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How to pickle salted duck eggs to be delicious and not salty?
Ingredients: duck egg 15, white wine 1 00g, 2 spoonfuls of pepper, 5 star anise, 4 cinnamon1,4 fragrant leaves, half a bottle of white vinegar and 500g of salt. Step 1: Wash all the duck eggs and dry the water on the surface of the duck eggs with a kitchen cloth. Be sure to clean or dry them.

Step 2: Put the duck eggs into the basin, and then add half a bottle of white vinegar to completely soak the duck eggs in the white vinegar 1 hour. The chemical reaction between calcium carbonate in eggshell and acetic acid in white vinegar can make duck egg shell slightly smaller, make duck egg taste faster and fuller, and marinate more oil. This is a little trick to marinate salted duck eggs.

Step 3: Add 500 grams of salt, 2 spoonfuls of pepper, 5 star anise, 1 small piece of cinnamon, 4 fragrant leaves and appropriate amount of water to the pot and cook for 10 minute.

Step 4: Add100g white wine to the pot, then turn off the fire and let the juice cool. Adding liquor can not only make duck eggs sand more easily, but also sterilize them. Step 5: After the cooked juice is completely cooled, find a sealed jar, which should be kept clean and free of oil and water. Then, the duck eggs are put into the sealed jar in turn, the cooked juice is poured into the sealed jar, the sealed jar is covered, and the salted duck eggs with yellow sand oil can be pickled for 1 month.