People pay more and more attention to food safety. There are many salted duck eggs salted with industrial salt (the price is lower than that of salt and sea salt) in the market. The nitrite is seriously exceeded. After eating it, it will be digested by the stomach and become nitrosamine, which is a carcinogen.

Therefore, it is convenient and simple to pickle duck eggs by yourself, and you can rest assured of eating them.

Duck eggs can be served with porridge, soup and seasoning. Salted duck eggs nourish yin, remove fire and tonify kidney. Cooked salted duck eggs are yellow and oily, which is especially delicious.

material

Fresh duck eggs 15 pieces of 56-degree Erguotou liquor, 30-50g of refined salt or sea salt/large grain salt (about one small rice bowl of refined salt, if it is natural crystallized salt, most rice bowls, the natural crystallized salt is twice as salty as the refined salt, and sea salt or large grain salt is 1 small rice bowl), one cold boiled pickle jar/or a wide-mouth glass bottle with a lid.

Sea salt/large grain salt: not suitable for cooking, but suitable for pickling food, because it will have a bitter taste.

method of work

1 Wash the sand outside the fresh duck eggs with a soft brush or scouring pad, and then dry them until the surface is completely dried.

Boil a pot of boiling water and let it cool for later use.

Wash the pickle jar and dry it in the sun until there is no water.

4 Duck eggs are slowly rolled into/put into the jar, so be careful not to break them, which will be especially salty.

5 then pour the cold white water into the jar to half the place, then pour the salt water (salt is boiled in water in advance to cool, sea salt is not easy to dissolve), slowly pour it into the jar, and then pour the spirit Erguotou wine.

Finally, continue to pour cold boiled water, and the water should not pass the duck eggs.

7. Cover the bottle, then pour water into the bottle mouth to seal the bottle, and marinate for one month before cooking.

Dry-cured/fresh-keeping box salted duck eggs: (more suitable for summer)

1 Wash the duck eggs and dry them without a drop of water, then pour the salt into a small rice bowl and the spirit Erguotou wine into another small bowl.

Dip the duck eggs in wine for a circle, and then roll them in salt for a circle, and then dip them in salt.

Put the duck eggs dipped in salt in the fresh-keeping box.

4 Cover the fresh-keeping box and put it in the refrigerator. It can be marinated in about 7- 15 days, and it can be eaten when cooked.

Remarks: If it is a big jar of salted duck eggs, it can hold about 45 duck eggs, that is, one and a half paper plates of duck eggs. A paper tray can hold 30 duck eggs.

Need 1 bag of sea salt, add 250 ml of Erguotou liquor, which is half a bottle.

After pickling, cook and eat it as soon as possible. Duck eggs will burst if they are put in the jar for too long.

Tips

Duck eggs must be washed clean, and there can be no water on the surface.

The water for pickling duck eggs must be boiled water that is cool. If tap water is used, it is easy to get moldy and smelly.

You can have more salt, but you can't put less. Without it, it doesn't taste good. 15 duck eggs, about half a small rice bowl of salt is enough, and 1 bowl of salt is also enough.

Erguotou is a high-alcohol liquor, which can marinate duck egg yolk to get oil. At the same time, because it has the function of sterilization and disinfection, it cannot be replaced by other wines.

According to your own consumption, you can use a larger jar to pickle duck eggs, and the amount of salt should be increased accordingly. Sea salt should be boiled with water, because sea salt is not easy to dissolve, so it should be boiled into salt water and then cooled before use.

Be careful not to shine under the sunlight, and avoid the light.

Dry curing (curing in fresh-keeping box): You must dip in Erguotou wine before rolling salt outside, and put it in the refrigerator.