Thick eggs with onion fragrance are tender, smooth, nutritious and delicious. It's a food that everyone likes, so you certainly don't know the preparation method, so let's share the main methods.

Preparation of main ingredients: appropriate amount of leek, appropriate amount of mushrooms, one egg and appropriate amount of shrimp skin.

Operation process: First, cut all the ingredients into hard particles to see how high or low the baby can bear. If you have shrimp powder at home, you can change the shrimp skin into shrimp powder, sprinkle with raw eggs, stir all the ingredients evenly, and pour the egg liquid into the ingredients and stir evenly. If a big baby or an adult can add some seasoning to it. Heat the wok with cold oil, pour in the egg liquid, and draw an arc quickly, so that it can be symmetrical. Add a little water when the exterior is slightly shaped. I add crucian bean curd soup, and you can also add milk and cover it with laminated glass for stewing! Be sure to take your time in this process. If there is less water in the pot, you can turn off the fire and take it out, and you can design it yourself.

Nutritive eggs contain a lot of high-quality protein. Every100g of eggs contains13g of protein, and the protein of two eggs is roughly equivalent to that of protein of 50g of fish or pig lean meat. The protein absorption rate of eggs is also the largest among milk, raw pork, beef and mutton and rice.

Every100g of egg contains 1 1. 1 g of fat, most of which are gathered in yolk and most of which are unsaturated fatty acids. Fat is emulsified and easily digested and absorbed by the human body.

Egg yolk contains less cholesterol and more lecithin. When lecithin enters blood night, the particles of cholesterol and fat will shrink and remain floating, thus preventing cholesterol and fat from accumulating on the blood vessel wall. For the elderly with normal cholesterol, eating 2 eggs a day can increase the cholesterol in 100mL blood night by 2mg at most, which is not easy to cause arteriosclerosis.

Methionine in eggs is particularly rich and colorful, while cereals and cereals lack this essential carbohydrate. Eggs also contain other major micronutrients, such as potassium, sodium and magnesium, but the iron in egg yolk is non-heme iron. Phosphorus in eggs is rich and colorful, but the relativity of calcium is not enough. So eating dairy products and eggs together can complement each other.