Eating preserved eggs can reduce internal heat.

Preserved eggs are cold in nature and can play a certain role in reducing internal heat. Songhua preserved eggs mixed with tofu have a good effect in removing internal heat and relieving inflammation. It can effectively remove internal fire toxins and prevent and treat oral ulcers. It is recommended to use tofu cubes accompanied by 2 preserved eggs and eat them raw twice a day. It can effectively prevent and treat internal fire toxins and prevent and treat oral ulcers. When eaten with ginger vinegar sauce, it can not only neutralize the alkaline components in preserved eggs, but also improve the taste and flavor.

How to eat preserved eggs to reduce internal heat

Cold preserved eggs

Materials:

Ingredients: 200 grams of preserved eggs (duck eggs), < /p>

Seasoning: 10 grams of soy sauce, 10 grams of vinegar, 5 grams of sesame oil, 5 grams of ginger, 5 grams of chili oil

Method:

1. Peel the preserved eggs. Cut each into 8 pieces and put them in a basin;

2. Add soy sauce, vinegar, sesame oil, ginger and chili oil, mix well and serve on a plate.

Preserved eggs mixed with tofu

Ingredients: 2 preserved eggs, appropriate amount of garlic, appropriate amount of chopped pepper, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of coriander, and 150g of tofu.

Steps:

1. Cut the tofu into rectangular slices of the same size and place them neatly on a plate.

2. The crushed tofu can be placed in the center to make the base, and the preserved eggs can be placed in the middle.

3. Put minced garlic, sugar, salt, vinegar, light soy sauce, chopped pepper, and sesame oil into a bowl, and add an appropriate amount of cold boiled water to make a juice.

4. Finally, pour the sauce on the formed tofu preserved eggs and sprinkle with coriander.

Preserved egg porridge

Ingredients:

One preserved egg, 250 grams of white porridge. A little minced mustard and a little chopped green onion.

Method:

1. Cut the preserved eggs into cubes and set aside.

2． Put half a bowl of water in the pot and bring to a boil.

3． After the water boils, pour in the white porridge and continue to boil. Add minced mustard and preserved eggs, and stir while cooking to prevent sticking to the pot.

4. After the porridge is boiled, add an appropriate amount of cooking oil, salt, MSG, pepper and chopped green onion, mix well and serve.

Preserved egg and cucumber soup

Ingredients: 1 cucumber, 2 preserved eggs, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of MSG.

Method:

1. Peel and wash the preserved eggs, cut each into 8 pieces and set aside.

2. Wash the cucumber, cut it in half, and then cut it into thin slices. Cut the white scallions into sections and cut the scallion leaves into chopped green onions and set aside.

3. Heat up the wok, pour in cooking oil to heat, add the green onions and stir-fry until fragrant.

4. Add preserved eggs and fry until the skin is slightly lifted. Pour in a bowl of water and boil and skim off the foam. Add cucumber slices and boil.

5. Add salt and chicken essence to taste, then add chopped green onion after taking the pot out of the pot.

Precautions for eating preserved eggs

1. Children should not eat preserved eggs. Children's bodies are "childish yin and childish yang" and their metabolism is extremely strong. After trace amounts of lead in "lead-free" eggs are absorbed by children, they will remain in tissues such as the liver, lungs, kidneys, brain, and red blood cells, and will also cause calcium loss in bones and teeth. Regular consumption of "lead-free preserved eggs" can cause bone and tooth underdevelopment, loss of appetite, gastroenteritis, etc. in children, and can also affect intellectual development.

2. Pregnant women are best not to eat preserved eggs during pregnancy. Because it contains a lot of lead, if you really want to eat it, you must pay attention to the amount. Don't eat too much. Eating too much may cause chronic lead poisoning in pregnant women. Chronic lead poisoning in pregnant women may lead to miscarriage, premature birth, fetal malformation, fetal vitamin deficiency, fetal brain development retardation, mental retardation, behavioral defects and other hazards. According to reports from relevant departments in Shanghai, the level of lead poisoning in the fetus is about 40.8%.

3. Preserved eggs with high lead and copper content will have more spots on the surface of the eggshell. After peeling, you can also see that the color of the egg white is darker green or occasionally has black spots, so it is not suitable to buy. Some preserved eggs made in the traditional way are covered with red soil, straw, etc. on the surface of the eggshell. This is actually unhygienic and it is not convenient to judge the lead content from the appearance. It is not suitable for purchase. It is recommended to purchase products with complete packaging and clear labels. . Please also pay attention to the date of manufacture when purchasing, and also pay attention to the storage method and period when you store it at home.

4. The color of preserved eggs is due to the fact that under the action of strong alkali, the protein part will appear reddish brown or dark brown, and the yolk will appear dark green or orange. Sometimes the egg yolk is found to be yellow, which means that the preserved egg may not be too fresh, so it is best not to eat it.