When curing, salt should be dissolved in boiling water to reach saturation (that is, salt water is a little salty and bitter). After the salt water cools, put the washed and dried eggs into the salt water one by one, pour a small glass of white wine, seal the jar mouth, and cook in about 30 days. This method of pickling salted eggs is simple and quick, and the egg butter is oily, especially fragrant and delicious.

Two salted eggs with white wine

When pickling, wash and dry the eggs one by one and soak them in Chinese liquor, then roll them with refined salt and put them in a container for about 30 days. This method is the simplest.

3 plant ash maintenance

Add plant ash and salt, and dip the eggshells in water (most of them are preserved in this way).

4-meter soup pickling

Add yellow mud or red mud to the soup made of rice soup or boiled rice noodles, and add salt (the amount of salt is out of proportion, so add it according to your own requirements). It is said that this salted egg yolk is the most oily.