The practice of mixing preserved eggs with tofu

The practice of preserved eggs mixed with tofu introduces the cuisines and their functions in detail: home-cooked recipes, recipes for clearing away heat and toxic materials, recipes for invigorating spleen and appetizing, and recipes for improving intelligence and strengthening brain.

Taste: salty technology: preserved eggs mixed with tofu. Ingredients: preserved eggs (duck eggs)120g, tofu (south) 200g.

Accessories: floss 15g, Chai Yu 15g and white sesame 2g.

Seasoning: green onion 10g, soy sauce 15g, sesame oil 2g to teach you how to make preserved eggs with tofu, which is delicious. 1. Preserved eggs are peeled and divided into half-moon shapes with cotton thread;

2. Put preserved eggs, tender tofu, chopped green onion, birch, fish fillets and cooked white sesame seeds into a dish;

3. pour soy sauce, cream and sesame oil when eating.

Pie-food phase grams:

Preserved eggs (duck eggs): Preserved eggs should not be eaten with turtles, plums and brown sugar.

Meat floss: don't eat meat floss with quail meat, otherwise it will make people have black spots on their faces.

The practice of preserved eggs and bean curd mixed with preserved eggs

The practice of preserved eggs and bean curd mixed with preserved eggs

Preserved egg lean meat porridge is a very common porridge in China and Guangdong. It is made of preserved eggs and salted lean meat cut into small pieces. Preserved egg lean porridge is very popular in Hong Kong, and all porridge noodle shops and Chinese restaurants must provide it. But the cooking methods in different restaurants are slightly different: some are minced meat and some are shredded pork. Using different lean meat will bring different tastes to porridge, but the tastes are not far apart. In Chinese mainland, some people add sesame oil and chopped green onion before eating, but in Hongkong, there are only chopped green onion or crispy skin. In addition, there is preserved egg and sliced meat porridge evolved from preserved egg and lean meat porridge, and fresh sliced meat is used as the ingredient instead of salted lean meat. The industry is simply called "preserved eggs are thin", also known as "flavor porridge". Different occasions have different recipes. In food stalls or porridge noodle shops, shopkeepers usually cook some preserved eggs and lean meat porridge materials (20 pieces) and cook a large pot of porridge in the shop, which is called porridge bottom. When cooking, just put the main ingredients in a bowl and pour the hot porridge on the table. However, if it is homemade at home, it is recommended to mix the main ingredients and seasonings and pour them into the cooked porridge to cook together, so that the porridge will taste good.

The practice of preserved eggs and bean curd mixed with preserved eggs

What is the nutritional value of preserved eggs mixed with tofu?

1. Nutritional value of preserved eggs: The nutritional components of preserved eggs are quite similar to those of ordinary eggs, and the curing process has experienced the action of strong alkali, so protein and lipids are decomposed, which makes them easier to digest and absorb and less cholesterol.

It is cured with iron agent, so the iron content is also high. However, vitamin B and essential amino acids were destroyed.

2. Hygiene and nutrition of preserved eggs: It is often said that preserved eggs cannot be eaten. In fact, it is mainly the doubt that preserved eggs contain heavy metal lead, but there is no need to be too alarmed, because a little attention can be avoided when buying again. Remember to check whether there are black spots of different sizes on the surface of the shell. If there is, avoid eating it.

The key to making preserved eggs is whether the protein inside is completely gelled. Therefore, in the process of making preserved eggs, it must be soaked in a strong alkali solution to realize the denaturation of protein and produce special flavor and color. However, in order to avoid the deterioration of the finished product caused by re-liquefaction after gelation, lead oxide, copper sulfate and methionine are usually added to the alkali solution to prevent re-liquefaction.

The suspected lead residue is the residue of this chemical in the eggshell. Generally speaking, the nutritional value of preserved eggs is: rich in iron, methionine (an essential amino acid) and vitamin E (compared with eggs).

3. Disadvantages: protein denatured by alkaline solution is not easily absorbed, and LAL (lysine alanine) in denatured protein has unconfirmed nephropathy in animal experiments. Preserved eggs have the nutrition of preserved eggs, but contain lead. Try not to eat too much.

Choose lead-free food. In fact, lead-free preserved eggs also contain lead.