Why should we add vinegar to preserved eggs?

The reason why vinegar should be added to preserved eggs is because preserved eggs are egg-like foods rich in protein and fat, but they are also made of various chemical raw materials. Protein and egg yolk contain a lot of soda ash. If you eat preserved eggs alone, the soda ash inside will directly damage the gastrointestinal tract. Therefore, vinegar should be added to eat preserved eggs, which can neutralize the alkaline substances in preserved eggs and will not harm the gastrointestinal tract of the 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 Interesting Life: "Preserved eggs, pungent, astringent, sweet and salty, can clear away heat, sober up, purge large intestine fire, treat diarrhea and disperse astringency." Traditional Chinese medicine believes that preserved eggs are cool and can cure eye pain, toothache, hypertension, tinnitus and dizziness.

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How to choose preserved eggs

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

Step 1: 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;

The second shake: shake the preserved egg by your ear with your hand. Good quality preserved eggs have no sound, and poor quality has sound; And the louder the sound, 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, gray and white, and no black spots as the top grade; If it is a cracked egg, it is often possible to infiltrate too much alkali in the processing process, thus affecting the flavor of protein, and bacteria may also invade from the crack and deteriorate the preserved egg;

Four flavors: if the preserved egg is qualified, the egg white is obviously elastic, brown, with pine-like patterns, and the periphery of the egg yolk is black-green or blue-black, and the center is orange-red. After this preserved egg is cut, the cross-sectional color of the egg is diversified, which has the characteristics of good color, fragrance, taste and shape.

The whole preserved egg is solidified, not sticky, clean and elastic, translucent and brown, with loose patterns and textures; When the egg is cut vertically, you can see that the yolk is light brown or light yellow with a thin center. Inferior preserved eggs have a pungent or musty smell.

References:

Baidu encyclopedia-preserved eggs