In fact, you can pickle eggs without white wine. Here are a few preparation methods.

Yellow sand pickled egg method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, water. Pickling first yellow sand into the basin, add refined salt, essential oils and water, stirred into a paste, and then wash and dry the fresh eggs one by one into the sticky mud, until the eggs are uniformly adhered to the mud and sand removed, put into a food bag or other containers, 3 weeks after you can take out to wash away the mud and sand to cook. If there is no yellow sand, can be replaced by other sand, if the sand is not good, you can add a small amount of clay.

Saturated brine pickling method. The amount of water and salt according to the number of eggs to determine. Salt is first dissolved in boiling water to reach saturation. When the brine cooled down and poured into the altar, and will be washed and dried eggs, one by one into the brine, into the fragrant white wine a little. Seal the mouth of the altar, placed in a ventilated place, 25 days or so you can open the altar to take the eggs to cook. This method of salted eggs, yolks out of the oil, the flavor is particularly fragrant.

The batter pickling method. Take the right amount of flour, with hot water into a paste, add a little five-spice powder and white wine and mix well. Then wash and dry the eggs one by one sticky batter, and then rolled on a layer of salt, put into the altar, seal the altar mouth. The salt and the batter will melt together, allowing the salt to penetrate into the eggs, and the eggs will be ready to be cooked after 25 days.

Pickled eggs

White wine immersion method. According to each 5 kilograms of eggs and 60 degrees of white wine 1 kilogram, 0.5 kilograms of refined salt preparation. Dipping pickled eggs in white wine in the first dry one by one dip, and then rolled on the salt, into the container, sealed and placed in a dry, cool, ventilated place, about 30 days can be taken out to cook.

Pickled eggs

Spicy salted egg pickling. Preparation of spicy sauce salt bowl, wash a number of fresh eggs, pickling porcelain cans with water, and hot brush with boiling water after drying, the eggs one by one in the spicy sauce evenly dipped, and then rolled again in the salt, and then lightly into the porcelain cans, the top layer of salt a little, cover and strictly sealed with kraft paper, placed in a cool, ventilated place, 30-40 days after the cans can be opened to cook.

Spicy salty wine-flavored egg pickling. Take thick hot sauce, white wine, according to the ratio of 8:2 mix well, wash and dry the eggs one by one into the even roll dipped, and then roll again in the salt, and then put into the porcelain jar, tightly sealed, pickled 70-90 days into. This pickled egg is spicy red, wine fragrance, salty and slightly spicy, taste pleasant.