Each ingredient has its own unique effect, but sometimes when inappropriate ingredients are eaten together, the effect may become an inducement, which is what we call food mutual grams.
Selection method of preserved eggs
1, a view
Observe whether the packaging material is moldy, whether the eggshell is complete and whether the shell color is normal (the green cylinder color is better). That is to peel off the mud attached to the preserved egg and look at its shell. The top grade is the kind with complete eggshell, grayish white and no black spots; If there are cracks in the eggs, it is often possible to infiltrate too much alkali during the processing, thus affecting the flavor of protein, and bacteria may also invade from the cracks, making the preserved eggs deteriorate.
Step 2
Put the preserved egg in the palm of your hand and weigh it gently. Preserved eggs with good quality vibrate greatly, while preserved eggs without vibration are of poor quality.
3. Three milkshakes
Hold both ends of the egg with your thumb and middle finger, shake it up and down in your ear, and listen to the sound of waterless or impact. If you can't hear the sound, it's a good egg.
4. Four photos
If most eggs are black or dark brown and a few are yellow or light red, they are high-quality eggs. If most of them are yellow-brown transparent body, they are immature preserved eggs.