2. Salted eggs in sand: one catty of eggs, one catty of fine sand, three liang of water, one liang of salt, pepper, aniseed, tea, sugar and monosodium glutamate. Wash the eggs, soak them in highly alcoholic liquor, stick salt sand on the eggshell surface when it is wet, put a layer of salt sand and eggs in the container, and finally bury them all in the sand, and cover them to prevent dry consumption. Take it out and cook it in sand before eating. Sand can be reused. The advantage of salted eggs with sand is that less salt is used, and the protection of sand eliminates fly bites and mold pollution. Third, time is not bad, egg yolk is oily for a long time, and egg white is not bad and soft.

9. Spiced salted eggs: 65,438+00 Jin of eggs, 2 Jin of salt, 65,438+0 Liang of peppers, a little star anise, cinnamon and fresh ginger. Wash and dry the eggs, dip them in high-alcohol liquor, put them in a container, put the rest of the ingredients in a pot, boil them in water for 20 minutes, and let them cool. Add them to pottery or porcelain where eggs are placed, and the water should not exceed the eggs. This kind of salted egg is rich in flavor and slightly salty and delicious. 10, plant ash salting: plant ash and salt are evenly mixed according to the ratio of 1: 1, the eggs are washed, dipped in highly alcoholic liquor, and the salt ash is adhered to the surface of the eggshell while wet, sealed with plastic bags, and refrigerated in the refrigerator for about 20 days. This kind of salted egg protein is tough enough, oily and slightly salty, and most of them are sold in the market.

1 1, rice soup pickling: use rice soup or the soup cooked with rice noodles, add yellow mud or red mud, add salt (the amount of salt is out of proportion, according to your own requirements), wash the eggs, dip them in high-alcohol liquor, stick the salt mud on the eggshell surface, put them in plastic bags, and put them in the refrigerator for about 20 days. It is said that this kind of egg can be eaten.

12. In addition, recently, someone used a pressure cooker to pickle, and it only takes 3-4 hours! The method is as follows: firstly, cold boiled water and salt are used to prepare a saturated salt solution, intact fresh eggs are put into the pressure cooker, and the saturated salt solution is poured into the pressure cooker, so that the volume of the eggs and the salt solution does not exceed three quarters of the total capacity of the pressure cooker. Then put the rubber band on the pressure cooker cover, cover it on the pressure cooker and tighten it. Then take a pump to connect its air duct to the air outlet of the high-pressure pot cover and inject air into the pot. Then remove the pump, cover the high-pressure valve and leave it for 3-4 hours. Finally, remove the high-pressure valve, open the pressure cooker and take out the eggs. Because the eggs are soaked in saturated salt, the salt solution quickly penetrates into the eggs under the action of high-pressure air, so the salted duck eggs are cured quickly in a short time and are more uniform.