[Hand-Drawn Recipe] Salted Duck Egg — A ridiculously idle, rich duck egg that retains its oil

Mix yellow clay with plant ash, water, and salt to make a slurry. As the saying goes: one duck egg with two qian of salt, so add according to the ratio of one catty of duck eggs to one tael of salt~

Place the washed and air-dried duck eggs in yellow clay, making sure each egg is evenly coated with a layer of yellow clay, and then roll them in a circle of plant ash.

Place the duck eggs into a jar, then pour in the remaining mud, isolating the eggs from the air. Seal and store in a cool place for about 30-90 days, and the eggs are ready to eat when the yolk is red and oily~

The egg yolk can be eaten when it is red in color and oily~

Page Knowledge of Taste, this is a picture book that records the life of food with warm strokes~ Friends who are interested in recipes can directly save the last picture. The editor has drawn all the steps on one page, making it convenient for food lovers to keep and create their own kitchen stories in their spare time. If you have good suggestions and works, you are welcome to share them with me, and together we can express a lifestyle aesthetic through art.