How does a family make salted eggs?

(1) Water curing method: The ratio of salt to boiling water is 1:2. When the brine soaking solution is cooled to about 20°C, the selected pressed egg will be placed in a clean cylinder with a piece of bamboo fence, pressed with washed stones, and then poured into salt water (to completely submerge duck eggs). , Soak for one month and serve. In order to make the egg yolk more oily, you can add some white wine in salt water. (2) Mud dressing method: 1000 fresh duck eggs, 20 kg of straw ash, 1 kg of yellow mud, 6 kg of salt, 12.5 kg of cold boiled water, make the above seasoning into a slurry, wrap the eggs with mud, and then roll on a thin layer. Layers of hay ash, and finally placed in the cylinder seal, 30 days of spring and autumn, 20 days in summer, 50 days in winter to become salted eggs. (3) Liquor soaking and pickling method: fresh eggs 2.5 kilograms, 60 or more white wine bowls, 500 grams of fine salt. Method: The poultry eggs to be marinated are first immersed in the wine bowl (by one by one), then salt is put in a salt bowl, and the salt is placed one by one in the jar and the altar, and then the excess fine salt is sprinkled on the top. A layer, stamped seal, storage cool dry place, about 35 to 40 days to use. (4) Chilli paste (sauce) wine pickling method: Prepare a bowl of chili paste with an egg weight of 20%, add 20% of the finest white liquor of chili paste and mix well; prepare a fine salt with an egg weight of 20%. Pickling method: first put the eggs one by one into the chili paste and roll a layer of paste; then put a layer of fine salt in the salt, and then one by one into the reservoir; finally the excess chili paste and fine salt together Mix well and pour it all over the inner surface of the reservoir. The reservoir is tightly sealed with a plastic film lid, and the container is placed in a cool place. After 50 days, the container can be opened and fed. Qian'an City Agricultural Information Center

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