Salted eggs with lotus leaf fragrance and pickling method thereof

[0031] The pickling method of lotus-flavored salted eggs provided in this embodiment, the specific preparation process is as follows:

[0032] Spray 60-degree white wine on the surface of the cleaned duck eggs and let it stand for 5 minutes. Then lay duck eggs and dried lotus leaves into the pickling barrel in the form of one layer of duck eggs and one layer of lotus leaves. The number of layers of duck eggs and lotus leaves is the same. Salt is evenly sprinkled on the layer, and after each layer of lotus leaves is laid, a bamboo grate is set above the lotus leaf layer to hold down the duck eggs and lotus leaves below. The ratio of the total mass of salt sprinkled into the whole pickling process to the total mass of duck eggs is 15:100.

[0033] After laying, add water to the top 8cm of the lotus leaf layer submerged in the pickling bucket. Then install a plastic film at the opening of the pickling barrel to close the pickling barrel, and then punch a few through holes in the p

[0035] The pickling method of lotus-flavored salted eggs provided in this embodiment, the specific preparation process is as follows:

[0036] Spray 60-degree white wine on the surface of the cleaned duck eggs and let it stand for 10 minutes. Then lay duck eggs and dried lotus leaves into the pickling barrel in the form of one layer of duck eggs and one layer of lotus leaves. The number of layers of duck eggs and lotus leaves is the same. Sprinkle salt evenly on the layer. After laying, set bamboo grates to the top of the material pile to hold down the material below. The ratio of the total mass of salt sprinkled into the whole pickling process to the total mass of duck eggs is 20:100.

[0037] After laying, add water to the top 12cm of the lotus leaf layer submerged in the pickling bucket. Then install a plastic film at the opening of the pickling barrel to close the pickling barrel, and then punch a few through holes in the plastic film. Control the temperature between pickl

[0039] The pickling method of lotus-flavored salted eggs provided in this embodiment, the specific preparation process is as follows:

[0040] Spray 65-degree white wine on the surface of the cleaned duck eggs and let it stand for 8 minutes. Then lay duck eggs and dried lotus leaves into the pickling barrel in the form of one layer of duck eggs and one layer of lotus leaves. The number of layers of duck eggs and lotus leaves is the same. Sprinkle salt evenly on the layer. After laying, set bamboo grates to the top of the material pile to hold down the material below. The ratio of the total mass of salt sprinkled into the whole pickling process to the total mass of duck eggs is 18:100.

[0041] After laying, add water to the top 12cm of the lotus leaf layer submerged in the pickling bucket. Then install a plastic film at the opening of the pickling barrel to close the pickling barrel, and then punch a few through holes in the plastic film. The temperature between the control pi