Children in taboo groups, patients with spleen-yang deficiency, cold-dampness diarrhea, cardiovascular diseases and liver and kidney diseases should eat less.
Suitable for people and ordinary people. Fire is the best.
Preserved eggs, also known as preserved eggs, preserved eggs, colored eggs, alkaline eggs or muddy eggs, are egg-shaped foods marinated with lime and other raw materials, and are named after pine needle-shaped crystals or patterns in protein. It is not only a traditional flavor egg product in China, but also a typical processed egg product, which has a special flavor and can stimulate appetite.
Preserved eggs are not only loved by domestic consumers, but also famous in the international market. Preserved eggs are the first in China and have a long history of production. 13 19, including the processing method of preserved eggs. The republished Gaoyou Zhouzhi Food Records, published in the forty-eighth year of Qianlong (1783) in the Kangxi period of Qing Dynasty, records that "there is another kind of preserved egg, and the color of pickled medicinal materials is like beeswax, especially like pine needles". By the middle of Qing Dynasty, preserved eggs were made in Tongxian County, Beijing, and soaked in soup, which was called "Beijing eggs". Preserved eggs were officially exported in the early 20th century.
Nutritional value of preserved eggs The nutritional value of preserved eggs is similar to that of duck eggs, and the taste is much better than that of duck eggs. However, it should be reminded that the sodium content of preserved eggs is five times that of duck eggs, so patients with hypertension should eat less.
Duck eggs changed from fresh eggs to preserved eggs, the water content decreased, and the protein and fat changed little. But the sodium content in preserved eggs is much higher than that in duck eggs. This is because in the process of making preserved eggs, the salt and alkali added to the mud contain sodium, which can penetrate into the preserved eggs through the tiny cracks in the eggshell.
Lead oxide is added to the traditional preserved egg processing formula in China, because lead is a toxic heavy metal element, which seriously affects the nutritional value of preserved eggs and even involves food safety. So after many studies, lead-free preserved eggs were made. That is to say, substitutes for lead oxide have been found, among which EDTA and FWD are better.
In addition, in addition to lead, preserved eggs often contain heavy metals such as zinc and mercury, and children have a strong ability to absorb heavy metals. Therefore, parents should be reminded not to give their children preserved eggs. If you eat preserved eggs, you should also buy preserved eggs produced by regular manufacturers.
Efficacy and function of preserved eggs Preserved eggs taste pungent, astringent, sweet, salty and cold, and enter the stomach meridian; Has the effects of moistening throat, clearing away heat, sobering up, removing large intestine fire, and treating diarrhea. If vinegar is mixed with food, it can clear away heat and diminish inflammation, nourish the heart and replenish the body; Can be used for treating periodontal disease, aphtha, dry throat and thirst.
1, preserved eggs taste pungent, astringent, sweet, salty and cold, and enter the stomach meridian; Has the effects of moistening throat, clearing away heat, sobering up, removing large intestine fire, and treating diarrhea.
2. If vinegar is mixed with food, it can clear away heat and diminish inflammation, nourish the heart and replenish the body; Can be used for treating periodontal disease, aphtha, dry throat and thirst.
3. Compendium of Medical Forest: "Purging lung heat, sobering up, removing fire in large intestine and treating diarrhea. Can be scattered and gathered. "
4. Preserved eggs contain more minerals than duck eggs, but the fat and total calories decrease slightly. The final products of protein decomposition, ammonia and hydrogen sulfide preserved eggs, have unique flavor, can stimulate digestive organs, stimulate appetite, make nutrients easy to digest and absorb, and have the functions of neutralizing gastric acid, cooling and lowering blood pressure.
5. Preserved eggs have the functions of moistening lung, nourishing yin to stop bleeding, cooling intestine, stopping diarrhea and lowering blood pressure.
6. Preserved eggs can also protect blood vessels. At the same time, it also has the function of improving IQ and protecting brain.
When it comes to preserved eggs, many people's first reaction is to remove fire. It is dry in autumn and winter, and it is easy to get angry. From time to time, we will have symptoms such as dry mouth, sore throat, constipation and swollen gums, which is called "getting angry" by Chinese medicine. Medically, preserved eggs contain more minerals, are cool, have the functions of clearing away heat and quenching thirst, nourishing yin and moistening dryness, and have a good effect on relieving symptoms such as excessive internal heat, so preserved eggs are also processed into various dishes and served on the table.
