Traditional method of pickling salted eggs
Overview
This method was learned from my mother and grandmother. In our Lingnan area, to be honest, I only saw it through pictures. The streets are full of fish ponds and rivers, and there must be longan (longan) trees and lychee trees beside the fish ponds and rivers. Grandma said that in the past, everyone would sing Zhongshan Xianshui Ge while holding a boat. My grandma can still sing, but our younger generation don’t understand. There aren’t that many fish ponds, and now there’s light rail, let alone boats. Back to this pickling method, fresh longan leaves are required. I don’t know why, but I have seen some people put black tea leaves in it. However, my grandma said that in the past, when she was too poor to buy tea, she used longan leaves to make tea. I think the effect of longan leaves is the same as that of black tea leaves!
Tags
Ingredients
Steps
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First put a handful of fresh longan leaves into the pot and boil the water. Then, let the water cool.
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Put plenty of salt into the clay pot. Then stir the cooled longan water to dissolve the salt.
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Then put the eggs into the salt water and soak them until each egg is soaked in salt water. Cover and let soak for about 2 weeks. Take a salted egg, boil it and eat it. It's not salty enough, but you can continue to soak it. Or add some salt and soak it again, it will become salty faster. But if you eat one and think it's okay or too salty, you should quickly take out the salted eggs and put them in the refrigerator.
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This is my home-brewed salted egg. The yolk is oily and the white is very smooth. If you make your own salted eggs, you don’t have to go out to buy them, and you don’t have to worry about whether the merchants use industrial salt or other chemicals. Anyway, it is comfortable to cook and safe to eat.
