Preserved eggs are made of eggs or duck eggs.

Definition: Preserved eggs, also known as preserved eggs, preserved eggs, etc., are traditional flavored egg products in my country. They are loved by consumers domestically and also enjoy a high reputation in the international market.

Efficacy: Preserved eggs are not only a delicacy, but also have certain medicinal value. Wang Shixiong's "Suixiju Diet Manual" says: "Preserved eggs are pungent, astringent, sweet, and salty in taste. They can purge heat, sober up, remove large intestine fire, treat diarrhea, and can be dispersed and agglomerated." Traditional Chinese medicine believes that preserved eggs are cool in nature. It can cure eye pain, toothache, high blood pressure, tinnitus, dizziness and other diseases.

Eating group: People with strong fire are most suitable; children, those with insufficient spleen yang, diarrhea caused by cold and dampness, and patients with cardiovascular disease, liver and kidney disease should eat less. Preserved eggs also contain lead, so it is best for children to eat less.

Consumption precautions: Preserved eggs should not be eaten with soft-shelled turtles, plums, or brown sugar.

Usage and dosage: Eating preserved eggs should be combined with minced ginger and vinegar for detoxification; preserved eggs are best eaten after steaming

Storage precautions: Preserved eggs should not be stored for a long time, nor should they be stored in the refrigerator. Preserved eggs are soaked in alkaline substances. The eggs are full of water. If stored in the refrigerator, if the temperature is too low, the water will gradually freeze, thus changing the original taste of preserved eggs. Moreover, low temperature will also affect the color of preserved eggs, which can easily turn preserved eggs into yellow. Therefore, preserved eggs should not be stored in the refrigerator.

Preparation method

Raw material preparation:

Main ingredients: 50 native eggs or 50 native duck eggs (the number is for reference only)

< p> Accessories: 150 grams of salt; 400 grams of lime powder; 100 grams of soda ash; 1300 grams of plant ash; 2000 grams of water; 60 grams of yellow mud; 1000 grams of bran; appropriate amount of sesame oil; appropriate amount of chili oil; 5 grams of ginger juice; 15 grams of vinegar; 5 grams of soy sauce; 200 grams of mint.

Preparation steps

Find an old basin and mix lime powder, soda ash, plant ash, water, yellow mud and salt according to the proportion above.

Put the eggs or duck eggs into the basin so that the mixture evenly covers the surface.

Put it into the bran and cover the surface evenly.

Gently put the prepared eggs or duck eggs into the tank and store them. It usually matures out of the tank after two months.

Wash the surface, peel and cut into pieces. This is a mature duck egg.

This is a mature egg.

Plate and add mint to taste.

Add soy sauce and vinegar, and drizzle with sesame oil and chili oil.

Tips

1. If the yolk of mature preserved eggs has cyan color, it proves that the chicken or duck has eaten artificial feed (as shown in the egg in the picture). If it is yellow, , it proves that chickens and ducks grow up eating pure grains. This is the experience of the elders.

2. Wear gloves when making preserved eggs, because prolonged contact with lime will burn the skin

3. Preserved eggs made with duck eggs taste better than those made with eggs. Chewyer.