How to make salted eggs

Salted egg, also called salted egg, is a favorite food for urban and rural people.

Common photos of salted eggs (20 photos), but the curing method is very particular, the curing method is correct and the flavor is good.

Edit this paragraph on how to pickle salted eggs.

1, yellow sand salted egg method

Prepare 500g yellow sand, refined salt 100g, 50g essential oil and appropriate amount of water. When ripening, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into a paste. Then put the washed and dried fresh eggs into the sticky mud one by one, take them out after the eggs are evenly stuck with sediment, put them into food bags or other containers, take them out after 3 weeks, wash away the sediment and cook them. If there is no yellow sand, you can use other silt instead. If the viscosity of sand is not good, a small amount of clay can be added.

2, saturated salt solution curing method

The amount of water and salt depends on the number of eggs. During curing, salt is dissolved in boiling water to reach saturation (concentration is about 20%). After the salt water is cooled, pour it into the jar, put the washed and dried eggs into the salt water one by one, seal the jar mouth and put it in a ventilated place. You can open the jar and cook the eggs in about 25 days. Salted eggs marinated in this way have a lot of oil in the yolk and taste particularly fragrant.

Photos of how to eat salted eggs (13) 3. Pickling method of batter.

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.

4. 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.

5. Pickling of spicy salted eggs

Prepare a bowl of hot sauce and salt, and some fresh eggs. When curing, wash the porcelain jar with clear water, brush it with boiling water and dry it. Dip the eggs in hot sauce one by one, then roll them in refined salt, then gently put them into a porcelain jar, sprinkle a little refined salt on the top, cover them and seal them with kraft paper, and put them in a cool and ventilated place. After 30-40 days, you can open a can to cook.

6. 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.

7. Pickling of spiced salted eggs

Take pepper, cinnamon, fennel, ginger and refined salt, boil them with the same amount of water for 20 minutes, pour them into a porcelain jar, soak the washed eggs, seal the jar, and cook them 40 days later. This kind of egg is rich in flavor and slightly salty and delicious.

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