2. white wine dipping pickled eggs, dip pickled eggs in white wine in the first wash and dry one by one dip, and then rolled on the salt, into the container, about 30 days into. This method is the easiest.
3. five flavor eggs take the appropriate amount of pepper, five spice anise, garlic, ginger, salt, equal amount of water to boil for 20 minutes, poured into the porcelain altar. Then the cleaned eggs into the bubble, seal the mouth of the altar, 40 days later that is. This pickled duck eggs, rich flavor, slightly salty and delicious.
4. wood ash pickling. Grass ash and salt, water dipped eggshells (sold in the market is more than this method of pickling)
5. rice soup pickling, with 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 the salty, light to add), it is said that this pickled salted yolks out of the oil is the most.
Also recently some people use pressure cooker to pickle, as long as 3-4 hours can be pickled! 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 with a rubber band, cover the pressure cooker, screwed 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. Because the eggs are soaked in saturated salt, under the action of the air at high pressure, the salt solution quickly penetrates into the eggs, so in a short period of time soon pickled, and the pickled duck eggs are more evenly salted.
Pickled salted eggs, 10 pounds of eggs, 2 pounds of salt, 1 two peppercorns, a little anise, cinnamon, fresh ginger 1 two slices, eggs cleaned and cooled dry, to rub it, put the container, the rest of the ingredients put the pot with water to boil to cool, add to the container of the eggs, the water should be no more than the eggs, pickled 50 days can be eaten.
1. Wash the eggs and dry them with a cloth
2. Touch a layer of soy sauce on the skin of the eggs and roll a layer of salt
3. Find a clean, non-leaking plastic bag, put the coated eggs in it, squeeze out the air, and tighten the mouth of the bag
4. Put it in the refrigerator for 10 days or so, take it out, wash the skin, and cook it