Spiced salted eggs: raw eggs, star anise, cinnamon, pepper, fragrant leaves, fennel and white wine. Boil water in the pot (the amount of water should not exceed the eggs in the container). After boiling, add star anise, cinnamon, pepper, fragrant leaves and fennel and boil for 15 minutes; Add salt to the water, dissolve it slowly until the salt water is saturated, turn off the fire and cool it and pour it into the container; Wash, dry or air-dry raw eggs and gently put them into a container with feed water.
Drop more than ten drops of white wine before the cover (for sterilization); Cover the lid tightly after pouring the good wine (pay attention to sealing). If you don't want to eat too salty, you can eat it in about 20 days. If you like salty and oily, it is estimated that it will take 30 to 40 days. After pickling, take it out and cook it (by the way, keep the raw water and use it next time. Boil it before using it).
Salted eggs with yellow sand: prepare 500g of yellow sand, 0/00g of refined salt/kloc-,50g of essential oil and appropriate amount of water. When curing, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir it into paste. Then put the washed and dried fresh eggs into sticky mud one by one, take them out after the eggs are evenly stuck with sediment, put them into food bags or other containers, and take them out after 3 weeks to wash off the sediment and cook them. If there is no yellow sand, it can be replaced by other silt. If the viscosity of sand is not good, a small amount of clay can be added.
Salted eggs in white spirit: Prepare materials according to 5 kg eggs, 60% white spirit 1 kg and 0.5 kg refined salt. When pickling, the dried eggs are dipped in Chinese liquor one by one, then rolled with refined salt, put into a container, sealed and placed in a dry, cool and ventilated place, and can be taken out for cooking in about 30 days.
Tips:
1.Choose high-alcohol liquor, preferably above 50%, which is convenient for salt penetration and can remove the fishy smell of eggs.
2. When storing eggs, you can put a small note with the date of making in the fresh-keeping box to prevent you from forgetting the pickling time.
3. After the eggs are salted and cooked, remember not to put them in the refrigerator for refrigeration, just leave them at room temperature, otherwise the oil yellow will be absorbed by the egg yolk, which will not show the feeling of prosperous oil.
Pickling of boiled salted eggs;
Salted eggs, also called salted eggs, are the favorite food of urban and rural people, but their pickling methods are very particular. Pickled properly, take pepper, cinnamon, fennel, ginger and refined salt, boil them with the same amount of water for 20 minutes, pour them into a porcelain jar, soak the washed eggs, seal the jar, and cook them 40 days later. This kind of egg is rich in flavor and slightly salty and delicious.
Pickling of spicy salted eggs;
Prepare a bowl of spicy sauce and refined salt, and a number of fresh eggs. When pickling, wash the porcelain jar with clear water, brush it with boiling water and dry it. Dip the eggs in the spicy sauce one by one, roll it in the refined salt again, then gently put it into the porcelain jar, sprinkle a little refined salt on the top layer, cover it and seal it tightly with kraft paper, and place it in a cool and ventilated place. After 30-40 days, you can open the jar for cooking.
Salted eggs in rice soup: the soup after rice soup or boiled rice noodles is mixed with yellow mud or red mud, and salt is added (the amount of salt is not proportional, so add it according to your own requirements). It is said that this salted egg yolk is the most oily.
Dry salted eggs
Soak the washed eggs in white wine, then roll them in salt. After they are all planted with salt, put them in airtight plastic food bags, and tie the bag tightly and seal it. After one week, the salted eggs are cured.
There are many ways to pickle salted eggs, a convenient dish at home. Raw salting, cooked salting, mud salting, dry salting, paper salting ... All kinds of salting methods have their own advantages and disadvantages. Some people can't marinate it well, it smells sour or half-shell, ping-pong bursts when cooked, or it's too salty to eat. I used sand salting, and after repeated verification and comparison, the sand salting effect was the best. Moreover, the advantages of sand-salted eggs are that they use less salt, and that sand protection eliminates fly bites and mold pollution. Third, it is not bad for a long time. The yolk is oily for a long time, and the egg white is not bad and soft.