2. Highly white wine. I use the Red Star Erguotou. It's 50 degrees. 3. After the wine is wet, maybe the salt is not enough. You can sprinkle another handful of salt in the back. 4. Remember that the bag must be completely sealed. It's not sealed well. There's bacteria in it. Maybe the pickling process will go bad. 5. Duck eggs. After wrapping, put them in a dark and ventilated place. There are skills in making delicious dishes.
