Duck eggs contain protein, phospholipids, vitamin A, vitamin B2, vitamin B 1, vitamin D, calcium, potassium, iron, phosphorus and other nutrients. Its protein content is equivalent to that of eggs, but the total mineral content is far better than that of eggs, especially the iron and calcium content is extremely rich, which can prevent anemia and promote bone development.

Salting method of duck eggs

1, yellow sand salted egg method.

Prepare 500g of yellow sand, 0/00g of refined salt/kloc-,50g of essential oil and appropriate amount of water. When curing, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into paste. Then, put the washed and dried fresh duck eggs into sticky mud one by one, take them out after the duck eggs are evenly stuck with sediment, put them into food bags or other containers, and take them out after 3 weeks to wash off the sediment and cook. If there is no yellow sand, it can be replaced by other silt. If the viscosity of sand is not good, a small amount of clay can be added.

2, saturated salt solution curing method.

The amount of water and salt depends on the number of duck eggs. When salting, salt is dissolved in boiling water to reach saturation (concentration is about 20%). After the salt water cools, pour it into the jar, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth and place it in a ventilated place. After about 25 days, you can open the jar and take the eggs for cooking. The salted duck eggs salted by this method have a lot of oil in the yolk and a particularly fragrant taste.

3, the batter curing method.

Take a proper amount of flour, mix it with hot water into paste, add a little spiced powder and white wine and mix well. Then wrap the washed and dried duck eggs in batter one by one, then roll a layer of salt, put them in the jar and seal the jar mouth. Mix the salt with the batter, let the salt penetrate into the egg, and take it out for cooking after 25 days.

4. Liquor soaking method.

Prepare materials according to 5 kg duck eggs, 60-degree liquor 1 kg and 0.5 kg refined salt. When pickling, the dried duck eggs are dipped in Chinese liquor one by one, then rolled with refined salt, put into a container, sealed and placed in a dry, cool and ventilated place, and can be taken out for cooking in about 30 days.

5. Pickling of spicy salted eggs.

Prepare a bowl of spicy sauce and refined salt, and several washed fresh duck eggs. When pickling, wash the porcelain jar with clear water, brush it with boiling water and dry it. Dip the duck eggs in the spicy sauce one by one, roll it in the refined salt again, then gently put it into the porcelain jar, sprinkle a little refined salt on the top layer, cover it and seal it tightly with kraft paper, and place it in a cool and ventilated place. After 30-40 days, you can open the jar for cooking.