Reminder: It's best to eat century eggs with ginger and vinegar sauce.
Sautéed Century Eggs with Green Peppers is a cold appetite many people love, with its sour, fragrant, and spicy flavors, very delicious. In fact, adding vinegar when eating century eggs is a very wise practice, because century eggs are generally made by wrapping duck eggs in tea leaves and lime mud. This causes a large amount of catechol, tannin, and sodium hydroxide to invade the egg's protein, causing the protein to decompose and produce a certain amount of ammonia gas.
Therefore, century eggs have an alkaline astringent taste. The acetic acid in vinegar can neutralize the alkalinity, remove the astringent taste, and can also destroy toxic substances used in the production of century eggs, such as litharge, as well as harmful substances produced during the protein decomposition process, such as hydrogen sulfide and ammonia gas.
Additionally, if you add some ginger shreds, the gingerol and volatile oil can better promote the detoxification effect.