100-year egg
There are different opinions about the origin of preserved eggs on the Internet. One is that it originated in Jiangsu during the Ming Dynasty, and the other is that it originated in Tianjin. But no matter where it originated, we should first thank the artists who created this delicious food.
In fact, the method of preserved eggs is very simple. Put the selected duck eggs in feed water with alkali, salt, tea, Sang Mu ash and Lithuanian (lead monoxide) for about 20 days, wrap them with dry mud powder mixed with salt water, and then wrap them with rice chaff (milled rice husk). Note that this traditional practice is daunting because of the addition of lead oxide, but this is not important. Now the lead-free method has been developed, so you can rest assured or ask more questions when buying.
manufacturing process
Preserved eggs are not only delicious food, but also have certain medicinal value. Wang Shixiong wrote in his "Diet Spectrum of Sexy Life": "Preserved eggs are pungent, astringent, sweet and salty, which can clear away heat and relieve hangover, relieve diarrhea, treat diarrhea and disperse astringency", so preserved eggs still have a certain effect of sobering up and removing fire, and are indispensable appetizers in summer.
But not everyone is suitable to eat preserved eggs, but infants, people with spleen-yang deficiency, people with cold-dampness diarrhea, patients with cardiovascular diseases and patients with liver and kidney diseases should eat as little as possible. Remind him.
Due to the special practice of preserved eggs, in addition to avoiding the use of preserved eggs containing lead, attention should also be paid to the production. Before use, we can steam preserved eggs with high temperature or hot water, because there are certain bacteria on the eggshell of preserved eggs. If we encounter unsanitary or unclean preserved eggs, it may cause food poisoning, so we should try our best to deal with them.