How to cook eggs in a rice cooker
1, rice cooker water, do not have to be a lot, not more than the bottom of the pot two or three centimeters can be
2, put on the steamer basket, put the eggs aside, eat a few shelves a few
3, choose to steam (no this function directly press the cooker), timed at 5 minutes (five minutes after the water boiled), press start. When the time is up, then simmer for a few minutes.
4, out of the pot after the egg immersed in cold water, so that the egg good shelling.
5, the egg yellow tender yellow, egg white and soft and spring, especially delicious.
Nutritional value of eggs
Eggs are one of the best sources of nutrition for human beings, eggs contain a large number of vitamins and minerals and proteins with high biological value. For humans, eggs have the best quality of protein, second only to breast milk.
An egg contains as many calories as half an apple or half a cup of milk, but it also has 8% phosphorus, 4% zinc, 4% iron, 10% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B2, 4% vitamin B6, 6% vitamin B, and 8% vitamin B2. All of these nutrients are essential for the human body and they play extremely important roles such as repairing body tissues, forming new tissues, consuming energy and participating in complex metabolic processes.
Fresh eggs contain proteins, mainly ovalbumin (in the egg white) and yolk protein (mainly in the yolk). The amino acid composition of its proteins is closest to human tissue proteins, so the absorption rate is quite high, up to 99.7%. Fresh eggs contain fat, mainly concentrated in the yolk. In addition, the yolk also contains lecithin, vitamins and minerals, these nutrients help to enhance the function of the nervous system, so the yolk is a better brain-boosting food. Regular consumption can enhance memory and prevent memory loss in the elderly.
The termitomycetes can be planted artificially. 1. Land selection: Select a plot with a length of 20m and a width of 10m as