There are three steps in the practice of mashed garlic and eggs.

1. Wash the eggs, put them in a cold water pot, add a spoonful of salt to prevent protein from overflowing, keep the nutritional components of the eggs intact, turn on the fire, turn the water to medium heat for 8- 10 minutes, and cook.

2. After peeling garlic, put it in a garlic mortar, add salt and mash it into garlic. The purpose of adding salt is that garlic is not easy to overflow and is easy to mash. Only when garlic is fully oxidized can it be better sterilized and prevented from cancer. Pour a little cold water into the garlic paste, so that there will be no smell of dead garlic.

3. After the eggs are cooked, soak them in pure water and cool them. Do not save this step. If you boil an egg, it will boil the raw garlic half-cooked, and the taste will be greatly reduced. Don't use tap water, there will be bacteria. After the eggs are peeled, they should also be mashed, and then the mashed garlic should be added and stirred evenly. This is a delicious garlic and egg salad.