See salty duck's egg in the supermarket a few days ago, couldn't help buying ten to bring back again, but taste or do before grandmother of be not a patch on ah. That glibly keeps sweet salty duck's egg before special yearning, cannot forget that tastes up to now, the thing that traditional still method does is the most classical. Ate 20 old, or what grandmother does is the most authentic, salty duck's egg uses liquor souse commonly, but flavour is more sufficient, and have Sha Liu oil absolutely.
Preparation feeds capable person: Face of face of new duck's egg, chili, Chinese prickly ash, salt, liquor.
The flow that make: 1, put the duck's egg that buys above all rinse clean among clear water, after yielding because of duck's egg, to go to the lavatory its save, won't have had water commonly, so hard to avoid of duck's egg surface can touch dirt and excrement and urine, if be before souse, did not clean clean word, can affect so bloat the stand or fall of duck's egg.
2, put the duck's egg that cleans clean immerse 30 minutes among brine, can have antiseptic effect so, namely so called clean 2 times, mix ready chili powder and face of Chinese prickly ash in a bowl.
3, prepare liquor of a bowl of height, shift to an earlier date the duck's egg that has immersed fish out drop does moisture, put the duck's egg of drop dry moisture again wrap inside liquor, put in the bowl of flavoring subsequently, let every duck's egg be wrapped on a thick flavoring, reoccupy lasts film rises its wrap up can, use last film is to prevent condiment to appear in the process of souse desquamation circumstance, if condiment falls off so OK duck's egg bloats the flavour that come out is not very good.
4, among the recipient that puts all duck's egg that had processed to an anhydrous not to have oil entirely finally, it is better to if there is vintage jar souse in the home,be met, put again in shady and cool and ventilated place, quiet place 7 days, begin to remove sand inside this moment duck's egg, better to yield the result of duck's egg souse, can extend the time of souse, such duck's egg just meet each shed red oil, the salty duck's egg that comes out through such souse tastes still can contain a bit slightly piquancy, taste super and appetizing go with rice.
Small stick person: Many protein is contained in duck's egg, and this kind of material can be decomposed to be amino acid in the process of souse, because salt bloats to bring about the salinity in duck's egg thereby,increase besides, cause salt of the inorganic inside the egg to also be added slightly subsequently. In new duck's egg, and in yoke adipose because be united in wedlock together not to look to go out accordingly with protein,contain oil, and the protein after passing souse for some time will be metamorphic and with adipose depart, and in this moment duck's egg adipose gathered together to become yoke oil. Many Titian yolk element and carotene are contained in the yoke of salty duck's egg, the Titian that and because this ability can appear,as oily as yoke dissolve is together we see. Salty egg gives oil is the mark that salty egg already had bloated, the nutrient value that can say salty duck's egg is medium is very high, contain some nutrition with the place in new duck's egg and do not have how old distinction.
