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.
6. Pickling of spicy, salty and alcoholic eggs. Mix thick hot sauce and white wine evenly according to the ratio of 8:2, put the washed and dried duck eggs into uniform rolling dip one by one, roll them in refined salt again, then put them into porcelain jars, seal them tightly and marinate them for 70-90 days. This salted duck egg is spicy red, full of wine, slightly spicy in salt and delicious.
7. Pickling of spiced salted duck eggs. Take pepper, cinnamon, fennel, ginger and refined salt, boil with the same amount of water for 20 minutes, pour into a porcelain jar, soak the washed duck eggs, seal the jar mouth, and cook after 40 days. This duck egg is rich in flavor and slightly salty and delicious.