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How to marinate duck eggs quickly and well?

Salted duck egg is a very delicious food. It is also a kind of food that many people like to eat in their daily life. How can we make good salted duck egg at home?

Using liquor soaking method: prepare materials according to 1kg per 5kg duck egg and 60degree liquor and 0.5kg of refined salt. When marinating, first dip the dried duck eggs in the white wine one by one, then roll on the refined salt, put them in the container, seal them in a dry, cool and ventilated place, take out and cook for about 30 days. Or gently clean the duck egg and dry it. Pour the white liquor into a bowl. Immerse the dried duck egg in the white liquor one by one and roll it over, so that the whole body is soaked with liquor. Then pull it out and roll it over in salt, so that the whole body of the duck egg is stained with salt.

Yellow sand salting method: prepare 500g yellow sand, 100g refined salt, 50g essential oil and proper amount of water. When salting, first pour the yellow sand into the basin, add the refined salt, essential oil and water, and mix them into a paste. Then put the fresh duck eggs which are washed and dried into the clay one by one. After the duck eggs are evenly bonded with the sand, take them out and put them into the food bag or other containers. After 3 weeks, take them out and wash the sand to cook. If there is no yellow sand, it can be replaced by other sand. If the viscosity of sand is not good, a small amount of clay can be added.

Prepare duck egg with five spices: take pepper, cinnamon, fennel, ginger and refined salt, boil with equal amount of water for 20 minutes, pour them into a porcelain jar, soak the washed duck egg in it, seal the mouth of the jar tightly, and cook 40 days later. This kind of duck egg is rich in flavor and slightly salty and delicious.

Salting of spicy salted eggs. Prepare a bowl of chili sauce salt, wash several fresh eggs, wash the porcelain pot with clear water and dry it after scalding with boiling water, dip the eggs in the chili sauce one by one, roll them in the salt, put them into the porcelain pot gently, sprinkle a little salt on the top, cover them and seal them tightly with kraft paper, place them in a cool and ventilated place, open the pot for cooking 30-40 days later.