The practice of salted eggs

Material: salt-1kg

Water-1500ml

Fresh duck eggs -20 ~ 25 grains

Rice wine-half a cup (about 150ml)

Exercise:

1. Pour the salt into boiling water, stir for about 2 minutes, and then turn off the fire (the salt cannot be completely dissolved).

2. Fill the salt water and let it cool, preferably overnight, then pour all the salt water and the insoluble salt at the bottom of the salt water into a large glass jar, and add some rice wine to make the salted duck eggs less fishy.

3. Gently put the washed duck eggs (if they are dirty) into the salt water. Duck eggs are washed under running water. Don't soak them in water!

Cover the duck eggs with two plastic covers, and then press a small glass to prevent the duck eggs from floating out of the water.

5. It should be prevented for about 30 days. If it is left for a long time, it will taste more salty, so it is generally best not to exceed 30 days. Otherwise, the yolk will be hard and not delicious. If the inedible salted duck eggs can be fished out, put them in the safety box for cold storage and insurance. Then just cook it in water when you eat it, about twenty minutes.

Eating duck eggs often can supplement nutrition. In fact, its nutritional value is similar to that of eggs, which can strengthen the body and supplement various minerals and trace elements. Among them, calcium and iron folic acid are rich, which can supplement calcium, greatly help bone development and prevent anemia. Vitamin B supplementation is a good choice.

The method of making salted duck eggs is introduced above. Have you learned? If you have no experience, you might as well marinate less. If it is delicious, it will be salted and wasted. Some salted duck eggs have peculiar smell, which indicates that air enters during the pickling process and will also affect their quality. Let's have a try.