Homemade duck eggs
By VicentaLakin
At the end of the day, which is the traditional and ancient holiday of our country, the sorghum and the duck egg become the most essential food on the table. It's almost noon, and everyone's busy with sunbaths, and I don't know how to pack them, because it's for us every year, which makes me so dependent that I've never done it. They like to eat their mother's buns, especially their meat. They smell good. They don't matter. It's not gonna wrap up, but it's still gonna work, and it's what Mom likes. It's not too much red, but it's sand, and it's really red, and it looks pretty good. Mom ate it and said it tasted good. I'll never buy a duck egg again. I'm healthy
- salty and fresh
- pickled
- several days
- simple
Steps for Homemade duck eggs
1
Food: fresh duck eggs, high white wine, salt
2
After the duck egg is cleaned, then the water on the face of the duck egg is washed with a towel
3
Half a bowl of white wine, immersing duck eggs for about half a minute
4
When you're done, put it in the salt pile and roll it around, so that the salt can be covered in duck eggs. Stay
5
When salt is packed, put it in a food bag, then seal the bag and place it in a dry ventilator for about 40 days
6
Clean up the salty eggs before cooking, cold water into the pot
7
When it's cooked, it'll be edibleHomemade duck eggs Make Tips
1. Before pickling, be sure to wash the duck eggs thoroughly and wipe them dry with a towel to prevent bacteria from entering and spoiling.
2. Soak the duck eggs in wine for a while; it will be easier for them to produce oil after pickling.
3. Ensure the duck eggs are evenly coated with salt.