Next, I would like to share my method of making salted duck eggs, hoping to help everyone.
First, we will clean the fresh duck eggs with a brush. You can take away the unwanted toothbrushes. The hair of toothbrush is soft, and it is not easy to cut duck egg skin.
After cleaning, dry the water on the shell and put it in the sun for half a day. The salted duck eggs made in this way are easier to get oil, but don't expose them to the sun. Exposure to high temperature can easily crack the surface of duck eggs.
Next, take a large bowl and pour in high-alcohol liquor (55 ~65 degrees). I usually use a 65-degree Erguotou.
Take a clean and waterless plate and pour some salt on it.
Soak the dried duck eggs in white wine, paying attention to soaking rather than soaking. If it is soaked for a long time, the duck eggs will be bitter.
Take out the wet duck eggs, put them in a dish with salt, and coat them evenly with salt.
Wrap the salted duck eggs in plastic wrap, put them in jars (or plastic bags), seal them and marinate them in a cool place.
1, salted duck eggs with yellow mud. Wash the duck eggs first and dry them. Yellow sand, refined salt and clear oil are added with appropriate amount of water according to the ratio of 10:2: 1, and fully stirred into paste. Then put the duck eggs one by one, wait until the appearance is evenly covered with sediment, take them out and put them in food bags or jars, and they can be eaten or sold in about 20 days.
2. Marinate salted duck eggs with salt water. The ratio of water to edible refined salt is about 5: 1 prepared brine.
It is best to open it cold and white. Then put the washed duck eggs into salt water. The jar mouth must be sealed and placed in a ventilated and cool place. It will take about four weeks.
3. Marinate salted duck eggs with batter. Heat flour with water, make it into paste, add allspice powder and white wine, then put the washed duck eggs in, so that the surface of the eggs is covered with batter, roll a layer of refined salt, put them in a jar, and seal the jar mouth. After about 4 weeks, salted duck eggs were cured.
4. Marinate salted duck eggs with white wine. Prepare white wine and refined salt. Soak the washed and dried duck eggs in wine first, then roll them with salt, so that the surface of the duck eggs is covered with salt, and put them into a container. It takes about 3 weeks to pickle salted duck eggs.
5, spicy salted duck eggs. Prepare a bowl of hot sauce, a bowl of refined salt, and a clean crock or porcelain jar. When pickling, first dip the clean duck eggs in hot sauce, and then dip the duck eggs dipped in hot sauce in refined salt. Put it in a crock, seal the jar, put it in a ventilated and cool place, and you can enjoy it in about 5 weeks.
6, salty and spicy wine flavored duck eggs. Prepare hot sauce and white wine and mix them according to the ratio of 4: 1. Put the washed duck eggs in, dip them evenly, and then roll them with salt. Then put it into a crock and seal the jar mouth. The curing time is a little longer, which takes about 2 to 3 months. Salted duck eggs are rich in wine, salty and delicious, and they are a good delicacy.
7. spiced salted duck eggs. Prepare auxiliary materials such as pepper, cinnamon, fennel, ginger and refined salt. Boil it in water for 20 minutes, pour it into a porcelain jar, then soak the washed duck eggs in it, seal the jar and enjoy it in about 40 days.