Five salted eggs
By VicentaLakin
EVERY YEAR, WHEN THEY START PICKING UP A FIVE-SMELT EGG, THEY ALWAYS LOOK FORWARD TO AN EARLY TASTE OF THE EGG, BUT TO GET THE SALTED EGG OF THE YOLK, THEY HAVE TO WAIT ABOUT A MONTH, AND FOR ONE TO WAIT THAT LONG, IT WOULD AMOUNT TO A CHRONIC SUICIDE. SO WHILE I'M WAITING, I'M GOING TO STUDY MY CORE TO MAKE A FRAGRANCE OF DUCK EGGS QUICKLY, AND AFTER SEVERAL METHODS OF TESTING AND ADJUSTING IT, I'M GOING TO MAKE A MORE MATURE SQUARE OF THE FURNACE, AND I'M GOING TO BE ABLE TO EAT THE FRAGRANCE OF A SNORT AND A FRAGRANCE OF A FRAGRANCE. IN ORDER TO DISTINGUISH THE FIVE-SMELT DUCK EGGS FROM THOSE MADE FOR 30 DAYS, LET THEM BE CALLED THE FIVE-SMELT EGGS, AS WE CALL THEM IN OUR HOMELAND. THE TASTE IS GOOD, I CAN'T DESCRIBE IT IN WORDS, BUT EVERYONE WHO EATS IT SAYS IT'S GOOD AND WILL MISS IT. THE ONLY DEFICIENCY IS THAT IT IS UNLIKELY TO FLOW OIL, BUT ITS UNIQUE TASTE AND TASTE COMPLETELY COMPENSATES FOR THIS DEFICIENCY, ALMOST AS GOOD AS AN OLD NEIGHBOUR IN MY HOME COUNTRY WHO SELLS SALT AND EGGS. SPEAKING OF THE OLD NEIGHBOUR, THE LAND OF MY FAMILY, ALMOST NO ONE KNEW ABOUT HIM AND HIS FAMILY'S SALT EGGS AND SAID THAT HE HAD GROWN UP EATING THEM. I USED TO GO TO HIS HOUSE WHEN I WAS THE SAME AGE AS HIS DAUGHTER, WHEN I WAS VERY YOUNG, AND I OFTEN SAW HIS FAMILY SITTING NEXT TO A POOL WITH CHOPSTICKS. SCRAMBLED WITH SALT AND EGGS, THE WELL WAS MADE OF GREEN AND GREEN MOSSES, AND A SMALL WHITE SKY APPEARED ON THE TOP OF THE WELL, NEXT TO THE WELL WAS A LARGE STOVE OF FARMERS, MARKED BY YEARS OF SMOKE AND FIRE. THE SCENE WAS SO DEEP IN MY MIND THAT WHEN I THOUGHT OF HIS SALT EGG, I COULD NOT HELP MYSELF. MY TREATMENT OF SALT EGGS USES PART OF HIS HOME'S PRODUCTION OF SALT EGGS. CHARACTERISTICS OF FINISHED PRODUCTS: QUEENS OF QUEENS, SANDY YOLK, HALOGENOUS, LOW-INTENSITY, GOOD FOOD FOR HOME-BASED TOURISM。
Recipe Recommendations
Steps for Five salted eggs
1
New duck eggs, eggs and eggs are selected for freshness of up to three days. Wash the eggs。
2
The pot is filled with water in appropriate quantities, all tea and spices for about half an hour, salt and alkalin and old。
3
When prepared, in order to save energy, the eggs can be put in the boiled, then the halogenated water can go on and on, so long as they taste good. It's better if there's halogenated meat. Salt is much better than usual and tastes very salty but less saturated. I use about 50 grams of salt in this basin, and because of the preservation of egg shells and the short immersion period, the eggs themselves cannot absorb much salt。
4
The shell of the egg that will be extracted will be knocked out or cracked, so be careful to push properly and not to break。
5
You're gonna hit the eggs, you're gonna put them in the halogen, you're gonna flood them. After 15-20 minutes of cooking in the middle of the fire, the fire is soaked。
6
immersed for 6-8 hours, burned and boiled for about 20 minutes. Turn off the fire and continue to soak. During the high-temperature season, if overnight, the eggs are placed in the refrigerator and then burned the next day for six to eight hours. When the temperature is low, it can be immersed directly into the room, and the next day, after burning up, it can be blistered for another six to eight hours。
7
The fragrance eggs can be extracted from the halogenated water, frozen in the fridge and steamed when eating. When the halogen is cooled, it can be frozen in the fridge and used again later。
8
Salt eggs finished。
9
Salt duck egg finished。