Five salted duck eggs
By VicentaLakin
Make this fragrance egg for a month. It's delicious to have salted eggs, halogens and sour oil. The secret is to get a pot of salin water in advance of the ordinary duck egg, and then put the rinse-dried duck egg in a seal for more than a month. It doesn't matter if there are no conditions for sealing, and duck eggs are disinfected with high white wine and salty enough to be bad. Eggs can be pickled like this。
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Steps for Five salted duck eggs
1
A few eggs of fresh ducks are selected for freshness of up to three days. Duck eggs are washed with no oil spills or other containers of dried water。
2
In the unoiled boiler, a proper amount of water is poured into all tea and spices for about half an hour, salt and alkaline. Salt water concentrations are based on saturation, which is judged by the fact that the salt is no longer dissolved。
3
Saturated salt halogen is cooled and tea and spices are extracted from the leaking spoon。
4
Roll the duck eggs in high white wine and put them in a clean, oil-free, water-sealed pickle。
5
Pour salt water into the altar, cover it, and seal it with water。
6
Picked up salty eggs。
7
Sealed pickles are available after 30 days and can be cooked and eaten。
8
Every time you can cook more, you can put salted eggs in the freezer, and you can heat them up。
9
Cooked five fragrance eggs。
10
Because of the spices and alkaline, some ducks pickle and turn black on the yolk edges, so that the salty fragrance of the eggs becomes more fragrance. It's alkaline to increase the flavor. If you don't like the yolk too deep, you can remove the base from the formula。