The specific way is to wash the eggs, preferably disinfected with alcohol, and then put them into a big mouth bottle, and pour high-quality vinegar into the bottle. 1 week later, the eggshell becomes soft, leaving only a thin layer of skin. At this time, you can take out the eggs (they can be eaten normally), and then use the vinegar containing calcium in the eggshell, such as stir-frying, cold salad and eating jiaozi. And eat a little every day.
Clinically, soaking eggshells with vinegar is an effective method to supplement calcium. Eggshell contains a lot of calcium, which is dissolved in vinegar in a colloidal state and easily absorbed in the intestine. This calcium has a two-way regulating effect on bone metabolism. Blood calcium metabolism in human body is regulated by hormones, maintaining a dynamic balance. Calcium in eggshell will not disturb the level of calcium in blood, but also has certain regulation and inhibition. Calcium in eggshells can supplement or regulate more calcium in the blood, so there will be no adverse reactions. .
Other methods:
1. Collect a certain amount of eggshells (dozens will do, if you want to eat something with a later production date, you can also eat it now and grind it every day) and dry it.
2. Bake the egg shell with fire, mainly to make the calcium in the egg more beneficial for human body to absorb.
3. Grinding into powder, and sieving with 120 sieve to ensure the fineness of powder.
If you work together, you can eat. Capsule or add some starch, pinch calcium tablets in the shape of antenna baby yourself, or put some into the batter when eating fried lotus root boxes.