Every one of Grandma's secret recipes for pickled eggs can eat five in one breath.

These days, I went to the vegetable market to buy vegetables. I found that there were people selling pickled eggs and pickled duck eggs. Huahua bought a few of them and tasted them at home. I found it was not delicious at all, because there was no oil in the yolk. Later, I remembered the method that Grandma used before, so I was ready to do it myself.

The eggs are so pickled that they all pour oil!

Procedure:

1. Wash the eggs

Wash the bought eggs one by one with clean water, wash off the chicken droppings and some dirt on the egg shell, and then control the moisture on the eggs to dry.

2. Prepare seasoning

Prepare sliced ginger, star anise, cinnamon, fennel, pepper and incense leaves, then prepare 8 taels of salt, then put all the seasonings in the pan, boil them over high heat and turn them into low heat, then cook for about 20 minutes, turn off the heat and cool the seasoning.

3. Put it into a clay pot

Find a larger earthen pot (basically at home in rural areas), put the eggs that control dry moisture into them one by one, and be careful not to break the skin of the eggs.

4. Add seasoning

After putting all the eggs in, pour the cool seasoning into the jar until the water level is lower than the egg.

5. Add spirits.

Finally, add liquor to the earthen pot. Basically, 5 jin of eggs with 2 taels of liquor is enough!

6. Sealed preservation

Seal the jar with cling film and put it in a cool and ventilated place. You can eat it after 1 month. The salted eggs are so salted that the yolk is so greasy that just thinking about it will make you drool!

Ps: duck eggs and goose eggs can also be used in this way.

A simple version of pickled eggs can be eaten in half a month!

If many flower friends do not have such a large container or so much space at home, then Huahua will teach you a simple version of the method of pickling eggs!

1. Wash the eggs

The first step is also to wash the eggs, control the moisture and set aside.

2. Soak in liquor

Pour the high concentration liquor into a glass or plastic basin, soak the eggs in the liquor for 20 seconds, and roll the eggs properly so that all the eggshells of the eggs can be stained with spirits.

3. Roll salt

Prepare a plate to put salt, take out the eggs soaked in liquor, roll them in salt for a few times, and try to get salt particles on the surface of the eggs.

4. Sealed preservation

Prepare clean plastic bags or disposable fresh-keeping bags, put all the eggs wrapped in salt, fasten the pockets and seal them, and put them in a cool and ventilated place.

If you want the pickled eggs to have a good effect, you can also wrap a plastic wrap on the outside of each egg and seal it with a plastic bag.

5. Pickling eggs in this way basically takes only 10-15 days to eat! Pickled eggs, egg yolk puff oil, can eat several in one breath!

Read the method of Huahua introduction.

Are you all moved?

Why not share the method with your friends?

Let's learn to do it together.

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