A duck egg
By VicentaLakin
in the case of duck-eating eggs, 500 g of salt, 50 g of salsified yellow mud, with a proper amount of grasswood ash and duck eggs, dozens of ways have been in the process of drawing simple productions for the current fast-paced age, or whether traditional productions have ended up using traditional pickles, as o-yang writes: "we travelers are surprised that some things that are already part of their ancestors' previous generations can be retained, intentionally or unintentionally, to the extent that they taste well." perhaps the outdated way of making it is to understand that the story of their ancestors' past lives is also a matter of respect for food. there's a lot of heat, humidity, the environment, raw materials, and ingredients that can affect a little more than a little to make high-colored eggs that are not salty and oily
Recipe Recommendations
- duck eggs 500G
- edible salt 50g
- Wong nai appropriate amount
- water appropriate amount
- plant ash appropriate amount
- salty and fresh
- pickled
- several days
- simple
Steps for A duck egg
1
Slurpy mixed with water and salt, and it's said, "A duck egg with two cents of salt, so we're on the scale of one pound or two."
2
The dry-winded duck eggs are placed in the sluice, each of which is covered in an even layer of slurry and rolled around with grass ashes。
3
Duck eggs are placed in the altar, then in the rest of the mud, the eggs are isolated from the air, sealed in the shade for 30 to 90 days, and the egg is red and oil enough to eat
4
I've got a lot of red and oil to eat
5
A page of fragrance, a drawing that records food life with a warm pen – the last of which is kept directly by a pottling friend interested in the recipe, and the mini-authors are drawing steps on a page to make it easier for food eaters to keep and create their own kitchen stories when they are free, and if good advice and work are welcome to share with me, to express an aesthetic of life in an artistic way。A duck egg Make Tips
The slurry always requires materials that are often said by the elders to ensure that the egg is red and greasy. There's a lot of heat, humidity, the environment, raw materials, and ingredients that can affect a little more than a little to make high-colored eggs that are not salty and oily