Homemade salted eggs with oil
At the beginning of March, I pickled a batch of fresh eggs. Today, just one month later, I steamed them and tasted them. I feel that they are not salty in the market, and the eggs are oily. I am so happy. I have tried to dip eggs in salt water before. With ultra-high concentration of salt water, the eggs float inside. When the eggs sink, they can be eaten. Although it is more convenient to soak in salt water than to dip the wine in salt, it is very salty. In contrast, we prefer dry salted eggs.If there is no tin foil, you can use fresh-keeping film or small fresh-keeping bags instead. Remember to tie the bag mouth tightly to prevent moisture loss. Only when the wine is melted with salt can the eggs be better preserved.
Step 1 . Wipe the eggs with a damp cloth first.
Step 2 . Put Baijiu and salt into large bowls respectively, and prepare a stack of tin foil (the size can wrap the whole egg).
Step 3 . Roll the egg in high Baijiu for several times, let each angle be stained with wine, and then roll it in salt, evenly stained with salt.
Step 4 . Wrap the eggs wrapped in salt with tin foil.
Step 5 . Repeat the above steps, wrap them all, put them into containers for sealing, and place them in a cool place for about 1 month.
Step 6 . Cooking: when cooking, put the rice into the pot and cook it.
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