Roast salted duck eggs(shao kao wei xian ya dan )

Roast salted duck eggs

Introduction:

"It was a complete inspiration. Barbecue material is not used for barbecue, in addition to idle can only be idle, and idle too long, can only be thrown away. How to use it in another way? Duck egg season, suddenly inspired. How about a salted duck egg with barbecue flavor? Try it. Although prepared 10 duck eggs, but did not dare to try, only these three, if not popular, only three. According to the original idea, this should be all barbecue material. However, on the one hand, they worry that the barbecue taste is too strong for ordinary people to accept. On the other hand, they worry that the duck eggs will be damaged due to the lack of salt in the barbecue materials. Hesitation, half and half. Waiting for a long time, a month later, finally in this seems to be relatively idle day, unseal a taste. After all, I'm still a little impatient. If I wait another week, maybe the yolk will be completely rusty, instead of the light yellow in the middle

Production steps:

Step 1: Materials

Step 2: wash duck eggs and drain

Step 3: dry in the sun

Step 4: put salt and barbecue ingredients into a bowl

Step 5: mix well

Step 6: put the duck eggs into the wine and roll around

Step 7: roll in the seasoning

Step 8: load the container,

Step 9: seal for more than one month

Step 10: unseal

Step 11: clean the surface dressing

Step 12: put cold water into the pot,

Step 13: keep boiling for 5-10 minutes

Step 14: pour out and control the moisture

Step 15: cut and eat

Materials required:

Duck eggs: 10

Salt: right amount

Barbecue material: right amount

Highly Baijiu: moderate

Note: you can also directly roll the seasoned duck eggs into the fresh-keeping bag sealed preservation. The proportion of seasoning can be changed as you like.

Production difficulty: simple

Process: salting

Production time: several days

Taste: salty and fresh

Chinese PinYin : Shao Kao Wei Xian Ya Dan