How to pickle red mud eggs?
First, prepare red mud and sesame paste residue. I bought it at the sesame oil shop in the vegetable market. Generally 1 yuan a catty, this pot is 4 jins. If there is no red mud, you can order it online.
10 Jin of eggs are washed and then rolled with white wine. Every egg should be soaked in white wine, which can sterilize, speed up pickling and dry for later use.
4 kg sesame sauce residue with 8 Liang to 1 kg salt. Our family doesn't like to eat too salty, only 8 Liang. If you like salty food, you can put 1 kg of salt, then put all the eggs soaked in white wine into sesame sauce and wrap them with sesame sauce residue. After taking ginger soil, beat it into thick mud with soaked flour, and roll the eggs wrapped in salted sesame sauce residue in the mud paste. If you want to eat salty, you can dip a layer of salt in the red mud egg, and you can see the amount of salt dipped from the surface. Dip more if you want salty food. Make your own decisions!
After making the eggs, put them in the pickle jar. After filling, pour all the remaining sesame paste and red mud into the jar, drop a few drops of white wine and tie the jar mouth tightly with a fresh-keeping bag. I filled two jars with 65,438+00 Jin of eggs.
Then put the altar in a cool and ventilated place, wash and cook it after 40 days, and you can have a good meal.
Pickled eggs with red mud and sesame sauce, protein is delicate, the yolk is oily and rustling, and the fragrance of sesame sauce and eggs is very unique. Oh, stop it, my mouth is watering. ?