Eggs 60 grams of food

High-alcohol liquor 1 bag

Salt 1 bag

Ceramic irrigation 1

The practice of pickling salted eggs

1. Prepare eggs, put them in a basin and add a little detergent to wash the epidermis.

2. Then rinse with clear water and put it on a paper towel to dry the surface naturally.

3. Put the white wine into the basin, first put a few eggs in the wine basin and roll well.

4. Put the eggs into the salt basin separately and roll each egg evenly.

5. Then gently put it into a water-free and oil-free ceramic pot, cover it and put it in a cool and ventilated place for pickling for more than 40 days.

6. put it in an egg steamer and steam it.

7. There is a lot of oil after cutting, and the eggs are very fragrant, salty and delicious.

8. Highly alcoholic liquor and bagged salt

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skill

Pay attention to pickling eggs. Eggs should be washed and dried naturally, with no water on the surface. They should be disinfected with high alcohol to prevent pickling deterioration. It is best to pickle it with ceramics and store it in a cool and ventilated place. After 40 days of pickling, there will be more oil.