Usually, many people eat preserved eggs with ginger vinegar juice, which can actually remove the fishy smell and alkaline astringency, so will preserved eggs be poisoned if they are eaten too much? Let's take a look!

Why do you want to eat preserved eggs with ginger vinegar juice? This is because the preserved eggs are salted with tea and lime, and the organic catechin tannins and the generated sodium hydroxide penetrate into the eggs. During processing, protein decomposes to produce certain ammonia gas, which makes the preserved eggs have an alkaline astringent taste.

The ginger vinegar juice made of Jiang Mo and rice vinegar contains gingerol and organic acids, which can not only remove fishy smell, but also neutralize the alkaline substances contained in the protein, and effectively remove the alkaline astringency.

Will eating too many preserved eggs lead poisoning? When making preserved eggs by traditional technology, lead oxide, copper oxide and other substances will be added to the impregnating solution to solidify protein. The preserved eggs made in this way contain toxic heavy metals, which will indeed cause lead poisoning if eaten too much.

In contrast, preserved eggs processed by modern technology are not easy to produce toxic substances. But it is not appropriate to eat more, and it is better to eat in moderation occasionally. Take it two or three times a week, and there is nothing wrong with taking one at a time.

In addition, after eating preserved eggs, it is best to eat some milk, bean products, vitamin C, fungus and other foods, which can help drive away heavy metals such as lead in the body.

Preserved eggs with shredded ginger Ingredients: 3 preserved eggs, ginger10g.

Ingredients: meiji fresh soy sauce 1 tablespoon, 2 teaspoons of rice vinegar, 4 teaspoons of sugar1,8 teaspoons of monosodium glutamate1/and 8 teaspoons of pepper1/.

Practice: Wash preserved eggs and ginger. Peel the preserved eggs and peel the ginger with a knife. Cut each preserved egg into 8 pieces and put it on a plate. Shredded ginger and soaked in clear water for 5 minutes. Put all the ingredients in a small bowl and mix well. Sprinkle the soaked shredded ginger on the preserved eggs. Pour in the prepared flavor juice. Marinate for 2 minutes and serve.

Essentials: Put the preserved eggs in a steamer before peeling 10 minute to cool, so that the yolk of the preserved eggs will not relax. Stick some water on the knife when cutting preserved eggs, and the preserved eggs will be beautiful.

There is no difference between preserved eggs and preserved eggs. Preserved eggs are preserved eggs. They are the same thing with different names. Professionally speaking, preserved eggs are also called preserved eggs and preserved eggs, which belong to preserved eggs with salted eggs and bad eggs. It's just that preserved eggs have pine-like patterns on their open surfaces, so they are called preserved eggs. However, some preserved eggs do not have pine-like patterns on their surfaces, but there is no essential difference between the two, except that people are used to calling them pine-like eggs. Moreover, most of the eggs sold in the market have pine flowers, because they taste better.