Ginger preserved eggs(ma ma xiao chu fang jiang zhi song hua dan )

Ginger preserved eggs

Introduction:

"Ginger contains gingerol, which has a strong inhibitory effect on oxygen free radicals. Its effect is much stronger than vitamin E, which can increase the body's immune function and anti-aging. Vinegar has the function of Xiaoshi Huaji, killing poison and relieving pain. Songhua egg will produce a small amount of aluminum in the production process, which is harmful to human body. Gingerol in ginger and acetic acid in vinegar can decompose its toxicity. Therefore, it is more healthy to eat Songhua egg with ginger vinegar

Production steps:

Step 1: peel ginger and chop with the back of a knife.

Step 2: put ginger into a small bowl and soak in vinegar

Step 3: peel the preserved egg and cut it into pieces

Step 4: pick out the soaked ginger, put the scallion into a small bowl, add appropriate amount of oil consumption, delicious, salt and monosodium glutamate, mix well. Those who like the flavor of sesame oil can also be sprinkled with sesame oil

Step 5: pour the scallion and ginger juice on the preserved egg

Materials required:

Songhua egg: moderate amount

Scallion: right amount

Ginger: moderate

Vinegar: right amount

Oyster sauce: right amount

Delicious: moderate

Salt: right amount

MSG: right amount

Sesame oil: appropriate amount

Note: on the Songhua egg stick knife can also be solved Oh 1 can be used to cut Songhua egg silk, this method cut Songhua egg, the surface is uniform, but not sticky egg yolk 2 knife in hot water scald again, can also cut neat and beautiful

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Ma Ma Xiao Chu Fang Jiang Zhi Song Hua Dan