In my hometown, northern Guangdong, there is a custom of eating eggs from summer to Sunday. Usually, some good eggs will be selected one month or half a month before the summer solstice, and salted eggs will be kept in jars or sealable containers. The reason why it is so long in advance is that when the egg is salted, the whole egg is put in salt water, and the salt will penetrate into the egg bit by bit through the pores of the eggshell, so it takes a long time. On the solstice of summer, children will see a bag like a fishing net hanging on their hands or necks, which contains eggs dyed red with red paint or red paper.
However, some people will be disturbed or miss that time. It is the same for them to go to the market to buy some eggs from summer to sun, and the salted eggs bought in the market will be more delicious than ordinary salted eggs, because the eggs bought in the market are oily and sandy and taste super good. Generally, people's salted eggs don't have too many tricks, because it doesn't take too much thought to cook for their own homes, but it's different in the market. In order to establish a good reputation and sell more, merchants will study how to make salted eggs better and attract customers to buy them. In fact, as long as you learn these three points, you can make salted eggs as delicious as the merchants.
The first point: wash the good ones.
The first step must be done well, and the eggs used for pickling should be carefully selected. If there are bad eggs, the whole can of eggs may be wasted, so the selected eggs should be carefully washed, and finally the washed eggs should be drained and put aside. Maybe some people don't understand why eggs should be washed first and then pickled. That's because the stains on the egg surface will melt into the juice of the salted egg, which will affect the purity of the juice that goes deep into the egg and directly lead to the taste of the salted egg. If the stains attached to the egg surface are not separated, it will prevent the juice from infiltrating into the egg.
The second point: prepare the ingredients and cook a pot of juice.
Before boiling the soup, prepare some ingredients, such as star anise, pepper, cinnamon, fragrant leaves, dried peppers and so on. Stir-fry together until the fragrance floats out so that the taste and smell should keep up. Then prepare a pot of water, pour all the ingredients in, add salt and stir well, and add more salt. You'd better taste the salinity after putting it in. If you can't accept it at ordinary times, it's ok, and not too much, too much salt. Finally, boil water on a big fire and let it cool, so that the juice of pickled eggs is ready, and then put the eggs that were washed and dried before into the juice. After all this, there is one last important step left.
The third point: pour in the right amount of cooking wine.
Cooking wine is usually put in cooking at home. In order to make the food taste better, it also has the function of removing fishy smell. Similarly, pouring cooking wine into the jar where the eggs are placed can make the salt penetrate into the eggs faster, and the eggs also have a fishy smell, so that the fishy smell can be removed. However, it is best to use high-alcohol liquor here to ensure that salted eggs are not only oily but also sandy, and they are all delicious, which is different from those bought in the market.
In fact, these three points are no more important than any other. If you want to preserve oily and sandy eggs, you must be careful in these three steps, but it is easy to follow them. So have you learned this? Let me know in the comments section.