Share two methods of salted duck eggs with completely different styles, strong family operation and 100% oily and sandy.
A, saturated salt water immersion method:
1. Choose big, crack-free fresh duck eggs. If it is not too dirty, wipe the surface directly with kitchen paper dipped in white wine. If the duck eggs are too dirty, they must be washed with water. Please wash it with cold boiled water, dry it thoroughly after washing and then continue the subsequent operation. (Note, be sure to dry thoroughly before continuing)
2. Put the duck eggs one by one into a small bowl filled with white wine and roll them around, so that each duck egg is rolled with white wine. Then put it into a clean container without oil and water.
3. Boil a pot of boiled water. After the water boils, add salt to make saturated brine. (Try to add salt to the water until the salt is no longer dissolved, and there is crystal precipitation at the bottom of the container, which is the state of saturated brine.)
4. Boil the saturated salt water again, add the pepper and star anise, turn off the fire when the water is light yellow, and let it cool completely.
5. Pour into the container with duck eggs in step 2, seal the lid and soak for 30-45 days. (Generally, 30 days is enough in summer, and it may take 45 days when the temperature is low in winter)
Second, the salt dry-curing method:
1. Choose fresh salted duck eggs, wash them and dry them.
2. Take two small bowls and pour in high-alcohol liquor and salt respectively.
I use 55-degree Erguotou for high-degree liquor, so it is not necessary to use high-quality liquor for salted duck eggs, as long as the degree is high enough, and the higher the degree, the better.
3. Soak the dried duck eggs in high-alcohol liquor for1-2 minutes. Then take it out and roll it in salt, let the duck eggs roll around with a layer of wine first, and then evenly wrap them with a layer of salt.
4. Wrap the duck eggs rolled with white wine and wrapped with salt, and expose them to the sun for half a day.
(If the raw materials of duck eggs are good enough, it is possible to produce sand and oil without this step. In the case of uncertain raw materials, exposure to the sun can help the yolk to produce oil and sand better.)
5. Then put it into a container, marinate it in the shade for about 30 days, and take out the cooked salted duck eggs, which are oily and sandy. (You can occasionally turn the duck eggs over during the pickling process, which will make them marinate more evenly.)