Bake the salted duck egg yolk in the oven at 180 degrees for about 6 minutes.

When the egg yolk is taken out, it will be wet. Remove the film on it, wipe it with your hands first, and then wipe it again with kitchen paper. This step is very important.

Wrapped in that layer, the egg yolk cake is not good-looking and smells fishy.

After wiping off the film, let it dry for a while, then put it on a baking tray, spray it with good Zhijiao rice wine, and put it in the oven at 180 degrees for 6 minutes. Bake until there are small oil bubbles at the bottom of the egg yolk, then take it out, so that the egg yolk will not smell fishy and will taste sandier.

Extended information Nutritional value of salted duck eggs: 1. Duck eggs contain protein, phospholipids, vitamin A, vitamin B2, vitamin B1, vitamin D, calcium, potassium, iron, phosphorus and other nutrients.

2. The protein content in duck eggs is the same as that in eggs, which can strengthen the body.

3. The total amount of various minerals in duck eggs is much higher than that in eggs. In particular, salted duck eggs are rich in iron and calcium, which are urgently needed by the body. They are good for bone development and can prevent anemia.

4. Duck eggs contain more vitamin B2 and are one of the ideal foods to supplement B vitamins.

Salted duck eggs have the functions of nourishing yin, clearing the lungs, plumping muscles, rejuvenating the skin, removing heat, etc., and these functions are superior to those of unsalted duck eggs.

5. Inorganic salts In addition to being rich in calcium, salted duck eggs also contain inorganic salts such as iron and phosphorus. Experts have found through research that the quality of calcium and iron contained in salted duck eggs is higher than that of eggs and fresh duck eggs.

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Therefore, their nutritional value is basically the same and each has its own benefits. Proper consumption will not harm the body, so it can be eaten with confidence in daily life.