Prepare white rice vinegar and white wine in advance, and roll the washed goose eggs in pure grain wine for disinfection and sterilization, which can also prolong the preservation time of goose eggs. What method is suitable for pickling? Some people use dry pickling, while others use wet pickling. Dry-curing method should first clean goose eggs, wipe off the water on the surface, disinfect them with white wine, then wrap them with a layer of edible salt, seal them with plastic wrap and put them into a prepared pottery jar. The whole process should always ensure that the goose eggs are in a sealed state, and wait for 15 days before the preserved eggs mature. This dry curing method is relatively simple, but the taste is not as good as that of preserved eggs cured by wet curing method. Grandma said that wet salting is also very simple. As long as two more steps, 7 days can be cured successfully.
Let's take a look at grandma's two-step wet pickling. Clean fresh goose eggs, soak them in high-alcohol liquor for 15 minutes, and wipe them with a rag. Then tap the goose eggshell gently, so that the shell will crack slightly, but the egg white inside will not be discharged. This step must not be too violent, otherwise the egg white and yolk will flow out. Then slowly put the goose eggs into a light-proof container, add salt water, and pour half a catty of white wine, preferably above 52 degrees. The greater the degree of myopia, the better the effect. Finally, wrap the jar cover with a fresh-keeping bag, wait for 7 days, and you can open the jar and take it, and the sand comes out again. Many people don't understand, why break the eggshell? In fact, this is to let the salt water enter the goose eggs better, and the curing speed will be accelerated. Naturally, goose eggs have cracks and are not suitable for cooking. The best way is to cook them on the grate.