Chinese Food
Salted duck egg
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I made 10 salted duck eggs. I made 10 salted duck eggs. You don't have to put five joss sticks
Cooking ingredients
Cooking Steps
Step1:First, salted duck eggs are washed white and clean. Natural air dryin
Step2:Soak it in Erguotou for two minutes. Soak it all over
Step3:Then pour the salt into a clean plate. Put the duck egg in it and roll it. Paste the salt all over the body. Seal it tightly with a fresh-keeping bag or film
Step4:The five flavor is to mix the five flavor powder and salt, and then put the duck egg into it to roll. We should pay attention to that the five flavor is thicker than the ordinary salted duck egg. Wrap it in a fresh-keeping bag. (I didn't take a picture because my hands were stuck with salt when I wrapped them in salt. Sorry
Step5:It's wrapped. It's all tight.
Step6:Two or three hours in the sun is better. After drying, use a large plastic bag to seal it tightly. Put it in a cool and ventilated place. Wait about a mont
Step7:Open it in a month. Because I made it in winter. The temperature is low. The sun has no temperature. It took a month for the oil to come out. It's also yolk, oil and sand. The egg white is very tender.
Step8:We Sichuan people like this kind of porridge, pickle and salted duck egg breakfast. Full of happiness.
Cooking tips:I made 10 salted duck eggs and 10 spiced salted duck eggs. When wrapping the spiced duck eggs, I forgot to wrap them thicker. They are not salty enough and don't produce much oil. It's also a wise choice to choose a sunny day. It's winter when I do it. It's like I haven't done it. When it's hot, you can eat it in less than a month. If the salty duck egg has reached the taste you want, you should take out all the salt and wash it out. Otherwise, it will be salty and old easily after a long time. There are skills in making delicious dishes.
