Now salted duck eggs + salted duck eggs in white wine + salted duck eggs are easy to eat outside, and you don't have to worry about salted duck eggs in white water, and you don't have to worry about salted duck eggs in white water, and you don't have to worry about salted duck eggs outside.
Homemade salted duck eggs
Materials: 5 salted duck eggs, 500ml water, 100g salt, 30ml high-grade liquor
Methods:
1. Wash and dry the surface of duck eggs (or dry them in the air). Put 500ml water in the pot and bring to a boil. Add 100g salt to boil and melt. After cooling thoroughly, add 30ml high liquor and mix well.
2. Pour salt water into a container that can be sealed. Gently crack the shell of the duck egg (you can knock it with a small iron spoon or pick it up on the chopping board with your hands), immerse it in salt water and seal it. The temperature is high in spring and summer. It can be done in a cool place in a week. Like now, the temperature is low in autumn and winter, so it takes about two weeks for indoor storage.
The best choice of duck eggs is duck eggs, small, easy to taste and more delicious. After washing, be sure to dry the surface water and then immerse it in salt water. Before the duck eggs are soaked in salt water, the eggshell should be slightly cracked, so that there are small cracks on the eggshell, which is the key to quick processing. Duck egg shell is thicker than egg shell, not so easy to break, so generally won't knock to leave egg yolk and so on, don't worry about knocking it. (however, you should take your time. No matter how thick the shell is, it is also an egg. If you treat it roughly, it will break to show you.)