When cooking eggs, add some Chinese medicines, such as Fructus Lycii, Fructus Jujubae, Radix Polygoni Multiflori, Rhizoma Chuanxiong, Folium Artemisiae Argyi, Herba Leonuri, etc., according to personal needs, which will have more therapeutic effect.

Some people think that eggs are nutritious, so they eat 7 or 8 eggs a day, or even 1 or 2 eggs for lying-in women. After eating them in large quantities, they will cause overnutrition, make excess fat accumulate in the body and form obesity, and eggs can't supply all the nutrients needed by the human body, which will also make the intake of various nutrients unbalanced. Over time, it is easy to cause related diseases due to the lack or excess of other nutrients. Furthermore, the content of protein in eggs is very high, and its protein catabolites will increase the burden on the liver and kidneys. In addition, the content of cholesterol in egg yolk is 151mg/1g, which will increase cholesterol, lead to arteriosclerosis, and cause coronary heart disease, hypertension, hyperlipidemia and other diseases.

how many eggs should I eat? China residents' balanced diet pagoda gives the daily intake of eggs. Look at this pagoda, in which eggs are 25-5g/d, and it is recommended to eat one egg every day.

the practice of eggs is common

scrambled eggs with tomatoes

ingredients:

5g of tomatoes, 15g of eggs, 25g of vegetable oil, 1g of white sugar, 3g of salt and 5g of starch (peas).

Practice:

(1) Wash the tomatoes, remove the pedicels and cut them into elephant-eye pieces.

(2) Beat the eggs into the bowl, add a little salt and mix well.

(3) put vegetable oil in the wok, first pour the eggs, fry them into pieces, and take them out.

(4) Put less vegetable oil in the wok. When the oil is hot, add tomatoes and stir fry a few times, then add eggs, stir fry evenly, add sugar and salt, stir fry a few times, and thicken with starch.

Tomato and egg soup

Ingredients

2 tomatoes, 1 egg, 1 green onion, 3 slices of ginger, 1/3 tablespoon of lard, 2 drops of sesame oil, a little white pepper, 1/2 teaspoon of salt, a little monosodium glutamate and 7 ml of water.

Practice:

(1) Wash the tomatoes with pedicels, and then cut them into 3-5mm pieces.

(2) Wash and chop onions, wash and shred ginger, and wash and slice garlic for later use (optional according to personal preference).

(3) Put the pan on the fire, put oil on it, heat it, add shredded ginger and garlic, and stir fry.

(4) Then put the sliced tomatoes into the pot until they are seven ripe.

(5) Mix the eggs in a bowl.

(6) add hot water, bring it to a boil, and pour in the egg liquid (stir it in the pot while adding it).

(7) When it's ready, add salt, onion and monosodium glutamate, and you can get out of the pot.

Egg cake

Ingredients:

25g of eggs, 125g of refined powder and sugar, 3g of jam and 1g of cocoa powder, and auxiliary raw materials such as shrimps and laver can be added according to personal taste.

Practice:

(1) One fresh egg. Knock into a bowl, use an egg beater to disperse, add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before.

(2) add water. Preferably warm water. Cold water is not very good, and hot water is even worse. As soon as it is washed in, it will become an egg flower.

(3) The amount of water is very important. If it is too little, the custard will feel denser and older. If it is too much, it will be more difficult to form and the taste will be watery. Then, I usually have one egg and two eggshells of water. That is, put the cracked eggshells into water, and put them into water twice, which is two eggshells. Simply put, the ratio of water to egg liquid is about two to one.

(4) Add a small amount of oyster sauce to the water and mix well, then mix it with the egg mixture and mix well. Add a small amount of pig oil.

(5) boil a pot of clean water and put it on the steaming partition. After the water must be boiled, put the egg mixture on the steaming partition, and then turn on the small fire. The lid must be left open and not tightly covered. The custard steamed in this way will never have honeycomb eyes and the taste will not be old.

(6) About 1-15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat and so on according to your personal preference), and drop a few drops of steamed fish and soy sauce to enjoy.

(7) It will taste better if you add a little shrimp skin, which of course depends on your personal taste.