1. The water-curing method will enter the cleaned egg into the tank, and use 1.5 kg of salt per 10 kg of eggs, and pour the water into the tank after cooling and letting cool. You can also pour it hot into a yard of eggs. The preserved salted egg white is not hard and the oil is fast. Cover the bamboo fence and seal the cylinder mouth. After about 2 months, it will be salted. Used brine can be reused.
2. Wrap the mud method to take 10 kg of loess, 2 kg of salt, add 2 kg of water to make mud, evenly wrapped in eggs, roll on the hull and store it in the cylinder, after 30 days to 40 days, cooked, spring and autumn by 50 About a day and then out of the cylinder. Marinated eggs can be preserved for 2 months to 3 months.
3. Rolling salt method Each processing 10 kg of fresh eggs with 60 degrees of liquor and salt each 2 kg. First dip the egg in white wine, roll it on a layer of salt and place it flat in the altar. Sprinkle the remaining salt on the egg surface and seal the cylinder mouth. It can be marinated after 35 days to 40 days.
4. The sauce pickling method uses 2kg of chili sauce, 2kg of salt, and 500g of white wine per 10kg of fresh eggs. Pour the wine in chili sauce and mix well. Scoop the egg in the sauce. Roll in 1 layer of salt and put it in the jar. Mix the remaining salt and sauce and spread it on the egg surface. mature.
2. Wrap the mud method to take 10 kg of loess, 2 kg of salt, add 2 kg of water to make mud, evenly wrapped in eggs, roll on the hull and store it in the cylinder, after 30 days to 40 days, cooked, spring and autumn by 50 About a day and then out of the cylinder. Marinated eggs can be preserved for 2 months to 3 months.
3. Rolling salt method Each processing 10 kg of fresh eggs with 60 degrees of liquor and salt each 2 kg. First dip the egg in white wine, roll it on a layer of salt and place it flat in the altar. Sprinkle the remaining salt on the egg surface and seal the cylinder mouth. It can be marinated after 35 days to 40 days.
4. The sauce pickling method uses 2kg of chili sauce, 2kg of salt, and 500g of white wine per 10kg of fresh eggs. Pour the wine in chili sauce and mix well. Scoop the egg in the sauce. Roll in 1 layer of salt and put it in the jar. Mix the remaining salt and sauce and spread it on the egg surface. mature.