Homemade red oil duck eggs
By VicentaLakin
It's almost noon, and it's the first meal in every family, and it's the last meal, and we all know it because of history. But it is not clear from the origins of another lunchtime traditional food, salted duck egg, the reasons why you eat duck egg at the afternoon festival, the practice and nutritional value of lunchtime duck egg. "It takes salted eggs to deliver the cold." Because the midday festival heralds the onset of a hot summer, animal and plant life activity is entering a boom phase, coupled with a climate of dampness and a disease-prone bacterial disease. In ancient times, May was seen as a “hot month”, a bad month, and the plague spread, with early May being the top nine. And eggs are like hearts, and eating them keeps the spirit from losing. According to the information provided, duck eggs are salty and chilly, so that they can be venomous, purified and treat such diseases as summer fever, cough, throat pain, tooth pain and dysentery。
Recipe Recommendations
- raw duck egg 6 pieces
- high-alcohol liquor appropriate amount
- salt appropriate amount
- salty and fresh
- pickled
- several days
- ordinary
Steps for Homemade red oil duck eggs
1
The duck eggs are washed clean, and the washed duck eggs dry in a cold, airy place
2
9 degrees of vinegar, high white wine, salt
3
The duck egg is immersed in nine degrees of vinegar for one hour, so it can soften the egg shell and taste easily when it's made
4
Take out the duck egg in an hour and put it in a white bowl for two minutes
5
Put it in a bowl with salt on it
6
Wrap it and put it aside
7
The salted duck egg is wrapped in a membrane
8
All wrapped up and packed in a plastic bag, covered with mouths and ready to eat in the cold air for about 15 days。Homemade red oil duck eggs Make Tips
1, rice vinegar and white wine are selected with a higher degree of choice and have a better effect; and, if you want to eat salted duck eggs as early as possible, the longer you can soak in the vinegar。