2, saturated salt solution curing method. The amount of water and salt depends on the number of eggs. During curing, salt is dissolved in boiling water to reach saturation (concentration is about 20%). After the salt water is cooled, pour it into the jar, put the washed and dried eggs into the salt water one by one, and add a little fragrant white wine. Seal the jar mouth, put it in a ventilated place, and you can open the jar to take eggs for cooking in about 25 days. Salted eggs marinated in this way have a lot of oil in the yolk and taste particularly fragrant.
3, batter curing method. Take a proper amount of flour, mix it into paste with hot water, add a little spiced powder and white wine and mix well. Then wrap the washed and dried eggs in batter one by one, roll a layer of salt, put them in a jar and seal the jar mouth. Mix the salt with the batter, let the salt penetrate into the egg, and take it out and cook it after 25 days.
4. Liquor soaking method. Prepare the materials according to 5 kg of eggs, 0 kg of 65438+60 degree liquor and 0.5 kg of refined salt. When curing, the dried eggs are immersed in Chinese liquor one by one, then rolled with refined salt, put into a container, sealed and placed in a dry, cool and ventilated place, and can be taken out and cooked in about 30 days.
5. Pickling of spicy salted eggs. Prepare a bowl of hot sauce and salt, and some fresh eggs. When curing, wash the porcelain jar with clear water, brush it with boiling water and dry it. Dip the eggs in hot sauce one by one, then roll them in refined salt, then gently put them into a porcelain jar, sprinkle a little refined salt on the top, cover them and seal them with kraft paper, and put them in a cool and ventilated place. After 30-40 days, you can open a can to cook.
6. Pickling of spicy, salty and alcoholic eggs. Take thick hot sauce and white wine, mix them evenly according to the ratio of 8:2, put the washed and sun-dried eggs into a uniform roll dip one by one, then roll them into refined salt, then put them into a porcelain jar, seal them tightly and marinate them for 70-90 days. This pickled egg is spicy and red, full of wine, slightly spicy in salt and delicious.
7. Pickling of spiced salted eggs.
Ingredients: raw eggs, star anise, cinnamon, pepper, fragrant leaves, fennel and white wine.
Necessary utensils: bottles, jars, jars, ceramics, glass, mud, or any container that can hold the eggs you want to pickle. Wash and dry for later use. Practice: put water in the pot (the amount of water should not exceed the eggs in the container), add star anise, cinnamon, pepper, fragrant leaves and fennel and cook for 20 minutes. Add salt to the water, slowly dissolve it until the salt water is saturated, turn off the fire and cool it, then pour it into the container. Wash and air-dry raw eggs, and gently put them into a container filled with feed water. Drop a dozen drops of white wine (for sterilization) before covering the lid. Cover the lid tightly after pouring the good wine (pay attention to sealing). If you don't want to eat too salty, you can eat it in about 20 days. If you like them salty and oily, it will take about 30 to 40 days. After pickling, take it out and cook it. By the way, keep the feed water for next time, and boil it before using it. )