Homemade ginger eggs
By VicentaLakin
The last time I sent my friend a couple of saffron eggs, he got a good rating and asked me to make her some more. Just two days ago, I had a box of eggs, and this time I decided to try to make a sagna
Recipe Recommendations
- fresh eggs of 10
- liquor half a bowl
- stir-fried salt half a bowl
- sand ginger mixture appropriate amount
- salty and fresh
- other
- an hour
- simple
Steps for Homemade ginger eggs
1
Half a bowl of salt is hot, slightly colored
2
When it's hot, add a proper amount of chagrin. Prepare half a bowl of high-intensity white wine with fresh eggs washed completely dry of surface water. Embrace
3
Roll in the white wine for 10 seconds or more
4
The salt rolls evenly on the fine salt
5
Take a film
6
Once it's packed, we'll add two more layers
7
Compare
8
Get an hour of tan in the sun
9
It's kept in a suntan, and it's best to eat in less than three weeks。
10
F2: Burn the proper amount of water, boil the remaining fried salt, and turn off the fire and add ginger
11
It's cool
12
Clean empty cans, no water, no oil
13
Carefully put in eggs, pour in salt water, add the remaining white wine, seal it, put it in a dry-explosive shade, conditioned to a half-hour sunbath every day, ready to eat after a weekHomemade ginger eggs Make Tips
1. The higher the concentration of true alcohol, the better it is, the effective use of fried salt and sunbaths for oil. 2. The salted eggs are less edible but cannot be overfed。