Salted duck eggs is China's traditional snacks, favored by consumers, salted duck eggs are made of fresh duck eggs pickled, appetizing meal, but also with a rich fat, protein, amino acids, vitamins, and trace elements, especially easy to absorb and digest, but also for young and old alike, is a colorful and flavorful attractive flavor characteristics of the food.

Salted duck eggs pickling method:

1, want to successfully pickled salted duck eggs out of the oil must choose fresh, high-quality duck eggs, so that the taste will be better, and then pay attention to the duck eggs clean, and then dry water, directly into the sunshine 1,2 hours on it, and then prepare a high degree of white wine, white wine is poured into a container, and then put the duck eggs, soak directly for 2,3 minutes, the purpose of the duck eggs, directly soak the eggs, and then put the duck eggs, directly soaked for 2,3 minutes, so that the duck eggs are not soaked. The purpose is to let the yolk of the duck egg out of the oil, but also let the duck egg after a better absorption of salt.

2, soak well after fishing, put into a basin full of salt, fully wrapped with plastic wrap after wrapping, it is recommended to wrap 3 layers, and then put into a prepared container, placed in a cool place for storage for a month can be eaten, so that the salted duck egg taste will be more fresh and fragrant, but also need to pay attention to the salted duck eggs can not be too long to pickle, otherwise it will be particularly salty. After cutting and looking at the golden and oily salted duck eggs are not drooling all over the place.

3, you can also choose to flood, is to put the duck eggs into the brine inside soak, although the flooding time will be longer, but more uniform pickling, and dry pickling is more convenient and quick, placed in white wine, as well as salt inside the roll can be, but the pickling may not be uniform, that is, some of the oil, some of the oil may not be out of the so be sure to use the plastic wrap wrapped around each duck egg, so that you can avoid the salt from the the surface of the duck egg to fall off. If you want the yolks to be oily, make sure to pickle them for at least 25 days, usually a month, and if you want the whites to be unsalted, pickling them for 20 days is fine.

The following to recommend the production method of salted duck eggs:

1. Prepare duck eggs 1500 grams, white wine 1 bowl, salt 1/2 package, and then the duck eggs brushed feel after rinsing with water, and after that the clean duck eggs in the ventilation place to dry the water

2. And then put the duck eggs into the white wine inside the immersion for three minutes, and then uniformly wrapped in salt, and then put into the The bottom of the plastic bag?, tighten with a leather band, all so that after the treatment is put into the sun for a day

3. and then placed in the indoor ventilation, generally 20-30 days or so on the completion of the.