1, spiced salted eggs: raw eggs, star anise, cinnamon, pepper, fragrant leaves, fennel and white wine. Boil water in the pot (the amount of water should not exceed the eggs in the container). After boiling, add star anise, cinnamon, pepper, fragrant leaves and fennel and boil for 15 minutes; Add salt to the water, slowly dissolve until the salt water is saturated, turn off the fire and let it cool, then pour it into the container. Wash and dry the raw eggs or air dry them and gently put them into the container with water. Drop a dozen drops of white wine before the lid is covered (for sterilization), and cover the lid tightly after pouring the good wine (pay attention to sealing). If you don't want to eat it too salty, you can eat it in about 20 days. If you like it salty and oily, it is estimated that it will take 30 to 40 days. After pickling, take it out and cook it (by the way, keep the raw water, you can use it next time, and boil it before using it)

2. Salted eggs with yellow sand: prepare 500g of yellow sand, 0/00g of refined salt/kloc-,50g of essential oil and appropriate amount of water. When curing, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir it into paste. Then put the washed and dried fresh eggs into sticky mud one by one, take them out after the eggs are evenly stuck with sediment, put them into food bags or other containers, and take them out after 3 weeks to wash off the sediment and cook them. If there is no yellow sand, it can be replaced by other silt. If the viscosity of sand is not good, a small amount of clay can be added.

3. Salted eggs in white wine: Prepare materials according to 5 kg eggs, 60% white wine 1 kg and 0.5 kg refined salt. When pickling, the dried eggs are dipped in Chinese liquor one by one, then rolled with refined salt, put into a container, sealed and placed in a dry, cool and ventilated place, and can be taken out for cooking in about 30 days.

4. Spicy salted eggs: Take thick spicy sauce and white wine, mix them evenly according to the ratio of 8:2, roll the washed and dried eggs one by one, then roll them in refined salt, then put them in a porcelain jar, seal them tightly and marinate them for 70-90 days. This kind of pickled egg is spicy red, full of wine, slightly spicy in salt and delicious.

5, rice soup salted eggs: use rice soup or boiled rice noodles after the soup and add yellow mud or red mud, and add salt (the amount of salt is not proportional, add according to your own requirements), it is said that this salted salted egg yolk is the most oily.