When curing boiled eggs, we should first cook the eggs with clear water, then break the eggshells, and finally soak some salted water, which can better improve the taste of cooked eggs. I hope you can learn this practice well.
Skin soaked in water doesn't taste as good as that without peeling. Use a container similar to a yellow wine jar, clean it, and there can be no grinding marks. Boiled eggs are boiled in salt for a few times, then boiled in white wine for a few times, and then covered with salt. Put it in the jar. Seal with plastic wrap, cover and marinate for 2 weeks.
Break the eggshell with a spoon. Add salt to the water, put a little pepper to boil, let the salt water cool thoroughly, pour some wine (marinate faster) and seal it in a jar to prevent flies. It can be used for 20 to 30 days.
Wash the surface of fresh eggs with cold boiled water, dry them, soak them in Chinese liquor for a while, sprinkle a layer of salt evenly after taking them out, then put them into a transparent plastic food bag, tie the bag tightly and seal it, and store them in a dry place, and eat or sell them after 10. The salted duck eggs cured by this method not only ripen about 15 days earlier than those cured by traditional methods, but also have rich flavor, bright yolk color and long shelf life.
1. Peel the eggshell after the egg is cooked. 2. Boil water, vinegar, sugar, salt, white pepper, cloves, wet mustard and ginger together. 3. Put the shelled eggs into a bottle, then pour the cold soup and seal it for 3-4 days.
Regarding the practice of ripening cooked eggs, I believe you should know how to ripen cooked eggs in your life after reading it. Pickling cooked eggs can make the taste of eggs more delicious and the fishy smell of eggs will be removed, which is of great significance to some friends who don't like to eat too much fishy smell. I hope you can learn how to do it.