Salted Duck Egg(xian ya dan )

Salted Duck Egg

Introduction:

Production steps:

Step 1: thoroughly dry the duck shell with water.

Duck 's egg: second step: wrap the dried duck eggs in the Baijiu (ordinary wine can be, preferably high).

Step 3: then wrap it in a thick layer of salt.

Step 4: put the duck eggs in a plastic bag with good sealing condition, and then tie the bag tightly (it's better to tie one or more bags outside to ensure good sealing).

Step 5: write down the date and put the duck eggs in a cool place for about 25 days (when eating, put them in the water and cook for about 15 minutes).

Materials required:

Duck eggs: right amount

Highly Baijiu: moderate

Salt: right amount

Note: 027 eat.com Delicious guy warm tips: wash the shell is to remove the bacteria in the hole. Eat healthy: salted eggs, after a period of time of pickling, its nutrients will have significant changes, protein content decreased significantly, from 14.7g per 100g of fresh eggs, down to 10.4g; fat content increased significantly, from 11.6g per 100g of fresh eggs, up to 13.1g; carbohydrate content changed more, from 1.6g per 100g of fresh eggs, up to 10.7g The content of calcium increased from 55 mg to 512 mg per 100 grams of fresh eggs. Therefore, it is a good food to supplement calcium and iron in summer. Food Taboo: salted eggs, not with turtle, plum with food.

Production difficulty: simple

Process: others

Production time: several days

Taste: salty and fresh

Chinese PinYin : Xian Ya Dan