My nutritional enlightenment teacher was a girl show in Shanghai on the beach before the liberation of the 1930s. His father was a real estate giant. The university majored in nutrition at the famous French church school in Shanghai at that time. He was the sister of the father of Chinese sports.

　　When the teacher was young, he was at home Pay attention to diet and health, hairy tofu, vinegar and eggs are all favorite foods of female families. The prepared vinegar bubble egg shape is like salad dressing. The sour and fragrant mouth is smooth. It is often used to supplement calcium to nourish the face, soften blood vessels and improve appetite.

　　Vinegar pickled eggs use rice vinegar or balsamic vinegar with an acidity ≥8 in a clean, oil-free wide-mouth bottle, soak and clean the fresh eggs. After soaking the eggs for five or six days, the color turns white and bulges like a ball. At this time, pierce the eggs with clean chopsticks, stir evenly, and continue to soak for one week. Spread a spoon on the bread every morning and eat.

　　The principle of vinegar-bubbling eggs is to use high-acidity vinegar to kill bacteria, and soften the eggshell of calcium carbonate into calcium acetate, and dissolve it in vinegar. Wrapped in a thin inner membrane, it is extremely soft. The egg protein is denatured and decomposed in vinegar, and the fat in the egg yolk undergoes an esterification reaction, producing a strong aroma. Vinegar not only has the effect of sterilization, but also has the effect of removing fishy smells, so after eating raw eggs, it is already safer. However, although this vinegar is good, it is not suitable for people with hyperacidity, erosive gastritis, gastric ulcer, and duodenal ulcer.