Disadvantages of preserved eggs Preserved eggs are delicious and nutritious, but preserved eggs contain lead and cannot be eaten too much, especially children, who are in the stage of vigorous physical development and have obvious reactions to the harm of lead. Might as well eat less.
Summer is hot, and most people like to entertain themselves with preserved eggs when drinking beer, or treat the whole family with preserved eggs in cold sauce. It may never occur to them that preserved eggs can also cause food poisoning. According to food inspection and analysis, there are only 400-500 bacteria on clean eggshells, but there are as many as 654.38+0.40-0.40-0.40 billion bacteria on dirty eggshells. If these bacteria enter the egg in large quantities through the pores of the eggshell, eating such preserved eggs will be poisoned. Salmonella is the main bacterium that pollutes preserved eggs. After it enters the human body with preserved eggs, it causes inflammation on the intestinal trace membrane, and after fission, it produces highly toxic endotoxin, causing poisoning symptoms.
Method of making preserved eggs The traditional method of making preserved eggs almost always uses yellow lead powder (Chinese medicine), which is also commonly known as lead oxide, so the lead content of preserved eggs is daunting. The following is how to make lead-free preserved eggs.
Raw materials:
Duck eggs (eggs and quail eggs can also be used) 100, 3 liang of salt, 3 liang of quicklime, 3 liang of soda, a little black tea, 7 portions of plant ash, a proper amount of rice husk (or sorghum husk and plant ash instead) and a proper amount of clear water.
Exercise:
Stir-fry the salt in the pot and take it out and grind it when the explosion stops.
Sprinkle with massive lime, break it into powder and sieve it for later use.
Boil water, black tea and salt in a pot, then pour them into a jar with quicklime, soda ash and plant ash, stir them evenly to make them paste, and then wrap the eggs with them. It should be noted that gloves must be worn when operating to prevent strong alkali from harming the skin.
The wrapped eggs roll back and forth on the rice husk, cover the rice husk and put it in another jar.
When the cylinder is full, seal it with yellow mud, salt and water.
Tip:
Generally, it takes 25 days in spring and autumn, 20 days in summer and 30 days in winter to become preserved eggs. This method is simple and easy to use, no matter how many eggs are used, it is very suitable for families.
Preserved eggs are delicious, and eating a little occasionally is harmless to human body, but friends who like preserved eggs should prevent lead poisoning. Eating foods with excessive lead content often will affect the hematopoietic function of bone marrow, resulting in decreased immunity and harm to the kidneys. Lead-free technology cannot make preserved eggs absolutely lead-free. It is suggested to add vinegar when eating preserved eggs, which can neutralize the alkaline components in preserved eggs and minimize the absorption of toxic substances by the human body.
Pork floss preserved egg porridge
Materials:
Rice 150g, 2 preserved eggs, 225g lean pork, fritters 1 root, shallots 1 root, a little ginger, coriander 1 root, 200g edible oil (actual consumption 10g), a little sesame oil and a little pepper.
Exercise:
(1) Peel the preserved eggs, and cut each egg into 8 equal parts for later use.
(2) Wash the rice and mix in a little oil.
(3) Wash and shred ginger, wash and chop shallots, and chop parsley.
(4) Wash and drain the lean meat, marinate it with 3 teaspoons of salt for 3 hours until it tastes delicious, then steam it in a steamer for 20 minutes, and take it out and slice it.
(5) Cut the fritters into small pieces, put them in a hot oil pan, fry them for about 30 seconds until they are crisp, and take them out and drain the oil.
(6) Put the rice into the porridge pot, add water to boil, and turn to medium heat for about 30 minutes.
(7) Add preserved eggs, lean slices, shredded ginger and other seasonings, continue to cook for a few minutes, and then turn off the heat. Add fried dough sticks, coriander, chopped green onion and pepper before eating.
Preserved egg and tofu soup
Materials:
2 preserved eggs, a box of tender tofu, 30g lean pork, shrimp skin 10g, chicken essence, old wine and salt.
Exercise:
(1) Pour a little oil into the pot. After the pot is hot, put the tofu into the oil, add a little salt and a little wine to make the tofu taste.
