Pickling salted eggs seems relatively simple, but it is very important to note that all salted eggs are oily, not hollow. When I was a child, I loved to eat salted eggs pickled by my grandmother. At that time, the family was poor, unlike now, every meal had to be fried with several home-cooked dishes.
When I was a child, the most delicious meal was salted eggs salted by my grandmother. Grandma's salted eggs pickled by indigenous methods are oily and not hollow, and they taste old and fragrant.
Many food lovers certainly like salted eggs, but they don't know how to make them at home. The following kitchen will share the salted egg formula that grandma has used for more than 30 years, and friends who like it will remember to collect it. I hope today's Bian Xiao food sharing will bring you something.
The formula and production technology of salted eggs;
Ingredients: 5 kg of eggs, ginger slices, star anise, pepper, cinnamon, fragrant leaves, edible salt, clear water and white wine.
The specific manufacturing steps are as follows:
Step 1: First, clean the prepared eggs with clear water, and wash off the residual feces and dust on the surface, and then dry the washed eggs outdoors for later use.
Step 2: Prepare a proper amount of ginger, peel it, cut it with a knife, and then prepare a little pepper, cinnamon, star anise and fragrant leaves, and wash them with clear water for later use.
Step 3: Pour a proper amount of water into the pot. After the water is boiled, add the sliced ginger, star anise, cinnamon, pepper and fragrant leaves, and cook on low heat for about 5 minutes. After cooking, add half a packet of edible salt and a little high-alcohol liquor.
The function of putting liquor is to play a role in sterilization and antisepsis. Boil the edible salt until it melts, turn off the fire, and pour the cooked juice into a container and let it cool for later use.
Step 4, prepare a clean glass container without oily sewage, and put all the dried eggs into the container. After the cooked materials and juice are completely cooled, pour them into a glass container.
The amount of juice should not exceed that of eggs. If there is too little juice, you can't miss the egg, so the salted egg is easy to appear hollow.
Step 5, after all the juice is poured into the container, the container is sealed and preserved in a dry and cool place for about 40 days.
Step 6, after 40 days of pickling, the eggs can be taken out of the container and cooked in a pot. Grandma has used the formula of pickled eggs for more than 30 years, and the method is simple, so the salted eggs are oily and not hollow.