Simple curing method of salted duck eggs
Salted duck eggs should not be eaten with turtles and plums. Duck eggs are cold, spleen and yang deficiency, and diarrhea due to cold and dampness are not suitable for eating. Duck eggs are also high in cholesterol, so people with cardiovascular diseases and liver and kidney diseases should eat less. Salted duck eggs are high in salt, so patients with hypertension, diabetes and pregnant women should not eat more.
material
50 duck eggs, take 30 grams of pepper, 60 grams of cinnamon, 35 grams of fennel, 750 grams of ginger and 2000 ml of refined salt water.
working methods
Method 1
Salting spiced salted duck eggs: 50 duck eggs, take 30g pepper, 60g cinnamon, 35g fennel, 750g ginger and proper amount of refined salt, add water and boil for 20 minutes. The amount of water and salt depends on the number of duck eggs, and the salt should be saturated. After completely cooling, pour into a jar (preferably just submerged fresh eggs), soak the washed duck eggs one by one, and then add appropriate amount of yellow wine and white wine (50 duck eggs100g wine, and add wine to get more oil. ), seal the jar mouth and cook it after 30-40 days. This method is simple and quick, the duck eggs are rich in flavor, the egg butter is moist and slightly salty, and it tastes delicious.
Method 2
Preserved eggs with white wine: 60% white wine 1 kg and refined salt 1 kg for every 5 kg of duck eggs. Put the wine in a small bowl and the salt in a small plate. Dip the duck eggs in white wine, then roll them with refined salt and put them in a container (porcelain jar, glass bottle, plastic fresh-keeping box, etc. ). If there is no container, use 6-8 fresh-keeping boxes for each bag, then seal it and put it in a dry, cool and ventilated place for about 30 days. Glass bottles, plastic fresh-keeping boxes and fresh-keeping bags should be put in cartons or covered with black plastic bags to avoid light.
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