working methods
① Peel the newly harvested garlic, put it in a garlic mortar, add salt and mash it into mud.
2 eggs are cooked, peeled and mashed with garlic.
(3) Finally, add sesame oil and mix well to form egg and garlic paste, which can be eaten with steamed bread and sesame cake.
Matters needing attention
1. egg
Garlic mashed eggs should be put into the pot with cold water, and then slowly heat up. After the water boils for about 2 minutes, stop the fire and keep the temperature for about 5 minutes. Can be taken out and cooled with cold water. This method can prevent the eggshell from cracking and make it easy to peel off. When boiling eggs, you can add a little salt to the water to make protein coagulate faster, which can prevent protein from overflowing and keep the nutritional components in the eggs intact.
garlic
1. Garlic can be eaten raw, mashed, simmered with slow fire, decocted in soup, mashed and externally applied, sliced and baked at acupoints.
2. Germinated garlic has little therapeutic effect, so it is not advisable to marinate garlic for too long, so as not to destroy the active ingredients.
3. Adding minced garlic before cooking can increase the delicacy of the dish.
4. Add some garlic slices when cooking fish and cook the meat to remove the fishy smell and peculiar smell.
5. Add some mashed garlic to make it more spicy.
6. Mix sesame oil, soy sauce, etc. With garlic paste, you can dip in bean jelly and jiaozi.
7. Capsaicin is afraid of heat, which decomposes quickly after being heated, and the sterilization effect is reduced. Therefore, garlic should be eaten raw to prevent and treat infectious diseases.
8. Cooking purposes: as ingredients, or as seasonings and seasonings. It is an indispensable cooking seasoning for chefs and banquets. Many dishes have no taste without garlic. You can also make garlic bread.
Food characteristics
Fresh and exciting dishes. Eggs with garlic paste [1] is a delicious and nutritious dish. This way of eating is one of the delicious dishes that jinxiang garlic people try early when garlic is just harvested. Every year when the wheat is harvested and the fields are busy, farmers can't take care of the cooking of big fish and big meat. Peel some garlic, cook some eggs just laid by your own chicken, and mash them in a garlic mortar, which is a special way to eat, a special taste and a special enjoyment.
nutritive value
Nutritional value of eggs
1. Eggs are sweet and flat; Has the effects of nourishing heart, calming nerves, nourishing blood, nourishing yin and moistening dryness.
2. Eggs are rich in protein, fat, vitamins and minerals needed by human body, such as iron, calcium and potassium. Protein is a high-quality protein, which can repair liver tissue damage;
3. It is rich in DHA, lecithin and yolk protein, which is beneficial to the development of nervous system and body, can strengthen brain and improve intelligence, improve memory and promote liver cell regeneration;
4. Eggs contain more trace elements such as vitamin B, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.
Nutritional value of garlic
Garlic is one of the most common foods in table dishes. It can be eaten raw or seasoned. The special efficacy of garlic makes it one of the top ten best nutritious foods in Time magazine. Garlic is pungent and warm, and enters the spleen, stomach and lung meridians; Has the effects of warming middle warmer, promoting digestion, promoting qi circulation, warming spleen and stomach, promoting digestion, detoxicating and killing insects; It is mainly used for treating diseases such as indigestion, abdominal cold pain, water swelling, diarrhea, dysentery, malaria, whooping cough, carbuncle, alopecia, snake bite, hookworm and pinworm.
1. Regulating insulin: In recent years, due to the unreasonable dietary structure of people, the intake of selenium in human body has decreased, resulting in a decline in insulin synthesis; Garlic contains more selenium, which can regulate the decline of insulin synthesis in human body, so it is helpful for diabetic patients to eat more garlic to alleviate their illness.
