Will not be poisoned for the following reasons:

1. Some people on the Internet think that potatoes contain "trypsin inhibitor", and eating them with eggs will hinder the decomposition and digestion of protein in eggs. In fact, most people will cook potatoes, and the trypsin inhibitor in potatoes loses its activity with high temperature heating, which will not affect the normal digestion and absorption of eggs at all.

2. Scrambled eggs with potatoes, egg cakes with shredded potatoes, etc. are very common dishes or snacks, and many people have eaten them without any abnormality. And there are no news reports about poisoning or life-threatening after eating eggs and potatoes.

What can eggs be poisoned with?

No food and eggs will definitely lead to poisoning.

Egg protein mainly contains protein, riboflavin, nicotinic acid, biotin, calcium, phosphorus, iron and other substances. Egg yolk is rich in lecithin, vitamin A, vitamin D, iron, phosphorus, sulfur, calcium and other nutrients. Are some common nutrients, and no food will be poisoned because it is eaten with eggs.

However, eggs and some foods rich in tannic acid and fruit acid should not be eaten too much, such as hawthorn, persimmon, tea, peach, lemon, etc., and a small amount may not affect it. If you accidentally eat too much, tannic acid, fruit acid and other ingredients in these foods will easily react with protein in eggs to generate indigestible protein precipitate, which will easily lead to indigestion, diarrhea and other discomfort.

What are the foods that potatoes eat together?

There is no absolute food for potatoes. As long as they are unsweetened potatoes, eating them in moderation with any food will not cause poisoning.

However, because potatoes are rich in cellulose and starch, they may produce some gas in the stomach after eating, so be careful not to eat too much with other gas-producing foods, such as soybeans, black beans, pumpkins, sweet potatoes, etc., so as to avoid embarrassing situations such as burping, bloating and farting.

The best collocation of potatoes

Potatoes can be fried separately with vinegar, which tastes sour, crisp and delicious. They can also be mixed with some meat, fried together or braised and stewed. Because potatoes are rich in starch, after absorbing the fat and soup in meat, they taste salty, fragrant, soft and glutinous, not greasy, and very delicious.

Braised pork ribs with potatoes

Ingredients: ribs 300g, potatoes 500g, bean paste, soy sauce, cooking wine, Jiang Mo, aniseed, pepper, sugar, salt and edible oil.

Practice steps:

1. Blanch the chopped pork ribs with boiling water to change color, wash off the blood foam for later use, and chop Pixian bean paste for later use.

2. Peel the potatoes, cut them into small pieces, soak them in clear water for a while, and remove the starch.

3. Heat 1 tablespoon (15ml) oil in the pot, fry the potatoes until golden, and take them out for later use.

4. Heat the wok, add 2 tablespoons (30ml) of oil, add the blanched ribs and fry until golden.

5. Add chopped bean paste and Jiang Mo and stir-fry until fragrant. Add soy sauce and cooking wine and stir-fry.

6. Add appropriate amount of boiling water (no ribs), bring to a boil, add aniseed and pepper, cover and turn to low heat for 20 minutes until the ribs are crisp and rotten.

7. Add the fried potato pieces, cook for 5 minutes until the soup is dry, and season with salt, sugar and oyster sauce.

Stewed beef brisket with potatoes

Ingredients: 4 tomatoes, 500g beef brisket, 2 potatoes, tomato sauce100ml, half onion, shallots, small peppers, salt, chicken powder, soy sauce and black pepper.

Practice steps:

1. Cut tomatoes into pieces and divide them into two parts (3 pieces/1 piece); Cut the beef brisket into pieces; Wash and peel potatoes, cut into pieces and water to remove starch; Shred onion for use;

2. Cut the shallots and chopped green onions, and cut the small red peppers into sections for later use;

3. Put a little oil in the pot, add chopped green onion and pepper until fragrant;

4. Add shredded onion, stir-fry beef brisket and stir-fry;

5. Add 3/4 tomatoes (3 tomatoes), add tomato sauce and stir well;

6. Add water until the brisket is over, until the fire boils, add salt, chicken powder, soy sauce and black pepper, cover and simmer for more than 1 hour;

7. 30 minutes before the pot, add the potato pieces; Before 15 minutes, add the remaining amount of 1 tomato, and collect the juice with high fire.

Braised pork with potatoes

Ingredients: 500 grams of pork belly, 2 potatoes, ginger, onion, star anise, fragrant leaves, galangal, licorice, rock sugar, soy sauce, soy sauce and salt.

Practice steps:

1. Wash the pork belly and cut it into small pieces first, then add ginger slices and blanch them in cold water for about 5 minutes, then take them out, rinse the blood foam with cold water and drain the water for later use.

2. Dice the potatoes and soak them in water for 10 minute in order to remove starch.

3. Heat the pan, stir-fry the pork belly without oil until the oil comes out. This is to better lock the moisture and make the pork belly fat but not greasy.

4. Put rock sugar in the oil pan, and boil it to a sugar color (white sugar can also be used).

5. After the crystal sugar melts and bubbles appear, pour the pork belly and stir fry quickly until it is evenly coated with sugar.

6. Add the right amount of hot water, and put the star anise, fragrant leaves, galangal and licorice slices together. Add some soy sauce and soy sauce to taste, and simmer for 30 minutes (you can turn it several times during the period).

7.30 minutes later, pick out the spices in the pot, then stir-fry the potatoes evenly, add half a spoonful of salt and stew for 15 minutes. If you like to eat soft potatoes, you can stew them for another 5 minutes.

8. Add a little sugar to freshen up after cooking, stir fry for a while, turn off the fire and sprinkle with chopped green onion, and then serve.