The family loves to eat salted and salted eggs. I always feel that I don’t feel relieved when I buy it outside. I try to pickle the food myself. I didn’t expect the oil rate to be so good!
Wash the duck eggs and dry them. Do not leave a drop of raw water. (You can wash it one night in advance, and it will dry the next day)
1. Add the appropriate amount of spiced powder to the salt and mix well (you can also add it). 2. Put the duck egg in the white wine and take it out. Immediately roll it up with a layer of salt and wrap the plastic wrap. 3. After all the duck eggs are finished, put them in the sun for a long time. (I am waiting for the sun to be full, put it directly on the balcony). Remember to turn it over and let the whole duck egg be favored by the sun. 4. The dried duck eggs are packed in black bags or boxes and wait for one month. (Please remember to turn it over in half a month!)
This is a duck egg that has been marinated for more than 40 days. The oil yield is really high. . .
Come again with a duck egg under the flash, wow haha!
1. Sparkling wine and salt should be even. 2, duck eggs must be sunbathing after the package, this is the key to oil. 3. The longer the waiting time, the higher the oil yield, the more salty the egg white will be. As long as the desired level is reached, the salt on the surface can be washed away and stored in the refrigerator. It is freshly cooked and tastes the most.