A duck egg
By VicentaLakin
The annual midday festival is coming. Streets and alleys are full of spasms; what I feel is a strong commercial air; not a holiday atmosphere. Today's midday festival is for us, except for the holiday family, who gather for lunch and taste all kinds of delicious stubs and duck eggs. It's hard to appreciate the significance of this traditional festival, and it's hard not to taste the special taste of the festival and the strong memory of the childhood festival. In my childhood memory, except for spring festivals, the festivals are the most popular. At the end of the day, the family had planted weed in front of the house, and children did not care to pray for evil. It's when you can eat fragrances and duck eggs. It's delicious, but it's the duck egg that's the most impressive. Every year, when my mom picks up salted duck eggs is my biggest concern. When you were a child, you picked duck eggs at the end of the day and hung them; what a happy day and a happy day. Traditional practices are the memory of every peer who has experienced them. I remember eating duck eggs when I was a kid, eating and playing with them, and when my mom was busy, I ran like a little ass. Waiting for mom to make a little net bag with the rest of her sweater. It's got a duck egg on its chest, and it's in a nice little bag. This practice has continued from the summer to the mid-autumn festival. I've got my mom's bag, and I've got the toughest duck eggs in school and class, and every one of them will be so happy, and I've been showing off my duck eggs all over the place, and usually the toughest duck egg will be too hard to eat. It's so childish and funful that duck eggs are the most powerful thing in my hands
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for A duck egg
1
Mother carefully selects fresh duck eggs before making them; good quality duck eggs are smooth, there are no cracks and the eggs are slightly green. Clean up the dry jars and spare them。
2
It's summer and mosquito activity is rampant. Homemakers do their job of protecting the “safe” of duck eggs. The duck eggs, like the nailfish, are the most afraid of mosquito bites, and once they bite, the eggs stink. There's shit on fresh duck eggs. Purge duck eggs with liquid water and never immerse in water。
3
The old saying is, "A duck egg is a two-dollar salt." A pickled egg is usually a pound of eggs with one or two salt. Ten pounds of eggs is a pound of salt。
4
When red tea is added to the water, the heavy tea is made from the fire. Here's Mom's recipe. The salted duck eggs have fresh tea. Other Organiser
5
Burn a pot of open water; wash it in the bowl until it dissolves。
6
It's not easy now. It's only work for the boss. A lot of it's coming back. Mom's soaking the mud first with dry water and then removing the coarse sand and impurities mixed in it. There is little left to remove coarse grains and impurities from the mud。
7
The dregs of the dregs are drawn into the dregs, and the dissolved salt water pours into the dregs; they are mixed into dregs. The amount of salt to be consumed must be captured, otherwise the duck eggs will either be too salty or too light or even broken. The sluice and salt ratio is a result of years of practice。
8
It is important to remember the high white wine, which Mom put in the second pot, because it accelerates the condensation of proteins in the eggs and squeezes the oil out of the butter. And white wine in the pickle process is the key to oiling duck eggs; it's also good for a duck egg。
9
Cooked red tea to remove the slag and cool it down and put it in the mud。
10
High white wine, well-cooked red tea and well-boiled salt water pour into the slurry; starting to mix the slurry density should be moderate. If the slurry is too hard, it can be immersed and easily mixed into slurry paste。
11
When the mud is fine-tuned, the mud is thin; if the mud is too dense, it is not evenly painted on the eggshell; it is too thin and it does not cover the eggshell. Fresh duck eggs are first thrown into the mud, where half of the egg is deposited in the picture, while the other half is exposed to the mud surface, indicating that the formulated mud density is appropriate. Looks too thin to actually evenly mix the mud down there。
12
Dry duck eggs roll in the mashed, evenly covered in a layer of yellow mud, and tightly covered in every fresh duck egg, which cannot be covered by the wind. Carefully put in the altar, layered up to avoid the duck eggs. All duck eggs are placed in the altar, the remaining sluice is poured over the jar, and the duck eggs are easily sequestered from the air。
13
The sluice seals the eggs and covers them with a further bag seal. Cover the wood and put it in the shade。
14
Cover it and write the date of the salted duck egg in case you forget the time。
15
A month later; salt permeation, water permeation and changes in the taste of salt and wind inherent in duck eggs. The beauty of duck eggs stems from yolk, the fats separated by pickled, which accumulates into fresh omelette. Salted egg yolk has a sense of complication, a taste of special magic, which makes it impossible to copy mother's taste。