How to make salted leather eggs and recipe

The clear of the skin egg, the yolk of the salt egg, the yolk is surrounded by natural yolk oil, the yolk of the egg turned sand, the egg white is tender, fragrant and elastic, and the food is fragrant and delicious, with a lingering aftertaste.

Salt eggs originated in Pai Fang Village, Xie Xing Town, Guang'an City, Sichuan Province (Deng Xiaoping's birthplace), and the traditional craft has a history of more than 100 years. Salt eggs are one of the authentic Guang'an local specialties, and the strange thing is that it takes the advantages of salt eggs and leather eggs. The product is produced with lead-free technology, which is not as salty as salt eggs and not as alkaline as leather eggs. Salt eggs have a strong aroma and a crystal clear color. The egg white has a texture of sinewy, and the yolk is crispy and glutinous, with a very unique flavor. It is a duck egg with two flavors.

Practice Editor

Salt eggs raw materials are used in the local famous local varieties, Guang'an duck eggs, Guang'an duck foraging ability, suitable for grazing, all lakes, rivers, ponds, and other grazing conditions of the place can be raised. This duck eats well, lives in a good environment, in order to produce high quality eggs. To pickle good salt eggs there are some essential procedures, the first selected uniform size, smooth skin, no cracks in the duck eggs, after two hand and machine cleaning, drying and put into the cellar.

The soup is prepared with more than a dozen Chinese herbs such as dashi, sesame leaves, fennel, nutmeg, star anise, white buckle, sannai, tea, fresh ginger and so on. Together with the scientific and reasonable pickling time, and according to the temperature changes in different seasons to adjust the proportion of eggs in the egg pool, in order to pickle the delicious salt eggs. There is still a big difference between the packaged salted eggs on the market and the traditional salted eggs handed down in Guang'an. However, the traditional ones are unfavorable for preservation and usually have a shelf life of only a few days.