Introduction: There is not much sunshine now, and it often rains in some places. If you want to pickle salted eggs in the sun, it may not be possible all the time. If you want to pickle salted eggs, there is no hot sun. Lai Sha, in desperation, came up with a way, which is the oven. Some people may ask, use oven to pickle salted eggs. Are you talking nonsense? It is true. I not only use the oven to bake bread and biscuits, but also use the oven to make dough, "dry" bacon and "dry" salted eggs. However, you must pay attention to controlling the temperature, which is the most critical.

Ingredients

8 eggs

1/4 small bowl of strong alcohol

Adequate amount of salt

Film paper Appropriate amount

Method

1. Wipe the eggs clean and roll them in alcohol;

2. Fry the thin film on the film roll. Put salt in the middle and spread it out slightly;

3. While the eggs are still wet, roll salt powder all over the salt;

4. Then add some salt on the eggs and fold them Wrap it well and take it out to dry in the sun when there is sunshine;

5. On snowy days, cloudy days and when there is no sunshine, turn on the oven and preheat it at 300°F for 2-3 minutes, and then remember Turn off the power of the oven, and use your hand to check whether the oven is very hot. If it is too hot, open the oven door to dissipate some heat. When you put your hand slightly into the oven, you feel that the temperature of the hand under the strong sunshine at noon is a little bit warmer than the body temperature. Just like the feeling of being exposed to the sun, put the wrapped eggs in the oven, close the door, and leave it for 8-12 hours. Do not open the oven during this period;

Sixth, after the time is up, put the eggs in a relatively airtight container In a large bottle, close the lid and mark the time on the lid. It will be ready to eat in about 35-40 days.

Tips

1. When making salted eggs, exposure to the sun may speed up the fusion of salt, wine and eggs. Some netizens say that it is okay not to expose them, but it may take longer. Right;

Second, the other thing is to control the temperature. The temperature should feel warm to the touch like being under the strong sun. It feels a little warmer than body moisture, but it is not too hot. You must remember Make sure to turn off the oven completely. I remember I had a post about drying bacon. The weather was too humid at that time to avoid mold, so I put the bacon in a warm oven. Who knows, but the netizen didn’t read my post clearly and didn’t turn off the oven. After the bacon was cooked, I complained to the thread. All I can say is, why don't you understand the full text before doing it?

3. I have an oven at home, and I feel like I want to maximize its effectiveness and use it if it can be used. It takes up so much space in the kitchen, and it’s so expensive to buy it. You have to work hard to do it. OK, so as long as the temperature is controlled well, it is very convenient for "drying" bacon, "drying" salted eggs and fermenting noodles.

4. The wine used to pickle salted eggs should have a higher alcohol content. I used 56-degree Lao Er. You can also use Zhejiang wine. It is not easy to get these wines when you live abroad. You can use Vodka, whiskey and brandy, but the best alcohol content is 40 degrees or above. As the saying goes, if the conditions are poor, it is better to create the conditions.