Wash the eggs, dry them, and soak them in Chinese liquor for 30 minutes, so that the eggs are evenly covered with a layer of Chinese liquor. In addition, prepare a clean bowl without water and put salt in it. Roll the eggs dipped in white wine in salt to ensure that the surface of the eggs is evenly covered with salt. Wrap the eggs in plastic wrap with salt, put them in a fresh-keeping box and put them in a cool and ventilated place. About 20 days, take out the eggs, open the plastic wrap, wash off the salt, and put them in water to cook for 10 minute.

2. Nutritional value of salted eggs

After a period of curing, the nutritional components of salted eggs changed obviously, and the content of protein decreased obviously, from 14.7 g per 100 grams of fresh eggs to 10.4 g; The fat content increased obviously, from100g fresh eggs1.6g to 13. 1 g; The content of carbohydrate changed even more, from 65438 0.6 g per 100 g of fresh eggs to 65438 0.7 g; Minerals are well preserved, and the calcium content is greatly improved, from 55 mg per 100 g of fresh eggs to 5 12 mg.