Preserved eggs contain more minerals than duck eggs, but the fat and total calories decrease slightly. It can stimulate digestive organs, stimulate appetite and promote the digestion and absorption of nutrients. In addition, preserved eggs can also protect blood vessels. At the same time, it also has the function of improving IQ and protecting brain.

Preserved eggs are not only delicious food, but also have certain medicinal value. Wang Shixiong's "Resting Diet Spectrum" said: "Preserved eggs, pungent, astringent, sweet and salty, can purge 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. Everyone can eat it: fire is the most suitable; Children, people with spleen-yang deficiency, people with cold-dampness diarrhea, patients with cardiovascular diseases and liver and kidney diseases should eat less. Note: Preserved eggs should not be eaten with soft-shelled turtle, preserved plum and brown sugar. Usage and dosage: Jiang Mo and vinegar should be used to detoxify preserved eggs; Preserved eggs are best eaten after being cooked. Preserved eggs also contain lead, so children should eat less. Not suitable for storage in the refrigerator.

Efficacy and function of preserved eggs

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.

Preserved eggs are suitable for people to eat.

1, most suitable for fire.

2. Children, patients with spleen-yang deficiency, cold-dampness diarrhea, cardiovascular diseases and liver and kidney diseases should eat less.

Eating preserved eggs is taboo.

Preserved eggs should not be eaten more, otherwise it will cause poisoning. The main symptoms of poisoning are nausea, vomiting, dizziness, abdominal pain and diarrhea. If the above symptoms appear, you should go to the hospital for symptomatic treatment immediately. This is mainly because preserved eggs contain a very small amount of lead, which is a cumulative toxin, excreted slowly, easy to form chronic poisoning, and can also be deposited in internal organs and bone marrow. The absorption rate of lead for adults is 7%, while that for children is as high as 50%. Long-term consumption will be harmful to lead poisoning, leading to mental retardation and slow growth and development.

In addition, preserved eggs are not suitable for frozen storage, mainly because low temperature will make preserved eggs yellow in color and hard in taste. But preserved eggs can be sealed in plastic bags, and the quality and flavor will not change for about 3 months.

How to make preserved eggs delicious?

Preserved egg and lean vegetable porridge

Ingredients: 2 preserved eggs, 300g lean pork stuffing; Accessories: rice 50- 100g, shredded ginger, onion and rape; Seasoning: salt, chicken essence, cooking wine, pepper, cooking oil and water.

1. Peel the preserved egg and cut it into small pieces, and cut the onion, ginger and rape into small pieces respectively;

2. After rice washing, put it into an electric boiler and add appropriate amount of water, and set the regulator to 16 minutes (or press the porridge button);

3. Light the pot, pour in a little cooking oil, add Jiang Mo and minced meat when the oil is hot, add appropriate amount of water, then add salt, chicken essence and pepper in turn, and cook until the soup becomes thick.

4. Put the preserved eggs, rape and fried minced meat into an electric steamer and stir well. Put sesame oil and chopped green onion when eating.

Features: fresh and fragrant.

Three-color steamed eggs:

Ingredients: eggs; Accessories: preserved eggs, salted duck eggs; Seasoning: salt, chicken essence, cooking wine, starch.

Cooking method:

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 egg into a deep dish, put the salted duck egg yolk in the middle of the preserved egg, then pour in the beaten egg yolk, steam it in a steamer for 10 minute after boiling, open the pot after setting, sprinkle a little dry starch, pour in the egg white and steam for another 5 minutes;

3. Pour the steamed tricolor eggs on the cooked chopping board to cool, and then change the knife and slice.

Features: tri-color coordination and rich nutrition.

Lotus chrysanthemum egg:

Ingredients: preserved egg 10, 400g fish paste, 200g chicken paste; Ingredients: yellow egg skin, green beans, egg white, chopped red pepper; Seasoning: salt, monosodium glutamate, pepper, rice wine, wet starch, clear soup and scallion oil.

Production steps:

1. Mix fish sauce and chicken sauce respectively. Cut the yellow egg skin into filaments. Steamed preserved eggs are changed into piers and hollowed out in the middle. Beat the egg whites into sherry paste.

2. Grease the small dish, mix in the fish paste, evenly press the green beans into a lotus shape, and take them out along the edge of the dish after steaming.

3. Brew the chicken paste into preserved eggs, steam it, take it out, hang the sherry paste, then put the egg skin into a chrysanthemum shape, steam it in a cage, take it out, put it in the middle, and sprinkle with minced red pepper.

4. Add clear soup to the pot to taste, thicken, pour oil and pour it on the lotus.

Production key: chicken paste and fish paste should be fresh and tender. The steaming temperature should be just right.

Preserved egg and tofu soup:

Ingredients: 2 preserved eggs, a box of tender tofu, accessories: lean pork 30g shrimp skin 10g seasoning: chicken essence, old wine and salt.

Cooking method:

1. Pour some 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. In two or three minutes.

2. Add a proper amount of water, then cut the preserved eggs into small pieces, put them in the pot, add lean meat, and simmer for ten minutes.

3. Add shrimp skin and chicken essence and serve. It has characteristics, good taste, full bean curd skin and rich nutrition.

Summary: Many people think that preserved eggs contain a lot of metal elements such as lead, which will be bad for your health. Now there is lead-free preserved egg technology. Friends who like eating and are worried about unhealthy can consider lead-free preserved eggs.