materials

1 egg, 15ML milk, 1 tsp salt, a little olive oil and vinegar.

Practice

1. After the eggs are washed and broken, add 1 teaspoon of salt and a little olive oil, and beat them evenly. It is easier to whip them with eggs.

2. slowly pour milk into the egg mixture and continue to beat evenly;

3. Slowly filter the egg liquid twice with a fine screen, remove the foam, and slowly pour the egg liquid into the stew. If there is no screen, you can put the egg liquid still for a period of time. If there is no stew, you can pour it into a bowl, cover it with plastic wrap, and then slightly prick a few holes with a toothpick.

4. Add water to the bowl and bring it to a boil, then put it into the stewing pot. Pay attention to the fact that the water is only half the depth of the stewing pot. Cover it and stew for 5 minutes.

practice 2

ingredients

main ingredient

egg

auxiliary material

appropriate amount of milk and sugar

practice steps

1. Knock the egg into the bowl.

2. break the eggs.

3. pour milk into the eggs.

4. stir well.

5. put sugar in the egg and mix well.

6. filter it.

7. Cover with plastic wrap.

8. put it in a steamer and steam it.

Nutritional value

Milk

Every 1g of milk contains 3.1g of fat, 2.9g of protein, 4.5g of lactose, .7g of minerals and 88g of physiological water. These nutrients all occupy an important position in our lives.

The fat in milk has very high nutritional value, and the fat globules in it are very small, so it tastes delicate and easy to digest. In addition, milk fat also contains essential fatty acids and phospholipids, which is a fat with high nutritional value.

Milk contains all essential amino acids and other amino acids for human growth and development. There are 2 kinds of amino acids that make up the protein of human body, among which 8 kinds can't be synthesized by human body itself. They are called essential amino acids. If the protein we eat contains all the essential amino acids, this protein is called whole protein, and protein in milk belongs to whole protein. The digestibility of protein in milk can reach 1%, while the digestibility of protein contained in beans is only 8%.

The carbohydrate in milk is lactose. Its nutritional function is to provide heat energy and promote the absorption of metal ions such as calcium, magnesium, iron and zinc, which is very important for the intellectual development of infants. The absorption of calcium in human body is directly proportional to the amount of lactose, so the more milk you drink, the more calcium your body absorbs. In addition, lactose can also promote the growth of lactic acid bacteria in human intestine, inhibit the poisoning caused by abnormal fermentation in intestine, and ensure the health of intestine. Lactose is superior to other carbohydrates.

There are many kinds of minerals in milk. Besides calcium, there are many contents of phosphorus, iron, zinc, copper, manganese and molybdenum. The most rare thing is that milk is the best source of calcium for human body, and the ratio of calcium to phosphorus is very appropriate, which is beneficial to the absorption of calcium.

Milk also plays a great role in supplementing vitamins. It contains all known vitamins, especially vitamin A and vitamin B2, which can make up for our lack in diet.

As a natural food, milk can be directly eaten by people without any processing after sterilization. And we can almost completely digest and absorb it after drinking, and will not produce redundant waste excrement. This is beneficial to the utilization of rich nutrients in milk.