岩鹽鹹蛋Salted eggs
食材
-
140克g
-
500克g
-
2茶匙tsp
-
8個pcs
步驟
-
岩鹽加水煮滾至鹽完全溶化,並待冷卻; Boil the water with rock salt until it completely dissolved, let cool.
-
鴨蛋清洗乾淨,瀝乾水分; Clean the duck eggs thoroughly and strain.
-
裝進消毒過的瓶子裡,再把加了花雕的鹽水倒入瓶中; Put the duck eggs into a sterilised bottle carefully, pour the cold salted water in together with the Chinese cooking wine.
-
由於鴨蛋會浮起來,必須置一小碗於上; Please a soufflé container on top of the eggs to prevent from floating.
-
蓋上寫上日期,10天後上層的鴨蛋與下層對調(最好在手機裡也預設好到期日); Mark the due date on both the bottle and calendar.
-
20-21天,出罐啦! It is matured after 20-21 days.
-
看! How gorgeous!
-
煲節瓜湯是最不浪費材料的一種使用方法,因為有鹹的蛋白湯就不用放鹽啦。 The best way is to cook soup without adding extra salt.