How to remove the alkaline taste of preserved eggs

Preserved eggs are a type of processed eggs. Through special processing, preserved eggs taste good and look beautiful. So many people like to eat preserved eggs. However, many people have said that every time they eat preserved eggs, they always have a strong alkaline taste, which affects the taste and the deliciousness. Therefore, everyone is particularly interested in knowing how to remove the alkaline taste of preserved eggs. So, what are the methods to remove the alkaline taste of preserved eggs?

Preserved eggs, also known as preserved eggs, are made from fresh duck eggs wrapped in tea leaves and lime mud. The egg white is transparent and the yolk is golden yellow. They are hard on the outside and soft on the inside. They can be eaten cold and are a delicious cold dish.

Preserved eggs are rich in protein, fat, inorganic salts, etc. From the perspective of Chinese medicine diet therapy, duck eggs are cool in nature and sweet in taste. They have the effect of nourishing the heart and clearing the lungs, and can stop hot coughs and relieve sore throats.

A dish we often eat is pine eggs with ginger juice. After adding ginger vinegar juice to pine eggs, it not only removes the alkaline and astringent taste and tastes better, but also makes special sense from a nutritional point of view. Ginger contains gingerol, which has a strong effect in inhibiting oxygen free radicals. Its effect is much stronger than vitamin E. It can increase the body's immune function and resist aging. Vinegar has the effects of helping digestion, eliminating accumulation, killing viruses and relieving pain. A small amount of aluminum is produced during the production process of preserved eggs, which is harmful to the human body. The gingerol in ginger and the acetic acid in vinegar can decompose its toxicity. Therefore, it is healthier to eat preserved eggs with ginger vinegar juice.

However, any egg yolk contains a high cholesterol content, so middle-aged and elderly people and people with high blood lipids should eat it in moderation. People with gastric ulcers and excessive stomach acid should not consume too much vinegar. Ginger is a warm food, so people with excessive internal heat should not consume it too much.

There are many ways to remove the alkaline taste of preserved eggs. The ones mentioned above are what we use in our daily life. They can not only help remove the alkaline taste of preserved eggs, but also make the preserved eggs taste more delicious. Therefore, if you are particularly fond of preserved eggs, you must learn these methods and try them more often.