Yes. There are many ways to pickle a home-cooked convenience dish like salted eggs. Raw pickling, cooked pickling, mud pickling, dry pickling, paper pickling ...... various pickling methods, each with its own strengths and weaknesses. Some people pickled bad, sour smell strange taste or half shell, cooked ping pong burst, or salty can not enter the mouth. I use sand pickling, after repeated verification and comparison, sand pickling effect is the most ideal. Moreover, the advantages of sand pickled eggs, one is less salt, the second is the sand to protect the fly bites and mold contamination. Third, it is not bad for a long time, long yolk oil, egg white is not bad soft. 1, yellow sand pickled egg method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, water. Pickle the first yellow sand into the basin, add refined salt, essential oils and water, stirred into a paste, and then wash and dry the fresh eggs one by one into the sticky mud, until the eggs are evenly adhered to the mud and sand removed, put into a food bag or other containers, can be taken out after 3 weeks to remove the mud and sand cooking. If there is no yellow sand, can be replaced by other sand, if the viscosity of the sand is not good, you can add a small amount of clay. 2, saturated salt water pickling method. The amount of water and salt according to the number of eggs to determine. Pickling salt dissolved in boiling water to reach saturation (concentration of about 20%). When the brine cooled down and poured into the altar, and will be washed and dried eggs, one by one into the brine, seal the altar mouth, placed in a ventilated place, 25 days or so you can open the altar to take the eggs to cook. This method of pickled salted eggs, yolks out of oil, especially fragrant flavor. 3, batter pickling method. Take the right amount of flour, with hot water into a paste, add a little five-spice powder and white wine and mix well. Then wash and dry the eggs one by one sticky batter, and then rolled on a layer of salt, into the altar, seal the altar mouth. Salt and batter melted together, so that the salt seeped into the egg, 25 days after you can take out to cook. 4, white wine immersion method. According to each 5 kilograms of eggs and 60 degrees of white wine 1 kilogram, 0.5 kilograms of refined salt preparation. Dipping pickling first dry eggs in white wine dipped one by one, and then rolled on the salt, into the container, sealed and placed in a dry, cool, ventilated place, about 30 days can be taken out to cook. 5, spicy salted egg pickling. Prepare spicy sauce salt bowl, wash a number of fresh eggs, pickling porcelain cans with water to wash, and hot brush with boiling water after drying, the eggs one by one in the spicy sauce evenly dipped, and then rolled again in the salt, and then lightly into the porcelain cans, the top layer of fine salt a little, cover and strictly sealed with kraft paper, placed in a cool, ventilated place, 30-40 days can be opened and boiled food. 6, spicy salty wine-flavored egg pickling. Take thick hot sauce, white wine, according to the ratio of 8:2 mix well, wash and dry the eggs one by one into the even roll dipped, and then roll again in the salt, and then put into the porcelain jar, tightly sealed, pickled 70-90 days into. This pickled egg was spicy red, wine fragrance, salty and slightly spicy, taste pleasant. 7, five-spice pickled eggs. Take pepper, cinnamon, fennel, ginger, salt, with equal amounts of water boiled for 20 minutes, poured into a porcelain altar, the cleaned eggs into the soak, seal the mouth of the altar tightly, 40 days after you can cook. This egg is rich in flavor, slightly salty and delicious.