Many people have seen the online tutorials of omelet rice, and try to do it themselves at home, but they are not too clear about the ingredients of the recipe. So, what do you need to add to the omelet rice egg skin? What is the nutrition of omelet rice?

What do you need to add to the rice omelette

It's usually flour, and the amount depends on how much omelette you intend to get. Do not make the paste of the egg skin too thick, you add flour, take the chopsticks stir, look almost on the line.

Methods:

1, eggs shelled into a bowl, add cornstarch and salt, beat and wait.

2, pan on the heat, use a spray can to evenly spray a layer of oil in the bottom of the pan (or pour in the right amount of oil, turn the pan so that the oil evenly covered the bottom of the pan, and then pour out the excess oil), turn the heat down, pour the right amount of egg in the pan, turn the pan so that the egg evenly covered the bottom of the pan.

3. When the omelette turns brown and the edges harden, lift the edges of the omelette and turn it over, then remove the other side when it turns brown and set aside, so that all the egg mixture is fried into an omelette.

Tips:

1, add a small amount of cornstarch and salt when beating eggs can make the egg skin become strong, delicate, taste and texture better.

2, omelette oil can not be more, a thin layer can be, you can use a brush on the brush, or spray with a spray bottle or turn the pan so that the oil evenly spread throughout the bottom of the pan after the excess oil poured out. 3, omelette when the back of the fire can not be big, be sure to use a small fire.

What is the nutrition of omelet rice

1, protein. Eggs are rich in high-quality protein, 12.7 grams of protein per 100 grams of eggs, two eggs contain protein roughly equivalent to three fish or lean meat protein. The digestibility of egg protein is also highest in milk, pork, beef and rice.

Eggs are particularly rich in methionine, and cereals and legumes are deficient in this essential amino acid, so mixing eggs with cereals or legumes improves the bioavailability of the latter two.

2, fat. Eggs contain 11.6 grams of fat per 100 grams, mostly concentrated in the yolk, to unsaturated fatty acids, fat is milky, easy to be absorbed by the body.

3, other micronutrients. Eggs have other important micronutrients, such as potassium, sodium, magnesium, phosphorus, especially in the yolk of iron up to 7 mg/100 grams. Infants consume eggs to supplement the lack of iron in milk. Eggs are rich in phosphorus, but calcium is relatively insufficient, so the milk and eggs **** with feeding infants can be nutritional complementary. Eggs are also rich in vitamins A, B2, B6, D, E and biotin, especially in the yolk, vitamin A, D and E and fat dissolved easily absorbed and utilized by the body. However, the content of vitamin C in the egg is relatively small, should pay attention to with vitamin C-rich foods with food.

4, the composition of amino acids in rice is relatively complete, the protein is mainly rice protein, easy to digest and absorb.

5, rice is rich in B vitamins, is the prevention of foot fungus, eliminating oral inflammation of the important therapeutic resources.

6, rice porridge, there is a layer of thick smooth as paste thin sticky things, this is the rice oil, known as congee oil, is to fill the essence of the top products, the patient, maternal, elderly and infirm people are most suitable for consumption.

Egg rice crowd

1, eggs can be eaten by the general public. Suitable for weak, malnourished, anemia and women's postpartum post-sickness conditioning; suitable for infants and young children during the development period of tonic.

2, some people eat eggs after the stomach pain, or rash, which is caused by an allergy to eggs. The protein of the egg has antigenic, and the gastrointestinal mucosal surface with antibodies to the sensitized mast cells, can cause allergic reactions, stomach pain or abdominal pain, diarrhea, rash and other allergic symptoms. Therefore, such people should not eat eggs.

3, for those who have hypercholesterolemia, especially heavy patients, should try to eat less or not eat, or can take to eat protein and not eat the yolk of the way, because the yolk of the cholesterol content than the egg white is three times higher than the yolk of the up to 1400 milligrams per 100 grams.

4, nephritis patients with renal function and metabolic decline, urine decreased, the body metabolites can not all by the kidneys out of the body, if you eat too much egg, can make the body urea increase, leading to nephritis aggravate the condition, or even uremia. Eggs can cause arteriosclerosis in the kidney in patients with advanced hypertension, systemic lupus erythematosus with renal damage and chronic renal failure caused by various chronic kidney diseases, should be careful to eat eggs or follow the doctor's advice.