自製鹹蛋｜保證起沙流油｜簡單易做新手一次成功｜雞蛋與鴨蛋分別｜Homemade Salted Egg｜Sandy&Oily yolk｜Easy for Beginners*字幕CC Eng. Sub*

🟢材料：
鴨蛋 12 隻
雞蛋 15 隻
鹽 適量
香料或五香粉 適量
高濃度酒(如伏特加) 小半碗

🟢做法：
1️⃣ 在水裡放適量鹽，把鴨蛋和雞蛋表面徹底清潔，洗淨後擦乾水。把蛋放在陽光下曬，早上或下午曬4小時，中午的陽光則只須曬2小時。
2️⃣ 用鹽加入適量五香粉拌勻做成醃製鹹蛋的鹽。
3️⃣ 用小碗裝半碗伏特加，用酒把蛋的表面沾一遍酒，然後把蛋放在鹽裡，整個蛋沾滿鹽，用一張保鮮膜把沾滿鹽的蛋包裹好。
4️⃣ 包裹好的蛋寫上日期，3至4週鹹蛋即成，流油最理想的鹹蛋須時5週左右。

📌備注：沾蛋用的鹽宜少量放碗中，因為鹽被蛋沾了幾遍後會變濕的，把鹽重新換過一碗便可。

🟢Ingredients:
Duck eggs - 12 pieces
Chicken eggs - 15 pieces
Salt - as needed
Spices or five-spice powder - as needed
High-proof liquor (such as vodka) - approximately half a bowl

🟢Steps:
1️⃣ Add some salt to water, thoroughly clean the duck eggs and chicken eggs, and dry them. Then, place the eggs in sunlight for 4 hours in the morning or afternoon, or 2 hours at noon.
2️⃣ Mix salt and five-spice powder to make the salt for curing the eggs.
3️⃣ Pour about half a bowl of high-proof liquor into a small bowl, dip the eggs in the liquor, then coat them with salt. Wrap the eggs with plastic wrap.
4️⃣ Label the wrapped eggs with the date. Salted eggs will be ready in 3 to 4 weeks, while the ideal salted eggs that produce an oily yolk will take about 5 weeks.

📌Note: Use a small amount of salt in the bowl for coating the eggs, as the salt will become moist after being coated on the eggs a few times. Change the salt in the bowl when needed.

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