Special curing method of salted duck eggs

Ingredients: 5 salted duck eggs, 500ml of clear water, 0/00g of salt/kloc, 30ml of high-alcohol liquor.

Exercise 1. Wash duck eggs and dry the surface water (or dry).

2. Put 500ml water in the pot to boil, and pour in 100g salt to boil and melt. After thorough cooling, add 30 ml of high-alcohol liquor and stir well.

3. Pour the salted boiled water into a sealable container, and the duck egg gently knocks the eggshell a little (you can knock it with a small iron spoon or pick it up on the chopping board by hand) and immerse it in salt water for sealing. The temperature is high in spring and summer, and it can be done in a week in the shade. As it is now, the temperature is low in autumn and winter, so it usually takes about two weeks to taste and produce oil if it is stored indoors.

Ingredients: raw duck eggs, liquor, salt.

working methods

1. First of all, of course, buy raw duck eggs! The shell is dirty, isn't it? No need to wash, no need to wash, I wiped it with white wine.

There is no thick plastic bag, so I just use a casserole. First, put a layer of salt on the bottom of the casserole.

3. Put the duck eggs with white wine in.

4. Sprinkle the upper layer of salt on it to cover the duck eggs.

5. Pour cold boiled water and a small amount of white wine (Xiaochan often soaks wine, so Jiujiang double steaming is always used at home, about 30 degrees), soak duck eggs, saturated salt water+appropriate amount of white wine is a necessary condition for the success of salted eggs! Salt water must be saturated, that is, after cold boiled water is poured in, the salt begins to melt, and finally the bottom of the casserole is still in a state where a layer of salt has not melted. The white wine must be put in, so that the salted eggs will be oily and taste more fragrant, and the wine will have no taste after cooking.

6. Wrap the casserole in a plastic bag. I was afraid it would overflow, so I put it in a plastic basin and put it in the shade.

7. My casserole is small, and some duck eggs are not completely soaked, so I will turn them over every few days.

I started soaking on the evening of April 29th and didn't remember it until the evening of May13rd. Protein is a little salty. I think soaking in 10 days should be enough.