Homemade Shajiang Salted Eggs
1.
Sauté a small half bowl of salt, slightly change the color
2.
When it is hot, add an appropriate amount of sand ginger powder and mix well (do not fry with salt, it will clump, mine is). Prepare a small half bowl of high-concentration white wine, wash the fresh eggs and completely dry the surface water stains
3.
Roll in the white wine and soak for more than ten seconds
4.
Roll the salt evenly with fine salt
5.
Take a piece of plastic wrap
6.
After wrapping, add two more layers of plastic wrap
7.
By comparison (I packed six and the plastic wrap was used up, 囧~)
8.
Let it dry in the sun for an hour (the six on the right are newly made, and the left is made ten days ago)
9.
After airing, it should be sealed and preserved (I use the foam small boxes that are usually purchased online, and the sealing is also good). You can eat it after a week, especially if it is eaten for more than three weeks for the best effect.
10.
Method 2: Boil a proper amount of boiling water, boil the remaining sautéed salt, turn off the heat and add the ginger slices
11.
Cool naturally
12.
Prepare a clean empty can, no water and no oil
13.
Carefully put the eggs, and pour in the cold salt water, add the remaining white wine, seal, and place in a dry and cool place, if possible, sunbathe for half an hour a day, and it can be eaten after a week
Tips:
1. After consulting and learning from many sources, it is true that the higher the concentration of wine, the better the oil production. The use of salt-frying and sunbathing is really effective for oil production.
2. Eat less salted eggs for pleasure, but not too much.
