How much salt and water is a catty of salted eggs?

Salted eggs: 1 catty of eggs mixed with cold boiled water 100 ml, put about 30 grams to 50 grams of salt.

1 First, clean the fresh eggs to be pickled and dry them. If you want to pickle eggs, you should first brush off the dirt on the surface of the eggs with a brush and fully dry the water, so that in the subsequent pickling process, the eggs are easier to pickle, salty and delicious.

2. Wash the eggs in the sun for more than 3 hours. This step is also the most critical point for salted eggs to produce oil. Many people make salted eggs according to the steps, but they can't get oil in the end. Mainly because there is no step of sun exposure, sun-exposed eggs can effectively increase the chemical reaction of egg yolk oil leakage, so that salted eggs can seep oil faster in the subsequent pickling process.

3, salted eggs, according to the ratio of one catty of eggs to cold boiled water 100 ml with 30 grams to 50 grams of salt. When salted eggs with salt water, some spices such as anise cinnamon can be added to the water to enhance the flavor, and the salted eggs will have more flavor.

4. Whether you are making salted eggs or plastic wrap salted eggs, you must remember to add high-alcohol liquor. This has two advantages: it can enhance the permeability of eggshells, help them to marinate and taste faster, and marinate oil. Second, it can ensure that the eggs will not produce bacteria and deteriorate during the pickling process, and ensure that the eggs are safely pickled in place.

5. The salt water prepared during curing must not pass the eggs, otherwise the eggs on the upper layer will have no taste. In addition, the curing time should not be too long, and it is generally appropriate to keep it in a sealed jar for about 1 month, so that the salted eggs are oily.