Production of salted eggs

Recipe Recommendations

• eggs appropriate amount
• salt appropriate amount

• original
• pickled
• several days
• ordinary

Steps for Production of salted eggs

1

Thaw the eggs to room temperature, use a paper towel or cloth, and use high-level oil to wash the eggs all over the body. There is no Erguotou, so you can also use whiskey, about 50° is the best. I have used whiskey at 43° before and it was successful.

2

After wiping it behind me, while my body was a little wet, quickly put on salt, then wrapped some salt in a film, wrapped it up, and put it in the scorching sun. If the sun is not strong enough, I can dry it for another day. I have dried it for two days.

3

Put it in a jar and cover it, and it will be OK in about three weeks. I write the date on the lid so I won't forget when I started drying it.

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