1, scrambled eggs with green peppers: green peppers are crisp to eat and the eggs are soft and tender, which is a simple and easy-to-cook dish. The unique taste of green pepper and capsaicin contained in it can stimulate the secretion of saliva and gastric juice, thus stimulating appetite. Scrambled eggs with green peppers is a home-cooked dish, with eggs and green peppers as the main ingredients and lard, salt, balsamic vinegar and green onions as the auxiliary materials. The main cooking technology is frying in yellow and green, which is bright in color, delicious in taste and rich in nutrition.

2. Scrambled eggs with tomatoes: Wash tomatoes, blanch them with boiling water, peel them, remove pedicels, slice them for later use, beat the eggs into a bowl, add salt and beat them evenly with chopsticks. Heat 3 tablespoons of oil in a wok, put the eggs in the wok and stir-fry until cooked, then heat the remaining oil, stir-fry the tomato slices for a while, add salt and sugar, then pour in the eggs and stir-fry a few times, and then take out the pan and plate.

3. Scrambled eggs with cucumbers: Wash cucumbers, cut them into sections with an oblique knife, cut onions into powder, knock the eggs into a bowl to break them up, set the wok on fire, add 20g of lard, pour the egg liquid into the wok after heating, push the eggs to the side of the wok, add lard, put the chopped onions into the wok, add cucumber slices, stir well with the eggs, cook cooking wine, add a little water, and finally put them in.

4. Scrambled eggs with auricularia auricula: soak auricularia auricula in cold water, wash and shred, blanch and pick up, break up the eggs, add a little cooking wine and water to the egg liquid, heat the oil in the pot to 5 layers, pour in the egg liquid, stir-fry and set aside. Leave oil in the bottom of the pan, add chopped pepper and stir-fry until fragrant, add shredded fungus and stir-fry for 1 min, then add scrambled eggs and stir-fry evenly.

Extended data:

According to the analysis, every100g of eggs contains12.8g of protein, mainly ovalbumin and ovalbumin, and contains 8 kinds of amino acids necessary for human body, which is very similar to the composition of human protein. The absorption rate of protein in eggs can be as high as 98%. Every100g of egg contains11~15g of fat, which is mainly concentrated in yolk and easily digested and absorbed by human body.

Egg yolk is rich in lecithin, sterol, egg yolk, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients have great benefits for improving the function of the nervous system, so eggs are better brain food.

References:

Encyclopedia-eggs