What are the methods of cold mixed eggs?

The egg white of preserved eggs looks very beautiful and can improve people's appetite. The aroma and color of egg yolk are very tempting. It also has a high therapeutic effect. It can not only relieve lung heat, but also sober up and remove large intestine fire. It also has a good effect on treating diarrhea. Although preserved eggs have many therapeutic effects, they should not be consumed in excess, because preserved eggs contain lead, which will affect your health. So what are the methods of making cold preserved eggs?

First, what are the methods for making cold preserved eggs? Preserved eggs, peeled. Wash the peeled preserved eggs and remove the skin residue and egg membrane on the egg white. Rinse again with drinking water. Find a piece of string and use it to separate the preserved eggs. Chop the ginger and set aside. Add 5 spoons of old vinegar to the bowl. Add 1 tablespoon of light soy sauce. Add 1/2 spoon of sugar. Finally add some sesame oil. Pour the prepared sauce on the preserved eggs, or soak the preserved eggs in the sauce. Sprinkle with grated ginger and refrigerate for 10 minutes. If you like preserved eggs with a sweet core, you can buy eggs with a dark green core. If you are not used to the taste of a sweet core, you can choose an older one with a golden color. The preserved eggs soaked in the sauce and refrigerated taste great when eaten. Not only are they flavorful, but they are also very addictive. The vinegar should be old vinegar, as the flavor of old vinegar can bring out the unique taste of preserved eggs. Sugar is added to neutralize the sour taste of vinegar.

Second, chopped pepper and preserved egg. Ingredients: chopped red and green peppers, preserved eggs, soy sauce, vinegar, minced ginger, sugar, sesame oil. Method: 1. Cut the preserved eggs into pieces and place them on a plate. Take an empty bowl, put a little chopped red and green peppers, vinegar, soy sauce, sugar, minced ginger and sesame oil in it, mix well, and pour the mixture on the preserved eggs.

Third, preserved egg with tofu. Ingredients: 1 box of silken tofu, 1 lead-free preserved egg, 1 salted egg (take the egg yolk), a few cilantro, a few cloves of garlic, vinegar, light soy sauce, salt, sesame oil. Method: 1. Use a knife to cut the top of the rennet tofu, turn it upside down on a plate, and let it sit for a while as a lot of water will come out, so pour out the water. Cut into small pieces and place on a plate for later use. Dice the preserved egg, take out the salted egg yolk and cut it into small dices, and chop the coriander. . Crush the garlic and mince it, add vinegar, light soy sauce, salt and sesame oil and mix well to make a sauce. First put the cut preserved eggs on the tofu, then put the salted egg yolks on the tofu, sprinkle with coriander, and finally pour the sauce on it.

What are the methods for making cold preserved eggs? Preserved egg and lean meat porridge. Ingredients: rice, lean meat, salt, starch, preserved egg, ginger, onion. Method: 1. Soak the rice (Northeast rice) in advance for about 2-3 hours; cut the lean meat into shreds, sprinkle with a little salt and starch; dice the preserved egg; cut the ginger into thin shreds; chop the onion into fine pieces. Put enough water in the casserole (should be a lot), bring to a boil over high heat, then add the soaked rice, bring to a boil, turn to low heat, and simmer for half an hour, then add shredded lean meat, diced preserved eggs and a little shredded ginger, continue to simmer over low heat for about half an hour, until it is sticky and delicious. Add chopped green onion before serving.