Preserved eggs that have been preserved overnight cannot be eaten. Preserved eggs that have been preserved overnight can easily produce toxins. If the temperature is not low enough in the refrigerator, they will easily deteriorate. After heating, the taste will become bad and it will not taste good. At the same time, there will be bacteria attached to the surface of preserved eggs that have been left overnight, and the longer they are left, the more bacteria there will be. If you eat them, you may cause nausea and vomiting, and in severe cases, it can lead to diarrhea, so it is best not to eat preserved eggs that have been left overnight.

Let’s take a look at how to make a preserved egg:

The first hand-torn preserved egg

Ingredients:

3 preserved eggs, 6 small peppers, 4 cloves of garlic, 8 slices of ginger, 20ml of soy sauce, 5g of sugar, 5g of salt, 5g of chicken essence, 15mL of stock

Method:

1. Songhua Peel the eggs, wash them, dry them slightly, and crush them into small pieces randomly with your hands without breaking them too much;

2. Slice the garlic and ginger separately, cut the small pepper into small pieces, and put them in together Add soy sauce, sugar, salt, chicken essence, and stock to the preserved eggs, mix well, and marinate in the refrigerator for 1 hour;

3. Mix gently before eating.

Tips:

If there are slightly more chili peppers, garlic, and ginger slices in the cold dish, the taste will be stronger. Friends who can’t stand spicy food can not use the small peppers, but the taste will be better. It will be worse.

The second type of cold preserved egg tofu

Ingredients:

2 preserved eggs, a box of soft tofu, 3 cloves of garlic, light soy sauce, dark soy sauce, vinegar , sugar, sesame oil, and cooking wine in appropriate amounts

Method:

1. Wash the tender tofu with cold water.

2. Use a tofu knife to cut out the lace.

3. Peel the preserved eggs.

4. Cut the preserved eggs into small pieces.

5. Peel the garlic.

6. Chop the garlic.

7. Arrange tofu and preserved eggs on a plate, and place minced garlic on the surface of the tofu.

8. Pour an appropriate amount of light soy sauce, dark soy sauce, vinegar, and small sesame oil into a bowl, add fine sugar, and stir until the sugar melts to make a sauce.

9. Pour the sauce onto the preserved egg tofu and mix well when eating.

Tips:

1. It is better to use soft tofu for this dish, which is easy to taste and has a refreshing taste.

2. The sauce should be prepared in a bowl first, and then poured into the dish. Do not pour all the sauce into the dish separately. The sauce that is mixed first will be more fragrant and more delicious.

3. Be sure to add vinegar when eating preserved eggs, because preserved eggs contain alkali, and adding vinegar can neutralize the alkali smell.

The third type of black bean dace mixed with preserved eggs

Ingredients:

Preserved eggs, canned black bean dace, chopped green onion, aged vinegar

Method :

1. Cut the preserved eggs with thin wires, and prepare an appropriate amount of vinegar and chopped green onion;

2. Pour the tempeh and soup from the can into the vinegar, and chop the dace into small pieces. Add it to the mixed soup together with the preserved eggs.