The reason why vinegar is added when eating preserved eggs is because preserved eggs are rich in protein and fatty egg foods, but they are also made from a variety of chemical raw materials. Protein and yolk contain a lot of soda ash. If preserved eggs are eaten alone, the soda ash inside will directly damage the gastrointestinal tract. Therefore, vinegar should be added when eating preserved eggs, which can neutralize the alkaline substances in preserved eggs so as not to harm the gastrointestinal tract of human body.

Preserved eggs, also known as preserved eggs, are not only delicious food, but also have certain medicinal value. Wang Shixiong said in the Diet Spectrum of Living with Interest: "Preserved eggs, pungent, astringent, sweet and salty, can relieve heat, sober up, remove fire from large intestine, treat diarrhea, disperse and astringe." Traditional Chinese medicine believes that preserved eggs are cool and can cure eye pain, toothache, hypertension, tinnitus and dizziness.

Extended data

How to choose preserved eggs

The simple and easy way to buy preserved eggs is to weigh, shake, look at the shell and taste.

One step: put the preserved egg in the palm of your hand and gently weigh it. The preserved egg with good quality vibrates greatly, but the preserved egg without vibration has poor quality;

Second shake: take the preserved eggs by hand and shake them next to your ears. The preserved eggs with good quality have no sound, while those with poor quality have sound; And the louder the voice, the worse the quality, even the bad guys or rotten eggs;

Third, look at the shell: that is, peel off the mud attached to the preserved egg and look at its shell, with the eggshell intact, grayish white and without black spots as the top grade; If it is a cracked egg, it is often possible to infiltrate too much alkali during processing, thus affecting the flavor of the protein, and bacteria may also invade from the crack, which will deteriorate the preserved egg;

Four tastes: If preserved eggs are qualified, the egg white is obviously elastic, with brown color and pine pattern, and the periphery of the yolk is black-green or blue-black, while the center is orange-red. After such preserved eggs are cut, the cross-section color of the eggs is diversified, with the characteristics of good color, fragrance, taste and shape.

The whole preserved egg is solidified, non-sticky, clean and elastic, translucent brown, with loose pattern texture; When the egg is cut vertically, it can be seen that the yolk is light brown or light yellow with a thin center. Inferior preserved eggs have a pungent odor or a musty smell.

References:

Baidu encyclopedia-preserved eggs