Cold quail eggs
Ingredients: 500g quail eggs.
Seasoning: salt 1 tsp, soy sauce 1 tsp, vinegar 1 tsp, coriander 1, onion 1, colored pepper 1/2, sugar 1 tsp.
The practice of cold quail eggs
1. Wash and cook quail eggs.
2. Peel the cooked quail eggs and fry them in the oil pan.
3. Fry until the skin is golden and wrinkled.
4. Wash coriander, onion and colored pepper.
5. Chop coriander, onion and red pepper and add sugar.
6. Add salt, soy sauce, vinegar, chopped coriander, onion and red pepper and mix well.
Compared with eggs, quail eggs have lower cholesterol content. Generally, the cholesterol content of quail eggs per100g is about 515mg, while that of eggs is 585mg. People who use their brains more can eat 5~6 quail eggs every day, preferably steamed or boiled, and the nutrition absorption is the best. The content of vitamin D in quail eggs is particularly rich. A study of more than 3,000 men by the University of Manchester in the United Kingdom found that people with high vitamin D content have a good effect on improving the memory of the brain, promoting digestion and absorption, lowering cholesterol and enhancing physical fitness. It is a good health-preserving recipe.
Everyone learns how to supercool quail eggs. The method is simple, and the nutritional value is very rich. Rich in trace elements and calcium, it can also replenish blood and deficiency. Protein is rich in low cholesterol, brain-strengthening and intelligence-improving, which is a good choice for people with weak health.