Introduce several methods:
Simple operation: choose duck eggs, carefully wash the shell of the eggs with clear water (otherwise, the hole surface of the bacterial eggs), put them in a dish and thoroughly air-dry the water (be sure to thoroughly dry the water), soak them in white wine (the higher the white wine is, the more the sorghum wine is used), then soak them, put them in a salt coating (put some pepper on the salt surface), put them in a sealed plastic bag and tie them tightly to prevent air leakage, and put them in a cool place for about 10 or 15 days. Before eating, it is recommended to cook them and taste them. If it
1, salted eggs with yellow sand: prepare 500g of yellow sand, 50g of refined salt100g, and 50g of essential oil, and marinate with appropriate amount of water. First, pour the yellow sand into a basin, add refined salt and essential oil water, stir to paste, then wash and dry the fresh duck eggs, and put them into sticky mud one by one. When the duck eggs are evenly sticky, put them into a food bag or its container for 3 weeks, then take out the washed mud and cook. If the yellow sand uses its mud instead of sand viscosity, add a small amount
2. The amount of water and salt for salting is determined according to the number of duck eggs. First, the salt is dissolved in boiling water until it is full (the concentration is about 20%). After the salt is cooled, it is poured into the jar, washed and dried, and the duck eggs are put into a salt-water sealed jar and placed in a ventilated place for about 25 minutes. That is, the eggs are taken from the jar for cooking and salted duck eggs, and the butter tastes particularly fragrant.
3. Marinate the batter. Take a proper amount of flour and mix it with hot water. Add a little spiced white wine and mix well. Then wash and dry the duck eggs. Wrap the batter layer by layer. Put the salt in the jar and seal the jar. The salt and batter will melt and let the salt penetrate into the eggs for 25 minutes. Then take the cooking.
4. Soaking in white wine. Soak and marinate the duck eggs with 60% white wine 1 kg and 0.5 kg refined salt. Dry the duck eggs first, dip them in white wine one by one, then roll the refined salt, put them in a container, seal them and put them in a dry, cool and ventilated place for about 30 minutes, and then take them for cooking.
5. Pickling spicy salted eggs to prepare spicy sauce and refined salt. Wash each bowl of fresh duck eggs. Wash some pickled porcelain jars with clear water and dry them with a hot brush. Dip the duck eggs in spicy sauce evenly, then roll the refined salt all over and put it into the top layer of the porcelain jar. Sprinkle the refined salt with a little cover and place it in a cool and ventilated place with kraft paper for 30-40, and then cook in the jar.
6. Pickling eggs with spicy, salty and alcoholic taste Take thick spicy sauce and white wine, mix them evenly according to the ratio of 8:2, wash them, dry them, roll them in evenly one by one, then roll them with refined salt, put them in a porcelain jar, seal them tightly, and marinate them for 70-90 minutes, that is, the salted duck eggs are spicy, red, fragrant, salty and slightly spicy.
7. Pickling spiced salted duck eggs Take pepper, cinnamon, fennel, ginger and refined salt, boil them with the same amount of water for 20 minutes, pour them into a porcelain jar, wash the duck eggs, soak them in the sealed jar mouth 40, and cook them. The duck eggs are rich in flavor and slightly salty. I always feel that I can eat them by pickling them in a pressure cooker.