Chinese Food
Salted duck egg
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Let's give you a tip - soak the eggs in white vinegar for about half an hour before marinating. Vinegar (acid) reacts with egg (calcium) to make the shell thinner and softer. It will taste better when marinated. Time can be shortened a lot. Do not put too much salt in this way. Or it's really salty
Cooking ingredients
Cooking Steps
Step1:Prepare materials - salted white duck eg
Step2:Wash duck eggs and dry the
Step3:Soak duck eggs in white wine for about one minut
Step4:Roll the salt evenly for several times. Let the duck egg be covered with sal
Step5:Use the plastic wrap one by one. You can also use the plastic bag if you don't have it. Put the box in a cool and ventilated place and wait for the arrival of delicious food. (last placed for 3040 days or so) the finished product drawing is not available for the time being, and the drawing shall be supplemented later.
Cooking tips:The effect and function of salted duck egg - 1. The functions of clearing lung fire, lowering Yin Fire and clearing lung fire of salted duck egg are better than those of salted duck egg. Boiled food can cure diarrhea. Among them, salted egg butter can cure children's accumulated food. External application can cure scald and eczema. 2. It has the functions of Nourishing Yin, clearing lung, enriching muscle, moisturizing skin and removing heat. The nutritional value of salted duck eggs is - 1. The content of calcium, iron and other inorganic salts in salted eggs is rich. The quality of calcium and iron in salted eggs is higher than that in eggs and fresh duck eggs. 2. Part of the protein in salted egg is broken down into amino acids. Because of salting, the salt in the egg increases, and the inorganic salt in the egg also increases slightly. The fat in the raw egg yolk can't be seen to contain oil because it is combined with protein. It has been preserved for a long time. The protein is denatured and separated from fat. When the fat is gathered together, it becomes egg butter. The egg yolk contains red and yellow lutein and carotene. It is red and yellow when dissolved in the egg yolk oil. The sensory properties of salted egg are added. Salted egg oil is salty
