condiments

Duck eggs 10

condiment

Eight angles

2 capsules

Sichuan pepper

1/2 tablespoons

cinnamon

Second section

Chinese hard liquor

200 ml

fennel

1 teaspoon

light purple

2 capsules

glucose

15g

Practice of curing salted duck eggs

1. Pour cinnamon, star anise, fennel, pepper and clove into the pot, add 1 liter of water to boil, then turn the heat down to 10 minute, and let it cool completely for later use.

2. Wash the duck eggs gently, dry them, pour the white wine into a bowl, soak the dried duck eggs in the white wine one by one, roll them once, then take them out and roll them in salt once, so that the whole duck eggs are stained with salt.

3. Gently put the salted duck eggs into a clean, water-free and oil-free sealed container (I use the largest glass sealed jar in IKEA), then evenly pour the glucose powder and the remaining salt, and then pour the thoroughly cooled spice water so that the water does not pass the duck eggs.

4. Finally, pour all the white wine rolled over the duck eggs into the jar, seal it and put it in a cool and ventilated place for 45 days before eating.

Cooking tips

1, the trick of adding glucose powder is to make the yolk redder. I learned this method from my aunt in Lijiang. I don't think I've seen it anywhere else, but I really think such salted duck eggs are delicious. Adding white wine can make egg butter easier.

The jar can be sealed in any container, but it must be water-free and oil-free. Duck eggs should be washed and dried first, otherwise they will easily turn into rotten duck eggs.

3. Duck eggs should be put into the container first, and then poured with perfume, otherwise the duck eggs will float and be difficult to operate.

In addition to duck eggs, in fact, an altar of eggs was salted later, but the composition of eggs was slightly different from that of duck eggs. Duck eggs are made into salted duck eggs, which have larger yolk, easier oil production and more fragrant taste.

5. I am a little impatient. The duck eggs in this photo were taken out after 20 days of pickling. Although they are all oily, you can find a little hard core in the middle. Wait for 45 days.