Complete works of pickling cooked eggs
The practice of pickling cooked eggs 1
Wash the surface of fresh raw eggs with cold boiled water, wipe them, soak them in pure grain wine for a while, sprinkle a layer of salt evenly after picking them up, then put the raw eggs in a fully transparent plastic food bag, tie the bag tightly and seal it tightly, and store it in a dry and manic area. It can be taken or sold after 10 days. The salted duck eggs pickled in this way are not only 15 earlier than the basic pickling method, but also the salted raw eggs have strong aroma, bright yellow tones and are durable for storage.
Pickling cooked eggs 2
Pickling cooked eggs is very simple. After the eggs are cooked, cool them with salted boiled water and pickle them immediately. A little less in total can even be boiled and peeled before being marinated in water, but the taste is not as good as that without peeling. Use a vessel similar to a yellow wine jar, wipe it clean, and there can be no grinding. Roll the boiled raw eggs in salt twice, then in pure grain wine twice, and then wrap them in a layer of salt. Put it in a pickle jar. Seal it with a fresh-keeping bag, finally cover it, and marinate it for 2 weeks to get rid of the eggshell with a spoon. Add salt to the water, boil it with a little pepper, cool the salt water thoroughly, pour some wine (marinate it faster), and put it in an jar to prevent cockroaches. Generally, it can be used in 20 to 30 days. 1. Peel off the eggshell after the raw egg is boiled. 2. Boil water, vinegar, sugar, salt, black pepper, lilac, wet mustard sauce and sliced ginger together.
The practice of pickling cooked eggs 3
Raw materials: raw eggs, star anise, star anise, galangal, lilac, fennel, capsicum frutescens, pepper, tea leaves, ginger, soy sauce, soy sauce, sugar, salt and spiced powder.
Practice: 1, clean the raw eggs, put them into the pot, pour in cold water, and then cook them on slow fire for 5 minutes. 2. Pick up the cooked raw eggs and put them into cold water, and gently smash the egg shells without separating them. 3. Turn off the tea Ye Chong. 4. Take another pot of clean water, put the raw eggs with smashed egg shells in again, add all seasonings and cook them together for about half an hour. 6. After boiling, soak them again.
Strong taste suggestion:
1, the more spices are available, the more fragrant the marinade will taste, so in addition to the above condiments, I added some spiced powder. 2. Soak the tea leaves for 80-90 degrees 15 minutes, throw away the tea leaves and put them in the pot, until they are bitter and astringent. 3. The longer the soaking time, the deeper the taste. 4, the tea eggs that have not been eaten can be soaked in the marinade and stored in the refrigerator for more than a few days.