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The best way to pickle eggs out of oil
Saline pickled eggs, pickled salt dissolved in boiling water, to be saturated to the extent that the brine cooled, will be cleaned and dried eggs, one only into the brine, and in the brine poured into a small cup of white wine, sealed altar mouth, 30 days or so can be taken out of the altar to cook. This method is simple and quick, the yolk out of the oil more.

1, brine pickled eggs, pickled salt dissolved in boiling water to the degree of saturation, to be cooled brine, will be cleaned and dried eggs, one only into the brine, and in the brine poured into a small cup of white wine, sealing the altar mouth, 30 days or so can be taken out of the altar cooking. This method is simple and quick, the yolk out of the oil, fragrant and delicious.

2, white wine dip pickled eggs, dip pickled eggs in white wine in the first wash and dry, dip one by one, and then rolled on the salt, into the container, about 30 days into.

3, rice broth pickling, with rice broth or boiled rice flour after that soup and into the yellow mud or red mud, and add salt (the amount of salt is not proportional, according to their own requirements of salty, light to add), so that pickled out of the egg out of the oil a lot.