For me, preserved eggs don't like eating very much, and I eat very little. For example, I will eat a little in the lean porridge with preserved eggs, and I will eat a little in the sour and spicy pot with preserved eggs. It's no good telling me to eat more. Preserved eggs are not very to my taste. It is said that the lead content of preserved eggs is relatively high, and it is not good to eat too much, especially for children. However, there are many tricks in preserved eggs cooking.

For example: preserved eggs in sauce and preserved eggs in cold sauce.

I. preserved eggs in ginger sauce

Ingredients: 2 preserved eggs, sauce: ginger 20g, millet spicy 10g, shallot 10g, soy sauce 10g, vinegar 15g, salt 1g and sugar 3g.

Manufacturing steps 1

Preserved eggs are carved into small petals with thread.

Making step 2

Sauce preparation: Add ginger, millet, shallots, soy sauce, vinegar, salt and sugar in turn into the bowl and stir well.

Making step 3

Then pour the sauce on the preserved egg and enjoy it beautifully.

Second, cold preserved eggs

Ingredients: 2 preserved eggs, 2 sauces: Xiaomi Spicy, 2 shallots 1 root, 2 cloves of coriander 1 root, 2 cloves of garlic, 8g of soy sauce, 3g of vinegar, 3g of sugar and 2g of black pepper.

Sesame 2g

Manufacturing steps 1

The preserved eggs are broken and peeled off, and cut into four pieces with thread.

Preserved eggs are cut with thread to make them look better.

Making step 2

Sauce preparation: Pour in soy sauce, vinegar, sugar, pepper, minced garlic, pepper and shallots in turn, and stir well.

No need to add extra salt, soy sauce itself already contains salty taste.

Making step 3

Put preserved eggs in the dish, pour in the sauce, sprinkle with coriander and sesame seeds.

Know-how

1, preserved eggs are cut with lines, and the shape is better.

2, no need to put extra salt, soy sauce itself has a salty taste.

A criterion for judging whether a preserved egg has expired is that the outside (egg white) of a fresh preserved egg is hard and the inside (egg yolk) is soft, and the other way around, it is not very fresh, but the shelf life of a preserved egg can reach 6 months, and it is not particularly easy to go bad.

Under normal circumstances, preserved eggs will have a heavy alkaline smell, which is the characteristic of the production process and cannot be removed. This smell may become bad smell in some people's olfactory system.

Preserved eggs are best served with Jiang Mo and aged vinegar. The two seasonings can neutralize the odor of most preserved eggs, which makes them more nutritious and healthy.