Method for making salted duck eggs

The preparation method of salted duck eggs is as follows:

1, try to choose green shell duck eggs. It is said that the green shell duck eggs were laid by strong ducks in those days. Soak in water for half an hour to soften the stains on duck egg shells. If one pot can't hold it, put it in two pots to prevent overlapping duck eggs from easily cracking the eggshell.

2. Wash the soaked duck eggs with a sponge. The reason why you use a sponge to clean the surface of duck eggs as clean as possible without damaging the stains and protective film, so that the salt water can be cured more easily, and then put it in a ventilated container to dry naturally.

3. Put the naturally dried duck eggs in a bowl filled with high-alcohol liquor and roll them (roll them again after the liquor is dry, and this operation is repeated twice).

4. The containers of salted duck eggs must be naturally air-dried without oil and water, and then the duck eggs air-dried twice with white wine are coded in turn.

A 5-liter glass jar can hold about 9~ 10 Jin of water. Then use a large steamer to boil 10 Jin of water, air it until it is warm, and then add 600 grams of salt. After melting the salt, when the water is completely cooled, pour it into a glass jar with duck eggs and seal it.

After 45 days, you can open the can and take it out to cook and taste. Every one is sandy, and protein is not salty.

Salted duck eggs, made from fresh duck eggs, are rich in nutrients, such as fat, protein, amino acids, calcium, phosphorus, iron, trace elements and vitamins. Easy to be absorbed by human body, with moderate salty taste, suitable for all ages. The eggshell is blue, round and smooth, also called "green egg". Salted duck egg is a kind of reproduced egg with unique flavor and convenient eating. Salted duck eggs are good food with good color and flavor.