Chinese Food
Salted eggs (white wine method)
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Let salt penetrate into food tissue, reduce their water activity, improve their osmotic pressure, so as to selectively control the activity and fermentation of microorganisms, inhibit the growth of putrefactive bacteria, so as to prevent food spoilage, maintain their eating quality, or obtain better sensory quality, and extend the shelf life of food.
Cooking ingredients
Cooking Steps
Step1:Wash the eggs. Dry them with a dry clot
Step2:Soak in white wine for 3 minute
Step3:Then roll in the salt. Let the salt wrap the egg. Finish one by one. Put it in a sealed container. 40 days in the dark plac
Step4:The yolk is delicious.
Cooking tips:There are skills in making delicious dishes.
