What seasonings should be added to the preserved eggs?

Add minced ginger, aged vinegar, soy sauce, sugar and sesame oil.

Cold-mixed preserved eggs is the most common way to cook preserved eggs. It is very suitable for eating in summer and has a good effect of cooling down and stimulating the appetite. The method of cold-mixed preserved eggs is also very simple and requires relatively few seasonings. Generally, you need to add an appropriate amount of minced ginger, old vinegar, light soy sauce, white sugar and sesame oil, and also add an appropriate amount of coriander, so that you can make a more delicious cold-mixed preserved egg. It has the characteristics of promoting appetite and facilitating digestion.

Method: Take five preserved eggs, cut them into four slices and place them on a plate. A little minced meat, appropriate amount of ginger and garlic, and chili sauce and soy sauce for later use. After heating the pan, add oil, ginger, garlic, minced meat, soy sauce, and chili in order. Fry the chili sauce until oil comes out. Sprinkle a layer of sugar on the preserved eggs, pour the condiments in the pan on the preserved eggs, and sprinkle with chopped green onions. Method 2 Various cold preserved eggs Various cold preserved eggs (18 photos) Ingredients: preserved eggs, coriander, garlic, red peppers, tomato flowers, lettuce, soy sauce, vinegar, chili oil, sugar Method: (1) Peel the preserved eggs, cut each in half, and place on a plate. (2) Chop cilantro, mince garlic, and slice red pepper. Put them together in a bowl. Add soy sauce, vinegar, sugar, and chili oil. Mix well. Pour over the preserved eggs and garnish with tomato flowers and scallions.

Method 3

Main ingredients: 2 preserved eggs. Auxiliary ingredients: 2 spoons of minced ginger, 5 spoons of old vinegar, 1 spoon of light soy sauce, 1/2 spoon of white sugar, 1 teaspoon of sesame oil. Steps: 1. Peel the preserved eggs. 2. Wash the peeled preserved eggs and remove the skin residue and egg membrane on the egg white. 3. Rinse again with drinking water. 4. Find a piece of string and use it to separate the preserved eggs. 5. Chop the ginger and set aside. 6. Add 5 spoons of old vinegar to the bowl. 7. Add another spoonful of light soy sauce. 8. Add 1/2 spoon of white sugar. 9. Add some sesame oil at the end. 10. Pour the prepared sauce on the preserved eggs, or soak the preserved eggs in the sauce. 11. Sprinkle with minced ginger and refrigerate for 10 minutes.

Nutritional value Nutritional value Preserved eggs are rich in nutrients, especially the properties of their protein have changed significantly. Every 100 grams of edible Songhua eggs contains 32 mg of amino acids, which is the highest in fresh duck eggs.

11 times, and there are as many as 20 types of amino acids. Therefore, Songhua eggs have higher nutritional value than fresh eggs, are easier to digest and absorb in the human body, and have certain tonic and disease-eliminating effects.

Effective, can be eaten all year round. According to relevant Chinese medicine reports, preserved eggs can stimulate the appetite and moisten the throat, promote appetite, and can also "relieve heat, sober up, remove large intestine fire, treat diarrhea, and disperse

Able to restrain. "If you add vinegar to it, it can also treat high blood pressure, clear away heat and inflammation, relieve summer heat and thirst, calm the mind, and warm and nourish the body.