1, salted eggs
When salting, first dissolve the salt in water, after the salt water cools, put the washed and dried eggs in, pour a little white wine into the salt water, seal it for about 30 days, and take it out for cooking.
2. Pickled eggs with white wine
When pickling, first soak the washed and dried eggs in Chinese liquor, take them out, roll salt on the skin, and seal them in a container for about 30 days. They can be eaten directly.
3. Spiced eggs
The main ingredients are pepper, anise, garlic, ginger and refined salt. Boil a proper amount in water for 20 minutes, pour it into a container, soak the washed eggs and seal it for about 40 days.
4. Pickling in plant ash
Mix plant ash with salt, dip the eggshell with water, and keep it for about 20 days before eating.
5, rice soup pickling
Using rice soup or soup after cooking rice noodles, adding yellow mud or red mud, and adding salt, the salted egg yolk produced by this pickling method is the most oily.
As long as your fate is not too much. Increase the curing time. And it's best to cook it in our pressure cooker before eating, so that oil will come out under high pressure.