Wash the eggs and dry them in the sun. Be careful not to be exposed to the sun. Leave them for two days to warm the eggs.

In a couple of days, take some water to boil, then add salt. When the water cools, the salt won't melt in the water.

Take two cold brine, one white wine and one white wine, put them into the brine, take a proper amount of flour and add a little pepper spray, then add the brine with white wine into the flour and stir it into a slightly thin batter, not too thin, otherwise the batter will not be covered on the eggs.

Wrap the duck eggs in batter as soon as possible, roll them up with plastic wrap, tie them tightly at both ends, and then pay attention to put the big ends of the duck eggs up and put them into the container one by one. They must be honest! This is one of the keys to ensure the quick oil production of each egg. Seal the container and store it in a cool and dry place for about 25 days, so that the salted duck egg yolk protein will not be too salty! How's it going? Come and have a try! Because the salted duck eggs were salty when I wrote the recipe, I couldn't prepare pictures in the process, so I had to upload some finished pictures. Please forgive me! )

Creating this recipe is just a channel for me to share with you. There is no the most correct and best, only the more correct and better. Everyone has their own unique life skills. Welcome to show your skills!

Take a big picture.

okay

skill

Although salted duck eggs are popular food, we should pay attention to several points if we want to make them well!

First, when choosing eggs, it is best to choose the eggs laid by the ducks of the farmers. This duck egg yolk is thicker and bigger, and the oil will be more fragrant in the future!

Second, the proportion of salt, water and wine must be well controlled, and the salt water must be saturated, that is, just add salt and it will not melt. Liquor must be added, not more.

Third, duck eggs wrapped in batter must be stored upright with their big heads up, because the big head side of the eggs is empty. We can use air pressure to make salt enter the yolk faster, so it is the key to make duck eggs taste and oil quickly!