1 Of course, buy back raw duck eggs! The shell is dirty, isn't it? No need to wash, no need to wash, I wiped it with white wine;
2, there is no thick plastic bag, I use a casserole to soak, first put a layer of salt at the bottom of the casserole;
3. Then put the duck eggs with white wine in;
4. Sprinkle the upper layer of salt on it to cover the duck eggs;
5. Pour cold boiled water and a small amount of white wine (Xiaochan often soaks wine, so the family has been steaming in Jiujiang, about 30 degrees) to soak duck eggs;
6. The casserole is wrapped in a plastic bag. I am afraid that it will overflow, so I will put it in a plastic basin and put it in the shade.
7. My casserole is relatively small, and some duck eggs are not completely soaked, so I will turn over the duck eggs every few days;
Precautions:
Saturated salt water+appropriate amount of liquor is a necessary condition for the success of salted eggs!
Salt water must be saturated, that is, after cold boiled water is poured in, the salt begins to melt, and finally the bottom of the casserole is still covered with a layer of unmelted salt.
The white wine must be put, so that the salted eggs will be oily and taste better, and the wine will have no taste after cooking.