(2) After two or three minutes, add an appropriate amount of water, then cut the preserved eggs into small pieces, put them in a pot, add lean meat, and simmer for ten minutes.
(3) Add the dried shrimps and chicken essence, and then take out the pot. Features, good taste, beancurd skin with fishy smell and rich nutrition.
Steamed egg
Materials:
Eggs, preserved eggs, salted duck eggs, salt, chicken essence, cooking wine and starch.
Exercise:
(1) Beat the eggs from Huang Chengcheng into bowls respectively, and add a little salt, chicken essence, cooking wine and water starch to the yolk and mix well.
(2) Cut the preserved eggs into a deep dish, put the salted duck egg yolk in the middle of the preserved eggs, then pour in the beaten egg yolk, steam in a steamer for 65,438+00 minutes after the water boils, then boil the pot after setting, sprinkle a little dry starch, and pour in the eggs and steam for 5 minutes.
(3) Pour the steamed tricolor eggs onto the cooked chopping board, air-cool, and change knives to slice.
Bitter gourd preserved egg crucian carp soup
Materials:
1 bitter gourd, 1 crucian carp, 1 preserved egg.
Exercise:
(1) Wash bitter gourd and cut into pieces, dig out the pulp and cut into pieces.
(2) Wash preserved eggs, remove shells and cut into pieces.
(3) Wash the slaughtered crucian carp, scrape off the black membrane in the abdomen, and drain the water.
(4) Put two spoonfuls of oil in a hot pot, fry both sides of crucian carp until slightly yellow, pour in six bowls of water and ginger slices, bring to a boil, turn to medium heat for 20 minutes, add bitter gourd and preserved eggs, roll for 10 minute, and season with salt.
The heat of preserved eggs (duck eggs) is also called the heat of preserved eggs: 17 1 kcal (per 100g).
Calories of preserved eggs (eggs): 178 kcal (100g)
Calories of preserved green pepper eggs: 69 calories (per kloc-0/00g)
Heat of preserved eggs mixed with bean jelly: 120 kcal (per100g)
Calories of preserved eggs and dried shrimps: 162 kcal (per100g)
Heat of fried preserved eggs: 167 kcal (per100g)
Calories of preserved eggs: 294 kcal (100g)
Heat of preserved cucumber eggs: 10 1 kcal (per100g)
17 1 calorie is equivalent to the calories consumed by doing the following exercises:
Walked for 42 minutes
Run for 22 minutes
Skipping rope 17 minutes
Aerobic exercise for 37 minutes
Shelf life of preserved eggs Many people like preserved eggs. If you want to know the preserved eggs after opening, you must eat them within 1 to 2 hours. Don't expose them to the air for a long time, and don't put them in the refrigerator for the next meal, otherwise they will be easily infected with salmonella. Preserved eggs are listed as the first high-risk food because they are easily "hit" by salmonella. The suitable temperature for the growth of Salmonella is 20℃-37℃, and summer is a good season for its survival. Salmonella will float in the air with dust, and will multiply rapidly when it meets the right carrier. Preserved eggs are such a carrier, which can provide a lot of nutrition for Salmonella and make bacteria multiply rapidly. This kind of eggs with bacteria can cause poisoning after eating.
Traditional preserved eggs are wrapped in mud bran, which is inconvenient and unsanitary. Preserved eggs with mud and bran removed have a short shelf life and are difficult to preserve for a long time. In order to prolong the shelf life of preserved eggs, the following methods can be adopted:
Wrap with a coating. For example, solid wax packaging, emulsion coating materials and liquid paraffin coating are used. In addition, vaseline, polyvinyl alcohol, polyvinyl acetate and the like can also be used. Can be used alone or in combination with a variety of materials.
The method of wrapping cloth with impregnating solution prolongs the shelf life of the product.
Wrap with plastic film or paper to extend the shelf life.
Preserved eggs are suitable for people to eat.
Most people can eat it.
Fire is the best.
Children, people with spleen-yang deficiency, people with cold-dampness diarrhea, patients with cardiovascular diseases and patients with liver and kidney diseases should eat less.
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 preserved eggs have 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, too much alkali may seep into it during processing, thus affecting the flavor of protein, and bacteria may also invade from the crack, which will 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.