glutinous rice wine, also known as Jiang rice wine, sweet wine, fermented grains and fermented grains, is mainly made of glutinous rice. Glutinous rice wine is sweet and aromatic, which can stimulate the secretion of digestive glands, stimulate appetite and help digestion. After brewing, glutinous rice is more easily absorbed by human body, which is a good product for middle-aged and elderly people, pregnant women and the weak. Stewing meat with glutinous rice wine can make the meat more tender and easy to digest. Glutinous rice wine also has the effects of refreshing, quenching thirst and relieving summer heat, promoting blood circulation and moistening skin. It also has a certain effect on the following symptoms: dull complexion and spontaneous sweating; Or usually weak constitution, dizziness, dizziness, sallow complexion, lack of qi and fatigue, stomach pain due to deficiency in the middle, defecation and so on.

Practice:

1. First, add 15ml glutinous rice wine to the pot and boil it in 8ml water.

2. Add 2 grams of ginger paste. (Ginger paste is the ginger paste planed with a fine knife.

3. Add eggs after boiling. Stir properly. Cook the eggs with glutinous rice wine to warm the stomach and strengthen the spleen.

Remove the wind. When cooking eggs with glutinous rice wine, Shanshan prefers to eat them cooked for a long time, because after cooking for a long time, most of the spicy taste of glutinous rice wine has disappeared, but it leaves a burst of sweet wine flavor, which is both delicious and delicious when served with eggs.

This experience introduces the practice of cooking eggs with glutinous rice wine, and the specific operation steps are as follows:

Method/Steps

First, add 15ml glutinous rice wine to the pot. 8ml of water is boiled hot.

Add 2g of ginger paste. (Ginger paste is made by planing with a fine knife.)

After boiling, add eggs.

Stir properly.

You can eat them when cooked.

Eggs are one of the best nutrition sources for human beings, and they contain a lot of vitamins and minerals and protein with high biological value. For people, the protein quality of eggs is the best, second only to breast milk. An egg contains the same calories as half an apple or half a glass of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 1% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B1, 15% vitamin B2, 4% vitamin B6, etc. These nutrients are essential to the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy and participating in complex metabolic processes.

(1) protein: Eggs are rich in high-quality protein, with 12.7 grams of protein per 1 grams of eggs, and protein in two eggs is roughly equivalent to protein in 15 grams of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.

(2) Fat: 11.6 grams of fat is contained in every 1 grams of eggs, most of which are concentrated in the yolk, and most of them are unsaturated fatty acids. The fat is emulsified and easily absorbed by the human body.

(3) amino acids: the content of methionine in eggs is particularly rich, but both cereals and beans lack this essential amino acid. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two. [Gourmet China ]

(4) Other micronutrients: There are other important micronutrients in eggs, such as potassium, sodium, magnesium and phosphorus, especially the iron in egg yolk is 7 mg /1 g; Eggs are rich in phosphorus, but relatively insufficient in calcium. Therefore, milk and eggs are complementary to each other in edible nutrition. Eggs are also rich in vitamins a and b.

In recent years, nutritionists and medical scientists at home and abroad have made new comments on the nutritional value and health care function of eggs. To sum up, there are five main aspects.

Lecithin, triglyceride, cholesterol and vitellin in brain-strengthening and intelligence-improving egg yolk have great effects on nervous system and physical development. Lecithin can be released after being digested by human body, and choline can improve the memory of all age groups.

protein in eggs for protecting liver can repair liver tissue damage. Lecithin in egg yolk can promote the regeneration of liver cells. It can also increase the amount of human plasma protein and enhance the metabolic function and immune function of the body.

prevention and treatment of atherosclerosis American nutritionists and medical workers use eggs to prevent and treat atherosclerosis, and have achieved surprising results. They extract lecithin from eggs, walnuts and pig liver and give it to patients with cardiovascular diseases for 4-6 tablespoons every day. After 3 months, the patient's serum cholesterol decreased significantly and achieved satisfactory results.

eggs for preventing cancer contain more vitamin B2, which can decompose and oxidize carcinogens in human body. Trace elements in eggs, such as selenium and zinc, also have anti-cancer effects. According to the analysis of human cancer mortality in the world, it is found that cancer mortality is inversely proportional to selenium intake.

Anti-aging eggs contain almost all the nutrients the human body needs. One of the longevity experiences of many elderly people is to eat an egg every day. Many health medicated diets circulated among the people in China are also inseparable from eggs. For example, Polygonum multiflorum Thunb boiled eggs, eggs boiled pig brains, egg porridge and so on. If the eggs are processed into salted eggs, the calcium content will increase obviously, from 55 mg per 1 grams to 512 mg, about 1 times that of fresh eggs, which is especially suitable for people who want to supplement calcium.