Egg butter is one of the five treasures promoted by Teacher Wang Han on the Kang Xiang Health Express. Egg butter has a powerful effect and is widely used in family life. It is also a must-have treasure for every family in Kang Xiang. From ancient times to the present, ancient physicians in China have given high evaluation. There is a related record in China's medical holy book Compendium of Materia Medica, which reads "Scrambled eggs to get oil, powder to apply head sores". He also said, "gallus gallus domesticus brisson boiled it in oil, and the sore has broken. Wonderful." Although egg butter is easy to obtain, it is very difficult to extract and produces little oil, so it is very precious. Today, at the request of teacher Wang Han, everyone in Kangxiang must learn to extract egg butter and understand its powerful effects. The following is the refining process, efficacy and usage of egg butter.
Medicinal value of an egg butter
Egg butter is the oil fried from the yolk of an egg, also called chicken fish phoenix oil. Egg butter is rich in vitamins A, D and lecithin, which plays an important role in the regeneration and metabolism of human skin. It can be used externally to treat water scald, fire scald, knife wound, frostbite, bedsore, eczema, wound rupture of diabetic patients, various body surface ulcers, oral and lip wind, oral and nasal vestibulitis, otitis media, chapped nipple, cervical erosion, tinea, corns and hemorrhoids. In addition, oral administration has a good effect on whooping cough, angina pectoris, gastric ulcer, chronic gastritis, dyspepsia and infantile diarrhea.
Traditional Chinese medicine believes that egg soup has the functions of clearing away heat and moistening skin, diminishing inflammation and relieving pain, astringing and promoting granulation, and protecting sore surface.
Taboo: people who often eat fried food, sweets and high protein, people with excessive accumulation of intestinal endotoxin, people with dry mouth, constipation and excessive internal heat are not suitable for use.
Method for preparing egg butter
Step 1: take 20 eggs and cook them, remove the yellow, one iron pot and one shovel. Take the induction cooker as an example: keep the fire power of 900 watts, put the prepared egg yolk into a dry pot without any seasoning, crush the egg yolk and start to stir fry.
Egg yolk gradually dries, from sticky to dry, and gradually becomes sandy.
Stir-fry constantly, and the color gradually darkens. Continue to stir fry and keep the temperature constant.
The color continues to darken and stir-fry, which takes about 10~ 15 minutes.
After about 20 minutes, the bottom of the pot began to become sticky and gradually became porridge.
At this stage, it has become porridge. Don't give up and keep frying.
Continue refining, the oil has come out, fry for another 5 minutes, and it will soon be successful.
Squeeze hard with a shovel, and all the oil comes out. Stop the fire here, separate the oil residue, put it in a container, and finish the extraction of egg butter.