Just two steps to make - [homemade salted duck eggs in red oil](zhi xu liang bu jian dan zhi zuo zi zhi hong you xian ya dan )

Just two steps to make - [homemade salted duck eggs in red oil]

Introduction:

"The deepest memory of salted duck eggs is the Dragon Boat Festival when we were children, the customs of our hometown. Besides eating zongzi and inserting argyi leaves, what our children like most is the net bag woven by the adults and hung around our necks, which contains salted duck eggs. Then all the children in the village walk together and compare their salted duck eggs with each other. After a" contest ", they still have a lot of problems If you know how to touch an egg and see who is the first to break it and who is the last winner, you will call him "King". Some children will cry after breaking it. Think of that day, really happy, now in retrospect, also always can't help but smile, such a smile, can let people put aside all the troubles adults have to face. It is so simple, so beautiful! In my childhood memory, when adults pickled salted duck eggs, they would go to the mountains to dig some red soil, and then there would be furnace ash or something. The salted duck eggs were delicious, and every time they were opened, they would flow oil. It's a pity that I can't remember those steps, because I haven't seen them several times when I was a child. Although we forget the pickling methods of the adults, and we can't find the pickling materials at that time, the mountain people have their clever ideas, and we also have our methods. Easy two steps, the same to make salted duck eggs, the same health home, no additives

Production steps:

Step 1: take a clean towel, pour white vinegar on it, scrub the duck eggs (once the towel is dirty, there will be one), and let them dry.

The second step: prepare the table salt and the high baijiu. I use the 56 degree Erguotou in Beijing

Third step Baijiu Baijiu into the bowl, the duck 's egg in the liquor for 1 to 2 minutes.

Step 4: put it into a bowl with salt and cover it with salt.

Step 5: wrap the salted duck eggs in a small piece of plastic wrap. (before you start, you need to see how many duck eggs you make, and how many pieces of preservative film you prepare first.)

Step 6: after all wrapped up, put it into a flat plate and expose it to the sun for one day, then put it into a fresh-keeping bag and tie the mouth. It can be eaten in a cool and ventilated place for about 1 month. (after putting it into the fresh-keeping bag, continue to pack more layers. Each bag will be tightly packed, and then put it into another bag to continue to pack tightly. When you eat for the first time, you can cook one or two to see if there is any oil.)

Materials required:

Fresh duck eggs: right amount

Highly Baijiu: moderate

Salt: right amount

Note: the heart of the poem phrase: 1: duck eggs to choose fresh, after washing to dry. 2: Baijiu should choose high degree, the higher the better. 3: When loading into the fresh-keeping bags, pack more bags, layer by layer. After loading, you can put a label on it and write down the date, so as not to forget which day it was pickled after a long time.

Production difficulty: simple

Craft: Skills

Production time: several days

Taste: other

Chinese PinYin : Zhi Xu Liang Bu Jian Dan Zhi Zuo Zi Zhi Hong You Xian Ya Dan