Method of Pickling Eggs The method of pickling eggs made by family.

1, batter curing method. Take a proper amount of flour, mix it into paste with hot water, add a little spiced powder and white wine and mix well. Then wrap the washed and dried eggs in batter one by one, roll a layer of salt, put them in a jar and seal the jar mouth. Mix the salt with the batter, let the salt penetrate into the egg, and take it out and cook it after 25 days.

2. Liquor soaking method. Prepare the materials according to 5 kg of eggs, 0 kg of 65438+60 degree liquor and 0.5 kg of refined salt. When curing, the dried eggs are immersed in Chinese liquor one by one, then rolled with refined salt, put into a container, sealed and placed in a dry, cool and ventilated place, and can be taken out and cooked in about 30 days.

3. Pickling of spicy, salty and alcoholic eggs. Take thick hot sauce and white wine, mix them evenly according to the ratio of 8:2, put the washed and sun-dried eggs into a uniform roll dip one by one, then roll them into refined salt, then put them into a porcelain jar, seal them tightly and marinate them for 70-90 days. This pickled egg is spicy and red, full of wine, slightly spicy in salt and delicious.