When the weather is too hot, I don’t like eating very much. Do your friends feel the same way? Although the weather is relatively hot, it is more suitable to eat some light food, but I really can’t eat it, so I eat more side dishes and appetizers, among which salted duck eggs are my favorite.

Our family has a lot of salted duck eggs and we eat them almost every day, especially when we have no appetite. The egg yolk is sandy and oily, and the egg white is salty and fragrant. Just such a small salted duck egg can make me eat a big bowl of rice.

Have many people begun to drool after seeing this? Want to go to the supermarket and buy a few to try?

In fact, there is no need to eat salted duck eggs. If you want to eat salted duck eggs, you can make them at home, and the taste is really no worse than the ones you buy. Sometimes when you buy it from outside, it won’t be oily, and may even be very salty, making it difficult to swallow. Today I am going to share with you an old recipe that our family has been using for 20 years. This method of pickling salted duck eggs takes only a short time, but is all sandy and oily.

Recipe: duck eggs, salt, high-strength liquor, airtight jar, plastic wrap

1. We prepare the duck eggs, which should be available in general vegetable markets and supermarkets. If you like, you can also pickle eggs, but I personally feel that the texture of eggs is not as good as duck eggs.

2. Put the duck eggs in the water and clean them one by one, because the surface is very dirty. Finally, rinse them clean and that's it. We don't need to dry the surface moisture of the washed duck eggs. We can just take advantage of the good sun and put them outside to dry for 30 minutes, and then bring them in for later use.

3. Take two bowls below, put salt in one bowl, and put white wine in the other bowl, preferably high-quality white wine. Next, let's deal with the duck eggs. Put the duck eggs in the white wine first, and just roll them around so that the surface is covered with white wine. Many people like to soak it in it, but it is actually not necessary.

4. After rolling it once, take it out and add it to the salt, and continue rolling it once. Next, we take a piece of plastic wrap and wrap the duck eggs tightly. After processing all the duck eggs according to this method, we finally prepare a sealed jar, put all the duck eggs in, seal them and marinate them.

5. The marinating time should not be too short, otherwise it will not be easy to produce oil. Generally, 20-30 days is enough. After the time is up, we can take out 1 or 2, wash them and put them in a pot to cook. Can we taste them? If you can, just take them all out and start eating.

Tips:

1. After washing the duck eggs, it is best to dry them in the sun to ensure a higher oil yield.

2. The duck eggs only need to be rolled once in the white wine. Do not soak them for a long time, otherwise the wine smell will easily become strong.