I made my own salted eggs
By VicentaLakin
In the beginning of March, fresh eggs were made, and it's just a month old, and it's a taste, and it feels like there's no salt on the market, and it's so happy. The eggs had been immersed with salt water, which was extremely high, and the eggs had been floating in them and could be eaten as the eggs sank. Although salt water is easier to soak than wine, it is salty. In contrast, we prefer dry pickled eggs。
Recipe Recommendations
- salt 300 grams
- fresh eggs
- tin foil appropriate amount
- Touqu wine 450 ml
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for I made my own salted eggs
1
Eggs are purified with wet cloth。
2
High-altitude white wine and salt are placed in large bowls, with a stack of tin paper (sizing the whole egg)。
3
Rounded eggs in high white wine, so that each angle was covered with alcohol, and then rounded with salt, all of which was covered with salt。
4
Packed with tin paper with salted eggs。
5
Repeat the above steps, all packed, sealed in the container and placed in the shade for about a month。
6
Cooking: Just cook with rice。I made my own salted eggs Make Tips
There is no tin paper, which can be replaced with a membrane or a small bag, bearing in mind that the bag should be tied to prevent the water from spreading. The wine melts salt to make better eggs。