2. Put quicklime120g, edible alcohol 30g, soda ash 30g, salt 20g, garlic paste 3g, black tea powder 4g, zinc acetate10g, and water 550g into a pot, cook with slow fire until the temperature reaches 65℃ ~ 72℃, then turn off the fire to reduce the temperature of the feed liquid to 40℃.
3. Use a crock to soak the water tank. Put the selected duck eggs into the jar, and the egg surface is 10cm away from the jar mouth. Slowly pour the soaking solution at 40℃ into the tank until the liquid level is 8 cm above the surface of the egg. Put some bamboo sticks on the liquid surface to hold down the floating duck eggs, and seal the jar mouth with thick plastic sheets.
4. The temperature required for the ripening of preserved eggs should be 27℃ ~ 32℃. Duck eggs can't move after soaking in the tank, and they can't be turned at will.
5. After the duck eggs have been soaked for seven or eight days, you can take out 1 duck egg and put it on the sun or light bulb first. If the egg is dark and opaque, you can knock on the small head of the egg for observation. If the protein is completely solidified, the elasticity is good, and the transparency of the protein colloid is good, it means that the soaked egg is mature and should be taken out of the can immediately; If protein is rotten, it means that it is too alkaline. Take it out of the jar immediately and put it in another jar with 5% balsamic vinegar for about 30 hours. If the protein colloid is not soft and solid, it means that the alkalinity is weak, and it will take about 2 days to soak.
6. After the preserved eggs are taken out of the jar, dry the feed liquid on the eggshell, put it into the basin in turn, add clear water to submerge the egg surface, and then evenly sprinkle alum powder into the water. Every 100 duck eggs, preserved eggs are soaked in alum solution for about 6 hours with 5g of alum, which is the crystal preserved eggs.
7. Put a proper amount of food-grade paraffin into the rice cooker and heat it to melt. Dip a small brush in wax water and apply it thinly on preserved eggs to keep them fresh.