Preserved Cucumber Egg with Cold Dressing
by Meimeijia's Kitchen
Favorite
Difficulty
Normal
Time
10m
Serving
3
As the most important meal of the year, every dish on the New Year’s Eve dinner table has a background!
In the material-rich era, the styles of New Year’s Eve dishes should be healthy, but also auspicious and beautiful. This delicious preserved egg mixed with cucumber must be a must-have variety for every family’s New Year’s Eve dinner table. First of all, its method is simple. It can be done in minutes, and the men drank it until the end of the meal. They cut a few preserved eggs and served on the table, which was very convenient. And the cost is only 8 yuan, low-fat and festive, refreshing and greasy, in a table of greasy chicken, duck and fish, it is the first CD every time!
The recipe for this dish is simple, but there are tricks to make it exquisite and beautiful, especially if you want to cut the preserved eggs neatly, Meimei has a trick!
Speaking of preserved eggs, few Chinese do not like to eat them. This black guy has conquered the taste buds of thousands of gluttons and unlocked a variety of ways to eat: classic appetizers with preserved egg tofu, hot pepper preserved eggs in the southwest, Guangfu's favorite preserved egg and lean meat porridge, soup with preserved eggs and green vegetables ...From south to north, preserved eggs are almost everywhere.
However, whenever we pick up preserved eggs and prepare to feast on them, someone always says in our ears:
Eating preserved eggs will lead to lead poisoning!
There are many harmful substances in preserved eggs
Eating preserved eggs is very risky
...
But in fact-preserved eggs from regular manufacturers are safe and reliable!
There may be trace amounts of lead in the fresh eggs and metal additives. The limit of lead in compliant preserved eggs in the market is actually similar to the candy, chocolate, eight-treasure porridge, and tofu we eat every day. This amount of lead will not cause any health effects, so there is no need to worry about it.
And compared with fresh eggs, the nutritional value of preserved eggs is not bad. As a qualified preserved egg, although the protein is denatured, the nutrients have not been lost too much. Not only that, the protein in preserved eggs helps the body absorb it. During the pickling process, the protein is initially hydrolyzed, which reduces the digestive pressure to a certain extent.
Preserved eggs are delicious, but there is one thing to note: the sodium content of preserved eggs is not low.
The sodium content of preserved eggs is 542 mg/100 g, which is almost 5 times that of fresh duck eggs. Coupled with the salt light soy sauce added during cooking, you will eat a lot of "sodium" invisibly...
Eating too much sodium will increase the risk of calcium loss, high blood pressure and other diseases.
So you have to restrain yourself from eating preserved eggs.
In the material-rich era, the styles of New Year’s Eve dishes should be healthy, but also auspicious and beautiful. This delicious preserved egg mixed with cucumber must be a must-have variety for every family’s New Year’s Eve dinner table. First of all, its method is simple. It can be done in minutes, and the men drank it until the end of the meal. They cut a few preserved eggs and served on the table, which was very convenient. And the cost is only 8 yuan, low-fat and festive, refreshing and greasy, in a table of greasy chicken, duck and fish, it is the first CD every time!
The recipe for this dish is simple, but there are tricks to make it exquisite and beautiful, especially if you want to cut the preserved eggs neatly, Meimei has a trick!
Speaking of preserved eggs, few Chinese do not like to eat them. This black guy has conquered the taste buds of thousands of gluttons and unlocked a variety of ways to eat: classic appetizers with preserved egg tofu, hot pepper preserved eggs in the southwest, Guangfu's favorite preserved egg and lean meat porridge, soup with preserved eggs and green vegetables ...From south to north, preserved eggs are almost everywhere.
However, whenever we pick up preserved eggs and prepare to feast on them, someone always says in our ears:
Eating preserved eggs will lead to lead poisoning!
There are many harmful substances in preserved eggs
Eating preserved eggs is very risky
...
But in fact-preserved eggs from regular manufacturers are safe and reliable!
There may be trace amounts of lead in the fresh eggs and metal additives. The limit of lead in compliant preserved eggs in the market is actually similar to the candy, chocolate, eight-treasure porridge, and tofu we eat every day. This amount of lead will not cause any health effects, so there is no need to worry about it.
And compared with fresh eggs, the nutritional value of preserved eggs is not bad. As a qualified preserved egg, although the protein is denatured, the nutrients have not been lost too much. Not only that, the protein in preserved eggs helps the body absorb it. During the pickling process, the protein is initially hydrolyzed, which reduces the digestive pressure to a certain extent.
Preserved eggs are delicious, but there is one thing to note: the sodium content of preserved eggs is not low.
The sodium content of preserved eggs is 542 mg/100 g, which is almost 5 times that of fresh duck eggs. Coupled with the salt light soy sauce added during cooking, you will eat a lot of "sodium" invisibly...
Eating too much sodium will increase the risk of calcium loss, high blood pressure and other diseases.
So you have to restrain yourself from eating preserved eggs.
