Salted duck eggs with salt(yan bao xian ya dan )

Salted duck eggs with salt

Introduction:

"The first time I knew how to use salt and wine to make salted duck eggs can be traced back to the year when I just graduated from university. I accidentally saw such a small method in Yantai evening news, and it was the first time I started to make salted duck eggs after I left home. My parents don't make salted eggs. When I was a child, I bought two spiced salted eggs. In my hometown, there are several families selling spiced salted eggs for a living. In my memory, when I was in college, I just ate salted eggs, which were not as delicious as five spices, but also had a different flavor. Every weekend when I come back from shopping, I always go through the market near the school and buy some boiled salted duck eggs. In the morning of the next few days, I can have a good meal with porridge, steamed buns and pickles. This flash is more than 20 years, cardamom has become Xu Niang. When the first salted duck eggs were made, there was no preservative film, but after the fresh duck eggs were cleaned, they were simply soaked in wine, then wrapped in salt, put into a plastic bag, and sealed for about 30 days. The yolk could turn into sand and oil, but the salt on the eggshell was easy to fall because it inhaled the moisture of the wine, leading to the loss of salt on the top of the salted egg and insufficient salinity. Later, the appearance of preservative film perfectly solved this problem. You can use preservative film to wrap the salt one by one, and then put it into plastic bags or other sealed containers. "

Production steps:

Materials required:

Fresh duck eggs: Several

Mianzhu Daqu 52 degrees: moderate

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: salty and fresh

Chinese PinYin : Yan Bao Xian Ya Dan