Accessories: salt

Seasoning: white wine

1. 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.

2. Prepare a clean bowl without water and put salt.

3. Roll the eggs dipped in white wine in salt to ensure that the surface of the eggs is evenly covered with salt.

4. 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 5.20 days, take out the eggs, open the plastic wrap, wash off the salt, and put them in water to cook for 10 minute. ? [ 1]?

1. Choose high-alcohol liquor, preferably above 50%, which is convenient for salt penetration and can remove the fishy smell of eggs.

2. When storing eggs, you can put a small note with the date of production in the fresh-keeping box to prevent you from forgetting the curing time.

3. After the eggs are marinated, remember not to put them in the refrigerator for cold storage, just leave them at room temperature, otherwise the oil yellow will be absorbed by the egg yolk and will not show the feeling of oil exuberance.