Salted duck eggs
Overview
The Dragon Boat Festival is coming, and my duck eggs have been pickled. I was supposed to send them out first, but I kept forgetting them, so I put them off until today. The duck eggs this time were bought from the market, and they were far less good than the free-range duck eggs I bought at the farmhouse last time. First of all, the oil yield was not good. High, and the size of the egg yolk is unstable, some are large and some are small. When cooked, there is only a little bit of oil, but no oil at all. However, it is true. If you want to pickle good duck eggs, you still have to look for some good eggs carefully. You can’t find the ones on the market. Soon the next batch of duck eggs will be marinated and ready to be used to make rice dumplings! !
Tags
Ingredients
Steps
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Prepare a small bowl (for wine) and a large basin (for duck eggs)
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Use kitchen paper dipped in appropriate amount of white wine, and wipe all the duck eggs clean (wipe them all with white wine, do not let them get wet)
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Place the washed duck eggs in the prepared basin,
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Place the washed duck eggs in the prepared basin,
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Prepare some fried five-spice powder,
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Mix five-spice powder and salt in a ratio of 1:2, and prepare half a small bowl of wine again,
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Cut an appropriate amount of plastic wrap, roll the duck eggs in the wine first, and then roll them lightly in the salt. (Be sure to only roll lightly, otherwise the pickled duck eggs will be salty.) You don’t need to wrap them all, just wrap them roughly,
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Wrap it tightly with plastic wrap,
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Wrap everything up,
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Place it in a prepared jar (an enlarged bottle without a jar or a plastic bag with a sealing strip is also acceptable, as long as it can be sealed)
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Then wrap a layer of plastic wrap on the lid, put it in a place that will not be exposed to direct sunlight, marinate for 30 days, then marinate in cold water and cook for about 15 minutes,
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The marinated duck eggs will produce a thick layer of oil,
