In fact, it is reasonable for the elderly to have 1-2 eggs a day, so don't worry. The elderly are weak and have poor digestion and absorption ability, so they should pay attention to supplementing eggs at ordinary times. The method for making delicious and nutritious eggs is as follows:
Toona sinensis bud baked egg features: this dish is baked, so it is golden in color, salty and fresh in taste, crisp and tender in skin.
Ingredients: 5 eggs, water bean powder 15g, monosodium glutamate, Toona sinensis bud tip 15g, salt and lard 25g.
Production method:
Beat the eggs into a large bowl, then evenly add the water bean powder and water, stir with bamboo chopsticks for about one minute, add salt and monosodium glutamate, wash and chop the tips of Toona sinensis buds, put them together and continue to stir.
Heat the wok on high fire, add 100g lard, and move to low fire when smoking (cover the fire with a thin layer of carbon powder to avoid burning). Pour the stirred eggs into the pot, and put a bowl on the eggs in the pot.
Pour lard from the periphery of the pot several times and bake for about 10 minute. Insert a bamboo stick into the egg and lift it up for inspection. Bake when it's dry. Then cover the pot with a changing dish, filter off the remaining oil, and turn the baked eggs over with a spoon.
Characteristics of tomato tender eggs: this dish is red and yellow, the eggs are tender and fresh, not greasy, and the entrance is fresh and fragrant. It is a nutritious dish loved by all ages in summer.
Ingredients: 3 eggs, 2 grams of salt, 2 grams of pepper, 50 grams of water bean powder, appropriate amount of water, stir evenly with bamboo chopsticks, and then add diced tomatoes for later use.
Production method:
250 grams of tomatoes were showered with boiling water, soaked in cold water and peeled, and then cut into cubes with the size of 1cm.
Put 75g of melted lard into the pot, add the egg liquid when it burns until it smokes, stir fry quickly with a frying spoon until the egg liquid is concentrated into tofu (when the tender egg is just cooked), and take it out of the pot and put it on a plate.
If conditions permit, it will be more delicious to pour chicken oil on it.
Fish-flavored preserved eggs preserved eggs are a kind of food that people like. People usually eat them cold. There is a unique way to eat here.
Take six preserved eggs, wash them with clear water, cut them into six pieces, sprinkle a little salt water on the plate to make their surfaces moist, and then evenly coat them with a layer of fine bean powder for later use.
Put 500 grams of vegetable oil in the wok until it smokes. Add preserved egg slices in batches and fry until the skin is slightly yellow. Stir-fry them all and put them in a wok. When they are golden yellow, take them out of the pot and put them on a plate.
Leave 50 grams of oil in the wok, add 25 grams of soaked red pepper (chopped), Jiang Mo 15 grams, and minced garlic, and stir-fry until fragrant: add soy sauce 10 grams, vinegar, sugar, water bean powder, monosodium glutamate, chopped green onion 15 grams, and water 200 grams.
This is a dish developed from Sichuan fish flavor with unique flavor.