Family pickles
By VicentaLakin
This winter is cold, it's past, it's early spring, the sun is not too big, and even some places are often raining, and if the salted eggs are to be exposed, they may not be possible now and again, they will be picked up and the sun will not be hot, and in a hurry, a way will be found, the oven. Some might ask, "Put salted eggs in the oven, you're full of crap." It's true. I bake bread cookies in the oven, but I use the oven hair, tan and tan." However, care must be taken to manage the temperature, which is most critical。
Recipe Recommendations
Steps for Family pickles
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Clean the eggs and roll them in high wine
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(b) Flaming down on a sheet of film, with salt in the middle and spread out slightly
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Roll salt powder on salt while the eggs are still wet
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Then put salt on the eggs, wrap the eggs, and when the sun comes, take them out for the sun
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(B) OPEN THE OVEN AT 300°F FOR 2-3 MINUTES IN THE SNOW, IN THE DARK AND IN THE WOOD, AND THEN REMEMBER TO TURN OFF THE OVEN POWER, TO FIND OUT IF THE OVEN IS HOT WITH A LITTLE HAND, TO OPEN THE OVEN DOOR WITH A LITTLE HEAT, TO SPREAD THE HEAT A LITTLE, UNTIL THE HAND REACHES INTO THE OVEN A LITTLE BIT, TO FEEL THE HEAT OF THE SUN IN THE MIDDLE OF THE DAY, A LITTLE WARMER THAN THE BODY WARMER, LIKE THE FEELING OF SUN EXPOSURE, TO PUT PACKED EGGS IN THE OVEN, CLOSE THE DOOR, FOR 8-12 HOURS, AND NOT OPEN THE OVEN
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When the time is up, the eggs are placed in a larger, relatively sealed bottle, covered and marked on the cover for a period of approximately 35 to 40 days。Family pickles Make Tips
1. First, when making salted eggs, the sun-drying process might be to accelerate the fusion of salt, alcohol, and the eggs. Some netizens also say that skipping the sun-drying is fine, though it might take a bit longer;
2. Second, you must master the temperature control. It should feel warm to the touch, like being in the scorching sun—slightly hotter than body heat, but not too hot. Crucially, remember to ensure the oven is completely turned off. I recall a post of mine about "sun-drying" cured meat; the weather was too humid and I was afraid of mold, so I put the cured meat in a warm oven. A netizen didn't read my post clearly and didn't turn the oven off, cooking the meat, and then replied to complain. I could only say: Why didn't you read the full text clearly before doing it?
3. Third, having an oven at home, you want to maximize its utility—use it if you can. It takes up so much space in your kitchen and was so expensive to buy that it really needs to work hard for you. Therefore, as long as you control the temperature well, it is quite convenient to use it for "sun-drying" cured meat, "sun-drying" salted eggs, and proofing dough.
4. Fourth, regarding the alcohol used to marinate salted eggs, a higher alcohol content is better. I used 56-degree Erguotou, but Qu wine works too. For those living abroad who find it hard to get these wines, you can use vodka, whiskey, or brandy, but preferably with an alcohol content of 40% or higher. As the saying goes: if conditions are poor, you must proceed; if there are no conditions, create them and proceed anyway.