“The curative effect of salted duck eggs, the traditional Chinese medicine thinks, salted duck eggs clear lung fire, reduce Yin fire function is better than the unsalted duck eggs.After the duck eggs are preserved, the nutrients remain the same and are more easily absorbed by the body.There are many reasons to eat more salted duck eggs, because the fishy taste of the duck eggs is heavy, salted with salt water, to achieve the effect of eliminating fishiness, from the taste, salted duck eggs are more tender and delicious.When the duck eggs are salted, the proteins denature and separate from the fat. The fat comes together to form butter.Salted egg butter has the effect of brightening the eyes, but also can treat children accumulated food, external application can treat burns, eczema.The duck egg itself is cold. Cool, pickled more Yin nourishing kidney effect.It is suitable for patients with weak body, hot cough, sore throat, high blood pressure, diarrhea and diarrhea.
How to make Salted Duck Eggs?
Prepare all the materials.
Wash and dry the duck eggs.
Pour in the white wine and let soak for 30 minutes.
Coat the eggs with white wine.
Add salt to a clean bowl.Roll the egg in the salt until the egg is covered with salt.
Wrap the salted duck eggs in plastic wrap.
I was wrapped in three layers of plastic wrap.
Then wrap it in tin foil and let it sit in the sun for a while.
Then put duck eggs into a container, sealed in a dry, cool, ventilated place, about 20 days to take out and cook.
Finally you get to the Salted Duck Eggs.
1. Duck eggs (eggs, goose eggs), the fresher the better, this shelf life long.
2. Carefully washes the shell of the egg with water (otherwise bacteria will be in the hole).
3. Dry the duck eggs thoroughly.
4. Wrap the air-dried eggs in white wine (erguotou and other ordinary wine can be), then thickly wrapped in salt.