2, the fastest way: the use of pressure cooker to pickle salted eggs is the fastest, as long as 3-4 hours can be pickled! The method is: first of all, with cold boiled water and salt prepared into a saturated salt solution, will be unbroken fresh eggs, into the pressure cooker, pour saturated salt solution, so that submerged eggs, eggs and salt solution accounted for the volume of no more than three-quarters of the total capacity of the pressure cooker. Then the pressure cooker lid fitted rubber ring, cover the pressure cooker, screw tight. Then take the pump will be connected to the air guide tube in the pressure cooker lid of the air outlet holes, to inject air into the pot. Then remove the pump, cover the high pressure valve and leave it for 3-4 hours. Finally, remove the high pressure valve, open the pressure cooker and fish out the eggs. As the eggs are immersed in saturated salt, under the action of the air at high pressure, the salt solution quickly penetrates into the egg, so in a short period of time very quickly pickled, and the pickled duck eggs are more uniformly salty.
3, five spice salted eggs: raw eggs, star anise, cinnamon, pepper, coriander, cumin, white wine, appropriate amount. Do water in the pot (the amount of water is to be in the container did not exceed the eggs), after the water boiled add star anise, cinnamon, pepper, allspice, cumin and cook over low heat for 15 minutes; add salt to the water, slowly dissolve until the brine saturated, turn off the heat and cool down and pour into the container, the raw eggs washed and dried or air-dried gently into the container of the water added material, cover the lid before the dozen or more drops of white wine (to play a bactericidal role), pouring the wine after the lid tightly (pay attention to sealing!). ) If you do not want to eat too salty, 20 days or so can be eaten, if you like salty and oil, it is estimated that it will take thirty or forty days. Pickled and taken out to cook can be eaten (by the way, the material water to stay, the next time you can also use, use before boiling a little).
4, yellow sand salted eggs: 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, water. Pickle first yellow sand into the basin, add refined salt, essential oils and water, stirred into a paste, and then wash and dry fresh eggs one by one into the sticky mud, until the eggs are uniformly adhered to the mud and sand removed, put into a food bag or other containers, can be removed after 3 weeks to remove the mud and sand cooking. If there is no yellow sand, can be replaced by other sand, if the sand is not good viscosity, you can add a small amount of clay.
5, white wine salted eggs: per 5 kg of eggs and 60 degrees of white wine 1 kg, 0.5 kg of refined salt preparation. Dip pickling first dry eggs in white wine dipped one by one, and then rolled on the refined salt, into the container, sealed and placed in a dry, cool, ventilated place, about 30 days can be taken out to cook.
6, spicy salted eggs: take thick hot sauce, white wine, according to the ratio of 8:2 mix well, wash and dry the eggs one by one into the even roll dipped, and then rolled in fine salt again, and then put into the porcelain jar, tightly sealed, pickled 70-90 days into. This pickled egg is spicy red, wine fragrance, salty and slightly spicy, taste pleasant.
7, rice soup salted eggs: rice soup or boiled rice noodles after the soup and into the yellow mud or red mud, and add salt (the amount of salt is not proportional to the amount of salt, according to their own requirements of salty, light to add), it is said that this pickled salted egg yolk out of the most oil.