How to pickle salted eggs:

1. First of all, we need to have a pickle jar. Before pickling the eggs, we need to carefully clean all the eggs with a small brush. In order to avoid eating the chicken Shit, so clean it carefully.

After cleaning, the eggs must be dried. They must be in an anhydrous state before they can be stored for a long time without deterioration. In winter, you can use air conditioners or hair dryers to assist in drying.

2. Heat the pot and prepare salt water.

The solubility of salt is about 36%. 20% salt water is most suitable for pickling eggs. If it is less than 10%, the eggs will go bad easily. If there is too much salt, the eggs will be very oily before they are oily. Salty.

Add salt water at a ratio of 5 pounds of water to 1 pound of salt. The salted eggs will be just right and oily.

The proportion is like this, but the amount of water needs to be controlled by yourself. Just cover the eggs. Add water and salt to the pot, turn on the heat, add a handful of peppercorns, a few star anise, cinnamon, chili, and bay leaves. Salted eggs with these spices are more delicious.

After the water boils, turn to low heat and simmer for 5 minutes. After the aroma is cooked, turn off the heat and let the water cool down.

3. Start pickling eggs

First make sure that the jar for pickling eggs is free of water and oil, then carefully put the same dry and water-free eggs into the jar, and pour in the cooled Salt water, the height of the water should be 2 to 3 cm higher than the egg.

Pour in half a kilogram of white wine. White wine can denature the egg yolk and produce oil as quickly as possible. Finally, seal the jar mouth and place it in a cool place. After marinating for 30 days, you can take it out and taste it.