The egg contains a lot of alkali. When you eat the egg and add some vinegar, its bitterness will be reduced and the taste will be neutralized.

Preserved eggs are also called preserved eggs, changed eggs, colored eggs, alkaline eggs or mud eggs. They are egg foods pickled with lime and other raw materials. They are named because the egg whites often have pine needle-like crystals or patterns.

It is a traditional flavored egg product in my country. It is not only loved by domestic consumers, but also enjoys a high reputation in the international market.

Preserved egg: Raw duck eggs are marinated in lime and rice husks for about 50 to 100 days. They turn into a translucent blue-green color and look much older, hence the English name "One Thousand Years Old".

It has a firm texture and a rich and slightly fishy taste. It is a Chinese delicacy. It is usually shelled, sliced, steamed and served cool.

Preserved eggs are usually made by wrapping duck eggs with tea leaves and lime mud, which causes a large amount of catechins, tannins and sodium hydroxide to invade the protein of the egg body, decompose the protein and produce a certain amount of ammonia gas.

Therefore, preserved eggs have an alkali and astringent taste.

When eating preserved eggs with ginger-vinegar juice, you can not only use gingerol and acetic acid to neutralize alkalinity and remove the alkali astringency, but you can also use the volatile oil and acetic acid contained in ginger-vinegar sauce to destroy preserved eggs for use in production.

Hydrogen sulfide, ammonia, etc., which are harmful to the human body, are produced during the decomposition of yellow red powder and preserved egg protein, a toxic substance.

Therefore, you must eat preserved eggs with ginger and vinegar juice.