2. Anti-cancer and anti-cancer: Garlic can protect the liver, induce the activity of liver cell detoxification enzymes, and block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer. At the same time, germanium, selenium and other elements in garlic also have good anti-cancer or anti-cancer effects;
3. Reducing blood lipid and preventing thrombosis: The effective components of garlic have obvious effects of reducing blood lipid and preventing coronary heart disease and arteriosclerosis, which can prevent thrombosis;
4. delay aging and prevent lead poisoning: eating garlic often can delay aging; Its antioxidant capacity is better than ginseng; People who are often exposed to lead or have a tendency to lead poisoning eat garlic, which can effectively prevent lead poisoning;
5. Prevention of arthritis: Garlic can "dispel wind and damp, break cold" and has an inhibitory effect on wind-cold-dampness arthritis;
6. Prevention of cancer: Allicin and its homologues can effectively inhibit the activity of cancer cells, make them unable to grow and metabolize normally, and eventually lead to the death of cancer cells, and allicin can also activate the phagocytic function of macrophages, enhance human immune function and prevent the occurrence of cancer; Allicin can prevent and treat cancer by blocking the synthesis of nitrite carcinogen;
7. Anti-inflammatory and sterilization: Allicin contained in the volatile oil of purple garlic has obvious anti-inflammatory and bactericidal effects, especially for upper respiratory tract and digestive tract infections, fungal keratitis and cryptosporidium infection. According to another study, garlic contains a capsaicin called "propylene sulfide", and its bactericidal ability can reach one tenth of that of penicillin. It has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, prevent wound infection, treat infectious diseases and repel insects.
Edible instructions
1, an ideal food for infants, pregnant women, lying-in women and patients. Suitable for women with weak constitution, malnutrition, anemia and postpartum illness; Suitable for developing infants; People with high fever, diarrhea, hepatitis, nephritis, cholecystitis and gallstones are not suitable for eating; Elderly people with hypertension, hyperlipidemia and coronary heart disease should eat a small amount of eggs, generally no more than 1 egg per day, and should not eat more. Such limited consumption can not only supplement high-quality protein, but also not affect the blood lipid level.
2. Garlic is especially suitable for patients with tuberculosis, cancer, hypertension and arteriosclerosis.
3, garlic is pungent and warm, eating more heat is irritating to the local area. Those who suffer from yin deficiency and fire are forbidden to eat; Gastric ulcer, duodenal ulcer, liver disease, and excessive fire due to yin deficiency are contraindicated; Patients with eye diseases should avoid irritating foods such as garlic during treatment, otherwise it will affect the curative effect; At the same time, garlic should not be eaten too much, which is easy to cause hot work, blood consumption and visual impairment.
4. Eating with geese will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
Eggs (of hens)
1. Immature eggs cannot be eaten; Boiled eggs should not be stored after soaking in cold water;
2. During childbirth, the parturient consumes a lot of physical strength, the digestion and absorption function is weakened, the liver detoxification function is reduced, and the body is not easy to eat a lot. Under normal circumstances, it is enough for pregnant women to eat about 3 eggs a day;
3. Eggs contain almost all nutrients needed by human body. Eating an egg every day is one of the experiences of many people who live longer.
4. The fresh eggshell is complete and dull with a layer of white powder on the surface. It feels rough to touch the eggshell, and there is no sound when you gently shake the egg. You can smell the faint smell of quicklime by approaching the eggshell with your nose. Put an egg in water and it will sink;
5. Avoid eating hairy eggs, rotten eggs and raw eggs, and beware of contaminated bacteria on eggshells when beating eggs;
6. It is better for infants, the elderly and patients to boil and steam eggs.
garlic
1. Quality requirements of garlic: the top grade is the kind with clean skin, luster, no damage and rotten petals; The skin is dark, the roots are rotten or rotten, the meat is soft and chaff, and the petal shape is irregular. Small petals are generally required to be no more than 12 petals, and other qualities are the same as those of large petals.
2. Skillfully peel the garlic: break the garlic into petals, wash it, put it on the counter and pat it flat with a knife. When garlic cloves are broken, the skin will peel off.