The practice of egg soup has
The practice of egg soup has, the egg contains a lot of nutrients, can give the human body a high nutritional value, the practice of egg has a variety of ways, the egg soup is one of the common practice, the following let me introduce to you about the practice of egg soup has the relevant information, come and take a look.
The practice of egg soup has 1
Preparation of ingredients: two eggs (according to the actual number of people to decide to eat), sesame oil, soy sauce, salt, minced meat (can also be peanut rice, sesame seeds or jam, etc.) milk or rice soup. The ingredients are ready when you can start.
1, the eggs into a bowl, using chopsticks to break the eggs. Note that the process of breaking the eggs on the hands of the action must be a little more gentle, or produce too many bubbles steamed egg custard taste is greatly reduced.
2, put salt, and the amount of eggs about the same amount of warm pure water and mix well. Note that, to steam out of the egg custard taste smooth, be sure to add milk or rice soup together and mix well, drain the foam.
3, wrapped in a layer of plastic wrap, with a toothpick to poke a few small holes, the water boiled and put the pot to steam eight to ten minutes on the line. Cling film is to prevent water vapor dripping into the egg custard, too much water, steamed to the egg custard is not fragrant.
4, the last pot, according to their own taste to add the favorite 'ingredients, such as minced meat and peanuts, shrimp children.
Eggs can not be eaten with what
Taboo one: eggs and sugar cooked together. Many places have the habit of eating sugared poached eggs. In fact, eggs and sugar with cooking, will make the amino acids in the egg protein to form a fructose-based lysine conjugate. This substance is not easily absorbed by the body, and will have adverse effects on health.
Taboo 2: Eggs and soy milk with food. Drinking soybean milk in the morning to eat an egg, or the egg beaten in soybean milk cooked, but also many people's dietary habits. Soybean milk is sweet and flat, containing plant protein, fat, carbohydrates, vitamins, minerals and many other nutrients, drinking alone has a strong nourishing effect. But there is a special substance called trypsin, and egg white in the combination of ovalbumin, will cause the loss of nutrients, reduce the nutritional value of the two.
Taboo 3: Eggs and rabbit meat with food. Eggs also have a dietary taboo, is not eaten with rabbit meat. The Materia Medica Compendium says: "Eggs with rabbit meat eaten into dysentery." Rabbit meat taste sweet cold and sour cold, egg sweet flat slightly cold, both contain some biologically active substances, *** food will react, stimulate the gastrointestinal tract, causing diarrhea.
Who should not eat eggs?
Protein allergy: some sensitive people, a one-time intake of a large number of protein-containing foods, such as eggs, etc., prone to protein allergic urticaria, diarrhea, abdominal pain, skin rash and other phenomena. Such people should avoid eating protein-rich foods.
Liver and gallbladder disease: egg yolk cholesterol and fat are metabolized in the liver, which will increase the burden on the liver. Patients with liver and gallbladder disease should control their egg intake depending on their condition.
Nephritis patients: renal hypoplasia, decreased urinary output, but also to eat eggs. Because at this time the patient's body metabolites can not all be discharged by the kidneys out of the body, if you eat more eggs, too much protein intake will make the body urea increase, the condition is aggravated. When the kidney disease patients when the renal failure, should be prohibited from eating eggs.
High fever patients: do not eat eggs to supplement the nutrition to patients. Because of the high fever patients with reduced secretion of digestive juices, a variety of digestive enzymes decline in vitality, it is not advisable to eat high-protein, difficult to digest eggs, can only eat some light diet, otherwise it will cause bloating, diarrhea and other symptoms of indigestion.
Summary: To steam a bowl of smooth and soft plus egg soup need to pay attention to a few points: First, break the egg action to be gentle; second, the amount of water can not be too much; third, be sure to add milk or rice soup; fourth, remove the surface foam; fifth, to prevent water vapor drops into the egg soup.
Baby's egg soup practice
Baby's egg soup practice a: fresh shrimp steamed egg soup
Ingredients: eggs, fresh shrimp, scallions, soy sauce, sesame oil
1, eggs into the container, fresh shrimp, shrimp line
2, eggs, fresh shrimp, shrimp line
1, eggs, fresh shrimp, shrimp line
2, the egg broken into a cup of warm water (about 30 degrees), or chicken broth, add the warm water to the egg mixture, the ratio of water and eggs is about 2 to 1. Then stir in one direction, the top of the foam is also cleaned up fresh shrimp
3, before steaming, first in the container on the inside wall of a thin layer of sesame oil, so that the bowl of the end of the eating spoon will not be sticky with eggs not easy to clean! Fresh shrimp
4, and finally pour the egg mixture into the container, pour 8 minutes full on it
5, steaming time must be after the water is boiling, after the water bubbling hot, pour a little cool water quickly put the egg mixture into the steamer to steam
6, cover the lid of the first big fire after the pot and then turn to a small fire, about 1, 2 minutes after the turn to a small fire
7, if you master the
8, the middle to 7, 8 minutes cooked when you can add shrimp into the steam together
9, steamed and removed must be hot plus seasoning
10, add chopped green onion, dripping sesame oil, steamed fish soy sauce can eat
baby egg custard practice two:
baby egg custard practice two:
baby egg custard practice two:
baby egg custard practice two:
baby egg custard practice two:
Ingredients: one egg
Practice:
1, one egg, preferably wood eggs, if the egg soup for infants under one week old, you can use a special funnel to remove the yolk.
2, the egg first broken, to try to break and stir, otherwise the future stewed out of the egg soup with white lumps, not conducive to young children swallow.
3, the eggs in the water must be warm water, the amount of proportion of eggs: water for 1:2, and then stir the water and eggs.
4, put a little salt, you can also put a small amount of chopped green onions, green onions must be chopped, drop a few drops of sesame oil, stir well.
5, now you can put into the steamer to steam, water boiling steam five minutes, a bowl of fragrant egg custard on the pot.
How to steam a smooth and tender egg custard? Here are a few tips that moms can remember:
Ingredients should be good: to steam the fragrant egg custard, good ingredients can achieve twice the result with half the effort
Filtering: beat the egg with a sieve to filter the egg, so that the egg is more uniform.
Egg and water ratio: steamed egg custard when the egg liquid in some water, so that the steamed egg custard and slippery and tender, the taste is very good, very suitable for small children to eat, I generally use the ratio of egg liquid and water is: 1:2, but also according to their own requirements can be increased or decreased, 1:1 can also.
Steamed eggs to cover the lid: in the steamed eggs, it is best to buckle a lid on top or microwave special plastic wrap, tinfoil sealed, which can prevent the steamer on the water vapor dripping into the egg to affect the appearance.
Cool water on the pot: add cool water to the steamer, the egg is heated slowly and will not produce bubbles due to sudden heat. When steaming eggs, the amount of water is twice the amount of eggs, steamed eggs will be more tender, like to eat thicker, you can reduce the amount of water.
Steaming fire: large fire boil after turning small fire steam, steaming time according to the amount of egg to determine.