Peeling open the yolk after the oil flow, the aroma of the nose, the entrance of the straight sand salted duck eggs practice:

1. First of all, we wash the duck eggs, and placed in a ventilated place to dry out the water.

2. Prepare half a basin of water, put cinnamon, sesame leaves, peppercorns, star anise, and pour in half a packet of table salt.

3. Pour the seasoned water into the pot, boil over high heat and then simmer for 2 minutes until the brine is saturated and pour out, cool and set aside. Saturated brine pickled duck eggs is the most commonly used method, salt in boiling water is no longer dissolved, indicating that the saturation state has been reached.

4. After drying the duck eggs, gently put them into a jar without water or oil, be careful not to break the shells of the duck eggs, otherwise the pickle will easily deteriorate, and then pour the cooled sauce into it, do not rush to seal it first.

5. This time and then dripping into some high white wine into, white wine can make the protein faster solidification, can make the duck eggs produce more yolk oil, it is best to use more than 60 degrees of high white wine.

6. Finally, cover the lid and seal the marinade for 1 month to eat. Here you want to shorten the pickling time, duck eggs after washing, in the sun for 2 hours, so that ten days can eat, put half a year will not be bad.

Technical points:

1. Duck eggs pickled can not break the shell, otherwise it is easy to deteriorate. 2. Be sure to ensure that the ingredients and containers are in a state of no water and no oil, to avoid breeding bacteria. 3. saturated brine pickled duck eggs is the most commonly used method, the salt in the boiling water is no longer dissolved, indicating that it has reached a saturated state.