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... ne by one, washed and dried them, then placed them on a winnowing basket to dry off the moisture. Once the eggs were completely dry, she mixed them with yellow clay that had salt added to it. Li Pan used cheap coarse salt, and the amount of salt had to be just right, too much would cause the eggs to mature too soon and would also make them too salty to eat.
If too little was added, the eggs would spoil and stink, making them inedible.
She did this often, so she had the right touc ...
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