1. Salted eggs, when salted, first dissolve the salt in boiling water, taking the saturated state as the degree (that is, the 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 take them out for cooking in about 30 days. This method of pickling salted eggs is simple and quick, and the egg butter is oily, which is especially delicious. 2. Marinate eggs with white wine. During pickling, the washed and sun-dried eggs are first immersed in Chinese liquor one by one, and then the refined salt is rolled into a container and placed for about 30 days. This method is the simplest. 3. Spiced eggs Take a proper amount of pepper, star anise, garlic seeds, ginger and refined salt, boil them in water for 20 minutes, and then pour them into a porcelain jar. Then soak the washed eggs and seal the jar mouth for 40 days. This salted duck egg is rich in flavor and slightly salty and delicious. 4. Marinate in plant ash. Plant ash is mixed with salt, and the eggshell is stained with water (most products sold in the market are pickled in this way). 5. Marinate with rice soup, rice soup or soup cooked with rice noodles and yellow mud or red mud, and add salt (the amount of salt is not proportional, and add it according to your own requirements). It is said that this salted egg yolk is the most oily. In addition, recently, someone pickled it in a pressure cooker, and it can be pickled in 3-4 hours! The method is as follows: firstly, cold boiled water and salt are used to prepare a saturated salt solution, and undamaged fresh eggs are put into a 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 install the rubber band on the pressure cooker cover, cover it on the pressure cooker and tighten it. Then take a pump, 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 they are cured quickly in a short time, and the salted duck eggs are more uniform. = = = = = = = = = = = = The salted egg you mentioned, 10 kg of eggs, 2 kg of salt, 1 2 peppers, a little star anise, cinnamon and fresh ginger. Wash and dry the eggs and wipe them clean. Marinate for 50 days and you can eat it. = = = = = = = = = = = = = = = = = = = =1.Wash the eggs and dry them with a cloth. 2. dip a layer of yellow sauce on the egg skin and roll a layer of salt. 3. Find a clean, leak-proof plastic bag and put the painted eggs in it. It can be cooked. Features: it will not stink after a long time, and the flooded oil is very fragrant. = = = = = = = = = = = = = If you don't want to bother, the easiest way is to wash the eggs, dip them in salt and seal them in a fresh-keeping bag. You can eat it in half a month. That's how my eggs change. You try! = = = = = = = = = = = = = Put some white wine in the salted egg, which will make the yolk oily and delicious. = = = = = = = = = = = = Salted eggs are not complicated. First, wash the eggs to be pickled with the colloid protective film on the skin (you can soak the eggs in water for one hour in advance), then take them out and dry them for later use; Boil salt water according to the ratio of one catty of eggs to two ounces of salt, and add appropriate amount of pepper when cooking. After the boiled salt water cools, you can put the washed eggs in (it is best to put the salted eggs in a jar). In a month, you can cook salted eggs. Salted eggs can't be preserved, the yolk doesn't produce oil, and it's too salty, and the yolk and protein will have diarrhea and taste bad. You can check it at any time, take out one and try cooking. You can't see the heat. Besides, salted eggs are a good way to preserve eggs when they are cheap. It should be noted that when you pickle the second round of eggs again, the brine after the first pickling still needs to be boiled again, otherwise the salted eggs will stink, because there will be some impurities in the undercooked brine. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Look at what others teach on the Internet and try it yourself. A kilo of eggs was used as an experiment. Wash the raw eggs and rinse them with cold boiled water to avoid getting raw water on them. Wash the salt with boiling water to dissolve it completely. Water must be salty enough. Otherwise, salted eggs are not salty, and it is easy to spoil the eggs. After the water cools, pour it into a small jar, and then put the eggs in it. Water cannot touch eggs. Put the lid on. Turn the eggs over every day in the future, otherwise the eggs will easily stink and you can eat them in about 30 days. After salting, you can cook the salted eggs and put them in the refrigerator. Cooked salted eggs can be eaten with porridge or served as side dishes, and raw salted eggs can be used as salted egg flower soup. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = dried salted eggs. Soak the washed eggs in white wine, and then roll them in salt. After all the eggs are salted, put them in sealed plastic food bags, and tie the bags tightly and seal them. After a week, they will be sealed. There are many ways to pickle salted eggs, and salted eggs are a convenient home-cooked dish. Raw pickling, cooked pickling, mud pickling, dry pickling, paper pickling ... all kinds of pickling methods have their own advantages and disadvantages. Some people can't pickle it well. It smells sour or half-shelled, table tennis bursts when it is cooked, or it is too salty to eat. I used sand curing, and after repeated verification and comparison, sand curing has the best effect. In addition, the advantages of salted eggs with sand are less salt, and sand protection eliminates fly bites and mold pollution. Third, not bad for a long time. Egg yolk is oily for a long time, but egg white is not rotten and soft. The method of salting eggs in sand is: one catty of eggs, one catty of fine sand, three liang of water, one liang of salt, pepper, star anise, tea, wine, sugar and monosodium glutamate. A layer of salty sand and a layer of eggs in the container should be completely buried in the sand and covered to prevent dry eating. Take it out and cook it in sand before eating. Sand can be reused.