Dongchuan red earth is rich in a large number of minerals, pickled out of the salted duck eggs with the red earth/eggs, the taste is pure, the color and lustre authentic, the following is the farm mother told us how to pickle salted duck eggs. . [Tb soil old six warm tips: if you like to eat salted eggs, try to pickle your own, some years ago the chemical red heart duck eggs, today there are still black hearted merchants re-sale]
Salted eggs pickled soil: salt 500 grams, 500 kg of red soil. If the taste is heavy or light, you can tell us when you place an order, we will add the proportion according to your taste Curing process: the salted egg pickling soil purchased in my place is poured into cold boiled water to dissolve, stirred into glue. Generally, if you add about 800 grams of cold water to one kilogram, you can add water while stirring to avoid being too thin, [remember it must be cold water]. Each time to take 3 to 5 eggs into the salt mud, so that the eggshells are all sticky salt mud into the jar can also be placed in other containers, after all, now few people in the city with the jar, such as can be placed in a basin in a cardboard box, placed in a cool place can be. After filling the jar with salt, pour the remaining salt on top of the egg and seal it with a lid [if you don't have a jar, you can also cover it with plastic wrap. The time it takes for a salted egg to mature is about 35 days in the spring and fall, 20 days in the summer, and 55 days in the winter. So that someone's salted eggs on the pickled, to eat a few take out to cook and cool, cut can be eaten it! If you do not need too salty 15 days or so can be taken out to cook, the longer the pickling time will be salty oh!