Homemade Salted Eggs
1.
Main ingredients: 56 degrees Erguotou, eggs or duck eggs, salt, plastic wrap.
2.
Wash the egg shell with white wine for later use.
3.
Separate the white wine and salt in a small thick bowl.
4.
Put the egg into the white wine bowl so that the eggshell is covered with white wine.
5.
Put the egg dipped in white wine into the salt bowl, so that the egg shell is evenly covered with salt, and it should be thick.
6.
Wrap the salted eggs with plastic wrap.
7.
Tightly bound
8.
Put the eggs wrapped in plastic wrap on the egg tray,
9.
Pour the remaining salt in the salt bowl into the egg tray.
10.
Write a date card to record and remind yourself, don’t remember the wrong day.
11.
Put the whole egg tray in a plastic bag and seal it.
12.
I used a three-layer plastic bag to seal it, which can ensure that the air does not flow and the marinating effect is good.
13.
Once installed, put it in the corner. The medium egg is about 35 to 6 days, and the medium duck egg is about 40-43 days, and it is ready to be marinated. This is the effect of marinating eggs for 36 days, which is not bad!
