Materials preparation: 0/0 fresh eggs/kloc-0, 1 cup of high-concentration liquor, 300g of salt, 1 plastic wrap, and 1 plastic or glass jar with good sealing.

1, prepare a few fresh eggs. The shelf life of salted eggs will be longer, and you can do less for beginners. Scrub the whole body of the egg with clear water for many times to clean up the dirt on the surface. Dry it with absorbent paper, or dry it naturally in the shade in a ventilated place.

2. Take a bowl with a wide bottom and pour a little high-concentration liquor into the bottom. Gently put the dried eggs on the surface into the liquor, so that the eggshells can be stained with the liquor. Be careful not to leave the eggs in the white wine for too long, or the salted eggs will be bitter.

3. While preparing the wine, prepare the salt. Take a small bowl and pour in the salt in a small shallow bowl. Roll the eggs dipped in wine with salt. If you want to make the salted eggs taste salty, you can wrap them with a thick layer of salt, otherwise, you can wrap them thinly.

4, wrapped in plastic wrap

The eggs wrapped with salt are sealed with plastic wrap, each wrapped in a place, and compacted by hand to drive away the air inside, so as not to enter too many microorganisms and affect the quality of pickling. Of course, the less air the better. Wrap all the eggs in this way.

5, sealed cans

Clean the jar to ensure that it is free of oil and water. Put in the wrapped eggs, cover tightly, and put them at room temperature of about 20 degrees to ensure a cool and lightless environment. About a month's time, salted eggs can be eaten. After taking them out, you can put them in the refrigerator and take as many as you want.