material

2 eggs, 2 tomatoes, salt, soy sauce and starch.

working methods

1. Wash the tomatoes with clear water, and then cut them into pieces for later use.

2. Break the eggs, put them in a clean bowl, and then beat the eggs into egg liquid for later use.

3, hot pot cold oil, put the egg liquid into the pot,

4. Then pick up the handle of the pot and turn the egg liquid around in the pot.

5. Spread the egg liquid in the pot into an even and flat egg skin.

6. Then when the egg skin is golden yellow, you can cut the egg skin into large and small pieces with a spatula.

7. Stir the egg-sized pieces evenly in the pot and put them in a bowl for later use.

8. Stir-fry the tomatoes in method (1) for 5 minutes. Be sure to stir fry for 5 minutes without interruption.

9. Prepare a big spoon and fill it with clear water.

10, add a proper amount of starch to a large spoon filled with clear water (dry starch must not be put into the pot).

1 1, and then stir and mix water and starch evenly to become water starch (this is the practice of water starch)

12, add water and starch to tomatoes, and then stir-fry tomatoes continuously.

13 until tomato juice, and then add the egg pieces in the method (7) and stir fry together.

14. Finally, add a very small amount of soy sauce and a very small amount of salt and stir fry together for a few times.

10 Common misunderstandings in eating eggs

Eggs are a common food in our life, and eating them wrong will have a bad effect on our health. In life, we should pay attention to the following misunderstandings.

One of the misunderstandings: The darker the eggshell color, the higher the nutritional value.

Many people only buy red-shelled eggs, saying that red-shelled eggs have high nutritional value, but they are not. The color of eggshell is mainly determined by a substance called eggshell porphyrin, which has no nutritional value. The analysis shows that the nutritional value of eggs depends on the nutritional structure of chickens.

To evaluate the quality of protein, mainly the content of protein in protein (egg white). Sensually, the thicker the egg white, the higher the protein content and the better the quality of protein.

The color of egg yolk is deep and light, ranging from light yellow to orange yellow. The color of egg yolk is related to the pigment it contains. The main pigments in egg yolk are lutein, zeaxanthin, lutein, carotene and riboflavin. The color of egg yolk usually only indicates the amount of pigment. Some pigments, such as lutein and carotene, can be converted into vitamin A in the body. Therefore, in general, eggs with darker yolk are slightly better in nutrition.

Myth 2: How to eat eggs is the same.

There are many ways to eat eggs, such as boiling, steaming, frying and frying. As far as the absorption and digestibility of egg nutrition are concerned, boiled eggs and steamed eggs are 100%, tender eggs are 98%, scrambled eggs are 97%, poached eggs are 92.5%, old eggs are 8 1. 1%, and raw eggs are 30% ~ 50%. From this point of view, boiled eggs and steamed eggs should be the best way to eat.

Myth 3: scrambled eggs with monosodium glutamate will taste better.

Eggs themselves contain a lot of glutamic acid and a certain amount of chloride and sodium. When these two substances are heated, they will generate a new substance-sodium glutamate, which is the main component of monosodium glutamate and tastes very pure. If monosodium glutamate is put in scrambled eggs, the umami flavor produced by the decomposition of monosodium glutamate will destroy the natural umami flavor of the eggs themselves. Therefore, it is not advisable to put monosodium glutamate when scrambled eggs.

Myth 4: The longer the eggs are cooked, the better.

In order to prevent the eggshell from bursting when boiling eggs, wash the eggs, soak them in a pot filled with water for 1 min, and bring them to a low heat. After boiling, simmer for 8 minutes. Don't cook for too long, otherwise ferrous ions in egg yolk will react with sulfur ions to form brown precipitate of ferrous sulfide, which will hinder the absorption of iron by human body.

When eggs are cooked for too long, ferrous ions in yolk combine with sulfur ions in protein to form insoluble ferrous sulfide, which is difficult to be absorbed. When fried eggs are over-aged, the edges will be scorched, and the high molecular weight protein contained in egg white will become low molecular weight amino acids, which can often form chemicals harmful to human health at high temperature.

Myth 5: Eggs and soy milk are nutritious.

Eating an egg when drinking soybean milk in the morning, or boiling the egg in soybean milk, is the eating habit of many people. Soymilk is sweet, and contains many nutrients such as plant protein, fat, carbohydrate, vitamins and minerals. Drinking alone has a good nourishing effect. However, there is a special substance called trypsin, which, when combined with ovalbumin in egg white, will cause the loss of nutrients and reduce its nutritional value.

Myth 6: "Functional eggs" are better than ordinary eggs.

With the development of science and technology. Various "functional eggs" rich in zinc, iodine, selenium and calcium came out. In fact, not everyone is suitable for eating functional eggs. Because not everyone lacks the nutrients contained in functional eggs. Therefore, when consumers choose functional eggs, they should be targeted, eat what they lack, and avoid blind tonic.

Myth 7: Old people should avoid eating eggs.

Because eggs contain high cholesterol, it has always been popular for the elderly to avoid eating eggs. Scientific experiments in recent years have proved that this statement is unreasonable.

Egg yolk is rich in lecithin. Lecithin is a powerful emulsifier, which can make cholesterol and fat particles extremely fine and pass through the blood vessel wall and be fully utilized by cells, thus reducing cholesterol in the blood. Moreover, lecithin in egg yolk can release choline after being digested, and then enter the blood to synthesize acetylcholine, which is the main substance of neurotransmitters and can improve brain function and enhance memory.

Myth 8: The more eggs a woman eats, the better.

In the process of delivery, the maternal physical exertion is great, the digestion and absorption function is weakened, and the detoxification function of the liver is reduced. After eating in large quantities, the burden of liver and kidney will increase, resulting in adverse consequences. Excessive intake of protein will also produce a large number of chemicals such as ammonia and phenol in the intestine, which is very harmful to human body, prone to abdominal distension, dizziness, limb weakness, coma and other symptoms, leading to "protein poisoning syndrome". Protein's intake should be calculated according to protein's digestion and absorption function. Under normal circumstances, it is enough for pregnant women to eat about 3 eggs a day.

Myth 9: Raw eggs are more nutritious.

Some people think that eating eggs raw can moisten the lungs and throat. In fact, eating eggs raw is not only unsanitary, but also easy to cause bacterial infection, and it is not more nutritious. Raw eggs contain avidin, which affects the absorption of biotin in food and easily leads to "biotin deficiency" such as loss of appetite, general weakness, muscle pain, skin inflammation and eyebrow removal. Raw eggs have a high protein density and contain antitrypsin, most of which cannot be absorbed by human body. Only cooked protein becomes soft, which is more conducive to human digestion and absorption.

In addition, raw eggs have a special fishy smell, which can also cause central nervous system inhibition, reduce the secretion of digestive juices such as saliva, gastric juice and intestinal juice, and lead to loss of appetite and indigestion. Therefore, eggs should be cooked at high temperature before eating, and do not eat immature eggs.

Myth 10: Eggs are cooked with sugar.

Many places have the habit of eating poached eggs in sugar water. In fact, when eggs are cooked with sugar, amino acids in the protein of eggs will form a combination of fructosyl lysine. This substance is not easily absorbed by the human body and will have a negative impact on health.