Scrambled eggs with shallots are nutritious and the best way to eat them in season. The green onions just sold have short roots and many green leaves, and the taste is not spicy. It has a unique fragrance. Apple, apple, apple, apple, apple, onion and scrambled eggs are all nutrients. In terms of nutritional components, the protein, minerals and carotene components of green onions are relatively high: per kloc-0/00g, the calcium content of green onions is 72mg, the shallots are only 29mg, and the green onions contain 840mg of carotene and chives. In addition, green onions contain allicin (also known as allicin) and propylene sulfide, which can remove the fishy smell, stimulate the metabolism of digestive enzymes and greatly increase people's appetite; In addition, capsaicin also has a strong bactericidal effect and promotes the metabolism of sebaceous glands, respiratory system and urogenital system. Therefore, "onion Jiang Shui" cooked with ginger and old brown sugar is a Chinese herbal medicine for treating colds. However, raw eggs have always been considered as foods with high nutritional content. The calorific value is very large, with 145.00 calories (606 kilojoules) per100g, and it is rich in protein, human fat, vitellin, soybean lecithin and vitamins.

Raw materials:

2 onions and 3 raw eggs.

Condiment:

The right amount of salt.

Exercise:

1, chop shallots and open raw eggs;

2. Add chopped green onion into raw eggs, add salt and stir well;

3. Add oil to the pot, pour in raw eggs, spread them out quickly, and stir fry until the pot is orange.

What are the taboos of scallion?

Taboo group

People with infectious diseases, skin diseases, qi deficiency and yin deficiency and people with gastrointestinal diseases are not suitable for eating leeks.

The taboo of eating more eggs

1, allergic to protein

Some people will have a stomachache or rash after eating raw eggs, which is caused by allergies to eggs. Protein of raw eggs has antigenicity, can sensitize mast cells and antigens on the surface of gastrointestinal mucosa, and can cause allergic symptoms, such as stomach pain or abdominal pain, diarrhea, macula and so on. So this group is not suitable for eating more eggs.

2. Patients with hypercholesterolemia

For patients with hypercholesterolemia, especially moderate and severe patients, we should try to avoid eating or not eating, and we can also use protein instead of egg yolk, because the cholesterol content in egg yolk is three times higher than that in protein, reaching 0/.400 mg per gram/kloc.

3. Patients with chronic kidney disease

Nephritis patients have decreased renal function and basal metabolism, decreased urination, and all metabolites in the body cannot be excreted through renal function. Eating too many raw eggs will increase the urea solution in the body, aggravate nephritis and even cause uremia. At the end of hypertension, patients who eat raw eggs will cause arteriosclerosis in the middle kidney. In view of the renal damage of lupus erythematosus and diffuse renal failure caused by various diffuse chronic kidney diseases, people should be careful to eat more eggs or follow the doctor's advice.

4. Patients with high fever

Protein in raw eggs is completely protein, which can be degraded into the body to generate more heat, which is called the unique driving force effect of ingredients. This unique driving force plays a role of protein, and the effect of increasing calorific value is about 30%. Therefore, the body melting point of patients with fever increases after eating more eggs, and the heat dissipation of heat pipes decreases, which is like adding fuel to the fire, which is not conducive to reducing fever.

5, hepatitis patients

Eating more egg yolk in patients with hepatitis will increase the pressure on the liver, which is not conducive to rehabilitation. Because egg yolk contains oleic acid and cholesterol, both substances need to be metabolized in the liver. The heavy burden on the liver is not conducive to the repair of hepatitis. Therefore, hepatitis patients are not suitable for eating egg yolk.

6. Initial delivery

During confinement, raw eggs are often the mainstay, but eating eggs is not as much as possible. It is best for pregnant women not to eat more eggs within a few hours after delivery. Because the whole process of childbirth consumes a lot of energy, sweats a lot, the body's blood is not enough, and the digestion and absorption ability is reduced. Eating more eggs immediately after giving birth will lead to indigestion and improve the pressure on the stomach. It is appropriate to eat semi-liquid food or liquid food at this time. Some pregnant women eat a lot of raw eggs a day in order to improve their nutritional composition. In fact, this is not good for the human body. Pregnant women can eat three raw eggs a day.