1. Pour cinnamon, star anise, fennel, pepper and clove into the pot, add 1 liter of water to boil, then turn the heat down to 10 minute, and let it cool completely for later use. If you want red yolk, you can add a handful of red tea when boiling salt water, and the yolk will be red.

2. Wash the duck eggs gently, dry them, pour the white wine into a bowl, soak the dried duck eggs in the white wine, roll them once to make the whole body soak in the wine, then take them out and roll them in salt once to make the whole body of the duck eggs covered with salt.

How much salt needs to be practiced. Too much salt is too salty, and too few eggs will go bad.

3. Gently put the salted duck eggs into a clean, water-free and oil-free sealed container (I use the largest glass sealed jar in IKEA), then evenly pour the glucose powder and the remaining salt, and then pour the thoroughly cooled spice water so that the water does not pass the duck eggs.

4. Finally, pour all the white wine rolled over the duck eggs into the jar, seal it and put it in a cool and ventilated place for 45 days before eating.

6. Cook it while eating, or steam it in an electric rice cooker.

The salted duck eggs you bought may be salted with industrial salt and need to be salted by yourself.

1, the trick of adding glucose powder is to make the yolk redder. I learned this method from my aunt in Lijiang. I don't think I've seen it anywhere else, but I really think such salted duck eggs are delicious. Adding white wine can make egg butter easier.

The jar can be sealed in any container, but it must be water-free and oil-free. Duck eggs should be washed and dried first, otherwise they will easily turn into rotten duck eggs.

3. Duck eggs should be put into the container first, and then poured with perfume, otherwise the duck eggs will float and be difficult to operate.

In addition to duck eggs, in fact, an altar of eggs was salted later, but the composition of eggs was slightly different from that of duck eggs. Duck eggs are made into salted duck eggs, which have larger yolk, easier oil production and more fragrant taste.

5. I am a little impatient. The duck eggs in this photo were taken out after 20 days of pickling. Although they are all oily, you can find a little hard core in the middle. Wait for 45 days.

There are many reasons for eating salted duck eggs. Compared with eggs, duck eggs have a stronger smell. After pickling with salt water, the fishy smell can be removed. In terms of taste, salted duck eggs are more fragrant, tender and delicious.

Not only that, duck eggs still have good nutrition after pickling. It is rich in fat, protein and various amino acids needed by human body, and also contains various minerals such as calcium, phosphorus and iron, and various trace elements and vitamins necessary for human body, which are easily absorbed by human body.

In addition, the fat in raw egg yolk can't be seen to contain oil because it is combined with protein. After curing for a long time, protein will be denatured and separated from the fat, and the fat will gather together and become egg butter. The greasy salted duck eggs are a sign of good curing. Traditional Chinese medicine believes that salted duck eggs have better effects of clearing lung fire and reducing yin fire than salted duck eggs, and cooking can cure diarrhea. Among them, salted egg butter has the function of improving eyesight and nourishing eyes, and can also treat children's food accumulation. External use can treat burns and eczema.

Salted duck eggs are a tonic for those with yin deficiency and fire flourishing. Although suitable for all ages, some people should not eat more, nor should pregnant women and people with insufficient spleen yang.

Wash fresh duck eggs, dry them (don't put them in the sun) and put them in a jar.

Then, in the pot, according to the ratio of adding four kilograms of water to every fifty duck eggs, add an appropriate amount of ginger, star anise and pepper to boil. After the fragrance is boiled, add 1 kg salt, a little sugar and 50g white wine.

After the brine is completely cooled, pour it into the tank with fresh duck eggs, preferably without egg noodles.

Then cover the jar, seal it, and store it in the shade for about 20 days before opening it.

Putting white wine is the key to getting more oil from salted eggs, don't forget. Because you can add white wine.