传统腌制咸蛋是用盐水浸泡,蛋会随着时间延长而越来越咸,同时也不利于检查.新法是:选择新鲜禽蛋,用冷开水洗净表面擦干.然后放入白酒中浸泡片刻,捞出后,均匀地滚上一层盐.最后将其放入塑料食品袋中蜜封,置于常温和干燥的地方,10日后可食. Traditional pickled salted egg is soaked in salt water, eggs will be more and more salty with time, but also not conducive to inspection.The new law is: Choose fresh eggs, washed with cold water to dry the surface and then into the white wine Soak for a while, remove and evenly roll a layer of salt, and finally put it into a plastic food bag honey seal placed in normal temperature and dry place, edible after 10 days.