1. preparation materials: pickled salt, eggs and plastic boxes containing preserved eggs, no oil and no water, one radish and one pit. (I remember that my seven eggs and the big box were already being made when I took the material, and the small box only meant)

2. Separate the egg yolk and egg white, and control the egg yolk as clean as possible.

3. spread appropriate salt particles in each pit, not much, and ensure that the surface of egg yolk can be stained with salt particles. Then gently pour in the separated egg yolk.

4. Spread all the egg yolks you want as shown in the picture. (Ignore the two extra squares of salt)

5. Then spread each egg yolk evenly with salt particles. Let it stand in the shade for at least 24 hours, about 3 hours. Because other people's recipes on bean fruit usually say 48 hours, but some critics say it is too salty, so I put it directly for 36 hours for the first time, but I still feel a little salty when the finished product comes out, so I put it for 3 hours this time. It depends on your personal taste, you won't do it just once, will you?

6. When the time comes, dig out the salt particles on the surface with a small spoon and remove them by hand. Some of them will be embedded in the egg yolk, carefully dig them out and then rinse them with clear water. After washing, the egg yolk is as crystal clear as a gem. It is said that collecting seven eggs can summon the dragon ~

7. Preheat the oven at 18 degrees, put it in the middle layer for 1 minutes, and it is oily and fragrant, and it smells happy all over the house. . .