Egg children's diet refers to a diet with eggs as the main diet, eggs as food for three meals a day, vegetables and fruits, toast and a small amount of coffee and drinks.
First, Flammulina velutipes scrambled eggs
Flammulina velutipes is known as the master of slimming in nature and is the most natural slimming food. Regular consumption of Flammulina velutipes can reduce blood cholesterol and prevent obesity.
Ingredients: a handful of Flammulina velutipes and 3 eggs.
Practice: 1. Cut off some old roots of Flammulina velutipes, wash and drain them, and then cut them in half. 2. Beat the eggs, add some salt and mix well. 3. Heat the oil pan and pour in the egg liquid. Fry slowly until the bottom of the egg mixture is solidified. 4. Turn over and fry for 15 seconds, break the egg roll and take it out for later use. 5. Start the frying pan again. Add chopped green onion and minced garlic and stir-fry until fragrant. Pour in Flammulina velutipes and stir fry a few times. 6. Pour in the eggs to be used, stir fry until the Flammulina velutipes become soft, add some soy sauce and salt, and stir well. 7. Add some chopped green onion and you can start the pot. Simple but delicious.
Second, egg spinach cake
Spinach contains a lot of plant crude fiber, which can promote intestinal peristalsis, facilitate defecation, promote pancreatic secretion and help digestion; In addition, spinach is rich in vitamin C, which will become soft and smooth after cooking and easy to eat. Cooking with other dishes can make the nutrition complementary and achieve the best weight loss effect.
Ingredients: 1 small bowl of spinach puree (leftover spinach puree from green seafood soup), 4 eggs, proper amount of salt, a little pepper and olive oil.
Practice: 1. Beat the eggs, add salt and pepper, add a little salt and olive oil to the spinach puree and mix well; 2. Select a small pan, heat it, add a small amount of oil, pour half of the egg liquid, and fry it on low heat until the egg liquid on the surface is slightly solidified; 3. First, put the spinach puree on the egg liquid and smooth it, then pour the other half of the egg liquid and continue to fry on low heat; 4. After the surface of the egg liquid is solidified, buckle the pot mouth with a slightly larger plate, turn it over, then push the egg roll into the pot and fry the other side; 5. Cut the fried egg roll into small pieces, put it on a plate and dip it in ketchup or mustard sauce.