How to eat preserved eggs, where is the best preserved eggs?

How to eat preserved eggs, ** preserved eggs are the best?

Preserved eggs, also known as Songhua eggs, changed eggs, etc., are egg processed foods invented by the Han people in China, which is a unique food in China, with a special flavor and can promote appetite. According to the Compendium of Medical Forestry, it can"Diarrhoea of lung fever, sobering up, removing large intestine fire, curing diarrhea. It can be dispersed and collected", commonly used for sore throat, pharyngeal therapy, hoarseness, constipation.

Preserved eggs are not only a delicacy, but also have certain medicinal value. Wang Shixiong's "Diet Recipe for Living with Rest" says:"Preserved eggs, spicy, astringent, sweet and salty, can diarrhea, sober up, go to large intestine fire, cure diarrhea, can disperse and collect.

Traditional Chinese medicine believes that preserved eggs are cold and can treat eye pain, toothache, high blood pressure, tinnitus, dizziness and other diseases. It is edible for all: it is best for those who are hot; Children, people with insufficient spleen and yang, dysentery under cold and dampness, cardiovascular disease, liver and kidney diseases should eat less.

**From the web.

1. Cold preserved eggs.

It's also very simple.

Peel the eggs, cut them into chunks, and add some chili sauce, which is a delicious side dish.

2. Porridge with preserved eggs and lean pork.

It is a very famous porridge, and after the porridge is boiled, put lean meat and preserved eggs, and then cook for a while before eating.

The preserved eggs put in the porridge are crumbled, and the taste is very q-good.

3. Tofu preserved eggs.

It can be mixed with tofu and eaten with some sesame oil and chili peppers, and the taste is very spicy.

There is a taste of tofu in the preserved egg, and the soft tofu and the slightly elastic preserved egg are a wonderful combination.

Glutinous rice, preserved eggs, lean porridge.

Prepare the ingredients; 60 grams of glutinous rice (rice is also available), a preserved egg, 50 grams of tenderloin; Ingredients: 1 green onion, a small piece of ginger, a little cooking wine, a little light soy sauce, a spoonful of starch, appropriate amount of salt.

Cooking steps: The first step is to process the glutinous rice, wash the glutinous rice twice, drain the water, add half a spoon of salt, half a spoon of peanut oil, stir evenly and let stand for 10 minutes.

The second step is to deal with Songhua eggs, this step is a very critical step, and it is also a trick learned from the chef: put the preserved eggs into a small pot and boil, add a spoonful of salt and two spoons of white vinegar, cook for about 3 minutes, remove and rinse with water to cool.

The third step is to prepare shredded meat, cut the tenderloin into shreds, add a spoonful of cooking wine, half a spoon of light soy sauce, stir evenly with chopsticks and marinate for 5 minutes, and finally add a spoonful of dry starch for later use.

Step 4: Prepare the ingredients: Smell the Songhua eggs after they are cut, all the unpleasant tastes are gone, cut into cubes, cut the green onion into fine flowers, and shred the ginger for later use.

Step 5Add three bowls of water to the pot, add the marinated glutinous rice, add half of the chopped green onion and all the shredded ginger, bring to a boil over high heat, and simmer for 35 minutes until the rice is fully bloomed and the rice soup is thick.

Step 6: Add diced preserved eggs, add the remaining chopped green onions, and simmer for 3 minutes.

The seventh step is to add the marinated shredded meat to the starch and stir well, hang a thin layer of thickening, put it into the rice soup, stir well, and the porridge with preserved eggs and lean pork will be ready after a minute.

Personally, I feel that preserved eggs, the best way to eat is Australian preserved egg lean porridge, or to make cold vegetable preserved eggs, cucumber shoot** The taste is particularly good when the three are together and a half.

It is recommended that when eating preserved eggs, you can peel and wash the preserved eggs first, and then steam them at a high temperature of more than 70 for about 5 minutes, and then let them cool before eating. At the same time, adding some vinegar, ginger, garlic, etc., can not only remove the astringency of preserved eggs, enhance the taste, but also sterilize and disinfect to improve health.

Preserved egg porridge with sesame oil, vinegar soy sauce and ginger foam, mixed and eaten.

<> "Ingredients: preserved eggs, cucumbers, garlic, millet spicy or.

Method: 1. Put minced garlic and millet spicy in a bowl, pour in hot oil, add a spoonful of light soy sauce, two spoons of vinegar, and a spoonful of juice and mix well;

2. Cut the cucumber into thin slices with a paring knife and roll it up again; Bright feast.

3. Preserved eggs are cut with wire, and it will be more complete with wire cutting;

4. Arrange and pour the sauce on it!

Preserved egg corn and radish porridge.

1 ingredient. 70 grams of preserved eggs.

60 grams of carrots.

Fresh corn kernels. 160 grams.

Shuifa rice. A pinch of ginger slices and 2 grams of chopped green onion salt.

2 grams of chicken broth powder. A pinch of pepper.

2 ml sesame oil.

Cooking oil to taste.

1 Cut the peeled and washed carrots into thick slices, then cut them into long strips and dice.

2 Cut the shelled preserved egg in half, then cut it into small pieces, then cut it into small pieces and set aside.

3 Pour an appropriate amount of water into a casserole and bring to a boil.

4 Add the washed rice and stir well.

5 Add a little cooking oil and stir a few times.

6 Cover and bring to a boil over low heat for about 30 minutes until the rice grains are tender.

7 Remove the lid and pour in the diced carrots and stir together.

8 Add the washed fresh corn kernels and stir well.

9 Cover and simmer over low heat for 15 minutes until the ingredients are cooked through.

10 Remove the lid, put in the chopped preserved egg, stir quickly, and then add the ginger slices.

11 Add salt, chicken broth and sprinkle with pepper.

12 Pour in sesame oil and mix well until flavorful.

13 And bring forth the porridge which has been cooked.

14 Place in a soup bowl and sprinkle with a little chopped green onion.

Preserved eggs with pine flowers. Ingredients: 160 grams.

15 grams of pine eggs.

A little pepper each.

Green peppers, coriander, minced garlic.

2 grams of chicken broth powder. 2 grams of sugar.

6 ml light soy sauce.

4 ml sesame oil.

2 ml aged vinegar.

Cooking oil to taste.

1 Cut the processed pine eggs in half and cut them into petals.

2 Wash the green peppers and cut them into small pieces.

3 Wash the peppers and cut them into small pieces.

4 Place the eggs around the plate and set aside.

5 Heat oil in a hot pan, pour in green peppers, peppers and minced garlic, and stir-fry until fragrant.

6 Add light soy sauce and stir-fry quickly.

7 Remove from heat and pour in a little cold boiled water.

8 Add chicken broth mix, sugar, sesame oil and vinegar and stir well.

9 Pour the sauce over the eggs.

10 Arrange the prepared coriander.

Learn to do this preserved eggs, and you don't have to order takeout anymore.

The family is grateful for their continued support.

Steamed with soy sauce and chili peppers, it tastes good, or it can be used to cook vegetable soup! The soup was delicious too!

After dialing the preserved egg, cut it into four cloves, and put the chopped green onion and coriander.

Put soy sauce and garlic in a hot pot and bring some water to a boil, pour it on top of the preserved eggs, and finally drizzle with sesame oil.

The taste is very good.

It is particularly delicious to mix vinegar, sesame oil and chili peppers.

Cucumber preserved egg soup or lean preserved egg porridge.

The color of Songhua preserved eggs is good-looking, the preserved eggs have a small flavor, and the taste is delicious.