Salted egg
In the past, salted eggs were wrapped in plastic wrap one by one and then placed in sealed containers. Later, a friend said that it was not necessary to wrap plastic wrap, but only put it in sealed containers. He came back and tried it. It was successful. Now they don't wrap plastic wrap, saving time and environmental protection.
Step 1 . Wash the eggs, dry them or wipe them dry. Put it into the Baijiu with the height number and roll it. (I use 56 degree Erguotou.)
Step 2 . Then roll it in fine refined salt to make the egg shell stained with salt.
Step 3 . Put it into the jar, tighten the lid and seal it, and put it in a cool place for 21 to 30 days. (I kept this for 24 days. The jar must be able to seal.)
Step 4 . Open it and see that the egg yolk has solidified.
Step 5 . Cook two and see if the yolk is Sandy and oily. It's very successful, not inferior to duck eggs.
Step 6 . This is a white shell egg (foreign egg), which is no different from a brown shell egg (native egg).
Step 7 . Protein is not too salty. It's just right with porridge.
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