盐水腌蛋 将5千克水煮沸后,倒入食盐1千克,搅拌使食盐全部溶解,晾凉备用。将用布揩干净的鲜蛋100只装入缸或罐中,蛋要摆平,上面用竹片或木片压好,然后倒入盐水。盐水要高出蛋面10厘米,缸口封严。咸蛋缸以放在20℃的室内为宜,一般需腌30—40天。 黄泥腌蛋 用干布擦净鸭蛋(切勿用生水洗)。选择纯净的深层黄泥晒干捣碎,加清水(最好用冷开水)和食盐搅拌均匀,调成浆糊状。将蛋在泥浆里打 Salted salted egg 5 kg of water boiled, pour salt 1 kg, stirring all the salt dissolved, let cool. Place 100 clean eggs in a clean cloth into the tank or jar. Place the egg on a flat surface and squeeze it with a piece of bamboo or wood and pour in salt water. Saline to 10 cm above the surface of the egg, sealed cylinder mouth. Salty egg cylinder to indoor at 20 ℃ is appropriate, generally need to marinate for 30-40 days. Yellow pickled egg with a dry cloth to clean the duck (do not wash with raw water). Choose pure deep yellow mud dried mashed, add water (preferably with cold water) and salt stir, transferred into paste. Egg in the mud