Usually we eat salted eggs, which need to be preserved for a long time. Time is too short to taste, and the yolk will not flow.

Everyone has eaten oil yolk, and oil yolk is the best salted egg. However, I can't grasp the thought of long-term cure. If it is too long, it will stink easily, and if it is too short, it will not taste good.

Here's a quick way to pickle delicious oil and salt eggs, which only takes 3 days. The method is simple. I promise to read it. Moreover, the salted eggs preserved in this way have the effect of beauty beauty.

The specific pickling steps are as follows:

Lazy version of spiced salted eggs

Ingredients: 2 eggs (more can be put), rice vinegar 1 bottle, a handful of salt and a handful of spiced powder.

Steps:

1. Wash the eggs, put them in a sealable jar and pour in rice vinegar.

2, rice vinegar must not have eggs, cover and seal.

3. After soaking for 24 hours, open the lid and the eggshell becomes completely soft.

4. Wash the soft eggshell with clear water.

The eggshell is gone, and there is only one layer of film left in the egg.

6, salt and spiced powder mixed together, shell-free eggs rolled with salt, eggs wrapped in a layer of salt.

7. Put the salted eggs in a sealed jar.

8. Seal the jar mouth with plastic wrap, cover it, seal it tightly, and put it in a sunny place.

9, put it for 3 days, put it in a steamer and steam it, all of which are oily.